Ricette

Sourdough bread with seeds

Prep.
5 hours
Cooking
45 min.
Difficulty
Difficult
Type
Traditional

Ingredients

1 Package sourdough yeast by Gastronomia Piccinini
20 ounces (600 gr.) mixed flours (all-purpose, spelt. whole wheat)
16 ounces (400 gr.) lukewarm water
3 ounces mixed seeds
½ tbs salt
1 tbs sugar

  1. Get the yeast out of its bag, soak it in 2 ounces lukewarm water with the sugar. Leave it for 1 hour.
  2. In a large bowl gather the flours, the yeast and the remaining water. Knead.
  3. Add salt and seeds, keep kneading for 15 minutes.
  4. Cover the bowl with a cloth and set it in a warmish place.
  5. After one hour spread out the dough on your counter, fold it over three times and put it back in the bowl.
    Repeat this three times at one hour intervals. At the last time shape it into a round and let it rise for one more hour.
  6. With a sharp knife cut a cross incision on the dough. Bake it in a pre-heated oven at 420 F with water bowl inside for 15 minutes. Then lower the temperature to 380 F and bake an additional 30 minutes.
  7. Get it out of the oven and let it cool on a rack.
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