Ingredients:
- 727ml water (32ºC)
- 226g sourdough (100% hydration)
- 400g whole wheat flour
- 300g rye flour
- 400g wheat white flour
- 11g gluten powder
- 18g salt
- 60g pumpkin seeds
Directions:
- 7:21AM Mix all ingredients together for 15 minutes, using a standing/dough mixer.
- 7:35AM Cover the bowl with a lid and let it stand at 27ºC. This is the bulk fermentation phase.
- 11:15AM Shape the dough in one big boule.
- 11:25AM Put the dough in a round banneton and cover it with a linen towel. Let it raise for the 2nd fermentation.
- 12:15AM Turn on the oven at 260ºC with a Dutch oven pot and its lid inside.
- 12:45AM Take carefully the hot pot and its lid from the oven and reverse the dough from the banneton into it. Put the lid over and return the pot in the oven.
- Bake it for 30 minutes keeping the same temperature. After these 30 minutes, take out the lid of the pot and reduce the temperature to 230ºC and continue to bake for another 20 minutes to get a lovely brown color of the crust.
3 comments:
Amazing!
Thank you very much, Maite Sastre!
right now I`m making this bread.It`s in the first faze of fermentation. I do not expect a final good result for a few reasons. One, I added a 100 grams of white whole wheat flour less than required, by mistake.two, I added sunflower seeds because I don`t have caraway seeds. I am just a beginner trying make big steps. But I will let you know the outcome and I will follow the recipe accurately the next try
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