SOURDOUGH bread recipe: T65 flour: 700g + millstone flour: 200g + Rye flour: 100g
- Salt: 20g
- Water: 750g
-Starter: 250g
To refresh the sourdough:
- 100g of sourdough
- 100g of T65 flour
- 100g of water at 40°C
How to make sourdough bread without kneading or shaping at home? I give you the best recipe for making natural sourdough bread!
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00:00 How to refresh sourdough?
03:00 Sourdough bread recipe
04:50 Kneading sourdough bread
06:50 How to make a RABAT of sourdough bread?
08:20 Dividing and shaping the loaves
11:30 Baking the sourdough breads
13:40 Scarification of loaves
14:10 Baking casserole bread
17:50 Tasting of natural sourdough bread
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See you soon on bakery step by step by Fabrice Cottez.
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