Multigrain charcoal bread.
I wanted to share with you this wonderful loaf of sourdough. A toasted or not toasted slice of this bread is the perfect match for smoked salmon, avocado, and also cured meats if you like such as: prosciutto, bresaola or Salami.
700 gr whole meal spelt flour
300 gr whole meal flour
10 gr activated charcoal powder
650-720 gr water
300 gr mixed seeds
125 gr sourdough starter
22 gr fine table sea salt
10 gr malt ( not essential)
Start by mixing water, seeds, malt, charcoal powder and the starter.
Let it rest for 10 minutes then add the flours and start mixing. When the ingredients are well mixed into an unique mass/dough, wrap it and leave it to rest for ten minutes.
At this point add the salt and knead the dough as long as 5 minutes and make sure that the salt has been distributed evenly.
Rest it for another 20 minutes. Procede with the folding of the dough for at least 4 times every 20 minutes. Once this time has passed, put it into the fridge and bulk proof overnight.
The day after take it out and bring it to room temperature, portion it into 2 equals balls and shape it to your preference.
Proof it until it doubles in size and bake at 230°C for about 30 minutes. Add some steam if you can.
Read this 8 tips for sourdough baking
You might also like something like this:
If instead, you want to create your own starter check this out.
Take care Giuseppe Nasti