When baking, I have succeeded to burn it a little on top but not seriously to destroy its amazing taste. This bread is also enhanced with chia seeds so it gives more nutritive value.
Ingredients:
- 725ml warm water (32ºC)
- 254g sourdough (100% hydration)
- 20g dried rosemary
- 120g chia seeds
- 1100g white wheat flour
- 15g salt
Directions:
- 9:15AM Mix all ingredients together for 15 minutes, using a standing mixer.
- 9:30AM Cover the bowl with a lid and let it stand at 22ºC. This is the bulk fermentation phase.
- 14:30 Divide the dough in 2 and shape 2 oblong loaves.
- 14:40 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.
- 16:20 Turn on the oven at 220ºC and put the loaves inside. Bake them for 1 hour, keeping the same temperature.
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