MULTIPURPOSE SOURDOUGH  - Fermented Dough
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Home​ - made Fermented Dough (Sourdough) for Baking Bread, Pizza & Pastry 
with 1 kg Flour and 15 ml DIDE ®  YEAST - Liquid Fermented Starter
​INGREDIENTS: 
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INGREDIENTS FOR THE NEW LEAVEN
​200 g wheat plane flour
200 ml spring water (45°C)
15 ml DIDE Yeast - Liquid Fermented Starter

INGREDIENTS FOR THE SOURDOUGH
390 g the new leaven
600 g wheat plane flour
300 ml spring water (45°C) 

INGREDIENTS FOR THE SALTY WATER 
18 g salt
100 ml spring water (45°C)  
TIME:
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​Preparation Time - 48 hours (It's easy: 47 h waiting & 1 h work only)
Baking Time - 50 mins
BAKING - TEMPERATURE:
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​In heated oven 230°C, add a tray with water and after the bread. 
230°C - 20 min (with water) After 20 min remove the water and reduce the T°C
210°C - 10 min 
190°C - 20 min 
INSTRUCTIONS:
- 1 - Make the New Leaven (48 hours before you bake):
Add 200 ml warm Water (45°C) and 15 ml Liquid Fermented Starter - DIDE Yeast to mixing bowl.  Place ​200 g Wheat Plane Flour in a container, after add the water with the DIDE yeast and stir well. Cover with lid and kitchen towel on the top of the container. Let it rest at room T 21 °C for 6 hours. After move it in the FRIDGE and let it rest for another 18 hours in the fridge.
- 2 - Make the Salty Water:
Place 18 g Salt and 100 ml warm Water (45°C) in a container. Stir well and set aside.
- 3 - Make the Sourdough:
Mix the ready 390 ml  New Leaven with 300 ml warm water (45°C)  and stir well. Place 600 g plane Flour in a large mixing bowl and add the new leaven mixed with water.  Mix everything well until forms slightly sticky dough. Wet the dough and the mixing bowl with the salty water using your hands. Tip the dough into the bowl, cover (loose) with a lid and on top with kitchen towel. Let it rest at room T 21°C for 30 min. 
- 4 - Folding the Dough - 5 Folds:
Wet your hands and the worktop with salty water. Tip the dough onto the wet worktop & wet the dough with your hands. Every time you turn the dough wet your hands & the dough with salty water. Press with gentle flicks to stretch slightly and then folding it over on top of the dough in few folds. After turn over the dough and fold again. Do this a total of 5 times. Tip the dough into the bowl. Wet the bowl and the dough with salty water and cover with a lid and kitchen towel. Let it rest for 90 min.
- 5 - Folding the Dough - 4 Folds & Dividing the Dough in 3
Wet your hands and the worktop with salty water. Tip the dough onto the wet worktop and start pressing the dough making it thinner (it is smooth & stretchy). Wet the dough with salty water, after gently stretch it evenly, working your way around the edges until it is as thin as you can get it without tearing it (keep wet your hands and the dough till stretching the dough). After begin folding by grabbing some of the dough from the side and then folding it over on top of the dough in few folds. Turn over the dough, press with gentle flicks to stretch slightly and then folding it over again on top of the dough. Do this folding a total of 4 times. Wet the dough and tip it into the wet bowl. Cover with lid. Let it rest for 1 hours at room temperature 21°C. 
Wet your hands and the worktop with salty water. Tip the dough onto the wet worktop & wet the dough with your hands. Every time you turn the dough wet your hands & the dough with salty water. Divide the dough in 3.  Press with gentle flicks to stretch slightly and then folding it over on top of the dough in few folds. After turn over the dough and fold again. Do this a total of 4 times. Repeat the same for the 3 dough. Tip each dough into plastic, wet the dough with salty water and cover with plastic. Let it rest for 1 hours at room temperature 21°C.  After place it in the FRIDGE and let it rest for another 12 hours in the FRIDGE. After take it out and use it directly. 3 dough rolls per 500 g, total 1500 g.
- 6 - Use the Dough to make Bread, Pizza & Pastry
Take the dough out of the fridge and use it as your recipe require. You can use only one dough roll in a time or all the dough rolls together. ​To make bread use the dough directly out of the fridge. To make pizza leave the dough 1 hour to rest at room temperature 21°C. THE DOUGH CAN STAY IN THE FRIDGE UP TO 3 DAYS. USE IT ANYTIME YOU NEED to bake Bread & Pastry. 
THE DOUGH CAN STAY IN THE FRIDGE UP TO 3 DAYS. USE IT ANYTIME YOU NEED to bake Bread & Pastry. 

Keep Baking & Enjoy ​

DIDE® YEAST