FRIJE

Name: Whole Wheat Sourdough Bread
Prep time: 30 min
Cook time: 60 min
Yield: 8 servings
Ingredients: 600 g of wheat flour type 150; 300 g of water; 240 g of sourdough; 10 g of salt

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Whole Wheat Sourdough Bread

A bread weighing approximately 900 grams for 600g of flour. You can replace 240g of sourdough starter with 3 packets of active dry yeast.

Vegetarian Vegan Bread

Course: Breakfast

Preparation time: 30 minutes

Cooking time: 60 minutes

Rest time: 1000 minutes

Instructions

1. Mix and knead the water and flour for 2-3 minutes.
2. Let it rest for 1 hour, covered with a damp cloth.
3. Add the sourdough starter, knead for 5 minutes. Optionally, add a little flour or water to obtain a soft but dry-to-the-touch dough.
4. Add the salt, knead again for 5 minutes.
5. Let it rise for 12 to 15 hours in a bowl covered with a damp cloth and a plate.
6. Shape the bread, moisten the top and sprinkle with flour. Make cuts with a knife to guide the bread's opening during baking.
7. Let it rise for another 4 to 6 hours, still covered with a damp cloth.
8. Bake in a preheated oven at 190ºC (375ºF) for 50 minutes to 1 hour.
9. After baking, let the bread cool on a wire rack.