lunes, 19 de marzo de 2012
Sourdough ancienne bread with thyme
Back to basics. Ancienne bread (I suppose in English you could translate it as old style bread - philologists in the world, forgive me) never disappoints you. It's so primitive and easy that it's almost impossible to make a mistake and bake a bad loaf. The less you do, the better; but this time, I couldn't resist adding a bit of thyme from the garden, which filled the kitchen with a great aroma. You can never get tired of this bread, believe me.
330 gr. strong wheat flour
210 gr. water
160 gr. sourdough / white leaven
10 gr. salt
You only have to put all the ingredients together and mix until combined. Remember you only have to mix, not to knead the dough. Keep it in the fridge at least overnight (almost 24 hours in this case) and bake it in the oven at 220º C the first 20 minutes and 190-200º C for another 30-35 minutes.