1 cup of yeast culture
3 ½ cups unbleached bread flour
1 cup warm water
2 teaspoons sea salt
All the ingredients are mixed together and kneaded thoroughly, and then placed in a large bowl covered with plastic wrap. The bowl was placed in a warm corner for 8 hours to proof and rise. After the proofing period, the dough is “punched” down and formed into a loaf. I placed the loaf on a piece of parchment paper and put the parchment directly on a bread peel to rise for another 2 hours.
The bread was placed on a baking stone in an oven preheated to 450oF, and cooked for 15 minutes. After the first 15 minutes, the oven temperature is dropped to 350oF and the bread baked for another 45 minutes. I turned the bread once during baking to make sure it baked evenly. The loaf cooled for 10 minutes before cutting and serving. The bread had a crisp crust and a soft center. It had a mild sourness and a nice spongy texture. Overall, a successful experiment and a perfect addition to Sunday dinner!
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