Egyptian Sun Bread
Whole-wheat sourdough loaves proofed in a clean protected place.
Preparation: 25 min · Cooking: 40 min · Total: 4 hr 10 min · 4 servings
Ingredients
- 1000 g whole-wheat flour
- 120 g wheat bran for tray dusting
- 720 ml water
- 20 g salt
- 150 g active mature wheat sourdough starter at 100% hydration
Instructions
Measure the starter and flour
Measure 1000 g whole-wheat flour, 150 g active starter, 720 ml added water, 20 g salt and 120 g bran for 4 loaves. The 100% hydration starter includes about 75 g flour and 75 g water; added water is not the total dough hydration.
Mix the dough
Mix flour, starter and salt in a bowl. Gradually add the lukewarm water until a cohesive sticky dough forms.
Knead until elastic
Knead for about 12–15 minutes until the dough becomes elastic. Do not taste raw flour or dough.
Knead until elastic: 900 seconds
First covered rest
Cover and rest indoors for about 1 hour. Starter activity and room temperature affect the rise; do not force fermentation with scorching heat.
First covered rest: 3600 seconds
Shape and proof protected
Dust food-safe trays with the total bran allowance. Shape 4 equal rounds and lightly slash a circle near each upper edge. Cover loosely in a clean warm indoor place; check from about 2 hours for expanded, aerated dough, allowing longer if needed. Direct outdoor sun is not required.
Shape and proof protected: 7200 seconds
Preheat and bake
Preheat the oven and suitable baking stone to 230°C. Turn each loaf carefully onto the stone. Bake from about 35–40 minutes until the crust is firm and the inner crumb fully baked; a hollow tap alone is not enough. Bake equivalent loaves in batches when scaling.
Preheat and bake: 2400 seconds
Cool on racks
Lift out with oven mitts. Cool completely on wire racks before wrapping; the centre must not remain wet or gummy.
Lift out with oven mitts. Cool completely on wire racks before wrapping; the centre must not remain wet or gummy.
Store plain loaves
Cool completely before airtight storage in a cool, dry place. Use within 2 days or freeze after cooling.
Tips
- Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
- Whole-wheat sourdough loaves proofed in a clean protected place.
Common mistakes
- Do not taste raw flour or dough. Bake until the inner layers are fully cooked; outer colour alone is insufficient.
Substitutions
- Ingredient changes may alter cooking and allergen requirements; this approved master has no automatic substitution.
Storage
Cool completely before airtight storage in a cool, dry place. Use within 2 days or freeze after cooling.
Reheating
Serve after cooling or warm gently without adding perishable toppings under the plain storage rule.
About this recipe
Whole-wheat sourdough loaves proofed in a clean protected place.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.