A simple recipe with sourdough discard.

Sandwich made with scrambled eggs, ham, gouda cheese, olive oil, salt and black pepper.

BREAD INGREDIENTS: 250g of soft wheat flour (10% protein), 250g of whole wheat flour (12%), 350ml of water, 100g of sourdough starter, 10g of salt

BREAD PREPARATION: A very basic production method. Mix the flours, add the sourdough starter to 90% of required water, start adding the flours, form a shaggy dough ball, leave it to hydrate for 45 minutes, come back, add salt and the rest 10% of the water (drizzle by drizzle), stretching-and-folding for 10 minutes, bulk fermentation 2 hours with a pair of coil folds in 30 minute intervals, shape into a loaf and place inside of an oiled bread baking tin overnight at room temperature and close with a lid, bake in the morning in an oven set to 180°C, cold oven start, spray with water, bake with a lid on for 60 minutes, 15 minutes without the lid (lid as in inverted baking tin)

A very delicious bread and super delicious sandwiches.…