Parsley sourdough bread

I am going to give you a hint: when you want to make a simple bread but with a rich flavor/taste, then take some wheat flour, make a dough respecting the hydration proportions (for 1000g of flour add 700g water), add sourdough(~200g) or yeast (~20g), add salt (20g) and add that little something that will make your bread outstanding. That little something can be seeds, dried fruits, vegetables or, why not, herbs. Herbs can be used in bread dough both in fresh or dried. When using fresh, of course you need to increase 3 or 4 times the quantity.
For this bread I used dried parsley, but nothing prevents you to use fresh. You can use any type of aromatic herbs. This bread for me is one of the first with herbs but I have in mind to try some other aromas as well. Let's see how they will turn out ...

  • 710ml water (32ºC)
  • 227g sourdough (100% hydration)
  • 1050g wheat white flour
  • 20g dried parsley
  • 10g gluten powder
  • 15g salt

  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 22ºC. This is the bulk fermentation phase.
  3. 15:30 Divide the dough in 3 and shape 3 oblong loaves. 
  4. 15:45 Put the dough in bannetons and cover them linen towels. Let them raise for the 2nd fermentation.
  5. 17:00 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  6. 17:45 Score the loaves with a blade and put them in the oven on the hot stone. Pour 150ml of water over the volcanic stones to create steam. Bake them for 30 minutes keeping the same temperature. After these 30 minutes, turn off the oven and let the oven closed for another 15-20 minutes.


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