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Sourdough bread

updated

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Ingredients for 1 servings:

  • 460 ml water
  • 2 tsp salt
  • 130 g sourdough
  • 270 g wholemeal rye flour
  • 300 g wholemeal spelt flour

Instructions

Working time approx. 10 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 1 hour; Total time approx. 11 hours 10 minutes

simple, from a box shape

Mix all ingredients together for about 5 minutes until a dough forms and place in a loaf pan lined with baking paper. Lightly press the dough with wet hands to create a flat surface. Cover the bread and let it rise overnight (about 8-10 hours, depending on the condition of the sourdough) at room temperature. I always put the baking pan in the oven. The next morning, bake the bread in a preheated oven at 200°C (top/bottom heat) for 1 hour. Then remove the bread from the baking pan, remove the baking paper, and let it cool at room temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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