A classic sourdough loaf with a homemade starter and plenty of resting time is a time-consuming endeavour, but I think it's worth it to be proud of the bread you've made.You know what's inside and can enjoy it like no other.

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A classic sourdough loaf with a homemade starter and plenty of resting time is a time-consuming endeavour, but I think it's worth it to be proud of the bread you've made.You know what's inside and can enjoy it like no other.
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bread
worldwide
Stefie
6-12
20-25 minutes
8-12h
Prepare the dough: Mix the →starter←, water, flour and salt in a bowl. Knead on a floured surface for 10-15 minutes.
First proofing: Cover the dough in an oiled bowl, leave to rise for 6-8 hours or overnight until doubled in size.
Shape: Shape the dough on a floured surface, place on baking paper.
Second proofing: Cover, leave to rise for 2-4 hours.
Baking: Preheat oven to 230°C, then reduce to 210°C. Bake the bread for 40-50 mins. until golden brown and hollow-sounding.
You need a lot of time to make good sourdough bread yourself. But you will be rewarded with a rich bread, with flavour and without preservatives. The good thing is that you don't have to watch the sourdough during the whole resting period, but can take care of other things.
->to the starter recipe <-
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