Basil sourdough bread

This is an incredible bread ! What an aroma! What a taste! What a raise! Never thought that a herb bread could turn out so well. I am actually in love with this bread and I can only recommend it.

  • 667g bread flour (medium protein level)
  • 333g Manitoba flour (high protein level)
  • 660g water (at 32ºC)
  • 237g liquid sourdough (100% hydrated)
  • 20g salt
  • 60g olive oil
  • 25g dried basil
  • 25g o fresh basil (chopped)

  1. 7:30 AM Mix flours with water.
  2. 7:45 AM Make the autolyse by letting the dough rest.
  3. 8:45 AM add remaining ingredients and mix for 4 minutes on low speed and 10 minutes on second speed.
  4. 9:00 AM Start the bulk fermentation 6h at 18ºC room temperature. Reduce the time if you have a higher room temperature. Do a stretch and fold ar 10:15 AM and 11:30 AM.
  5. 15:00 Shape 2 boules from the dough.
  6. 15:15 Put the loafs in round bannetons, face down and do the final fermentation 2h15 at room temperature (18-19ºC)
  7. 16:30 Turn on the oven to preheat at 260º C with the baking stone inside.
  8. 17:15 Score the loafs with a blade and bake at 260ºC with steam in the first 15 minutes than continue at 220ºC for another 30".
  9. Let it cool on a rack.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 166.


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