Making bread is something that I have been doing for a few years and the truth is that it has nothing to do with what we buy in the supermarket. The advantages of a homemade bread made with sourdough are many: it lasts for a longer time, it is healthier and you have made it yourself!
In this case I have made a bread with a very low percentage of sourdough (1%), with a final hydration of approximately 55% and a fermentation of between 12 and 14 hours. This bread belongs to the book Pan de Pueblo by Iban Yarza, but with some small modifications that I made on the fly due to the lack of some ingredients.
Normally I like to knead the breads that I make by hand, but this time I wanted to brand new and test a mixer that I recently bought, so I did the kneading in it.
We go with the necessary ingredients:
Ingredients:
7 gr. sourdough 50% hydration already refreshed
250 gr. of Strength flour
250 gr. normal flour
280 gr. of water
10 gr. of salt
Preparation:
We will have to have previously refreshed the sourdough, and from that active sourdough is where we will take the 7 gr. that we will put in a bowl.
We pour over the 280 gr. of water that should be about 35º, and mix well to dissolve the sourdough. Now would be a good time to turn on the oven and preheat it to 250º or more, if your oven allows it. We are also going to place an empty tray (I use volcanic stones inside) to pour water and generate steam when the time comes.
Now we add the flours and the salt, and mix with the help of a spoon (or in the kneading machine). The kneading must be done for 5 -7 minutes, and it must be a hard kneading, stretching the dough with the part close to the wrist, collecting it and repeating the process.
Now, we place the dough in a bowl greased with a little olive oil, put the dough inside (previously rounded), cover the bowl, and let it rest in a warm place for between 12 and 14 hours.
After this time, we take the dough to the lightly floured table, and make a kind of bundle with it, pulling the outer part to the center, then we turn it over and roll it. Cover with the bowl and let it rest for 20 minutes.
The dough will be somewhat flat, and being careful not to eliminate the gas it has, we make a fold to the center, and another one, sealing the folds well, and repeat the process one more time. Now, turning the dough on itself at the ends, we fine-tune it a little until it looks like this:
We place the dough on a floured cloth, with the sealed side up, cover and place two bottles or something similar on the sides to prevent the dough from spreading, and leave for 30 minutes.
It's time to bake. We place the dough on a baking paper, now with the sealed part facing down, and make a cut lengthwise with a blade.
Put in the oven, pour a glass of water on the tray to generate steam (be careful not to burn yourself) and close the oven and turn it off for 15 minutes. After this time, the crust should have already been generated, so we remove the tray from the steam and turn the oven on with heat up and down, and leave until the bread is golden.
Take out, let cool on a rack, and enjoy it! If you have any questions, ask and I will solve it for you.