Friday, December 2, 2011

Spicy Garbanzo Beans Sourdough Breads


I submit the loaves to Yeastspotting.

Sourdough Starter:
40 g whole wheat sourdough, stiff
133 g whole wheat flour
144 g water
Let ferment for 12 hours.

Final dough:
278 g whole wheat sourdough starter
1000 g whole wheat flour
443 g water
1 can organic garbanzo beans with sea salt (425 g, do not drain the beans)
Knead the dough for 10-15 minutes and set aside for 1 hour.
Then add:
15 g salt
1/2 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/4 teaspoon lemon myrtle (info)


Knead the dough for another 10-15 minutes.
Let ferment for 4 hours.
Shape two loaves.


Let proof for 1 hour and then preheat your oven to 500 F. Bake for 15 minutes at 480 F and for 15 minutes at 450 F.

I created this recipe to make flat breads but I only cut two small pieces of dough and fried them in  a preheated pancake pan. My husband really liked them with a bowl of  langostino-tails-with-spinach-and-feta.





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