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This time I chose a white bread made from organic white flour. It is a straight dough without any preferment. Even if the water is 62% I managed to have a very wet dough difficult to work with it. Probably it would have been better to cook it in a Dutch oven, but I went for the classical method on the stone. The resulting breads were a bit deformed as shape but they rose nicely in the oven.
Ingredients:
- 1000g organic bread flour
- 620g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 2g fresh yeast
- 20g salt
Directions:
- Mix all ingredients in a standing robot, 4 minutes on a low speed and 10 minutes on a higher speed.
- Bulk fermentation 2h at room temperature.
- Preshape 2 round loaves and let the dough relax for 30 minutes.
- Shape as boules.
- Final fermentation in lightly floured bannetons 1h30 at 24ºC.
- Bake for 45 minutes with steam in the first 15 minutes.
This recipe was inspired from Le Larousse du pain - Eric Kayser, page 109.
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