Sunday, July 10, 2011

Chia Seeds Miche

Submitting toYeastspotting

Final dough:
286 g  rye sourdough
289 g whole wheat sourdough
800 g water
100g chia seeds
250 g stone ground rye flour
750 g whole wheat flour
Mix the ingredients and knead the dough. Set aside for 30 minutes. Mix in 23 g salt and set aside for one hour. Knead for a few minutes after first, second and third hour of bulk  fermentation. Let rest for 1 hour and preshape the dough into a ball. Let rest for 30 minutes and shape a boule. Put it to proofing basket and refrigerate for overnight retarding.

for 15 minutes at 500F
for 15 minutes at 470F
for 15 minutes at 450F
for 10 minutes at 400F.

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