The bread was big. I chose to bake it in a dutch oven but now I think would have benefited to be divided in 3 and baked separately as the core of this big bread was a bit dense.
But the taste... oh... it tastes like a cake. It is sweet even I have added no sugar.
Ingredients:
- 850ml water (32ºC)
- 240g sourdough (100% hydration)
- 300g chestnut flour
- 700g high protein white bread flour
- 200g whole wheat flour
- 100g chia seeds
- 15g salt
Directions:
- 7:50AM Mix all ingredients together for 15 minutes.
- 8:00AM Cover the bowl with a lid and let it stand at 21ºC for 6h. This is the bulk fermentation phase.
- 14:15 Shape a big boule with the dough.
- 14:30 Put the boule in a big round banneton and cover it with a linen towel. Let it stand at 21ºC for the final fermentation around 1h.
- 15:15 Reverse the dough in a big dutch oven pot. There is no need to preheat the pot or the oven. Slow rise of temperature will help the bread to rise slowly as well.
- Score the loaf with a blade and cover the pot with its lid.
- Bake it for 30 minutes at 265ºC. After these 30 minutes, reduce the temperature to 240ºC and continue to bake for another 30 minutes.
4 comments:
This looks beautiful. I have some chia seeds I bought for chia pudding. I'm on a low-carb (but not no carb) diet right now. I was in the store the other day and really liking the looks of some rye bread boules but didn't buy them. If I can get myself sufficiently organized, I could try this. It looks wonderful.
Susan, it is a very interesting bread and worth trying it ! Thank you for your comment.
This bread looks incredible! The use of chestnut flour and chia seeds is quite interesting and a great idea!
Thank you, athletic avocado !
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