Never miss good bread again when traveling 🚐!

🍞 RECIPE:
For the pre-dough:
/ 30 g sourdough starter (www.backenmachtgluecklich.de/rezepte/sauerteig-ans…)
/ 110 g lukewarm water
/ 145 g wheat flour

For the main dough:
/ entire pre-dough
/ 275 g lukewarm water
/ 425 grams of flour
/ 11 grams of salt

🖊️ INSTRUCTIONS:
💡 PREDOUGH
Mix 2 tbsp sourdough starter, the flour & lukewarm water in a clear, round sealable container until it is a sticky, chewy mass.

Place the container in a warm, not too hot, but also not too cold place. The warmer, the faster the fermentation. Sometimes the colder it takes longer. Only patience.

The dough has grown about 3 times as much. Now the main dough can be kneaded.

💡 MAIN Dough
Mix all the pre-dough, flour, salt & lukewarm water in a large bowl and then knead for 10 minutes. I like to make this in the bowl myself as it's very sticky. If you have a good work surface, we'd love to have it there too. But beware: high cleaning effort.

Then cover with a damp cloth and leave to rise for several hours. Depending on the temperature, this can take between 2-8 hours.

💡 SHAPING & BAKING
When the dough has risen nicely, form a long roll with plenty of flour and place in the Omnia. The bread can be baked in the silicone mold or without. Without a silicone mold, grease the Omnia well and dust with flour. Let the dough rise again in the mold for 2-3 hours.

Fill the lower bowl of the Omnia with water and bake the bread for 30 minutes on a low/medium level, depending on the gas stove. Then for another 5-10 minutes at the highest level.

Have fun trying.


Thanks to Jessy @ChirpyTravellers for the starter and guide