Sourdough Bread with Fresh Wild Garlic
(0)
350 min
Under an hour
Sezamo
Bucură-te de gustul primăverii cu această pâine artizanală cu maia și leurdă proaspătă. O coajă crocantă, un miez pufos și aroma inconfundabilă a leurdei fac din acest boț de pâine piesa centrală a oricărei mese de Paște sau a unui mic dejun târziu. Această rețetă tradițională îți va umple bucătăria de un parfum irezistibil și te va face să redescoperi plăcerea de a coace pâine acasă.
Ingredients
Preparation method
Dough Preparation
Mix the sourdough starter with the lukewarm water, then add the sifted flour and salt. Knead until you get a smooth and elastic dough that is only slightly sticky.
Place the dough in a bowl, sprinkle it with a little flour, cover it with a clean towel, and let it proof in a warm place for 2 and a half hours. Every 50 minutes, 'degas' the dough by folding it in half.
Shaping and Second Proofing
Chop the wild garlic into small pieces. Turn the proofed dough onto a floured surface, roll it out into a sheet, sprinkle the chopped wild garlic on top, and roll it up like a roulade. Fold the edges of the dough upwards and place the dough ball into a well-floured proofing basket (banneton). Cover it and let it proof for another approximately 2 hours in a warm place, until it doubles in volume. Alternatively, you can place the basket in a plastic bag and let it proof overnight in the refrigerator.
Chef's tip
If you don't have a cast iron pot, you can bake the bread on a preheated baking stone, making sure to spray water into the oven in the first few minutes to achieve a crispy crust.
55 min
Under an hour
