Ingredients:
- 780ml warm water (32ºC)
- 264g sourdough (100% hydration)
- 1150g white wheat flour
- 36g poppy seeds
- 64g sunflower seeds
- 120g chia seeds
- 15g salt
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 25ºC. This is the bulk fermentation phase.
- 13:30 Divide the dough in 3 and shape 3 oblong loaves.
- 13:45 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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