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Italian bread made ​​with sourdough (homemade). 26 hours of fermentation. And if that isn't handy enough, use Erin's tip for delayed fermentation in the refrigerator to buy you even more time. If that isn't reason enough to work with sourdough, maybe this chewy, crusty-bottomed Italian bread will help. As a result we have a very digestive bread, also a lot of aroma and character.

Create some people, cooking is indeed something which is quite easy. Besides they are indeed happy cooking and have ability cooking that is quite, they are also good in integrating each dish so that it becomes dish delicious. But there are those who cannot skillfully cook, so they must ask and see recipes that are easy to follow.

What is "left over" is your sourdough that you can use to make bread, focaccia or even pizza! A well-kept yeast will live a long, prolific life. Some Italian bakeries are known to be using centuries-old lievito madre.

You can make Italian bread made ​​with sourdough (homemade). 26 hours of fermentation use 5 ingredients and 9 the steps. Here guides how you make it.

The main ingredient Italian bread made ​​with sourdough (homemade). 26 hours of fermentation as follows:

1. You need 200 Grams of sourdough.
2. You need 300 Millilitres of milk warm.
3. Provide 500 of Grams Flour.
4. You need 1 Tablespoon of salt.
5. Prepare 1/2 Tablespoon of Sugar.

As a rule of thumb, the older your yeast, the more flavoursome your bread will be. No wonder sourdough bread is so good! This is a simple sourdough bread recipe. The tartine bread recipe method I use here gives great results.

Instructions Italian bread made ​​with sourdough (homemade). 26 hours of fermentation

1. Mix the milk, yeast and sugar..
2. Incorporate the flour gradually..
3. Add the salt and knead the dough for 15 minutes..
4. Let the dough rest for 2 hours..
5. Remove air from the dough and stretch it to form the bread..
6. Let the dough rest in the refrigerator for 24 hours (covered with a cloth and flour bottom not to stick).
7. Bake in the oven (250 Celsius) for 10 minutes and lower the temperature to 200 degrees for 40 minutes..
8. Leave in the oven (10 or 15 minutes) with the door open to create a crispy crust..
9. Enjoy!.

But EASY and SO worth the effort to make a great sour dough recipe. There are few things more tantalizing than the smell of fresh bread baking in your own kitchen, and lately sourdough has become the artisan bread loaf everyone wants to try. Following the step-by-step instructions in our sourdough baking recipe requires a bit of a time commitment, but you'll be rewarded for your efforts with a thick, chewy crust and airy crumb. This bread is based on the Italian Bread formula in Peter Reinhart's "Bread Baker's Apprentice." The only change I made was to substitute a biga naturale (sourdough starter) for the biga made with instant yeast in Reinhart's formula. I still added the instant yeast to the final dough.