PREPARATION

Mix flours, sourdough, sugar and water for a minute or two. Add salt and butter and mix until dough ball forms.

Knead on lightly floured surface for 7 minutes, until dough is elastic and doesn’t stick.

Place dough in large bowl, cover with kitchen towel and let rise in a draft-free warm place for 1,5 hour.

Punch down the dough, and roll gently into a 20-inch long loaf. Place loaf in with butter lightly greased baking sheet. Preheat oven to 400°F. Let dough rise, uncovered, for an additional 30 minutes.

Slice three 45-degree cuts 0,25″ deep with a sharp knife through the top of the loaf. Brush loaf lightly with water. Bake for 30 minutes. Let cool on rack.

To prepare this bread I used dried sourdough purchased from Bio-shop. But it can be easily prepared dried at home. And that will be the theme for one of the future recipes.