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 | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| sourdough starter active | 120 grams | 4.24 oz | 16.67% |
| grain soy | 180 grams | 6.35 oz | 25.00% |
| rye flour | 240 grams | 8.47 oz | 33.33% |
| spelt flour | 240 grams | 8.47 oz | 33.33% |
| wheat flour | 240 grams | 8.47 oz | 33.33% |
| water | 650 grams | 22.95 oz | 90.28% |
| coriander (powder) | 5 grams | 0.18 oz | 0.69% |
| salt | 20 grams | 0.71 oz | 2.78% |
- Total Flour Weight:
- 720 grams
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. This recipe was originally in grams and has been automatically converted to other measures.
Method:
Glaze: 1 beaten egg and sesame seeds
- 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.
- 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.
- Mix and knead during 8 minutes.The dough is a few moist and soft.
- Form 1 ball and let it proofing during 2 hours at the same temperature.
- Punh down and form 1 long loaf.Place on a baking sheet and proof it for 1:30 hours more.
- To glaze: brush the top with beaten egg and sprinkle with sesame seeds.Make 3 or 4 diagonall slashs.
- Bake in a preheated 200 C oven for between 40 and 50 minutes.
- Cool on a rack.
original recipe by eduardo´s baker.
Replies
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