Purple Wheat Sourdough

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Ingredients

Serves

4 sourdough batards

Preparation

90 mins plus 12 hours

Instructions

Mix the Sourdough with the water and then combine ingredients in the bowl for your mixer.


Add 80% of the water and mix for 5 minutes on the 1st speed.


Gradually add the remaining water over 6 minutes with the mixer on 2nd speed.


Bulk fermentation of whole dough 30 minutes at ambient temperature.


Then divide into 450g loaves, make round, and rest a further 15 min covered on bench.


Shape into long batards around 30cm in length. Roll half on a damp cloth and then into the linseed. Place onto a well floured couche dusted with semolina.


Cover with plastic and place into cold proof chamber at 6°C and 0% humidity for 12 hours.


Take out and place onto setter or on baking paper on trays. Slide into the base of a stone oven. Use a stencil and decorate the other side of the bread that doesn't have the seeds. Use a blade and cut through the middle to create the open crust.


Bake for 20 minutes at 230°C with a steam quantity of 5 seconds.


Lower to 210°C and bake for 10 minutes more.


Recipe from Puratos.