Manitoba four is well known for its high protein content. This means more gluten, so a higher chance to have a beautifully risen bread. When using this type of flour in your bread no extra addition of gluten is necessary. When baked, the crumb I find it whiter than classical wheat flour.
Here it is a simple recipe where the Manitoba flour is used exclusively. If you decide to stay on an evening late, you can follow the timing that I used. Or, you can simply put the dough overnight in a cooler place.
Ingredients:
- 800g water
- 240g sourdough 100% hydration
- 1250g Manitoba flour
- 80g pumpkin seeds
- 10g salt
- 00:15 Mix all ingredients with a standing mixer.
- 00:30 Cover the bowl with a lid and let it stand outside or in a cold room overnight for the first fermentation. A temperature of 13-15ºC is ideal.
- 11:00 Take the dough out of the bowl and shape it in 2 oblong loaves. Lay the loaves in bread pans and let them raise for the 2nd fermentation, covered with a towel.
- 13:00 Bake in the preheated oven at 250ºC for 15 minutes then reduce to 220ºC and continue to bake for another 30 minutes.
- Day 2, 15:00 Take the breads out of the oven and out of the pans and let them cool on a wire rack.
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