Casserole bread is already delicious, but by adding sourdough, you take your bread baking to the next level. In addition to providing a tangy flavor, a crispy crust, and an extra moist crumb, sourdough bread is also healthier for you compared to bread made with yeast. The bacteria in the sourdough, particularly the lactic acid content, aid digestion, and sourdough bread naturally contains a higher level of nutrients.
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
- 525 g lukewarm water
- 500 g wheat flour
- 250 g whole grain flour
- 15 g salt
- 125 g sourdough starter
- Rice flour
- 1 proofing basket, 26 cm in diameter
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Method
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1DAY 1
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2Place the water, wheat flour, and whole grain flour into the bowl of a stand mixer and knead the dough on low speed for 2 minutes.
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3Cover the dough with a damp tea towel and let it rest for 2 hours. After two hours, add the sourdough starter and salt.
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4Knead the dough for about 7 minutes on medium speed until it wraps around the dough hook and mostly releases from the sides of the bowl.
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5Lightly oil a large bowl and transfer the dough to it. Cover with a damp tea towel and let it rise at room temperature for 2 hours. During this time, fold the dough every 30 minutes — that is, four times over 2 hours. To fold, lift the dough from one side and fold it toward the center. Repeat all the way around.
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6After the final fold, transfer the dough to a proofing basket dusted with rice flour (as rice flour doesn't absorb moisture from the dough). Place the dough in the fridge overnight — preferably covered with a damp tea towel.
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7DAY 2
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8Preheat the oven to 230°C (fan-assisted) and place the pot with the lid inside. Let the pot heat thoroughly for 30–40 minutes — it’s important that it gets very hot.
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9Carefully transfer the dough into the hot pot (24 cm / 4.2 L). You can score a few lines into the dough to create a beautiful pattern.
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10Put the lid on and return the pot to the oven. Bake the bread for 20 minutes.
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11Remove the lid and bake for another 35 minutes.
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12Lower the temperature to 180°C and bake for an additional 15 minutes, until the crust is golden and crispy. Use a thermometer to check if the core temperature is around 96–98°C. Turn the bread out of the pot and let it cool on a wire rack.
