Sourdough bread

during my honeymoon to Italy 2 years ago, we were served bread almost every meals. At first, we dun really like the bread served there, coz its very hard on the outside. As hard as rock. But after a while, we kinda luv the bread. Hard outside but soft inside, yum yum. Good with coffee.

we can't really find such delicious bread in china. they dun bake such good bread. i found this recipe and gave it a try. yes! it's hard outside and soft inside.

when i make it, i tried with nutella chocolate filing and also blueberry jam filling (kept some as plain bread)

the texture is good, hard outside (not as hard as rock). but i guess i should bake it slightly longer, so that the skin will be as hard as rock.

See below for the recipe:

Ingredients:

STARTER
100g high protein flour (bread flour), sifted
1/8 tsp yeast
130ml water

Method
Put all the ingredients in a clean mixing bowl and mix into smooth thick pancake batter. Cover with a piece of clean cloth and keep aside for 48 hours (do not need to keep in fridge)

SPONGE
200g STARTER
120g high protein flour (bread flour), sifted
180ml water

Method
Mix all the ingredients together and leave tightly covered for 12 hours

DOUGH
500g high protein flour (bread flour), sifted
1 tbsp salt or to taste
1 tbsp sugar
2 tsp instant yeast
500g sponge
90-120g water
50g butter

Method
1. Put all the ingredients into a mixing bowl. Use a dough hook and knead into a smooth and elastic dough. Form into a ball and leave to rise until it doubles in bulk, about 1 hour
2. Punch the dough down and knead for 3 minutes until smooth again
3. The dough is now ready to be divided and shaped into loaves or buns (up to your liking)
4. After shaping into loaves or buns, leave to rise for half hour.
5. Spray some water on the buns and leave to rise till double
6. Bake in pre-heated oven for 10 minutes at 200C
7. Remove buns from oven and spray with water and bake for another 10 minutes.

Note to remember - do not fill up the buns with too much filling or it will spill out (like mine)