310 g 510 g
10,8 g10,8 g
|Bread flour||44,6 %||67,5 g||200||267,5 g|
|Multicereali flour||51,65 %|
|Rye flour||3,75%||22,5 g|
|Water||70%||90 g||330 g||420 g|
Recipe for sourdough French boule
- 180 g sourdough, 100% hydrated and refreshed with 75% bread flour and 25% rye flour
- 310 g Multicereali flour
- 200 g bread flour, W=200
- 330 g water
- 180 g sourdough, 100% hydrated
- 10,8 g salt
- 30 g seeds (I used black and golden sesame)
Make bread dough.
- In a large bowl add flour together with potato flakes and water, combine together with your fingers (in my case I used my KA for 4 minutes) till it’s effectively hydrated and appears easy. Cowl with plastic wrap or cotton material and permit to make autolysis for 2 hours.
- Add sourdough and blend to velocity 1 for quarter-hour. If we do it with our fingers, we’ll knead and fold the dough till it’s fully built-in into the dough.
- As soon as it’s absolutely built-in, add salt and proceed kneading.
- Switch to a piece floor, with out flour, and knead by hand to complete in case we have accomplished the primary half in kneading.
- Mix kneading with resting time. Knead 2-3 minutes and let relaxation 5-6 minutes.
- To test the gluten mesh, we should all the time do it after a relaxation.
- As soon as the dough has a great gluten growth, add the seeds (30 g), toasted or uncooked however with out soaking.
- Stretch the dough and sprinkle the seeds on the floor.
- Start to fold the dough to make it simpler for the seeds to get trapped inside.
- Knead gently to facilitate them to be distributed evenly throughout the floor. It is very important fold the dough gently in order to not harm the gluten mesh with the seeds.
Make bulk fermentation.
- Grease with olive oil a bowl or recipient and put the dough inside. Cowl and make a bulk proof for 5 hours at room temperature. My residence temperature was 70ºF/21ºC. Flip and fold after half-hour in the course of the first 3 hours.
- Let rise till nearly double in sized.
- Put together a banneton, sprinkle with flour and put aside.
Make pre-shape and form.
- Preshape right into a boule (ball), watch out to not degas an excessive amount of, and permit to bench relaxation for 20 minutes cowl with a cotton material.
- Form a boule, within the video I present you easy methods to make it.
- Place seam-side up in banneton, cowl with a movie or bathe cap and put within the fridge for 16 hours.
Bake sourdough French boule.
- Preheat oven 428ºF/220ºC no less than 30-40 minutes previous to baking together with your stone or metal sheet on it positioned on ultimate rack. Put inside a pan with volcanic stones, this helps to get steam within the baking.
- Switch the bread from the banneton over a wood board cowl with parchment, seam aspect down. Rating the bread.
- Place the bread into the oven and pour boiling water over the pan with volcanic stones. Shut the oven door instantly to entice the moisture.
- Bake for 20 minutes at 410ºF/210ºC.
- After first 20 minutes, open the oven door to permit steam goes out, take away the monitor with volcanic stones with kitchen gloves and scale back oven temperature to 390ºF/200ºC. Bake for 10 minutes.
- Cut back temperature to 375ºF/190ºC and bake 10 minutes extra. Lastly bake with convection at 375ºF/190ºC for 10 minutes. Bread will get a greater crust this manner.
- Complete bake time is 50 minutes.
- Bread might be saved for up 3-4 days cowl with cotton material. If the start is dry, minimize the primary slice and inside will likely be nonetheless tender.
- You possibly can minimize the bread into slices, cowl with plastic movie and freeze. This manner is the higher to make excellent toast every morning.