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This is the sourdough that I'am using today that has fermented for 1 week

Let's do the pre-ferment

130g of sourdough

1/4 cup of brown sugar

1/4 tsp + 1/8 tsp = 1g and 1/2 yeast

My goal of making bread is to use 1 and 1/2 g of yeast for 800g of flour.

200 ml of water

200 ml of water

200g all purpose flour

Mix very well

Let rest overnight (7 hours)

This is how the pre-ferment looks in the morning

If you don't want to ferment it overnight, you can do it in the morning and it's ready in 4 hours.

Transfer the pre-ferment to a bowl

1/4 cup of sunflower oil

2 tablespoons of 15 ml of honey

10g of sea salt

2 eggs (117g)

I perfer to use fat free milk

220 ml of milk

Reserve 50 ml

600g of all purpose flour

Add the rest of the milk

Integrate all the ingredients

Knead the dough for 35 min until the dough is soft

I prefer to knead with my hands but you can do it with a mixer

The dough should be soft and manageable.

10g of butter

Integrate very well

Add oil to the mold

I recommend turning the oven to 80°F and turning it off, then let the dough rest inside for 2.5 hours or until doubled in size.

This is how the dough looked after resting for 2.5 hours

Add a little oil

Let's make 24 equal balls

Let rest for 8 minutes

Make the balls like this and add a little oil

Turn the oven on to 80°F and turn it off, let it rest inside until it doubles in size

This is how they look after 2.5 hours

Bake at 380°F for 25 minutes. When they start to brown lower to 260°F and cover with aluminum for a few minutes.

That's how they turned out, golden and fluffy!

Add a little butter

This bread is made with sourdough that contains bacteria and lactic acid that helps you digest the bread more easily and does not cause constipation.

Perfect to accompany your favorite dishes

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