Millet sourdough bread

This bread is not with millet flour as you would have expected, but with millet seeds. Soaked from one day to another, they become soft and they complement very well the bread taste.



  • 200g millet
  • 150ml water

Final Formula
  • 1000g high-protein bread flour
  • 526g warm water (32ºC)
  • 15g salt 
  • the preferment prepared as above
  • soaked millet

  1. (the day before the bake) 21:00 Blend all ingredients for the preferment in a bowl and let it at room temperature for 12 hours.
  2. Immediately after, make the soaker with millet and water. 
  3. 9:10 AM Mix all ingredients from the final formula for 15 minutes.
  4. 9:25 AM Cover the bowl with a lid/foil and leave it to rise at room temperature for 5 hours with one stretch and fold after 3 hours. (at 12:00pm)
  5. 14:00 Put the dough on a board and divide it in 3. Shape the loaves sprinkling a bit of flour on them to not stick.
  6. 14:15 Lay the loaves in bannetons and let them raise covered with a towel for 2 hours.
  7. 16:15 Preheat the oven to 275°C. On the bottom of the oven put a pan filled with (lava) stones to heat and to create steam later. 
  8. 17:00 Put the loaves on the hot stone inside the oven. Pour 150ml of water over the hot stones from the pan to create steam. The quantity of water is sufficient to evaporate in the first 15 minutes of baking, when the bread needs moisture for oven spring. 
  9. Bake the breads for 15 minutes at 275ºC then reduce to 220ºC and continue to bake for 30 minutes.

The recipe was adapted from Sourdough baguettes.


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