This is a recipe for Sourdough a type of Food.
You basically only need a hand full of flour and luke-warm water (which should not be warmer than 40 degrees), a more sophisticated version wants to add a bit of honey and – very importantly for an unknown reason :)- one hazelnut!
To have two kg of bread-dough take 0,5 kg of the predough, 0,6 l of water, 1 kg of flour and 16 g of salt.
Before you can actually start baking the bread, you need to create a sourdough which takes up to nine days.
- store mixed flour, water and salt at a warm place and kneed it from time to time. Every day you add a new hand-full of flour and mix it in the dough with some luke-warm water and you do so for about nine days. What you then have is the basic sourdough, the so-called “motherdough”.
To bake bread…
- prepare the motherdough one night before the actual bread-baking and convert it into the pre-dough:
- Mix one part of the motherdough with equal amounts of water and flour; then let it rest over-night.
(Keep one part of the basic motherdough if you want to keep sourdough for another bread-baking session..!)
- The next morning you add water, flour and salt.
(A tip how to make sure the salt goes well into the dough: dissolve it in warm water before adding it to the dough.)
- Kneed this mixture well and let it then rest for one hour.
- After the rest take the dough and cut it in pieces of the weight, you wish for the bread (e.g. 750 gr).
- Kneed it into homogenous, round forms -best with passion and patience… Make sure you get out all bubbles and try to achieve a smooth surface in the end – it’s easiest to kneed from the outside to the middle quite fast and strong.
- When finished, let the dough rest for another two hours.
- Now kneed it again into round forms – but this time very short and soft.
If you wish you can roll these round doughs into seed-mixtures, or you leave it blank like this. You bake it for 45-90 minutes at 150 degrees.
Now its ready, your own sour-dough bread!
Don’t forget to take some of the new bread-dough and mix it with the part of the motherdough that was put aside. If you do this procedure everytime you bake bread, you’ll never run out of motherdough…