How much joy can bring to you just looking at this homemade goodness :). The most important adventage of baking and eating sourdough bread is that you can eat it as much as you like without fear to have any stomach pain 🙂

And you can free bake two at once – just slice it, put it in a small plastic bags and freeze…any time you can enjoy your favorite, healthy bread! Just put it on a warm frying pan without fett, warm it in oven at the low temperature or just wait few hours 🙂

Pre-ferment:

20g white flour starter

30g white flour

30g lukewarm water

Mix all ingredients and let it rest over night (or 6-7 hours in warm place)

Dough:

180g whole grain white flour

145g spelt flour

135g white flour

380g lukewarm water

1 tbsp salt

65g preferment

Preparation:

Mix flour, 300g water (80g for later) and preferment. Let it rest in warm place for 30 minutes. Add salt and rest of the water and perform 5 minutes fold and stretch (so long is enough that dough got little bit smooth surface). Let it rest at the warm place (25 C) 4-5 hours. During this time perform stretch and fold every 30 minutes (4 times in 4-5 hours). After last stretch and fold you should let dough rest for 2-2.5 hours.

Transfer the dough on the working surface with some flour on it and let it rest for 30 minutes. Form and put in a rising basket- Let it rest for a half an hour at the room temperature covered with see through foil. Then transfer in the fridge until next morning.

Pre heat the oven at 240 C together with pizza stone. Place small pot for water (to create steam during baking). Carefully transfer bread dough from basket at the wooden pizza board.

Pour some water in a small pot in oven and place bread dough on the pizza stone. Bake approximately 40-45 minutes (depends on oven). If needed reduce temperature after 25-30 minutes.

Let it cool down properly before cutting.

-Croatian version-

Koliko radosti i ljubavi u ovoj maloj štruci kruha 🙂 Svaka sekunda čekanja na kruh s vlastitim domaćim starterom isplati se stostruko. Pojesti ga možete u neograničenim količinama bez straha od nadimanja ili bolova u želucu. Slobodno ispecite i dva komada, jednostavno narežite, stavite u male plastične vrećice sa zip zatvaranjem i zamrznite. Pa kada se zaželite, lijepo šnjitu ili dvije u toplu pećnicu (niska temperatura) ili na toplu tavicu da se polako odmrzne. Okusom je jednako neodoljiv i mami na još 🙂 Dobar tek!

Pred- fermentacija:

20g domaćeg kvasca od bijelog brašna

30g bijelog brašna

30g vode sobne temperature

Pomiješati sve sastojke i ostaviti da miruje tijekom noći (ili 6-7 sati na toplome mjestu)

Tijesto za kruh:

180g punozrno bijelo brašno

145g pirovog brašna

135g glatkog brašna

380g vode, sobne temperature

1 kavena žlica soli

65g domaćeg kvasca (od smjese nastale pred-fermentacijom)

Postupak:

Pomiješati brašno, 300g vode (80g ostaviti za kasnije) i domaći kvasac. Ostaviti da miruje na toplome prekriveno folijom i krpom, oko 30 minuta. Dodati sol i otprilike 5 minuta ”mijesiti” na način da tijesto s jedne strane podignemo i utisnemo u sredinu (strech and fold). Okrenuti zdjelu za 90⁰ i ponoviti. Ponavljati toliko puta dok ne dobijete tijesto glatke površine. Ponovo ostaviti prekriveno tijesto da miruje, na toplome mjestu (25 C) 4-5 sati. Tijekom tog vremena svakih pola sata ponoviti ”stretch and fold” (4 puta u 4-5 sati). Nakon zadnjeg ”stretch and fold” ostaviti tijesto da miruje 2-2.5 sata.

Potom pažljivo prebaciti tijesto na radnu površinu posutu brašnom i ostaviti da miruje 30 minuta. Oblikovati kruh i staviti u košaru za dizanje tijesta. Ostaviti pola sata na sobnoj temperaturi, prekriveno prianjajućom folijom, a potom cijelu noć u hladnjaku.

Zagrijati pećnicu s pločom za pečenje pizze. Staviti malu posudu s vodom (kako bi stvorilo paru prilikom pečenja). Pažljivo prebaciti tijesto na dasku za pizzu, ubaciti u pećnicu te uliti vodu u malu posudicu. Peći otprilike 40-45 minuta (ovisno o pećnici). Po potrebi reducirajte temperaturu pečenja nakon 25-30 minuta.