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100% Whole Naturally Fermented Bread
🇧🇷Brazil
•View in original language
(Português)
20 hour(s)
01 servings
Vania Santos
@benditoseja- Ingredients
- Recipe
- Levain150 g
- Whole wheat flour430 g
- Water at room temperature350 ml
- Brown sugar20 g
- Organic Dry Yeast1 coffee spoon
- Olive oil1 tablespoon
- Olive oil1/2 tablespoon
- Salt8 g
- Cornmeal2 tablespoon
- Oil to taste
- Feed the levain and let it double in volume
- When the levain starts to rise, do the autolysis by mixing the water with the wholemeal flour in another bowl.
- After the levain is doubled in volume, mix with the flour and autolysis water, brown sugar, dry yeast, olive oil and knead for five minutes. Add salt and knead for another 10 minutes.
- After that time, let the dough rest for 30 minutes and start the folding process. There will be 4 folds every 30 minutes.
- Do the pre-modelling, let it rest for another 30 minutes and do the modeling.
- Place in a rectangular loaf pan greased with oil and floured with cornmeal. Place inside a plastic bag, close the bag and take it to the fridge to ferment.
- Leave it in the fridge for 12 hours, remove and let it rise at room temperature or if you prefer to let it rise in the fridge until it doubles in volume.
- Bake for 40 to 45 minutes in an oven at 200 degrees (electric oven) or at the ideal temperature depending on each oven.
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