Now, coming back with my feet on the ground, of course, I couldn't resist to extend a bit these great memories from Provence by making a sourdough bread. What else it could have been than a bread with Provence herbs? Just smelling this bread makes my mind go on holidays ...
Ingredients:
- 727ml water (32ºC)
- 235g sourdough (100% hydration)
- 250g whole wheat flour
- 250g rye flour
- 550g wheat white flour
- 30g Provence herbs (dried)
- 10g gluten powder
- 15g salt
Directions:
- 9:05AM Mix all ingredients together for 15 minutes, using a standing mixer.
- 9:20AM Cover the bowl with a lid and let it stand at 24ºC. This is the bulk fermentation phase.
- 14:30 Divide the dough in 3 and shape 3 oblong loaves.
- 15:45 Put the dough in bannetons and cover them linen towels. Let them raise for the 2nd fermentation.
- 17:00 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
- 17:45 Score the loaves with a blade and put them in the oven on the hot stone. Pour 150ml of water over the volcanic stones to create steam. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the oven temperature to 220ºC and continue to bake for another 30 minutes.
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