These are breads made with the bulk fermentation over night. I have kept the dough in my cool pantry at around 10ºC just to have worm bread at lunch.
Chia seeds added the "cherry on the cake" for this partially whole wheat bread.
It worth from time to time to have the afternoon free during the weekend days and profit of the fermentation retarded over night.
Ingredients:
- 720ml water (room temperature)
- 60g sourdough (100% hydration)
- 400g organic whole wheat flour
- 600g white bread flour
- 15g gluten powder
- 15g salt
- 100g chia seeds
Directions:
- 22:10 Mix all ingredients together for 15 minutes.
- 22:20 Cover the bowl with a lid and let it stand at 10ºC over night. This is the bulk fermentation phase made at low temperature.
- 9:00 AM Bring the dough back to room temperature (21ºC) and let it warm for a while.
- 10:45 AM Divide the dough in 3 and shape 3 oblong loaves.
- 10:55 AM Put the dough in bannetons and cover them with a linen towel. Let them stand at 22ºC for the final fermentation around 1h40.
- 12:35 AM Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
- 13:20 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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