Simple basic loaf recipe with sourdough. Perfect for the Easter table or just on its own.
Sausage with sourdough
Basic loaf recipe. Easy to prepare. Delicious, soft and flaky.
Ingredients
- 550 g flour (KBL 100 + BL80)
- 90 g icing sugar
- 2 package vanilla sugar
- 1/2 grated lemon zest (can be omitted)
- 3 db Egg
- 2,5 dl cream or milk
- 150 g active leaven
- 100 g melted butter
- 1 tweets salt
Instructions
- Mix the wet ingredients: cream, melted butter, eggs, sourdough.
- Then sift the flour, add the sugars, a pinch of salt and the grated zest of a lemon. Knead the dough.
- Place in a greased baking dish and let rest for an hour.
- Fold the dough three times an hour with a petal fold.
- When the last, third fold is done, let the dough rest for 1 hour and then put it in the fridge to rise for about 12 hours.
- Remove from the fridge and leave the dough to temper for 1-2 hours.
- Divide the dough according to the spinning technique. I'm going to do a six-piece braid, so I divided it into six dumplings. Cover and leave to rest for an hour.
- Now the shaping, roll out the dumplings, roll them up and roll them into long, belly-shaped snakes, then braid the dough.
- When ready, brush with a beaten egg and leave to rise for four to five hours at room temperature.
- Preheat the oven, while brushing once more with the beaten egg.
- Baking: bake in a preheated oven at 180 degrees for about 40-50 minutes on the bottom - top baking programme. Care should be taken as the time required depends on the oven.
