Special Gaucho Bread

This recipe produces a original bread with a exceptional flavor. The combination of coriender and the flours misture is perfect!


it makes 1 large bread

The Dough

Ingredient Weight US Volume Bakers Percentage
sourdough starter active 120 g 4.23 oz 0.94 cups 16.67%
grain soy 180 g 6.35 oz 0.79 cups 25.00%
rye flour 240 g 8.47 oz 1.88 cups 33.33%
spelt flour 240 g 8.47 oz 1.88 cups 33.33%
wheat flour 240 g 8.47 oz 1.88 cups 33.33%
water 650 g 22.93 oz 2.75 cups 90.28% (hydration)
coriander (powder) 5 g 0.18 oz 0.32 tbspns 0.69%
salt 20 g 0.71 oz 1.44 tbspns 2.78%
Total Weight: 1695 grams / 59.79 ounces
Total Flour Weight: 720 grams / 25.40 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

Glaze: 1 beaten egg and sesame seeds

  1. Combine the flours and mix well.Mix the starter with 240 grams of water, 240 grams of flour misture and the grain soy.Proof 12 hours at 28 C.Covered.
  2. After this time, add the coriander and salt in the remaining flour misture.Put the remaining water in poolish and mix well and then add the flour misture.
  3. Mix and knead during 8 minutes.The dough is a few moist and soft.
  4. Form 1 ball and let it proofing during 2 hours at the same temperature.
  5. Punh down and form 1 long loaf.Place on a baking sheet and proof it for 1:30 hours more.
  6. To glaze: brush the top with beaten egg and sprinkle with sesame seeds.Make 3 or 4 diagonall slashs.
  7. Bake in a preheated 200 C oven for between 40 and 50 minutes.
  8. Cool on a rack.

original recipe by eduardo´s baker.

1 comment

Hello,

We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.

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