Sourdough bread with preferment is light, dry, and has a crunchy crust. This bread is made using a preferment and the autolyse technique. The preferment is a pre-dough made with flour, water, and a small amount of yeast, prepared in advance of the final dough and left to ferment for hours. It improves the flavor, texture, and digestibility while providing a more complex aroma, better crumb structure, and greater softness.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 2/3 cup water
- 1 oz sourdough starter
- 5 1/4 cups type 1 flour
- 1 1/2 cups water
- 2 tsp salt
Tools
- 2 Bowls
- 1 Mixer
- 1 Baking Sheet
Steps
The night before, prepare the preferment.
Dissolve the sourdough starter in the water and then add the flour. Knead.
Cover and let rise overnight at room temperature (14-16 hours).In the morning, in the mixer bowl, add the flour and 1 1/4 cups of water.
Let rest for one hour. (autolyse)
Add the preferment and start the machine.
Work for about 10 minutes and add the salt.
If necessary, add the remaining 1/4 cup of water gradually.
When the dough is ready, let it rest for 10 minutes.
Turn the dough out onto a lightly floured work surface.
Give it a tri-fold turn.
Form a loaf.
Transfer the loaf directly onto the baking sheet.
Cover with a cloth and let rise until doubled.
Make cuts with a very sharp knife or razor blade.
Bake at 392°F (200°C) for 40-50 minutes in a preheated static oven.
Remove from the oven and cool vertically.
Advice
It can be stored up to 5 days wrapped in a cloth, in a cool and dry place.
It can be frozen after being sliced.
It can be frozen after being sliced.
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