Making sourdough with Nordwise® sourdough

The unique Lactobacillus plantarum TAK59 starter culture of Nordwise® sourdough bread provides the necessary bacteria for fermenting the bread dough, which ensures a correct and stable fermentation process.

Ingredients: dry yeast Saccharomyces cerevisiae , lactic acid bacteria Lactobacillus plantarum TAK59.

Preparation of 1 loaf (~ 740 g) of sourdough bread:

You will need:

• Wheat flour 500 g
• Salt 8 g
• Water 350 ml
• Nordwise® Sourdough bread starter

 1. Mix a packet of starter with 350 ml of hand-warm water and 250 g of wheat flour. 

2. Cover the bowl with a towel and leave the mixture to ferment at room temperature for 15-16 hours.

 3. Add 8 g of salt and yeast to the fermented sourdough. Mix in 250 g of wheat flour (if desired, add your favorite ingredients, e.g. olives). Knead the dough intensively for 2-3 minutes to create air in the dough. 

4. Leave the mixture to rise in the bowl for 45 minutes, then knead the dough again for 2-3 minutes. Wet your hands beforehand to prevent the dough from sticking to your hands. Then leave the dough to rise for another 45 minutes.

5. Place the risen dough on a floured surface, shape it into a rectangle with your hands. Mentally divide the piece of dough into three. Bring 1/3 of the dough from the left side to the center, then 1/3 of the dough from the right side to the center and smooth the ends into a round shape, turn the dough over. Place the dough on a baking sheet, cover with a towel and leave to rise for 1-1.5 hours.

6. Preheat the oven to 230 °C and bake for 10 min, then reduce the heat to 200 °C and bake for 20 min. To maintain the correct humidity, place the bowl of water in the oven and remove it after lowering the temperature to 200°C. Leave the sourdough bread warm in the oven to cool under a towel. (~2h)

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