I made also a carrot soup and this bread with pumpkin seeds fitted the soup like two faces of the same coin.
Now when I write this post, the bread is almost over and I am already missing it. It definitely requires a second round of this bread.
Ingredients:
- 715ml water (32ºC)
- 217g sourdough (100% hydration)
- 705g organic whole wheat flour
- 305g wheat flour
- 200g pumpkin seeds
- 1 tablespoon gluten powder
- 15g salt
Directions:
- 9:00AM Mix all ingredients together for 15 minutes.
- 9:10AM Cover the bowl with a lid and let it stand at 20ºC for 5h. This is the bulk fermentation phase.
- 14:00 Divide the dough in 3 and shape 3 oblong loaves.
- 14:10 Put the dough in bannetons and cover them with a linen towel. Let them stand at 22ºC for the final fermentation around 2h30.
- 16:40 Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
- 17:25 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.
3 comments:
bua... que maravilla!!
me encanta , yo soy muy novata con el tema de los panes
no sé si me entiende , pero 715 ml. de agua ¿ no es mucha ?
gracias y perdone mi ignorancia
Thank you very much for your comment macu perez perez! The quantity of water is not so much. In fact this bread has 74% hydration and for whole wheat flour this is not that much as it is very absorbant. Trust me, the quantities are correct.
siii.. gracias Denisa , confio total!! g
un abrazo
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