lunes, 16 de abril de 2012
675 gr. strong white flour
440 gr. cold water
290 gr. white leaven (sourdough)
80 gr. sun dried tomatoes chopped
25 gr.Spanish extra virgin olive oil
15 gr. salt
First fermentation took about three hours and a half, with one folding. After shaping in a big loaf, the dough rested for another four hours. I baked it for 60 minutes and after that cooled it on a rack. Well, it's not the bread you need when you are in a hurry, but waiting is worth it.