Description
Another version of French bread from Tom Leonard (with my minor adjustments). Sooo delicious! The smell of the crust blows the roof ))) the Crumb is tender, elastic, with creamy notes, not even a hint of acidity.
Ingredients
-
Sourdough
32 g
-
Flour
740 g
-
Water
755 g
-
Wholegrain wheat flour
105 g
-
Rye flour
75 g
-
Salt
23 g
Cooking
2 BREAD AT 700-800 G For the dough you need to mix 32 g Mature whole wheat sourdough (humidity 100%), 140 g of water and 140 g. of flour. Cover with film and leave at room temperature for 8-12 hours.
Mature sourdough will rise to the limit and begin to fall off slightly in the middle.
In 615 g of water diluted the prepared starter culture, add 75 g rye flour 75 g whole wheat flour 30 g whole grain rye flour, salt. Then begin to add white flour until the consistency of very soft, sticky, stretchy, wet dough. As soon as the dough is "grab" - a large flour need not be added. Took me a total of 600 g white flour.
Spread the batter into a baking pan, greased with vegetable oil and cover with a film and leave for fermentation for 3 hours at room temperature.
During fermentation, every 15-20 minutes the dough should be folded. For this you need to stretch it into a rectangle and fold from the edges to the center from all sides or as a business letter.
The addition of the test allows us to develop a very good gluten
By the end of the third hour, the dough is tightened, it will become very elastic and beautiful.
After the last addition let the dough rest for 15-20 minutes. Shape 2 bread and place seam side up in basket, then rubbed with flour.
Proving in a warm place until increase in 2 times (3-4 hours).
Very carefully invert the bread on a baking sheet, cut. Bake on a well pre-heated stone at a temperature of 230 °C 40-50 minutes. For steam in the first minute of baking, you can sprinkle a little in the oven from a spray bottle.
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