White Wine Bread



For the starter dough:

For the dough:


For the starter dough:

In a bowl, combine all the starter ingredients, cover and let it rise in a warm place for 2 hours.

Place in the fridge and leave it there overnight.

For the dough:

The next day take out of the fridge the staarter and it become room temperaature for at least 2 hours.

In a large bowl, combine the starter with the dough ingredients and mix until getting a soft and uniform but not sticky dough.

Knead over a work surface for around 5 minutes, place in a bowl, cover and let it rise for 2 hours.

Knead the dough and divide in two. Shape two round loaves. Place on lined baking trays, cover and let it rise for 2 hours.

Make a cut with a razor blade on top of each loaf and bake on a previously pre-heated oven at 180°C for 50 minutes or until golden brown.