Pane a lievitazione naturale veloce con lievito

Ingredienti

• 150 g (1/2 cup + 1 tbsp) sourdough starter or discard, (room temperature)
• 300 g (1 1/4 cups) water, (lukewarm)
• 480 g (4 cups) white bread flour
• 2 tsp rapid rise yeast
• 2 tsp salt
• 2 tsp sugar
• olive oil spray (for the bowl)

Preparazione

1. 1

   Measure the starter to a large bowl and pour in the water. Stir well to combine – I use a dough hook.

2. 2

   Add the flour and yeast. Stir again to combine and make sure there are no dry pockets of flour.

3. 3

   Sugar and salt go in next – continue mixing with your dough hook or you can use your hands. Your dough will be very sticky and shaggy.

4. 4

   Spray the bowl with olive oil, cover the bowl with a clean towel and place somewhere warm to rise. I usually place it in the microwave or the oven with a pot of boiling water. The steam will speed up the process.

5. 5

   Check the dough has doubled in size. This should take only an hour but if your room or ingredients are cold it can take up to 90 minutes.

6. 6

   Mist your countertop with olive oil and scrape the dough on it. Use an oiled bench spaper to fold the edges over towards the centre to create a round loaf. Oil a square of parchment paper and transfer the loaf onto it.

7. 7

   Lift the paper by the edges and place in a bowl to rise for a further 30 minutes. Meanwhile, place your cast iron pot in the oven and preheat to 220°C (420°F).

8. 8

   Lift the bread out of the bowl using the baking paper and carefully drop into the pot (be careful it will be very hot). Score the top using a knife (if the dough is very sticky then you can skip the scoring). Cover the pot and bake for 30 minutes.

9. 9

   Uncover and bake for 15 more minutes. Carefully remove the bread from the pot – it should sound hollow if tapped on the underside. Cool completely on a wire rack before slicing.