Dobrochlieb - recept na domáci kváskový chlieb pre zaneprázdnených

Join me as I make my homemade sourdough bread — Dobrochlieb. A simple recipe for busy people with a crusty crust and soft crumb. 00:00 Start 01:31 Preparing the dough 03:42 Kneading 05:13 The dough 05:43 Fold 1 06:13 Fold 2 06:44 Fold 3 07:10 Shaping into a banneton 09:25 Before baking 10:01 How to tell the dough is ready in the banneton 10:36 Parchment paper trick for baking sourdough bread 11:10 Preparing the dough before baking 12:03 Baking 12:42 After baking 13:11 Tasting 📝 Full recipe and more: https://mojedobroty.sk/dobrochlieb-re... 🛒 INGREDIENTS 50 g rye sourdough starter (25 g flour + 25 g water) 500 g wheat bread flour (ideally 3 types, or just 1): 250 g T650, 150 g T1050, 100 g spelt T1050 350 g water 5 g malt (optional) 12 g salt ⏱️ PROCESS Knead in a stand mixer — 10 min Rest — 1 h Second knead — 10 min, then transfer to an oiled bowl Rest — 1 h Fold 1 Rest — 1 h Fold 2 Rest — 1 h Fold 3 Rest — 1 h Shape into a banneton Proof in banneton — room temp (2–3 h) or fridge (~10 h) #sourdoughbread #homemadebread #dobrochlieb #sourdough #breadbaking #artisanbread #crustybread #breadrecipe #mojedobroty