Village bread, long-lasting

Breakfast4 people
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By Ángela

Not as moist as the one we buy in the market, the village bread, with a consistent crumb and crisp crust, has a longer life if we know how to keep it (wrapped in a cloth or plastic bag). We give you the recipe for this loaf that we can use to prepare traditional dishes based on bread as are the garlic soups or gazpacho.

Village bread

Print recipe

Enjoy typical village bread with this recipe. It also lasts several days without hardening so you have to try it

Village bread
  • Ángela
  • Kitchen: cuisine
  • Recipe type: breakfast
  • Rations: 4
  • Total time:

Ingredients

Sourdough:

  • 300 gr. strength flour
  • 7 gr. fresh yeast (diced)
  • 175 ml of water

bread dough:

  • 260 gr. strength flour
  • 15 gr. Fresh Yeast
  • 40 gr. Of olive oil
  • 10 gr. of salt
  • 110 ml. milk
  • 100 ml of water

Preparation

  1. To prepare the sourdough, in a bowl we put the sifted flour with a strainer and shape it into a volcano by making a hole in the center. Mix the yeast with the warm water and pour it into the flour hole. We knead until we obtain an elastic and homogeneous mass. Then we let it rest in a container covered with a cloth for 12-16 hours at room temperature (approximately 20 degrees).

  2. After the resting time of the sourdough, we can now prepare the bread dough. In a bowl, mix the warm water and milk and dissolve the yeast. Add the oil, sifted flour and salt. As we mix that dough, we add pieces of sourdough until everything is well incorporated. Knead for 10 minutes, cover with a cloth and let rest for 30 minutes.

  3. Next, on a floured surface, we knead again so that the dough expels the gases and we shape it into a loaf. We make some deep cuts on the surface of the bread and let it rise until it doubles its volume.

  4. We preheat the oven to 230 degrees and put a bowl of water in the bottom of the oven to create humidity. We bake the village bread for 20-30 minutes. The bread is ready when, once the crust is golden, we hit the base and it sounds hollow.

  5. Let cool on a rack.

Recipe inspired by the image of tahonaboni


Discover other recipes of: Breakfasts and Snacks, Starters

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