Ingredients (for a loaf of about 800 g and a 26-28 cm diameter mould - doses with liquid sourdough)
450 g of PanVeg
50 g of Type 0 Manitoba flour
140 g liquid sourdough (li.co.li), which you can decrease to 120-100 by lengthening the rising time a bit
300 + 100 ml of water at room temperature
5-8 g of whole-grain salt
2-3 tablespoons mixed flax, sunflower, and pumpkin seeds (optional)
1 heaped tablespoon honeydew, sunflower or mixed-flower honey
1 teaspoon diastatic malt (optional)
 
Directions (The times given in this recipe are approximate)
Morning, 8 a.m.: Refresh
After refreshing the yeast, keep it aside in a warm place away from drafts. If you want to advance the time, do this operation the night before and let the yeast ferment in a cool environment, at around 10 degrees. Let it rest until it has reached two and a half times its volume from the time of refreshment. If it is not ready, wait a little longer.
 
Morning, 11 a.m.-12 p.m.: Autolysis
Separately, briefly knead the flour mix with the 300 ml of water: this process is called autolysis, and consists of combining the flour with a certain amount of water, kneading just enough to wet the flour, and letting the dough rest for a variable amount of time, in our case an hour. The purpose of this process is to break down proteins, release sugars, and promote the formation of gluten through the fermentation process.
 
Morning, 12 p.m. to 1 p.m.: Kneading
After the resting time has elapsed, take the dough, add the yeast and the rest of the water (100 ml) and knead, adding the malt, honey, salt and seeds later and in several steps. Knead the ingredients together well and for a long time, preferably with a mixer fitted with a dough hook. You can, of course, also proceed by hand, keeping in mind that the time will expand slightly. Now transfer your dough to a cutting board and continue kneading it to give it strength and elasticity, using the "stretch and fold" technique. The dough will initially be very wet, but do not worry: it will gain strength as you knead it. Place your dough in a large transparent bowl.
 
Morning, 1:30 - 2:30 p.m. - Folds
To give tension to the dough, fold it three times directly into the bowl: the goal is to let air come in between folds. Make a total of 3 or 4 folds every half hour until the dough has doubled in volume from its initial volume.

Afternoon, 3 p.m. - 4 p.m. - Leavening basket
Now turn your dough out onto a work surface lightly sprinkled with semolina, then close the loaf over itself by folding the bottom side of the dough toward the center, then the right side toward the center, then the left side, and last the top side. Your dough will nowhave the shape of a package. Now transfer it to a rising basket, which you have generously sprinkled with semolina, or to a large bowl lined with a clean tea towel, also sprinkled with semolina. Seal the chosen container with plastic wrap and let rest in the refrigerator until doubled (which can be 2 to 4 hours, depending on the speed of rising).
 
Evening, 6 p.m.-7 p.m. (times are approximate, it is important to keep watching the volume of the dough: it will be ready when doubled) - Baking
In a static oven preheated to 482/572 °F insert a pan, a cast-iron cocotte with a closed lid or a heavy baking pan. Two baking pans on top of each other are also good, ideal for giving thickness and increasing thermal inertia. When the oven is ready, take the chosen pan out of the oven, taking care not to burn yourself since it will be hot, and turn all the dough upside down in the hot pan, then score it with a single longitudinal cut. Gently juxtapose the lid and bake your bread for 15 to 20 minutes, 20 to 25 in case your oven reaches a maximum temperature of 482°F. After this baking time has elapsed, remove the lid, raise the temperature of your oven to 464°F and bake for another 10-20 minutes or until the crust of your bread is nice and dark. Then turn off the oven, open the door slightly and leave it like that for another 10 minutes or so. Remove the loaf from the heat and let it cool for a while on a wire rack. When it has reached room temperature, serve as desired. We suggest it with goat cheese, smoked salmon, pink pepper and baby spinach topped with extra virgin olive oil and salt flakes.



In collaboration with Vaniglia Cooking