Dissolve 150 g of sourdough starter in 400 g of water and a teaspoon of honey.
Add 600 g of Rustikó flour and knead well, adding the salt only towards the end.
Let the dough rest for 1 hour.
Proceed with lamination and fold like a book.
Do 3 sets of folds every 30 minutes and let rise until doubled.
Shape the dough on a floured surface, seal it, and place it in a bread basket with the smooth side down for about 2 hours.
Preheat the oven to maximum power with the cast iron pot inside.
When the pot is very hot, take it out, place the loaf upside down on a sheet of parchment paper, cover, and bake for about 30 minutes and another 20 minutes uncovered at 220 degrees.
Store in a cool, dry place, in a paper bag or airtight container. It is recommended to consume within 3-4 days.
It is excellent on its own or with butter and jam. It can also be frozen after baking.
Italia, Campania
| Energy (kcal) | 190.96 |
| Carbohydrates (g) | 42.68 |
| of which Sugars (g) | 1.71 |
| Fat (g) | 0.36 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 6.36 |
| Fiber (g) | 1.14 |
| Sale (g) | 1.52 |
