20 hr 0 min
20 hr 0 min
0 from 0 reviews
Hola mis amigos! Cómo estás hoy? I have a special loaf for you today. This is a Mexican sourdough loaf. I decided to add all the toppings that come to my mind when I think of Mexican food! Corn, black beans, peppers, and cheese. The combination is unreal. Seriously guys the smell in our apartment now is unbelievable. ANDDDDD…. it is a full meal in every slice. You don’t need to put anything on top. This is how I like my bread! Vamos!!
Dutch oven
Parchment paper
Bread lame
Scraper
Bowl
Scale
Proofing basket
In a bowl, mix the flour and water. Let it autolyze for an hour covered with a towel.
Add the starter and fold it into the dough. Rest for 30 min.
Add the salt and a sip of water. Mix until incorporated. Rest for 30 min.
Perform two coiled folds. 30 min rest in between.
Spread a sip of water on the working surface, it helps prevent the dough from sticking to the surface.
Stretch the dough to a thin layer and spread the add-ins on top. Try to avoid adding their liquids as well. This step is known as lamination.
Fold the dough and place it back in the bowl.
Perform another 3 folds. 30 min rest in between. Let it rest for an hour before pre-shaping.
Pre-shape. 15-20 min rest.
Shaping. Place in a proofing basket and let it rest in RT for an hour before you place it in the fridge to ferment overnight.
The next day, preheat your Dutch oven to 470°F or 245°C for an hour.
Score the loaf directly from the fridge. Close the lid of the Dutch oven and let it bake for 30 minutes.
Remove the lid and bake for another 20-30 minutes (depends on how you like your crust).
Let it cool on a rack for an hour before you slice it!
Share it with your lovers, it’s too delicious to eat alone.
YASSS!
write your comment