Resurrected bread

I failed my bread. Yes, you've read well, I've failed my bread. I was so excited to try a fancy bread with wine and it didn't raise almost at all in 8 hours. I was at least hoping that when put in the oven it would raise a bit. No chance ... it didn't and I ended up with an uneatable bread. I was aware that wine would not make big bubbles to my bread but anyway, I was not expecting such a big failure.
Nevertheless, as you probably know me, I do not like to through away good flour ... not even from from a failed bread. So, what did I do? I've cut the bread in small pieces with a knife and with a mixer with  blade I have transformed it in small crumbs. Then, I have used this (at least a part of it) as an ingredient for the bread you see in this post.
Now, if you want to make this recipe, of course you do not have to fail your first bread and then make this one. But if it happens to you to have some old dried bread or to fail your bread by mistake, then keep this recipe as a rescue and do not throw your old one away. Let's see how I've done it ...

  • 803ml water (32ºC)
  • 400g bread crumbs (my old bread was a wine one so from here it comes the dark color)
  • 200g sourdough (100% hydration) 
  • 1100g wheat white flour
  • 15g gluten powder
  • 15g salt

  1. 9:50AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 10:05AM Cover the bowl with a lid and let it stand at 20ºC. This is the bulk fermentation phase.
  3. 13:50 Divide the dough in 3 and shape 3 oblong loaves. 
  4. 14:05 Put the dough in bannetons and cover them linen towels. Let them raise for the 2nd fermentation for 1h45".
  5. 15:00 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  6. 15:45 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 230ºC and continue to bake for another 30 minutes.


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