NATURAL YEAST BREAD WITH POPPY SEEDS

A homemade bread, crunchy, fragrant, tasty and beautiful to look at, made with re-milled durum wheat semolina and type 0 flour.

Difficulty High
Preparation 16 hours (with leavening)
Cooking 40 min
Doses for 1 loaf of bread
Suitable for Vegans

This bread will satisfy the most demanding palates because it combines the quality of the raw materials and creativity, giving life to a crunchy, fragrant, tasty and beautiful bread.

INGREDIENTS

300 g re-milled durum wheat semolina flour
300 g Type 0 flour
360 g Water
110 g Licoli (liquid cultured sourdough)
10 g Whole salt
5 g Diastatic malt.
Poppy seeds

PREPARATION

1st Step
Mix all the flours in a bowl Pour 360 g of water (in summer use cold water) Knead for about 3 minutes. The dough should be lumpy and not fully formed. (photo 1) Cover the bowl and let it rest for at least 30 minutes at room temperature.
2nd Step After 30 minutes, add the sourdough starter, malt and knead for about 4 minutes, cover and let rest for 15 minutes.
3rd Step Add the salt and continue kneading for another 5 minutes. Cover and let the dough rest for 60 minutes

4th Step
After which you will need to take 200 g of dough which you will need to roll out into a rectangle (photo 2 - 3), cut 8 strips approximately 25 cm long and 1.5 cm wide (photo 4) and place in the fridge for about an hour.
5th Step
Now the dough needs a round of folds in a bowl, cover and let it rest until doubled.
Step 6
Forming Turn the dough out onto the work surface, shape it into a loaf (photo 5), and dust a proofing basket with plenty of flour. Remove the strips from the refrigerator and line the basket. (photos 6-7) Then, take the formed loaf, moisten the surface with a little water, and turn it over onto the seed tray so that the seeds adhere well (photo 8). Still turned upside down, place it in the basket (photo 9) and let it rise for about 30 minutes. Now you can place the basket in the refrigerator, covered with a plastic bag, for 12 hours.

7th Step
Cooking After 12 hours, preheat the oven to 230°C (440°F) with a small pan of water on the bottom and the baking tray already inside. Once the oven has reached the required temperature, pour half a glass of water into the pan to create steam in the oven. Remove the loaf from the refrigerator (photo 10) and bake for 20 minutes. Lower the temperature to 200°, remove the pan and cook like this for 15 minutes. Lower the heat to 180°C again for 10 minutes. When the bread is well cooked, it will sound hollow when knocking at the base. Remove from the oven and let it cool on a rack so it can dry thoroughly. (Photos 11-12)