French sourdough bread

Crispy crust, soft inside. Baking such a bread is not too difficult but the waiting, kneading makes it a rare speciality, you can make when you have a day off and you are not in a hurry! This is a bread you would love to eat every day!


ingredients
sourdough starter (200 g)
1,5 oz (40 g) active whole wheat sour water
3 oz (80 g) water
3 oz (80 g) bread wheat flour
(Mix all ingredients in the evening the night before baking the bread, leave in a room temperature for about 12 hours)
Next day we also need
10 oz (300 g) warm water
2 cups bread wheat flour
3 oz (80 g) bread rye flour
6 tbs whole wheat flour
¼ - 1/8 teaspoon instant yeast ( or 1-2 bean size fresh yeast)
1,5 teaspoon salt (originally a little bit more- you can add full 1,5 teaspoon)


Method
In one bowl mix the sourdough starter with 10 oz/ 300 g water. In another bowl mix three kinds of flour with yeast. Mix the dry ingredients with sourdough. Cover the bowl with a clean kitchen towel and leave for 20 min. in a warm spot. After 20 min. add salt and knead the dough for about 10 min. in a food processor or with your hands. The dough will be sticky and elastic. If yours won’t be sticky add some extra water.

Place the dough in a greased bowl, cover it with a cling film and leave until doubled size for about 1 ½ - 2 hours (attention: when amount of yeast is decreased rising can last longer almost 2 ½-3 hours, it’s worth to punch the dough twice during this time). When the dough doubled its size place it on a floured surface punch down and again place it in the bowl. Leave again for another 1 hour to rise. The dough will be still sticky but you will be able to shape it in a loaf. Place the dough in a rising basket, cover and again leave to rise for another 1 hour.

If you have a stone – shape a loaf and place it in preheated to 490 F/245 oC oven. When you don’t have one – heat the baking tray first. Slash the bread before placing in an oven. Bake for 5 min. at 490F/ 245 oC with steam, then turn the oven down to 460F/ 230 oC and bake the bread for 20-25 min. until golden brown. Cool it down on a cooling rack.