To make the levain
- Mix the first amounts of wheat flour, water and yeast. Knead.
- Once combined, cover the dough and let it rest in a bowl for 2 hours at room temperature.
- Then, place it in the fridge overnight.
- Remove from the fridge and let it rest at room temperature for an hour. You will see that it doubles its volume and even triples it. The surface of the dough ball is irregular.
To make the bread
- Mix the dough to the rest of the wheat flour, water, yeast cornflour and salt.
- Knead for about 10 minutes until combined. The dough should not be stiff nor soggy.
- Divide the dough into portions. Flour the Banneton basket and let the dough ferment in it.
- Cover the dough and let it ferment for about 1 hour and 30 minutes at room temperature or 1 hour at 28 ºC in the proofing box.
- Preheat the oven to 230 ºC.
- Turn the dough over a floured baking peel and let it rest for 15 minutes.
- Bake it for 15 minutes with steam. The crust should be golden brown.
- Bake for another 30 minutes. If the crust is getting too brown turn the temperature down to 210 ºC.
- Remove from the oven and let it cool on a cooling rack.
Nutritional information (1 portion)
Fiber 12.35 g
Saturates 0.71 g
Monounsaturated fatty acids 0.87 g
Polyunsaturated fatty acids 1.85 g
Cholesterol 0.0 mg
Calcium 44.28 mg
Iron 4.78 mg
Zinc 3.16 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 106.24 ug
Salt (Sodium) 1965.0 mg
Sugars 0.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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