Poppy seeds sourdough bread

A different bread made in fact following the same principle as the Hemp sourdough bread. You replace hemp with poppy seeds. The quantities are just a bit different. The taste is instead totally different. If the hemp bread has a oily - nutty taste, the poppy seeds one has its specific taste. The latter has also raised more and its flavour is bringing my mind thinking to a cake. For the second fermentation, I chose to refrigerate it for some hours as during the day I was busy with other things.
I personally love this one.

  • 710ml water (32ºC)
  • 233g sourdough (100% hydration) 
  • 1050g wheat white flour
  • 15g gluten powder
  • 15g salt
  • 100g poppy seeds

  1. 10:15AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 10:30AM Cover the bowl with a lid and let it stand at 20ºC for 5h. This is the bulk fermentation phase.
  3. 13:45 Divide the dough in 3 and shape 3 oblong loaves.
  4. 14:00 Put the dough in bannetons and cover them in plastic bags. Refrigerate.
  5. 18:45 Take the bannetons out of the fridge and let them at the room temperature.
  6. 19:15 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  7. 20:00 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.


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