Unmixed sourdough bread Šumava
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ingredients
1 tbsp rye sourdough 200 g rye bread flour 400 g wheat bread flour 450 ml water 12 g salt 1 tsp crushed cumin
progress
The original recipe is from the Czech site cuketka.cz. The bread was too small for us, so we adjusted the quantities to about a kilo loaf.
1.
In the morning around 6-9am we weigh mix all the ingredients together. I don’t write mix on purpose, or really just stir and combine everything together.
2.
Close the bowl and let the dough rest at room temperature for 10-12 hours.
3.
Be patient, at first it looks like nothing is happening, but by the afternoon you will see bubbles and by the evening the dough will be beautifully fluffy. Don’t worry the dough is and should be sticky, thinner than a kneaded dough.
4.
Remove the dough from the mixing bowl with a spatula and place on a floured board. Gently flour your hands as well and fold and roll the bread into a wrapper. How to do this I have illustrated in the article.
5.
Place the bread in a loaf pan or other container (colander, strainer, fruit basket lined with a greased cloth) and let it proof for about 2 hours.
6.
Heat the oven and the lidded container (jane bowl, baking dish) to 250 degrees. Once heated, carefully tip the dough out of the pan into the baking dish, quickly close and place in the oven. Due to the higher hydration and baking in the dish, there is no need to steam the oven. Bake closed for 15 minutes. Then uncover, reduce heat to 200degrees and bake for about 20-30minutes. (Yes, I admit, I managed to forget to turn the temperature down this time, which is why the bread is a few shades darker :()
7.
We bake this bread several times a week at home. It’s the perfect bread for beginners, but also for the busy. Everything is mixed at once and the sourdough does its job almost without our intervention. Thanks to the higher hydration and long fermentation, the dough is beautifully soft, fluffy, tasty. In my courses at family centres, I call it “The bread that always succeeds”.
