Pane a lievitazione naturale

Ingredienti

• 30 g water
• 30 g starter
• 30 g flour
• 312 g plain flour (all purpose flour)
• 52 g wholewheat flour (atta)
• 240 g fresh warm drinking water
• 22-26 g gluten if you are not using bread flour
• 42 g active sourdough starter (100%hydration)
• 8 g salt (can use any of your choice)
• 3 g sugar

Preparazione

1. 1

   --- FEED THE SOURDOUGH STARTER ---

2. 2

   Mix all the three very well till it becomes like a thick paste. Leave it outside at room temperature for 1-2 hours or till it is double the size. Put it in the fridge till required.

3. 3

   You will have some leftover after adding the required amount to the dough. Use that to make the next batch of starter.

4. 4

   --- PREPARE THE DOUGH ---

5. 5

   Sift the flours, gluten, salt and sugar together in a bowl.

6. 6

   Add water and knead it into a shaggy dough.

7. 7

   Cover the dough with a lid or cling film and leave it in the fridge for 2-3 hours.

8. 8

   Before going to bed, remove the dough and starter from the fridge. Let both reach room temperature overnight.

9. 9

   Next day, flatten the dough using your fingers.

10. 10

    Smear the starter all over it. Using your finger tips, work the starter into the dough by creating dimples or holes.

11. 11

    Place the dough in a kneading machine and on minimum speed let it run for 5-10 minutes. The dough should become smooth and stretchy. Or you can fold and knead the dough by hand.

12. 12

    Shape the dough into a ball and place it in a clean bowl.

13. 13

    Cover it and place it in a warm place.

14. 14

    After 1 hour, with wet hand, take a bit of the dough, pull and stretch it gently, and fold over. Repeat for 4-5 folds.Each fold will become tighter.

15. 15

    Cover the dough and let it rest in a warm place.

16. 16

    Repeat the folding like in step 10 after an hour. This step has to be done 6 times... after each hour fold.

17. 17

    After the 6th time, let the dough rest for 10 -15 minutes, then take it out on a lightly dusted worktop and shape it into a ball. Be gentle as by now air bubbles will have formed.

18. 18

    Use a 7-8 inch wide bowl, cover it with a clean kitchen towel or thin cotton cloth.

19. 19

    Dust the cloth generously with flour so that the dough comes out easily.

20. 20

    Place the shaped dough in the cloth covered bowl.

21. 21

    Cover the top and let it rise for 2 - 4 hours in a warm place. It is ready when the dough becomes double the size.

22. 22

    --- BAKE THE SOURDOUGH BREAD ---

23. 23

    Preheat the oven to 220ºC along with a baking tray and a big steel or heatproof bowl. Both should be really hot.

24. 24

    Take the tray and bowl out of the oven.

25. 25

    Place hot water in a heatproof container at the bottom shelf.

26. 26

    Dust the tray lightly with some coarse maize meal flour or semolina.

27. 27

    Gently turn the bowl with the dough in it, over completely onto the hot tray.

28. 28

    Remove the bowl and gently peel off the cloth.

29. 29

    Using a sharp knife or blade make 2-3 slashes on top of the dough.

30. 30

    Cover the dough with the hot bowl.

31. 31

    Bake the bread for 20-25 minutes.

32. 32

    Remove the bowl and lower the temperature to 180ºC.

33. 33

    Bake the bread for another 30-35 minutes or till the loaf is dark golden brown. If you knock the bottom of the bread it should sound hollow.

34. 34

    Remove the bread from the oven and let it cool on a wire rack.

35. 35

    Slice it when it is cold and hear the musical crunch crunch.

36. 36

    Serve it with your favorite soup, stew or enjoy it with some jam, make a sandwich or just toast it and enjoy it with some butter.