white bread

Ingredients for 1 servings:

• 600 g flour
• 150 g sourdough (wheat sourdough)
• 15 g salt
• 10 g sugar
• 10 g yeast, fresh
• 300 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

with sourdough

Dissolve the yeast in 150ml of water and add the salt. Set the jar aside for 15 minutes. Then place all ingredients in a bowl, add the yeast and water, and mix everything thoroughly. (You should knead the dough vigorously for at least 5 minutes; 7-10 minutes is best.) Let the dough rest for at least 60 minutes. (The dough will be relatively runny, but this is perfectly normal.) After resting, knead the dough as thoroughly as possible. Shape the dough into a ball, place it in a floured proving basket, and let it rise again. (If you don’t have a proving basket, you can also place the dough directly into a baking pan, or place a damp, well-floured kitchen towel in a bowl and add the dough there.) After the dough has risen, place it on a greased baking sheet or in a loaf pan and bake it in a preheated oven at around 200°C (top/bottom heat) for about 50 minutes. Lightly moisten it with a water syringe at the beginning (this creates a wonderful crust, but you can also place a bowl of water in the oven). After about 15 minutes, reduce the temperature to 180°C and finish baking. The bread is done when it sounds hollow when tapped on the bottom! The sourdough gives the white bread a strong flavor, but not too sour!