Ingredients:
- 180g sunflower seeds
- 1000g bread flour (medium protein level)
- 650g water (at 20ºC)
- 200g liquid sourdough (100% hydrated)
- 20g salt
- 60g olive oil
Directions:
- Roast the sunflower seeds for 10 minutes on a tray in the oven at 220ºC
- Mix all ingredients for 4 minutes on low speed and 10 minutes on second speed.
- Bulk fermentation 2h at room temperature.
- Shape 3 oblong loaves. I also put aside 2 small pieces for my daughter to play with.
- Sprinkle the loafs with water and brush the seeds on top. Put the loafs in bannetons, face down.
- Final fermentation 2h at room temperature (18-19ºC)
- Score the loafs with a blade (optional and a bit difficult between the seeds)
- Preheat the oven at 260ºC with the baking stone inside.
- Bake at 260ºC with steam in the first 15 minutes than continue at 220ºC for another 30".
- Let it cool on a rack.
This recipe was inspired from Le Larousse du pain - Eric Kayser, page 158.
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