Sourdough Bread. 4-5 days of cultivation for the barm. The barm reflects the environment it is growing in with flavors and strength. It will grow well at room temperature if this temperature is comfortable for you to live in. At its full strength, the barm doubles in size in half a dozen hours; you know it is ready to use. Mix this barm with twice more of flour and water (200 barm + 266 flour + 133 water = 600) to make a preferment. Let the preferment rise until it doubles. Refrigerate it overnight.

The next day, remove it from the fridge and cut it into a dozen pieces to remove the chill during an hour or so. Mix 3x300g of flour (1/3 whole wheat flour, 2/3 bread flour) with 3x200g of warm water until it forms a round ball. Incorporate  the preferment. Mix until homogeneous and add 3x6g of salt. Knead the guy during 10 minutes, until it passes the glass test. Let it sit until its volume doubles, around half a dozen hours.

Cut the dough into pieces 800g+800g+500g. Let it rise until it grows one and a half time. Preheat the oven to 500F with a baking sheet at the bottom. Prepare boiling water. Place the 3 doughs on a baking pan, cut the top of dough with your signature.

Put it in the oven, and throw water on the bottom baking sheet to create a blast of steam, close the oven door quickly (after a minute, throw a little more water to make sure the oven is fully steamed). Don’t open the door during 10 minutes. After 10 minutes, open the oven door to rotate the baking sheet with the loafs to bake more equally the breads. At the same time it will remove the steam from the oven. Lower the heat to 420F and bake until 30mins to 45 mins depending on the shape and size of the loafs.

Seed culture

• 1st day: 100g whole weat flour, 100g water with a tea spoon of honey. Room temperature
• 2nd day: mix the starter from sunday to the same amount of flour, water and honey. Room temperature
• 3rd day: discard half of the starter from Tuesday and add again the same amount of flour, water and honey. Room temperature
• 4th day: discard half of the starter and add 100g of bread flour (rich in gluten), 100g water. (no honey this time).