I baked today a huge sourdough bread and am quite shabby with the result.
I baked the sourdough bread in the picture from sourdough in a Lécué Bread maker, a kind of silicone pan. I used 3 dl sourdough, 5 dl water, 8 dl rye flour and 8 dl wheat flour. I kneaded the dough in the bowl of a food processor for 15 minutes, let it rise at room temperature for a few hours and put it in the refrigerator overnight. The next day I added 2 tsp of finely ground sea salt and 8 dl wheat flour.
I kneaded the dough again vigorously, let it rise before baking and put it in a cold oven. Baking time 30 minutes in a 200 degree oven and another 10 minutes in a 100 degree oven, tilted upside down on a baking sheet, so that the bread also baked on the bottom. The bottom became very crispy.
When you have a small dough, you can mix everything direct in the Lécué Bread maker and thus minimize washing up..
