For the baking of this bread I have tried another schedule. Usually I bake my breads 15 minutes at 275º/260º C and then I reduce to 220º/230ºC and continue the baking for another 30 minutes. What I changed this time, was to bake for 30 minutes at maximum temperature (275ºC) and then stop the oven and let the breads inside to continue to cook, without opening the oven door, for another 20 minutes. The result is that you'll obtain a darker bread crust. You might also save a bit of energy as the bread will cook for the last 20 minutes with the heat captured inside the oven and maintained by the stone. At the end of the last 20 minutes, the temperature had fallen to 210ºC. This was high enough to continue the baking and to get a cooked crumb.
Ingredients:
- 722ml water (32ºC)
- 392g bread crumbs (my old bread was a wine one so from here it comes the dark color)
- 223g sourdough (100% hydration)
- 1000g wheat white flour
- 15g gluten powder
- 15g salt
- 100g sunflower seeds
Directions:
- 9:30AM Mix all ingredients together for 15 minutes, using a standing mixer.
- 9:45AM Cover the bowl with a lid and let it stand at 20ºC. This is the bulk fermentation phase.
- 15:00 Divide the dough in 3 and shape 3 oblong loaves.
- 15:15 Put the dough in bannetons and cover them linen towels. Let them raise for the 2nd fermentation for 1h15".
- 15:45 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
- 16:30 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 30 minutes keeping the same temperature. After these 30 minutes, turn off the oven but let the door closed for another 20 minutes without opening it.
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