A very soft and fragrant bread, homemade with sourdough. A must try!
Ingredients
- 300 gr. manitoba flour
- 200 gr. all purpose flour
- 100 ml of water
- 200 ml. milk
- 150 gr sourdough not refreshed
- a salt intake
- 5 gr sugar
- 80 gr, butter
Preparation
– In a bowl, or in a food processor, put the sourdough with lukewarm milk and water. Let this stand until the yeast is dissolved, then gradually add the flour with the sugar to the liquid. Work the mixture until the dough pulls away from the sides of the bowl.
– Then combine the salt and work for a few more minutes. At this point add the butter little by little. The pasta will tend to lose consistency, work until the butter has been completely absorbed before adding the remaining one. Work it until the dough is clear and well-crowned. Transfer it to a floured work top and work it a few more minutes with your hands making a few folds. Put it in a bowl covered with film and let it rise for 4.5 hours.
– after the leavening time put the dough on a floured work top , deflate it and fold it on itself to give it texture. Gently with a rolling pin spread it in a rectangle and roll it up. Place it in a buttered and floured mold. Cover it with film and let it rise again until doubled.
– We preheat the static oven to 180 degrees. We bake it for 40 minutes. When cooked remove from the oven and let cool at least 30 minutes before removing it from the mold. We wait a few more hours before cutting it, thus preventing the slices from crumbling.
