Farmers’ sourdough bread

Instructions

1. Place the flour in a large bowl and add the salt. Stir the sourdough starter into 380 g water and add to the flour. Mix with a wooden spoon (or food processor) until a firm, slightly sticky dough forms. Cover the bowl with a damp cloth and leave to rest for 15 minutes.
2. Fold the dough a first time* and leave to rest, covered, for 15 minutes. After 15 minutes, fold a second time and then let rise, covered with the damp cloth, until the dough has almost doubled in volume (this will take between 6 and 12 hours, depending on room temperature).
3. When the dough has risen, fold it again 2 times: slightly moisten your hands and reach under the dough from both sides, lift it up and fold it on itself. Repeat this several times, turning the bowl 90° each time. Let the dough rest covered for 15 minutes and repeat the folding. At the end of this second folding, place the dough in a floured proofing basket sprinkled with grain mix and refrigerate uncovered for 1 hour. Meanwhile, place a lidded cast-iron pan in the oven and heat at 250°C fan with the bottom heat on for one hour.
4. Remove the dough from the fridge and transfer it from the proofing basket to the preheated pot. Bake for 20 minutes with the lid closed at 250 °C, then another 10 minutes without the lid at 230 °C.

Discover more on LE MOULIN's website ! 

www.lemoulin1704.lu