This sourdough bread always turns out well. I got it from a baker friend

I’ve had different experiences with baking bread, but since I have this recipe, it rises without any problems, has a deep flavor and a crispy crust. Bakers emphasize that patience is the key because the leaven matures for several days. The spectacular effect of the country loaf will make up for this time.

The secret of good sourdough lies in appropriate flour, preferably wholemeal or sieve rye, rich in natural yeast and fermentation bacteria. They are responsible for the activity of the leaven and its stability. A professional recipe requires patience, but it’s 5 days that pay off:

• Day 1-3: Mix 50 g of rye flour and 50 g of lukewarm water, cover the jar (do not close it tightly) and set aside in a warm place (26-28 ° C) for 24 hours; then feed the same proportion every day.
• Day 4: The leaven should already be bubbling – save 100 g, add 50 g of flour and 50 g of water and set aside for 12 hours.
• Day 5: Remove part of the starter, leave one spoon, add 50 g of flour and 50 g of water again – after 12 hours the starter will be ready for baking.

This thorough, professional method guarantees that the leaven will become lively, stable and reliable. This starter is perfect for baking bread every time.

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Bakers advise preparing wheat leaven before the actual dough. It is a mixture of flour, water and a bit of leaven that ferments for several hours. The dough is then kneaded from wheat flour, water, salt and leaven, allowed to rest and undergo autolysis. During fermentation, it is worth folding the dough several times to make it elastic.

Forming the loaf and the final rising in the basket is the next stage that affects the structure of the bread. Baking in a cast iron pot at high temperature gives the effect of a crispy crust and soft interior. You need to bake it first covered, then uncovered, until the loaf becomes golden in color. Cooling on a rack is the last step to maintain the perfect texture.