This recipe was more impressive than expected. The dough was wet, didn't raise a lot during the 2 fermentation stages but in the oven raised so nicely. The taste was also impressive for a straight dough, remembering me of the country bread. This is definitely a bread that worth doing it more often.
Ingredients:
- 700g organic bread flour
- 350g organic whole spelt flour
- 620g water 20ºC
- 300g liquid sourdough (100% hydration)
- 3g fresh yeast
- 20g salt
Directions:
- Mix all ingredients with a standing robot, first slowly for 4 minutes and then on a higher speed for 10 minutes.
- Cover the bowl with the dough with a lid and let it raise for the first fermentation for 1h30 at 21ºC
- Take out the dough and cut it in 2.
- Shape the bread in oblong.
- Let the dough relax for 10 minutes.
- Shape the bread in the final form and put the 2 loafs in bannetons.
- Finl fermantation will last 1h30 at 21ºC.
- Preheat the oven at 250ºC for 45 minutes with the stone and lava rocks in a pan inside
- Score the bread.
- Put the loafs on the stone and pour 150ml water over the lava rocks.
- Bake for 15 minutes at 250ºC and for another 30 minutes at 220ºC.
- Let it cool on a grill for about 1 hour.
This recipe was inspired from : Le Larousse du pain -
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