Bread King's Sunday
I named this bread King's Sunday, because of its huge volume and reach taste. It has a big oven spring and lovely color. It is a perfect part of every Sunday meal.
Servings: 2 Loafs
Ingredients
- 960 g Strong Bread Flour
- 460 g Semi Skimmed Milk
- 60 g Granulated Sugar
- 24 g Salt
- 2 Eggs
- 200 g Sourdough Starter 100% Hydration
Instructions
- In a bowl mix all ingredients except the salt and knead for about 5 min. Cover and leave to rest for 1 hour. This we call autolyse. During this time, the flour absorbs the liquids and becomes fully hydrated, which helps gluten formation during the next step. Enzymes in the flour also start to break down the starches into simpler sugars, which become food for the yeast and bacteria in the starter and make the bread more flavorful.After this resting step, mix in the salt. Salt is necessary for a flavorful bread but can inhibit the activity during the autolyse step. Cover and leave for 30min to rest. Now put the dough on a worktop and knead about 5-10min or until you develop an elastic and smooth dough. Use the Slap and Fold French technique. Leave the dough in a plastic container, cover and let it prove at room temperature for 3-6h until double in size. During bulk fermentation, you need to make 4 Stretches and Folds every 30min to develop the gluten. After it doubled put it on a lightly floured worktop, divide into two balls, cover with a cloth and make a bench rest for 30min. Make two batard shape loaves of bread and place them in proofing baskets.The final proof is made in a fridge for 12-16 hours. Loaves should double in size. If not, leave them at room temperature until double. Bake in preheated oven in a cast iron pot at 240C with lid for 25min and without lid 20min at 200C or until done.