
Sourdough bread with stale bread - simple recipe for beginners
A crispy sourdough bread with a soft crumb, without any additional yeast - and with a subtle hint of stale bread. In this recipe, I'll show you how to bake an aromatic mixed wheat bread with homemade sourdough and toasted bread from the day before. Perfect for anyone who wants to bake sustainably and enjoy the full flavor.
Preparation
Ingredients for 1 loaf
Pre-dough (sourdough):
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120 g rye flour (type 1150)
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100 g toasted stale bread (ground)
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275 g water
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25 g starter (active sourdough)
Main dough:
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Whole predough
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345 g wheat flour (type 1050)
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100 g wholemeal wheat flour
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165 g water
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14 g salt
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20 g honey
Preparation step by step
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Prepare the starter dough
Toast the stale bread, grind finely and mix with the pre-dough ingredients. Cover and leave to mature at room temperature for 20-22 hours.
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Knead the main dough
Mix the pre-dough with the flour, water, salt and honey. Knead for a total of 12 minutes - first 8 minutes slowly, then 4 minutes quickly.
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Stock proofing
Cover the dough and leave to rest at room temperature for 90 minutes.
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Round molding and piece proofing
Shape the dough into rounds and place in a well-floured proofing basket. Leave to rest for a further 60 minutes.
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Prepare the oven
Preheat the oven, including the cast-iron pan, to 250 °C top/bottom heat.
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Baking
Pour the batter into the hot pan, put the lid on and start at 250 °C. After 15 minutes, reduce the temperature to 200 °C and bake for a total of 40-45 minutes.
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Allow to cool
Leave the bread to cool completely on a rack, then slice and enjoy.
Why you'll love this recipe
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Real home cooking - crispy on the outside, soft on the inside
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Full of flavor thanks to stale bread & long-term management
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No gram of additional yeast required
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Ideal for bread baking beginners and advanced bakers
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Sustainable & aromatic - simply good
Extra tips for the recipe
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Make sourdough stronger: refresh a few times
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Reinforce the crust: Remove the lid after 25 minutes
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For more flavor: leave the dough to rise overnight in the fridge
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Recycling old bread: toasting, grinding & airtight storage
Want to bake more? You can find more recipes here:
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Yeast plait with guaranteed success
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The perfect Sunday bread