Practical Sourdough Bread

Hello Dear Friends,

lasting for years Sourdough Sourdough Those who follow me know our adventure closely. In every sourdough recipe post, I am talking about our sourdough Rıza, who is now like a member of our house :) pastry, kek even ramadan muffin I even made this delicious yeast. We took good care of him, and he introduced us to these delicious foods.

This week tartine bread I have a recipe that you leave on its own after kneading, which does not work like kneading, and gives you slices of happiness when cooked :) The inspiration for this recipe is dear Pastel, its yeast is left to ferment after it is made with instant yeast, but when you play around with the dimensions and ingredients, it gives an excellent result with sourdough you have prepared at home.

Before writing this recipe, I kneaded another bread, this time I tried it with half whole wheat half general purpose flour. The amount of flour he bought has increased by almost 2 cups and now it continues to ferment. I mean, the type of flour you use affects the amount of flour you get.

I cooked in a cast iron pan. Taking into account that the bread will rest for a long time and will rise while resting and baking, you need to use a saucepan or oven dish accordingly.

By the way, this photo is because I just left it today (with whole wheat flour) :) on my Instagram account There is a part that I knead.

Love…

Ingredients for Practical Sourdough Bread Recipe

• 1 cup sourdough (fed 1 day ago)
• 3 water glass of water
• 7 cups flour (all-purpose)
• 2 tablespoon of olive oil
• 1,5 tablespoon of salt
• 1 tablespoons of granulated sugar
• 6-7 bay leaves

How to Make Practical Sourdough Bread Recipe?

1. Put the sourdough in the mixing bowl. Add 3 glasses of water and mix it with the help of a spatula.
2. Add 3 glasses of flour, olive oil, salt and sugar and continue mixing.
3. Start kneading with your hands while adding the remaining flour cup by cup.
4. When the dough starts to come together, take it to the kitchen counter and knead for 10-15 minutes, collect it and turn it into a large meringue.
5. Grease the pan with olive oil. Put the bread dough in the pan and stick the bay leaves on the sides of the dough.
6. Cover the pot and leave it to ferment for 10-12 hours. (We only close the lid while it is fermenting, it will be open while baking)
7. Bake for 250 minutes in a preheated oven at 10 degrees, lower your oven temperature to 200 and bake for another 30 minutes until nicely browned.
8. Carefully remove the baked bread from the oven with its pot (beware, use oven mitts or a thick cloth)
9. After resting for 20 minutes, remove the bread from the pot and let it rest on a wire for at least 1-2 hours, then slice and serve.