This is the first European bag I made. It is the easiest to turn over and over, because I don't fold, I have folding phobia! From the basic sourdough bread on page 258 of the BBA. The amount is relatively large, and you can reduce it by half! You can make 2 680 grams of bread. I don't know how to do it, don't care about the recipe! I have shortened a lot of words in the book to a little bit. It may not be very detailed. I don't know how to ask me again! Touch it~
The natural yeast is taken out one hour in advance and the solid starter materials are mixed together. (It can be smeared in the container, anti-sticking) Fermentation at room temperature for about 4 hours until the volume becomes twice as large. After the fermentation, the dough was refrigerated overnight.
Remove the solid starter one hour in advance and return to warmth. The material of the final dough is then mixed to remove the film. Ferment at room temperature for 3-4 hours until the dough doubles.
Take the fermented dough out and divide it into two parts (do not divide it in half). Try not to let the dough vent, shape it into the fermentation basket and wake up for 2-3 hours or refrigerate overnight.
Preheat to 260 degrees in advance, 232 degrees and 30 minutes after dicing. (It can be adjusted according to the size of the dough. If necessary, it can be rotated 180 degrees to make it evenly heated.) The baked bag should be golden brown. You can hear the sound of the hole at the bottom of the bread.
Slice after cooling, open to eat!