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Sourdough Bread

Sourdough Bread

Flour, water, salt and sourdough. These 4 ingredients consist of eating well, living healthy and consuming quality bread.
It is possible to eat, eat and make the most delicious bread without using industrial yeasts, with a little attention and a little patience.
The material that must be reached before making the bread is basic; sourdough.
Sourdough based on the logic of revitalizing by mixing flour and water, feeding them periodically, has a very delicate structure.
The easiest method is to buy a sourdough you trust and feed it at home.
By following the steps, you can prepare a fragrant bread that is saturated with a slice.


-400 grams of bread flour
-300 ml water
-90 grams of sourdough
-2 teaspoons of salt

Tip of Sourdough Bread Recipe:

You should feed your sourdough at least 1 day before making the bread.
Otherwise, your yeast will not be activated.
If your yeast subsides when you put it in water, it is not ready for use.
If it floats, it is ready to use.
You can check a piece of sourdough by putting it in water before you start making your bread.

Cooking Suggestion of Sourdough Bread Recipe:

It is very important that the bread maintains its moisture balance. Therefore, always have a container full of water in the oven.


Transfer water to a deep bowl.
Add the sourdough that you started to feed the day before.
Mix your yeast and water well.
Sift the flour and salt twice and open the middle and add the sourdough mixture.
Start kneading slowly.
You will get a runny dough that sticks to the hand.
After you get the dough, cover it and let it sit for half an hour.
Make your first fold at the end of half an hour.
Leave it on for another half an hour after the first fold.
Do a total of 5 folding operations at half-hour intervals.
After folding, sprinkle plenty of flour in a pan and place a cloth.
Flour it generously, place it in the dough and close the lid.
Place a bowl of hot water in the oven and let your dough rest for another hour in this way.
Place baking paper, preferably inside a cast iron pan. Place the dough you left to ferment, shape and close the lid.
Start heating your oven to 200 degrees.
Keep a container full of water in your oven.
When your oven is hot, put your bread in the oven.
Cook for 40 minutes with the lid closed and 20 minutes with the lid open.
You can consume it with pleasure when cooked.

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