S500 & FIDELIO - Sourdough bread

1. Mix all ingredients for 2 minutes slow speed and 9 minutes at fast speed.
2. Dough temperature: 24-26°C.
3. Allow bulk fermentation for 45 minutes.
4. Cut into pieces according to your needs (round bread 400g, baguette 300g, Cross breads 80g, Bowl shape breads 120g).
5. Shape the dough.
6. Place in the proofer for 60-90 minutes (30°C; 95% humidity).
7. Oven temperature: 200°C. Baking time: approx 30 minutes with a lot of steam. Open damper after 10 minutes.

Golden recipe ideas:

"The Original" Big Round Bread: The big round bread is the most traditional shape. Cut the bread into a diamond shape, just before putting in the oven. Adding olives (5%) or fresh sweet peppers (10%) to your dough, creates a very colourful and even tastier bread. When adding these ingredients, it is advisable to bake the breads in a wooden mould.

"The Golden Gate" Baguette:  The typical baguette shape is shorter than the regular baguette. Shape the dough piece accordingly and cut the baguette into a diamond shape. Adding 2% of fine herbs to your recipe adds a delicious, spicy touch to this baguette.

Small "Cross" Breads
Give the cross breads only 30 minutes proving time. Cut a deep cross on top of the dough piece just before putting in the oven.

Bowl shapes for soups and salad
An original way to surprise your guests at dinner time. Serve them the soup bowl and let them prepare it themselves by cutting off the top and taking out the crumb. Great fun is guaranteed! Then fill it with thick soup. Eat the soup bowl at the end. These soup bowls can also be filled with salad.