10 Serves
480 Mins
3 g
14 g
48 g
The night before baking, combine the starter dough ingredients in a bowl, cover, and refrigerate overnight.
Ingredients, vitamins, and health benefits
Starter Dough
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
115 mg / 4,700 mgSodium
409 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Remove the starter dough and butter from the refrigerator one hour before starting to allow them to reach room temperature.
In a mixing bowl, whisk together the yeast, liquid malt extract, and water until smooth.
Add the flour, salt, and softened butter to the liquid mixture, then incorporate the room-temperature starter dough.
Using a stand mixer with a dough hook, knead the dough for 5 minutes on low speed, followed by 5 minutes on high speed until smooth and elastic.
Turn the dough onto a floured surface, dust with additional flour, cover, and let it rise for 30 minutes.
Every 10 minutes during the rise, gently punch down the dough, stretch and fold the edges toward the center, and rotate.
Grease a loaf pan, shape the dough into a loaf, and place it into the pan. Cover and let it rise for another 30 minutes.
After 10 minutes of the final rise, use a sharp knife to score a 2 cm deep line down the center of the loaf.
Preheat the oven to 230°C. Place the loaf on the middle rack and use a spray bottle to mist the oven interior to create steam.
Bake for 45 minutes total. After the first 15 minutes, mist the bread again with water and reduce the oven temperature to 200°C.
Verify doneness by inserting a skewer into the center; it should come out clean. Cool the bread completely on a wire rack before slicing.
Butter
Yeast
Liquid Malt Extract
Water
All Purpose Flour
Salt
Vitamin A
75 µg / 900 µgVitamin C
13 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
115 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
10
g40
g29
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g