Basil sourdough bread

I simply cannot stop loving herb breads. This time it is basil, a basic herb in Mediterranean cuisine. The aroma that it gives to the bread is outstanding. For this recipe, I used both fresh and dried basil but of course it works as well if you have only one type.

  • 755ml water (32ºC)
  • 262g sourdough (100% hydration)
  • 1140g white wheat flour
  • 15g gluten powder
  • 25g dried basil
  • 30g fresh basil (only leaves)
  • 20g salt

  1. 9:35AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 9:55AM Cover the bowl with a lid and let it stand at 29ºC. This is the bulk fermentation phase.
  3. 13:30 Divide the dough in 3 and shape 3 oblong loaves. 
  4. 14:45 Put the dough in bannetons and cover them with linen towels. Let them raise for the 2nd fermentation.
  5. 15:30 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  6. 15:15 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 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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