IT’S ALIVE. IT’S LEVAIN!

It is up to you how "sour" you want the bread - long proofing means lots of sourdough taste, and short proof with yeast means a subtle flavour. AND you can bake either one loaf or 6-8 breadrolls. In addition to 380gs of breadmix, you will need:

• 410g lukewarm water if you bake in a bread/loaf pan (or if you make the bread rolls).
  385g if you "free-bake" the bread without a bread/loaf-pan  
• 8g salt
• 5g olive oil
• And possibly fresh yeast (see below based on proofing time)
• + rice flour (for flouring the table and dough)

Longest time: 60 hours of fermentation - with pâte fermentée - really good sourdough!
Take 35g of the flour and mix it with 50g of water in a small bowl or glass. Let it stand for up to 48 hours under a lid/plastic wrap - preferably in a warm place. Mix together according to the last step. 

Up to 48 hour fermentation - good sourdough!
Mix everything according to the last step, shape and leave for up to 48 hours. 

12 hours of fermentation - less sour sourdough!
Mix in 2 grams of yeast with all the water and mix according to the last step.

QUICKEST 1 hours of fermentation - a really good bread!
Mix in 20 grams of yeast with all the water and mix according to the last step. 

 

The last step
In a paddel/dough mixer, mix together any pre-fermentation dough with the right amount of water (360g / 335g if you made the small pre-fermentation dough, otherwise 410g for baking in a bread/loaf pan or 380g for "free-form baking"), any yeast and the rest of the flour. Let the machine run for a couple of minutes and then pour in the salt. Let it run again for another couple of minutes and then mix in the olive oil. Mix together for another 3-4 minutes. The dough is very sticky (especially the one intended for the bread/loaf pan).

 MAKING A SOURDOUGH LOAF

For 72h/48h/12h - once mixed together, let the dough rest for an hour under a  lid/plastic wrap. For the quick 1 hour dough, leave it to rest for 10 minutes.

Once rested it's time to shape the bread (or make the rolls)

Place the dough directly in the bread/loaf pan (non-stick or oiled pan), or shape it as in the video below and then place it in the proofing basket (banneton).

The dough will at least double in size, so a 3 liter bread/loaf pan (or two smaller pans) is needed.

For 60 dough - let it proof for another 12 hours. 
For the 48 hours dough - let it proof for another 47 hours.
For the 12 hour dough, leave it to proof for another 11hours. 
For quick 1 hour dough, let it proof for about 1 hour.

Preferably leave the dough to proof in a plastic bag that you can close/seal.or under a plastic wrap to keep the dough nice and moist.

Put on the oven 1 hour before at 230 C degrees. Also place an ovenproof tray in the bottom of the oven.

Spray the bread / rolls with water, score the bread all the way across at a good angle (about 1cm deep). 

Place the bread in the oven, and pour 1dl of boiling water into the empty tray (to create steam).

Bake for 25 minutes and take out the (now empty) tray/pan and turn the bread around for more even baking. Bake for a further 30 minutes.

Turn off the oven (take the bread out of the pan/tray if you baked it in one) and preferably leave the bread in the oven with the door slightly ajar, while the oven cools down. Or else, place the bread on a cooling rack ad wait for 3 hours before cutting. Enjoy.
 

MAKING ROLLS INSTEAD

Instead of making a loaf, you can also make smaller rolls. One small bag makes about 6 rolls (135gs each pre-bake) or 8 rolls (100 grams each). 

The dinner-rolls are best shaped by making your hands wet, and shaping a doughball of approx 130 grams and then rolling them in (rice) flour. Place them on a baking tray with a baking sheet and let proof according to your chosen baking/proofing schedule. Remember to cover them as well with a loosely placed plastic wrap.

60h rolls: 48hours pâte fermentée, mix, leave for an hour, then shape the rolls and leave to proof for the final 11 hours (so you bake either morning or evening).

Up to 48 hours rolls: Mix, leave to proof for 24 hours bulk, then shape the rolls and leave to proof for the final 24 hours  

12 hours rolls: 3 hours bulk, then shape the rolls and leave to proof for the final 8-9 hours 

1 hours rolls: Just shape the rolls immediately :-)

Please try to cover the dough with plastics / cling film so the dough doesn't dry out. Sprinkle/dust a bit of flour on the rolls, so they don't stick to the plastic wrap.

Spray with water before going into the oven. Remember to also here add a tray and water to create steam.

Bake for 15 minutes at 230 degrees C (convection oven) and take out the (now empty) ovenproof tray/pan and turn the baking tray around for a more even baking. Bake for a further 15 minutes. Enjoy