Sourdough Bread with Yeast
Servings: 1 Loaf
Ingredients
Levain
- 20 g Mature Sourdough Starter
- 50 g White Flour Type 550
- 40 g Warm Water
Main Dough
- 200 g White Flour Type 550
- 200 g Semola di Rimacinata
- 280 g Water
- 1 g Dry Yeast or 3g Fresh
- 9 g Sea Salt
Instructions
Levain
- Mix all the ingredients for Levain, cover with cling film and leave at room temperature. Wait until double in volume. This will take about 4 to 6 hours depends on the room temperature. I would suggest you to use your oven with light on only. This is to create a room with 26-28C and speed up doubling the volume of the Levain.
Main Dough
- Right after you mix the Levain , mix white flour, semola and 280g water to a rough dough. Cover with cling film and leave to autolyse until the Levain is ready. After the Levain has double in volume add it to the main dough and knead to make elastic and smooth dough. This will take about 10 min by hand and 5-6 min with mixer on 2nd speed. Leave it covered to rest 30min. Add salt and yeast dissolved in 30g of water and knead until salt has been dissolved. Cover with cling film and leave to proof at room temperature. During this time make 4 S&F (stretch and fold) every 30 min to develop a good gluten net. Don't skip this. Now leave the dough covered with cling film in fridge to retard over night. Next day in the morning leave it at room temperature to warm up for 1 hour.Shape and place it in proofing basket and leave it aside for the final proof. This will take about 2 hours.Bake in preheated oven in cast iron pot with lid for 45-50 min at 250C first 20min and then 200C until ready.