60 slams sourdough bread with grated apple

Name: 60 slams sourdough bread with grated apple
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 300 g apple; 100 ml or less warm water; 200 g active liquid sourdough starter; 0.5 tsp active dry yeast; 500 g strong bread flour; 1.5 tsp salt

This homemade sourdough bread has a strong flavor and intense aroma thanks to the addition of grated apple. It is slightly sweet and with the thin but crispy crust. Perfect with a cheese platter.

60 slams sourdough bread with grated apple

Homemade sourdough bread with grated apple.

Course bakery

Cuisine lactose free, vegan

Keyword bread with active dry yeast, homemade bread, homemade sourdough bread, sourdough bread

Prep Time 30

Cook Time 1

Total Time 1 30

Servings round loaf

Calories 123kcal

Ingredients

300 g apple
100 ml or less warm water
200 g active liquid sourdough starter
0.5 tsp active dry yeast
500 g strong bread flour
1.5 tsp salt

Instructions

Instructions: 60 slams sourdough bread with grated apple

In a bowl mix the warm water with the yeast. Wait 3 minutes and add the liquid sourdough and the grated apple.
In a bowl mix the flour with salt. Add the yeast mixture and stir briefly without kneading the dough. Let it rest for 10 minutes.

Working the dough

After this time lightly grease your hands with some olive oil. Take the dough and knead it for 10 seconds. Gather the dough and slam it on the work surface. You have to slam the dough 60 times each time picking it up but without kneading it. After you have slammed it all 60 times place it in a lightly greased bowl and let rest for 10 minutes.
After this time take the dough and slam it other 60 times. Again place it in the bowl for 10 minutes.
The third time, slam the dough again 60 times. By now it should be more homogeneous and without lumps of flour but still sticky. Lay it in a bowl, cover with plastic wrap and let rise in a warm place for 1.5 – 2 hours until it doubles the volume.
At this point put some flour on your hands, deflate the dough, flatten it on a lightly floured work surface, fold the outer edges towards the center and then do the same with the top and the bottom edge. Gather the dough and lay it in a bread basket, in a bowl with a cotton cloth or in my case the earthenware bowl. All such containers should be widely floured so that the dough will not stick to them. Cover with plastic wrap or a cotton cloth. Make the dough rise another hour or hour and a half in a warm place.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

Baking time

Preheat the oven at 210 °C. In the lower shelf place a baking tray with some hot water to create steam in the oven.Gently slide the dough into a floured round baking pan. Bake the bread for half an hour, then reduce the temperature to 190 °C and bake it for another 20 – 30 minutes.