This loaf is a basic, everyday bread harnessing the microbial power of sourdough as natural leavening using stone-ground flours.
Part 1 - Preparing the dough
Part 2 - Baking
Sourdough is the oldest form of leavened bread and was used at least as early as ancient Egypt. It was probably discovered by accident when bread dough was left out and good microorganisms -- wild yeast -- drifted into the mix. The resulting bread had a lighter texture and better taste.
Practice this recipe until you feel comfortable with the process and the flours you have sourced before moving on to other more complicated recipes.
Home ovens vary widely in their performance. Use an oven thermometer to gauge the proper temperature, making minor adjustments to the preheating temperatures and baking times if necessary. If your oven is equipped with a fan assist, turn it off during baking if possible to prevent the crust from setting before the loaf has fully expanded.
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To prove & bake using a proving basket: