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Have you ever wondered how important kneading is in the art of making bread? I certainly have, and after five years of baking sourdough bread, I've developed my own simplified method that consistently yields great results. While there are many methods that produce amazing bread, they often involve complex, time-consuming processes that demand a lot of attention. In my experiments, I used the same recipe for each loaf, always with white spelt wheat flour and consistent time intervals. The only variation was in the autolyse kneading technique, while keeping the resting time constant. I hope this video will be useful and help improve your sourdough baking skills. Recipe 250 ml (1 cup) of water (room temperature) 150 g (5.3 oz) sourdough starter 400 g (3.2 cups) of flour 7 g (1 tsp) of salt Baking Instructions Baking temperature: 220°C (428°F) Baking time: 45 minutes Thank you very much for watching! 🤗
