Sandwich for the weekend!
I made some sourdough sandwich loaves. I milled some local grown wheat grains from Mexico in the Nutrimill stonegreound homemill. I also used the stoneground flour to refresh my sourdough, which has been sleeping last month in the freezer, while I was on holiday in Europe.
The formulas was:
- 300 gr of mature levain (100% hydration)
- 300 gr stoneground wheat flour (red mexican wheat)
- 700 gr standard wheat flour.
- 600 ml water.
- 20 gr. salt.
Two hours of bulk fermentation, with one fold in between. Divide and let relax 20 minutes. Shape. Wet the dough with moistened towel and make it roll over a tray with Sunflower Seeds. Put inside greased sandwich tins. Let ferment 30 minutes at room temperature, and then let it proof in the fridge overnight. Next day, let the dough temper 2 hours before baking.