UTees broom bread

Ingredients for 1 servings:

• 1,200 g wheat flour, type 1050
• 1 cube of yeast, fresh
• 1 tsp sugar
• 150 g sourdough
• 3 tsp salt
• 1 dash of olive oil
• 750 ml water, lukewarm
• 1 tsp baking malt, homemade, or Caro

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Wheat bread on the baking stone

I used ready-made sourdough. The amount may vary with homemade sourdough. The water is an approximate amount and depends on the consistency of the sourdough and the flour. You can also make the bread without sourdough, but you’ll need more water, and the flavor won’t be quite as strong. Put the flour mixed with the salt into a bowl and make a well in the middle. Crumble in the yeast and make a pre-dough with the sugar and a little water. Let it rise for about 10 minutes. Then add the sourdough, water, and olive oil and let the dough knead in the mixer for a good 10 minutes. Use enough water so that the dough is no longer sticky, but not too firm. Let it rise until it has roughly doubled in size. Then knead thoroughly again (pressing it out, folding it inward, etc.) and let it rise again in a proving basket or a floured cloth in a suitable bowl. In the meantime, heat the baking stone on high for an hour. Make several slashes across the top of the loaf, place it in the oven, and bake for about half an hour. When the color is just right, reduce the oven temperature to 160°C (or turn it off if using thick firebricks) and leave the loaf in for about another hour. Spray generously with water every now and then. The loaf is done when the bottom sounds hollow when tapped.