![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9MmvruiGakCYS5fs2VN6vNGDUOHEDMTqSc3x0rh99_qvPYDPmfSilmxxhtEXqRzcGTl5tWED7_qjjnjRdTbvUQKmseKZHVx8NhGTz0lrFYznZjW5TY4GqtmDcl-GQrawenc5ielMBvc/s1600/Paine-integrala-2.jpg)
Ingredients:
- 1000g whole wheat bread flour
- 720g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 6g 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 1h at room temperature.
- Preshape 2 round loaves and let the dough relax for 15 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 80.
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