How to make
The tastiest breads and loaves are made with homemade natural sourdough.
It can be prepared from different types of flour, but the best breads are made with rye sourdough.
To knead a successful dough, you need 3.5 oz (100 g) of the rye sourdough that you have previously fed and left to activate.
Pour the water, flour, sourdough, sugar and a spoonful of oil into a bowl.
Knead a dough for at least 10 minutes, sprinkling more flour if necessary, as it depends on the type you are using.
At this first stage, you can also mix with a food processor, because at the beginning the dough is sticky. Be careful, however and make sure that your device powerful enough for the purpose, since sourdough doughs are denser and heavier and my robot has a lot of difficulty, even with soft dough.
Once smooth, cover the dish with a towel or cling film and leave it for 30 minutes to 1 hour.
Transfer it onto a floured surface and knead for another 10-15 minutes, adding flour, but not too much, so that the dough does not become hard. It is best to grease your hands with oil so that it does not stick to you and that way at some point you will feel how the dough has become fluffy and elastic.
Leave the rye sourdough dough to rise until it has doubled in volume. Depending on the strength of the sourdough, this can take from 3 to 8 hours.
From here proceed according to what you want to make - bread, loaves, bagels. Once shaped, let them double in size again before baking.
