Sourdough house bread ala dia recipe

Sourdough House Bread ala Dia recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Sourdough House Bread Ala Dia Recipe, a delightful twist on the classic sourdough bread. This recipe promises to deliver a rustic, crusty loaf with a soft and tangy interior that will leave you craving for more. With its simple yet precise instructions, even novice bakers can achieve bakery-quality results. Perfect for sandwiches, toasting, or enjoying on its own, this homemade bread is a true crowd-pleaser.

Keywords: sourdough, house bread, recipe, tangy, crusty.

sourdough house bread ala dia recipe details

Sourdough house bread ala dia recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

20 g	Sourdough Starter
100 g	rye flour
100 g	strong wholemeal flour
100 ml	warm water
100 g	rye flour
125 g	spelt flour
175 g	strong wheat flour
15 g	salt
1 tbsp	honey
1 pinch(es)	dried yeast
200 ml	warm water

Instructions

The day before baking take out your sourdough starter and let it stand to warm up until evening.

Then mix 20g of the starter with 100g rye and 100g wholemeal flour and add as much warm water as needed to have a consistency like a cake dough. Cover and let work till morning. Use a bigger bowl as the dough will rise.

The next morning mix the other ingredients with the risen starter dough. Add only as much water as needed so dough will not be too liquid. It depends on the type of flour you use. Knead thoroughly by hand or 5 minutes by machine. Cover with a towel and let rise for 30 minutes.

Take out of the bowl and knead by hand always folding from top to bottom, stretching it to the top with your palm, rotating 90° folding and stretching again for 3-4 minutes. (at this point you can add walnuts, pumpkin seeds or sunflower seeds to the dough)

Now form the dough into a ball. Stretch the dough slightly across the front, while tucking it towards the back. Pinch the back of the dough ball to seal the seams. With a little practice, you can turn the dough into a smooth round ball.

Now put a towel into a bowl and sprinkle it with flour. Add the dough with the back side up and cover. Let rest for 2-3 hours. Heat the oven at 250°C and leave two baking sheets inside.

When the oven is hot, tilt the bread onto one of the sheets, cut the top crosswise spray it with water and add 100ml hot water onto second baking sheet to make steam. Close the oven immediately turn down the heat to 220°C and bake for 10 minutes. Then open the oven to let out the steam and turn down to 180°C and bake another 40 minutes. The bread keeps fresh for several days.


Preparation time:
ca. 1 hr
Resting time:
ca. 10 hrs
Grade of difficulty:
medium
Calories per portion:
n/a