![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuAPaJZT7WHPVT3L1zvChod6qsimUtWa58rhc-CgFA9WsPSIpdwlnSTOj7ZBzkuj0xhALMmqhXsnHN2LLjrWAC7bIVd2Xp06Nc1cQ79kckTBAsJ7PBFFyycvMIQY38YdfyUOQ-Yk-yyo/s1600/Paine-bio-cu-hrisca.jpg)
Ingredients:
- 600g bio bread flour
- 400g bio whole buckwheat flour
- 600g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 2g fresh yeast
- 10g salt
Directions:
- Mix all ingredients in a standig robot, 4 minutes an a low speed and 6 minutes on a higher speed.
- Bulk fermentation 2h with stretching and folding after the first 1h.
- Preshape 3 loaves and let the dough relax for 5 minutes.
- Shape as oblong.
- Final fermentation in lightly floured bannetons 2h at 24ºC.
- Bake for 40 minutes with steam in the first 15 minutes.
This recipe was adapted from Le Larousse du pain -
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