250g strong white flour
115ml tepid water
1tsp malt extract or soft light brown sugar
1tsp sea salt
Food tip: For added texture and flavour, you can substitute 50g of strong white flour for the same amount of wholemeal, rye or spelt flour.
In a large bowl mix together the starter, tepid water and malt extract. Add the flour and mix to form a soft but not sticky dough. Knead by hand for 8 to 10 minutes or alternatively, use a machine and knead on a low medium speed for 6 minutes. Add the salt and continue kneading for an extra 2 minutes. At this point, the dough should be smooth and elastic.
Transfer the dough into a bowl, cover with cling film and allow to prove in the fridge overnight until doubled in size.
Remove the dough from the fridge and allow to come to room temperature. You can speed this process up by placing the dough in a Miele Oven and selecting Fan Plus 35°C for 40 minutes.
Knock down the dough and knead for 1 minute. Shape into a smooth round and place in a bread basket or a greased bowl. Cover with a tea towel and allow to prove once again until nearly doubled in size.
Preheat a Miele Oven on Moisture Plus at 225°C with 2 manual bursts of steam and when the dough is ready, carefully turn onto a baking tray and score with a serrated knife.
When it comes to toasting, we recommend the Dualit Long Slot Lite Toaster, which has been developed for artisan breads.
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