After several attempts and dozens of bakings, I present you my favorite recipe. All of this without a bread maker!
Ingredients for a 1 kg bread
- 580g of organic T65 flour
- 430g of spring water
- 12g of salt
- 300g of sourdough or 25g of dehydrated yeast
This makes a bread dough with 74% water content.
Kneading by hand
- 30 min - turn (lift dough on itself with wet hand)
- 3h - shaping
- 3h - flouring and baking
For a 40% smaller loaf
- 350g flour
- 258g water
- 8g of salt
This is the most important step to finish our homemade bread. The best way to do this is to place the floured bread in a cast iron (or Dutch oven) pot that has been placed in the oven. I don’t have a cast iron pot, so I use two Pyrex dishes that fit together.
Alternatively, you can put the bread on a baking sheet and place a pan full of water in the bottom of the oven.
The goal is to keep the bread moist enough during the baking process so that it can rise slowly.
You can also mix flours, I advise to try buckwheat, rye, spelt flour. The wholemeal bread rises less, but it will be rich in fiber.