I couldn't miss putting a heart for this day on a bread. A simple bread for a simple but so beautiful feeling.
This is a basic bread made only with bread white bio flour. The hydration is high so I advice kneading it well to develop the gluten chain. You can try the dough using the window pane test.
Baking it in a Dutch oven might be better. I didn't, I've used my classic baking stone for it and the dough lost its shape a bit before rising again in the oven.
No matter the shape, this bread is great and worth to be tried.
Ingredients:
- 1000g organic bread flour
- 700g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 4g fresh yeast
- 20g salt
Directions:
- Mix all ingredients in a standing robot, 4 minutes on a low speed and 15 minutes on a higher speed.
- Bulk fermentation 1h30 at room temperature.
- Shape 2 round loaves.
- Final fermentation in lightly floured bannetons 2h at 24ºC.
- Preheat the oven at 260ºC with the baking stone inside.
- Bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 240ºC.
This recipe was inspired by Le Larousse du pain - Eric Kayser, page 48.
2 comments:
Very lovely!
Thank you very much, Tiziana!
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