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Pumpkin seeds sourdough country bread

At the request of my guests I had to bake in the last month almost bread with soft crust. To obtain this, I baked the loaves in glass pans. Although I have reached to nice and tasty breads, I am still a fan of rustic breads, baked directly on the stone, with a pronounced crust. It was then clear that my next bread to be one like this. Instead of shaping it in 3 as I normally do to obtain oblong loaves, I chose to bake only one big round loaf in a Dutch oven pan. It simply filled my heart with joy ...

Ingredients:
  • 727ml water (32ºC)
  • 226g sourdough (100% hydration)
  • 400g whole wheat flour
  • 300g rye flour
  • 400g wheat white flour
  • 11g gluten powder
  • 18g salt
  • 60g pumpkin seeds

Directions:
  1. 7:21AM  Mix all ingredients together for 15 minutes, using a standing/dough mixer.
  2. 7:35AM Cover the bowl with a lid and let it stand at 27ºC. This is the bulk fermentation phase.
  3. 11:15AM Shape the dough in one big boule. 
  4. 11:25AM Put the dough in a round banneton and cover it with a linen towel. Let it raise for the 2nd fermentation.
  5. 12:15AM Turn on the oven at 260ºC with a Dutch oven pot and its lid inside.
  6. 12:45AM Take carefully the hot pot and its lid from the oven and reverse the dough from the banneton into it. Put the lid over and return the pot in the oven. 
  7. Bake it for 30 minutes keeping the same temperature. After these 30 minutes, take out the lid of the pot and reduce the temperature to 230ºC and continue to bake for another 20 minutes to get a lovely brown color of the crust.

2 comments:

Maite Sastre said...

Amazing!

Denisa V said...

Thank you very much, Maite Sastre!

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