رغيف خبز بالخميرة الطبيعية

We feed the active starter with flour and water in the morning, then leave it in a warm place until doubled and bubbly.

We place the active starter in a bowl, add the water, and stir until fully dissolved.

We add the flour and mix until all ingredients combine into a soft dough.

We cover the dough and let it rest for 30 minutes.

We add salt and knead with wet hands until it is fully incorporated.

We cover the dough and let it ferment at room temperature, performing stretch and fold every 30 minutes during the first two hours.

We continue fermentation until the dough increases by 50–75% in volume and becomes smooth and elastic.

We shape the dough and place it in a prepared proofing basket.

We cover and refrigerate it overnight.

The next day, we turn the dough onto parchment paper and dust the surface with flour.

We place it in the freezer for 30 minutes to make scoring easier.

We score the top of the dough using a sharp blade.

We bake the dough inside a preheated covered Dutch oven for 30 minutes, then uncover and bake for an additional 15 minutes.