Ingredients:
- 712ml warm water (32ºC)
- 270g sourdough (100% hydration)
- 166g lentil flour
- 700g white wheat flour
- 300g whole wheat flour
- 15g salt
- 1 tablespoon olive oil
Directions:
- 9:00AM Mix all ingredients together for 15 minutes, using a standing mixer.
- 9:15AM Cover the bowl with a lid and let it stand at 22ºC. This is the bulk fermentation phase.
- 13:00 Divide the dough in 2 and shape 2 oblong loaves.
- 13:15 Brush 2 non-stick pans with a bit of olive oil and put the dough inside. Let them raise for the 2nd fermentation, covered with a linen towel.
- 16:00 Turn on the oven at 220ºC and put the loaves inside. Bake them for 1 hour keeping the same temperature.
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