- 500 g Le Moulin flour mix for farmhouse bread
- 120 g sourdough starter
- 14 g sea salt
- 380 g water
- 10 g organic grain mix
- 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.
- 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).
- 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.
- 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.
If you don't have a sourdough starter, you can make a normal farmhouse bread according to the package instructions.
* The technique of folding the dough and instructions on how to make your own sourdough starter can be found on kachen.lu.
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