Ingredients:
- 900g bread flour
- 100g rye flour
- 600g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 8g fresh yeast
- 20g salt
- 90g baked seeds (millet, sunflower, linen, poppy)
Directions:
- Mix the 2 flours with water for 4 minutes in a standing mixer and let the dough rest covered for the autolyse for 1h.
- Add sourdough, yeast, seeds and salt and mix 4 minutes on a low speed and 10 minutes on a higher speed.
- Bulk fermentation 2h at room temperature.
- Shape 3 oblong loaves and put them in floured bannetons.
- Final fermentation for 1h30 at 24ºC.
- Preheat the oven at 260ºC with the baking stone inside.
- Score and bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 220ºC.
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