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| To knead I used my Clatronic km3323 |
Last week in an organic shop I saw this dried sourdough starter and of course I had to buy it!!! So yesterday I baked this fantastic bread and a fabulous pizza.
INGREDIENTS:
For the biga starter
100g flour
50g water
10g dried sourdough starter
Dough
200g semolina flour
100g water
1 tsp salt
First of all prepare the biga starter the night before, simply mix the flour with water and sourdough starter and let rest overnight (mine rested about 10 hours).
In the morning mix the rest of the semolina flour, water and salt and add the fermented biga. Knead well until you get a smooth and soft dough. Fold the dough twice, form a ball, place it in a bowl and cover with cling film. Let raise for about 3 hours. Flatten the dough lightly with your hands and fold it again. Give a round shape and place in a oven paper lined baking try. Cover with a lightly oiled cling film. Let rest for 90 minutes. Bake in a warm over at 220º for 10 minute. Slide the bread in an oven rack, turn the temperature down to 200º and bake the bread for a further 30 minutes.
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