![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5QecDRisqiFsk7pkdhQHdztY-vm1BVZvl1B2olpoqC5udkbjLEAMCJ6G3NxAb6v9hle4pES_vmHinsijL7WvQdJI1fbwduGEtBWUfg0R83O6qRYBBJYHF7hsq_mfsGfNjfoapjY3lyM/s1600/paine-cu-usturoi.jpg)
Ingredients:
Preferment (total 360g):
Final dough (total 1805g for 2 breads):
- 700g bread flour
- 100g whole wheat flour
- 530g water
- 50g olive oil
- 20g salt
- 10g yeast
- the above preferment (360g)
- 35g roasted sliced garlic
Directions:
- Make the preferment 12 hours before. Let it sit at 21ºC.
- Mix all ingredients for 10 minutes.
- Bulk fermentation 1h30".
- Shape it in 2 oblong loafs.
- Final fermentation in floured bannetons for 1h30.
- Score the loafs.
- Bake for 45" at 240ºC with steam in the first 15".
This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 194-195.
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