A bread not only delicious but when you see it growing in your oven it makes your day!
Ingredients (for a big bread):
Preferment (280g):
- 114g bread white flour
- 143g water
- 23g sourdough 100% hydration
Final formula (1414g):
- 650g bread white flour
- 83g rye flour
- 385g water
- 16g salt
- the previous preferment (280g)
Directions:
- Prepare the preferment by mixing its ingredients and let it sit at room temperature for 12 hours, covered with lid or foil. For example, if I start the bread on Saturday evening at 9pm, I let it sit until Sunday morning at 9am.
- Add all the ingredients of the final formula in the bowl of a standing mixer except salt.
- Mix them for 2-3 minutes.
- Let the dough rest for the autolyse phase for 30" (9:15 - 9:45)
- Add salt and knead with the standing mixer on speed 2 for 10 minutes. (9:45 - 9: 55)
- Cover the bowl with a lid and put the dough in a warm place in the room for 2h30" (10:00 - 12:30) doing 2 stretch and folds every 45 minutes, meaning 10:45 and 11:40.
- Take the dough out and form it as a sphere.
- Put the dough into a floured banneton, cover it with a towel and let it rise for 2 hours (13:00 - 15:00).
- Preheat the oven at 240ºC with the baking stone inside for 45 minutes. (14:15-15:00). Under the stone put a pan with some stones in it to heat as well.
- Take the dough out from the banneton, score it and lay it on the hot baking stone inside the oven. Pour 150g water on the stones in the pan under to create steam in the first 15 minutes.
- Bake the bread for 45 minutes at 240ºC. (15:00-15:45)
- Let it cool on a rack.
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