About this recipe
This bread, like the Awakening pizza, are recipes prepared with sourdough and yeast because they are made to use the excess yeast during the awakening phase after resting in the freezer.
The sourdough at the beginning will be very weak, so it will take so much compared to the flour to be able to leaven the dough (as in this case), and it will have to be helped by the yeast, then gradually it will support ever greater quantities of flour until returning to the classic percentages.
I usually use 100g of sourdough every 500g of flour, because I love the aroma that the sourdough gives to the dough, but not the excessive acidity; if you prefer, you can increase the dose of sourdough according to your tastes. Remember, however, that proving times will also vary.
- 300g unloaded sourdough
- half pack active dry, rapid-rise dry
or instant yeast
- 500g white wholewheat flour
- 300g water
- 2 tablespoon of seeds
- 1 teaspoon of salt
Break the sourdough and pour it in water with yeast, then gradually add flour, seeds and finally the salt. Form a ball, cover it and let it rise for 8 hours.
Take the dough again, divide it into 4 parts and stretch it until you get narrow and about 50 cm long loaves. Place them on a baking sheet and let them rest for as long as the oven reaches the temperature.
Heat the oven to 230 °, better ventilated, with a deep pan on the bottom. When it reaches the temperature, pour 300 g of water into the pan, put the one with the bread
in the oven and lower it to 220 °.
Cook for 10 minutes, then put in the static oven, lower
to 200 °, and continue cooking for 20 minutes.
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