Preparation : 25 min.
Cooking : 40 min.
Тotal : 65 min.
Servings : 1
“Give a French person freedom in the kitchen and they will prepare you an irresistible Champagne Bread”
INGREDIENTS
- SOURDOUGH
- white flour – 7 oz (200 g)
- rye flour – 1.8 oz (50 g)
- dry yeast – 0.2 oz (5 g)
- sugar – 1 tsp.
- water – 6.1 fl oz (180 ml)
- MAIN DOUGH
- white flour – 1.1 lb (500 g) white
- rye flour – 3.5 oz (100 g)
- sugar – 1 tsp.
- dry yeast – 0.2 oz (5 g)
- salt – 1 tbsp (15 g)
- water – 14 fl oz (420 ml)
HOW TO Make it
Work with a mixer; Oven – 390°F (200°C); Flat tray with baking paper.
The sourdough products are mixed, until a ball of dough is obtained. The dough is more dry. Leave it for half an hour at room temperature, then refrigerate it for 6 to 12 hours.
Knead the sourdough and all of the products for the main dough in the bowl of the mixer. Mix, until it separates from the walls of the mixer bowl. Take it out, transfer it into a lightly greased bowl and leave it to rise for about 1 hour.
Knead again, as it is inside the bowl and leave it to rise for another 20 minutes. After these minutes, knead again and leave to rise for another 20 minutes, this is done a total of three times. This introduces more air into the dough.
