Name: Mill Bread
Total time: 5 min

In a large baking bowl, mix the sourdough with the water and malt (if using). Add flour and salt and mix with your hands until you get a soft sticky amount. I do this with the dough kaertchen, it goes well and the hands remain largely clean.

The dough temperature should be about 20 °C. Cover baking bowl and let rest for 10 min.

Remove dough from baking bowl and knead on lightly oiled (use sunflower or olive oil) or floured surface for 10-15 seconds – actually more folding than kneading.

Form into a ball and place again in the oiled baking bowl.

Cover.

Knead dough again for 10-15 seconds, shape into ball, and return to baking bowl. Cover. Stand at room temperature 20 °C for 10 min.

Knead the dough again for 10-15 seconds, shape into a ball, and return to the baking bowl. Cover. Stand at room temperature about 20 °C for 30 min.

Knead the dough again for 10-15 seconds, shape into a ball, and return to the baking bowl. Cover. Stand at room temperature about 20 °C for 1 hour.

Dust the surface with flour. Divide the dough into two equal parts, knead each piece of dough for 10 seconds and then rest covered for 10 min to relax.

Place one piece of dough at a time on the floured surface with the dough end facing up, shape into a rectangle, then fold into an oblong loaf. With the end of the dough facing up, place on a floured kitchen towel bz

Mill Bread

Ingredients:

Instructions:

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