A delicious sourdough bread! <\/p>\n","protected":false},"featured_media":6704,"menu_order":0,"template":"","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"tools":[231],"dishes":[256],"class_list":["post-6701","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-category-bread","recipe-category-sourdough","tools-dough-roller","dishes-bread"],"acf":{"recipe_time":"","recipe_servings":{"from":"","to":"","unit":""},"recipe_ingridients":[{"title":"","ingridient_list":[{"quantity":"","detail":"","ingridient":"3 g dry yeast"},{"quantity":"","detail":"","ingridient":"19 g dry sourdough preparation"},{"quantity":"","detail":"","ingridient":"300 g water (approx. 20 \u00b0C)"},{"quantity":"","detail":"","ingridient":"450 g flour (Italy: tipo 1, France: T65-80)"},{"quantity":"","detail":"","ingridient":"1 tbsp honey (optional)"},{"quantity":"","detail":"","ingridient":"10 g salt"},{"quantity":"","detail":"","ingridient":"1 tbsp white sesame seeds (optional)"},{"quantity":"","detail":"","ingridient":"1 tbsp flaxseeds (optional)"},{"quantity":"","detail":"","ingridient":""}]}],"recipe_instructions":[{"acf_fc_layout":"heading","heading":"Follow these steps"},{"acf_fc_layout":"instruction_row","text":"Assemble the assistent with the bowl, dough roller and dough knife. ","time":""},{"acf_fc_layout":"instruction_row","text":"Pour the water into the Assistent. ","time":""},{"acf_fc_layout":"instruction_row","text":"Turn on the Assistent on low speed and add the dry yeast mixed with the dry sourdough preparation and let it run until its dissolved in the water.","time":""},{"acf_fc_layout":"instruction_row","text":"Add flour and honey and let the Assistant run on slow speed and set the timer on 10 minutes.","time":""},{"acf_fc_layout":"instruction_row","text":"Add the salt and let it continue on slow speed for 5 minutes.","time":""},{"acf_fc_layout":"instruction_row","text":"Turn off the Assistant and cover the bowl with the lid, let the dough rest for 90 minutes \u2013 2 hours. ","time":""},{"acf_fc_layout":"instruction_row","text":"Use the scraper and fold the dough inwards from the sides a few times and cover again with the lid, let it rest for another 90 minutes \u2013 2 hours.","time":""},{"acf_fc_layout":"instruction_row","text":"Lightly flour a table and shape the dough to a round bowl, place it on a baking sheet with flour and cover it and let it proof for 60 min. ","time":""},{"acf_fc_layout":"instruction_row","text":"Turn on the oven, 220 \u00b0C. ","time":""},{"acf_fc_layout":"instruction_row","text":"Alt. 1. for a crispy crust you can use a Dutch-oven or a cocotte to bake the bread in, for this alternative: warm up the cocotte\/Dutch oven in the oven for 30 minutes with the lid on. Then put the dough (on a floured baking paper in the cocotte\/Dutch oven, sprinkle some flour and cut\/score the bread if you want), put the lid on and bake for around 25 min, remove the lid and bake for another 10-15 minutes (until the bread had a golden brown color.","time":""},{"acf_fc_layout":"instruction_row","text":"Alt.2. Bake the bread on a baking tray in the middle of the oven for about 45 minutes (or until the bread has a golden brown color. ","time":""},{"acf_fc_layout":"instruction_row","text":"Optional : for more developed taste you can let the dough rest overnight (covered) after step 7 and then continue from step 8 when you have taken it out from the refrigerator. ","time":""}],"recipe_featured_quote":{"quote":"","signature":false,"author":""}},"yoast_head":"\n