Ingredients:
- 250 g Mimoosa Bread Flour Base
- 50 g Mimoosa Flour Plus
- 7 g salt
- 1 scoop Mimoosa Sourdough Culture
- 300 g hot water
Place the Bread Flour Base in a large mixing bowl, add the salt and sourdough, and mix well.
Put the Flour Plus in another bowl.
Boil 300 g of water and immediately pour it over the Flour Plus. Stir quickly until a sticky dough forms that pulls away from the bowl. Set aside to cool.
Once the mixture is cool enough to handle, knead it together with the flour mixture. In a few minutes, the dough will come together.
Shape the dough into a loaf, baguette, or small bread as desired, cover lightly or wrap loosely with foil to prevent drying out, and let it rise at room temperature for 10-12 hours. The bread is ready to bake at this point, but for a richer flavor and lighter texture, refrigerate the dough for another 10-12 hours.
Before baking, place the loaf on a floured baking sheet and score the top with a sharp knife, cutting about 1 cm deep. For a better crust, lightly brush the top with olive oil.
Preheat the oven to 210°C. Bake at this temperature for 20 minutes, then lower to 200°C and bake for another 30 minutes. For a steamier bake, place a small dish of water at the bottom of the oven during baking.
Once done, transfer the bread to a cooling rack and let it cool completely.
