INGREDIENTS
- PURPLE CORN Sourdough
- – Natural Harina 93 g.
- – Purple corn 40 g.
- – Water 93 cc.
- Purple corn bread with corn sourdough:
- – Flour 000 444 g.
- – Natural Harina 444 g.
- – Integral fina 57 g.
- – Purple corn 226 g.
- – Water 577 cc.
- – Sourdough 136 g.
- – Sal 28 g.
- – Toasted walnuts 88 g.
- Sourdough Turmeric Bread:
- – Flour 000 331 g.
- – Natural Harina 331 g.
- – 5 star flour 205 g.
- – Flour integral 000 102 g.
- – Rye flour 55 g.
- – Sourdough 205 g.
- – Water 717 cc.
- – Sal 20 g.
- – Leek 300 g.
- – Poppy seeds 14 g.
- – Flax seeds 20 g.
- Turmeric Sourdough:
- – Natural Harina 58 g.
- – Flour integral 000 58 g.
- – Water 82 cc.
- – Turmeric 6 g.
Get pleasure from some scrumptious SOURDOUGH BREADS, with turmeric and purple corn
PROCEDURE:
Purple corn sourdough:
1. Blanch the corn by including the identical proportion of scorching water and corn flour, put aside.
2. Weigh all of the substances.
3. Combine and depart in a heat place for about 4 hours.
Purple corn bread with corn sourdough:
1. Blanch the purple corn and put aside till it cools.
2. Weigh all of the substances, reserve 20 cm3 of water from the recipe to dilute the salt.
3. In a bowl, place the water and the sourdough, combine till it dissolves within the water.
4. Add the flours and blend till every little thing is built-in, let it relaxation for half-hour (autolysis).
5. Add the salt and the water that had been reserved.
6. Combine and make folds each 40 minutes, in three batches.
7. Lower, weigh and preform the items, give them a remainder of half-hour.
8. Kind and stow.
9. Let it ferment for 1 hour after which put it within the fridge.
10. Take away from the fridge, minimize and bake in a deck oven at 240°C with loads of steam for the primary 10 seconds, baking time of 25 to half-hour.
11. It will also be made in an iron pot by preheating it within the oven to most baking for 20 minutes with a lid and 10 minutes and not using a lid in order that the crust dries and turns into crispy.
Turmeric bread with sourdough:
1. Sauté the sliced leeks and put aside
2. Toast the seeds, hydrate them and put aside.
3. Weigh all of the substances and reserve 20 cm 3 of water for vasinage.
4. Place the water in a saucepan and add the sourdough, combine till dissolved.
5. Add the flours and combine all of the substances, let it relaxation for half-hour (autolysis).
6. Add the salt and the water that had been reserved.
7. Combine and make folds each 40 minutes, repeat 3 occasions, the seeds and leek are added within the second fold.
8. Lower, weigh and ball, let relaxation for half-hour.
9. Kind and stow.
10. Ferment for 1 hour and refrigerate for twenty-four hours.
11. Take away from the fridge, minimize and bake in a ground oven at 240 levels with loads of steam for the primary 10 seconds, baking time of 25 to half-hour. It will also be made in an iron pot by preheating it within the oven to most baking for 20 minutes with a lid and 10 minutes and not using a lid in order that the crust dries and turns into crispy.
Turmeric Sourdough:
1. Peel and grate the turmeric.
2. Weigh all of the substances.
3. Combine and depart in a heat place for about 4 hours.
