members recipes

Ingredients
250 g mature Natural Baking Mixture
250 g flour
135 g warm water
1 spoon of barley malt
1/2 teaspoon of salt

Method
Melt, in a bowl, the natural backing mixture on the water squeezing it with the hands. Add the barley malt (or 1/2 spoon of sugar if you don\'t have it) and almost half of flour. Add the salt. Add yhe rest of flour, take off on floured kitchen table and \"working\" it with the hands until obtain a smooth texture. Put this dough on oven-paper (sorry but I don\'t know the exactly name on english language of the paper which can go inside the oven), dredge with seed flour, close up the paper around the dredge (like a second skin but without squeeze), and close up all on a kitchen cloth. So wait almost 5-6 hours, until the cloth seems near explosion. Pre-Heat the oven at 250°C with inside a bowl with some water inside.... Put off the cloth around the paper, put it on baking-pan, open the paper and put it into the oven.... after 15 minutes, reduce the oven temperature at 200°C.... after other 15 minutes, put off the bread from baking pan and put directly on the oven-grating.... other 15 minutes and your Sourdough Bread is ready for your satisfation

if you don\'t have the natural baking mixture to use (I suggest to try to do it ) you can use yeast, with 500 g of flour, 280 g of warm water, 25 g of yeasts, 1 spoon of barley malt and 1/2 teaspoon of salt. In this case the time to wait for growing is less (about 2-3 Hours)