Ingredients:
- 705ml water (32ºC)
- 223g sourdough (100% hydration)
- 1050g wheat white flour
- 15g gluten powder
- 15g salt
- 220g hemp seeds
Directions:
- 9:10AM Mix all ingredients together for 15 minutes, using a standing mixer.
- 9:25AM Cover the bowl with a lid and let it stand at 20ºC for 5h. This is the bulk fermentation phase.
- 11:30AM do a stretch and fold to the dough with your hands wet.
- 14:30 Divide the dough in 3 and shape 3 oblong loaves.
- 14:45 Put the dough in bannetons and cover them with linen towels.
- 15:15 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
- 16:00 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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