passion bread

cp curcuma sunflower country bread

English Version

PRODUCTION: HANDLING STEPS:

RYE SOURDOUGH: Step 1

150 gr. Whole rye flour Mix all the flour, together with the curcuma and
the water (1300gr.). Do 90-120 minutes autolyze.
150 gr. Water
15 gr. Starter
Step 2

Mix all together cover the bowl and let it rest 12-14 hours in Enter the remaining ingredients except the olive oil and
RT (22-24 degree Celsius) sunflower soak. Mix 3 minutes slow, then 8 minutes fast,
until you get a good gluten development.

SUNFLOWER SOAK: Step 3

500 gr. Sunflower Now add the the sunflower soak and the olive oil .
500 gr. Water Mix 3 minutes slow speed.

Roste the sunflower in the oven 15 minutes in 170 degrees

Celsius. After rosting put them in a bowl and mix with
Step 4
hot water. Let the soak rest at least for 4 hours. Then
filter the water and use the remaining water later for the 2 hours Bulk fermentation in RT (22-24 degrees,
maindough. then 12 – 14 hour bulk fermentation in the fridge
8-10 degrees.

QUANTITY INGREDIENTS PERCENTAGE

1700 gr. Bread flour 70 %
50 gr. Einkorn flour 2.5 %
Step 5
Devide the dough into 550-650 gr pieces and shape
to bowl or batard. Final proof is about 90-120 minutes
in RT (22-24 degrees)

50 gr. Whole rye flour 2.5 % Step 6

50 gr. Burned wheat flour 2.5 % Baking time is 35 minutes. The bread enter in 245 degrees
Celsius for 10 minutes then go down to 220 for 25 mor
150 gr. Whole wheat flour 7.5 % minutes.

300 gr. Rye sourdough 15 %

49.45 gr. Salt 2.3 %

750 gr. Seedssoak 37.5 %

1300 gr. Water 65 %

60 gr. Olive oil 3%

20 gr. Curcuma 1%

100 gr. Fruitwater 5%

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 passion bread

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cp@claudio-perrando.com

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