Ingredients:
- 720ml water (32ºC)
- 230g sourdough (100% hydration)
- 500g organic spelt bread
- 600g wheat white flour
- 15g gluten powder
- 15g salt
- 200g pumpkin seeds
Directions:
- 7:10AM Mix all ingredients together for 15 minutes, using a standing mixer.
- 7:25AM Cover the bowl with a lid and let it stand at 22ºC. This is the bulk fermentation phase.
- 12:30 Divide the dough in 3 and shape 3 oblong loaves.
- 12:45 Put the dough in bannetons and cover them with linen towels. Let them raise for the 2nd fermentation.
- 14:30 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
- 15:15 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 temperature to 230ºC and continue to bake for another 30 minutes.
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