Ingredients:
- 827ml water (32ºC)
- 240g sourdough (100% hydration)
- 235g unfed sourdough, straight from the fridge
- 275g whole wheat flour
- 1000g rich white flour (Manitoba)
- 15g salt
- 372g flaxseed
Directions:
- 13:30AM Mix all ingredients together for 15 minutes.
- 13:40AM Cover the bowl with a lid and let it stand at 18ºC for 5h30. This is the bulk fermentation phase.
- 19:00 Divide the dough in 3 and shape 3 oblong loaves.
- 19:15 Put the dough in bannetons and cover them with a linen towel. Let them stand at 20ºC for the final fermentation around 1h45.
- 20:15 Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
- 21:00 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.
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