About this recipe

If you want, you can use black chia seeds, the classics, or the white chia seeds. Otherwise you also can use a mix of black inch white chia seeds.


  • 200g of sourdough
  • 500g of stone-ground bread flour
  • 500g of white whole wheat flour
  • 600g of water
  • 2 tablespoons of chia seeds
  • 2 teaspoons of salt




20 minutes


12 hours

Cooking time

60 minutes


Chop the sourdough and let it dissolve in the water, then add the two flours, the seeds and finish with the salt.
If you have used the mixer, change the leaf with the hook and continue kneading until you get a well-strung dough that is swirled on the hook.

If you are kneading by hand, knead the dough vigorously by turning and folding it until it is smooth and homogeneous.

Form a ball, cover it with plastic wrap and let it rest for at least 30 minutes, then make the folds: roll out the dough into a rectangle, then fold a third of the rectangle towards the center and the other third over the previous one, turn the dough 90 degrees and do the same thing again. You will eventually get a kind of ball. Put it back in the bowl, cover it with cling film and let it rise again for 2 hours at room temperature, then put it in the fridge overnight.

The next morning take out the dough, bring it back to room temperature for at least 2 hours and form a loaf. Dust the surface of the flour, and make a square cut on the center.

Turn on the oven and bring it to 230 °, better ventilated, with a deep pan on the bottom. As soon as it reaches temperature, pour 300 g of water into the pan (or how much there is) and bake the bread. After 10 minutes
go to the static oven and continue cooking for another 45-50 minutes.

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