Bread with sourdough starter – Recipe by Nadia Berarducci and Giancarlo Di Martino
INGREDIENTS
– 5 kg durum wheat flour
– 100 g salt
– 1 kg sourdough starter
– 3 liters lukewarm water
PREPARATION
For the preparation of bread with sourdough starter, you should begin the bread one day in advance so that it can rise overnight (6/8 hours).
Sift flour onto a breadboard. Make a well in the center and add the sourdough starter, salt, and 2.5 liters of water. Knead for 15 minutes until you have a smooth, elastic dough. Add the remaining 500 ml of water and knead again. Place the dough in a bowl and let it rise until doubled in volume at a temperature of 20°-25°C (68°-77°F). When the dough has doubled in volume, punch it down and shape it into four or five loaves (round or oblong, as you please). Cover the loaves and let rise overnight. Place in a preheated oven at 200°C (390°F) for 5 minutes, then reduce heat to 180°C (355°F) for 20 minutes, and finally reduce heat to 160°C (320°F) for 30 minutes.