Method

1. Mix Schmidt’s Sourdough Starter, Wheat flour, Yeast, salt and Malzperle with 280ml Water for approx. 3 minutes until smooth
2. dd 40ml of water and mix for 5 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 26° C
3. Once all ingredients are mixed, cover the bowl and start the bulk fermentation time for 60 minutes
4. After bulk fermentation scale the dough into 450-455 g pieces
5. Mould the dough in your preferred shape, we recommend long and oval
6. Place the dough pieces into floured proofing baskets with the seam facing upwards. Allow the dough to final proof for 40 minutes, we recommend covering the proofing basket with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back its ready to bake
7. Turn the proofing baskets onto a lined baking tray with the seam facing downwards and score
8. The oven should have a temperature of 190° C when you put the loaves in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
9. After approximately 2 minutes of baking, decrease the temperature to 160° C and bake for a final 38-40 minutes