I started baking bread during the lockdown due to the COVID-19 pandemic in 2020.
Sourdough starter, salt, flour, water
Sourdough starter should have bubbles
120g of sourdough starter
Add four spoons of flour and some water to the starter
I keep the sourdough starter in the fridge at about 4–5°C because I don't bake bread every single day
300g of flour
I like to use various kinds for variety
half a teaspoon of salt
180ml of water
Mix
Mix some more
When it looks like a blob, you're done
Cover with a cloth and wait 2–3h
Knead it just a little bit
Still looks like a ball
Let it rest again for 2–3h
A small cake form and some paper is what I use
use the cake thing because the dough doesn't have enough strength to stay as it is: it turns into a big flat bread
Dump the dough into the thing
Let it rise again, maybe 1–2h
Looks pretty smooth
50min into the steamer
This oven does 180°C with some water down below; if you don't have a steamer, just add water in a heat resistant cup
After 50min you're done!
Looking good!
Oh yeah!
I want to eat this bread every day! ♥
