The sourdough loaf bread with Sourdough is perfect for filling; we often eat it for breakfast with jam or toasted for bruschetta.
The preparation may seem long, but I assure you it’s absolutely worth it. You have to try it, it’s delicious.
It’s not the classic loaf bread; let’s say it’s a reinterpretation. But I have to say, we like this version much better.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/3 cups semolina flour
- 2 1/3 cups all-purpose flour
- 1 3/4 cups water
- 1 tbsp extra virgin olive oil
- 2 tsp fine salt
- 5 oz refreshed sourdough
Tools
- Bowl
- Loaf or Plumcake Pan for loaf bread
- Stand Mixer
Steps
Add flour, semolina, and salt and mix.
Form a dough ball and perform 3 sets of folds, 15 minutes apart each. (see below).
Let rise until doubled.
Let rise until doubled and bake for about 50 minutes at 392°F, keeping a small pot of water in the oven.
Dissolve the sourdough in the water.
Add oil, salt, flour, and semolina.
Knead until the dough detaches from the sides. At this point, proceed as previously described.
“Check out my review on the stand mixer Girmi im46”
