Even the most delicious and expensive store-bought bread cannot be compared with homemade bread! And let's not even talk about sourdough bread. Fragrant, soft, delicious! And it will do much less harm to the figure than yeast bread.
Ingredients: in the evening:, sourdough:, rye sourdough, water, wheat flour in / s, in the morning:, sourdough (300 g see table). above), wheat flour w/s, salt, water
Cooking method:
In the evening, prepare a dough: mix the sourdough, water and flour (if your sourdough is from the refrigerator, then you need to “wake it up” in the morning, feeding it as usual). Pour 120 ml of water mixed with salt into the dough, stir. Add flour and knead the dough until smooth, at least 10-15 minutes in a dough mixer.
Put the dough for proofing for 2-3 hours at a temperature of 26-30 degrees. Once every 40-50 minutes, it is necessary to fold the dough (you need to alternately stretch it from 4 sides and put the stretched side on the dough).
Divide the dough into two parts. Stretch and fold each part again. Put the dough into a mold greased with butter. Leave in a warm place for 1.5-3 hours (the workpiece will almost double in size).
Bake first at 250° for 10 minutes. Then 200° for 20 minutes. Then 150-160 40 minutes. Remove the bread from the mold, wrap in a dry, clean towel. Place on a wire rack until completely cool. It is better to cut and taste the bread completely cooled down.