In this school year – continuation of our Happy Cooking! classes. The final effect was delicious! Here are some tips according to which we baked our bread:
For every 100g of flour use 70g water, 5g salt, 5g sourdough starter. The length and number of kneading times depends on the person. It should be soft but elastic 😊. The key is a cold rise overnight in the fridge. Bake at 200 Celsius but you have to trust your senses to know if it’s ready. If you have a convention oven should be about 15 – 20 minutes. The fun we had while kneading, mixing and eating was invaluable!
