|200 gms Whole wheat flour|
|50 gms All purpose flour|
|190 gms Water|
|50 gms Starter|
|1/4 cup Sundried tomatoes|
|2 tsp Chilli flakes|
|1 tbsp Dried basil powder|
|5 gms Salt|
Baking this Whole wheat sundried tomato sour dough bread is an achievement for meI have been for a long time planning to bake a sour dough bread but this concept of baking with wild yeast was very alien to me. I was scared to even think about starting a starter until recently when I attended a workshop by Krumbkraft at Bangalore. She demystified the whole process and here I am baking my third boule -Whole wheat sundried tomato sourdough bread.
In this bread I have used 75 percent whole wheat flour and 25 percent all purpose flour with a generous amount of sun dried tomatoes, chilli flakes and basil to flavour the dough. While I was skeptical about the sour dough bread, i was sure of the flavours. The whole house was filled with the aroma while the sough was rising in the oven.
Mix water and starter togther. Now add the flour mixture to this and mix well Cover the bowl and let it autolyse for 45 mins
Add salt to this and mix well. Cover it for 30 mins
Now do a series of stretch and fold. Typically 4 times in intervals of 30 mins. Add the sundried tomato, basil and chilli flakes at the third stretch and fold.
When some air bubbles are formed , it is time to remove the dough to a floured surface
Stretch the dough on all sides and shape it into a ball at this pre shaping stage. Cover it and let it rest for 10 mins
Dust the napkin of the proffing basket with equal quantities of whole wheat flour and rice flour
Now with the help of a scraper, shape it into a tight bowl. Transfer it seam side up into the proofing bowl. Cover it with a plastic cover tightly and transfer it to the fridge. 4-6 hrs
When you are ready to bake, preheat the oven to 250 C
Bring out the shped dough out of the fridge. Transfer it slowly to the pizza peel, seams side down. Dust it with all purpose flour, make sharp scores on the surface. Transfer it to the dutch oven
Place the dutch oven in the hot oven with the lid on for 20 mins.
Now take out the lid, reduce the temperature for 230C and bake for another 25 minutes or till it sounds hollow
Allow it to cool completely before slicing it
Serve it with a bowl of hot soup
This is part of the Bake-a-thon 2017
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