“Pan Sencillo” is an outstanding accompaniment to anything grilled. The sourdough and the whole grain give the bread a tangy note and make the crumb fluffy and moist.
Once baked, the crust’s toasted aroma permeates the crumb, resulting in a malty, nutty smelling aroma.
Additionally, you can use a long cold method for the dough.This leads to better aroma development in the crumb while also saving you time on baking day. The dough is simply removed from the fridge, divided, twisted and baked.
For a dough weight of 1044g / 3 pieces, 348g each
- 50g rye flour type 960
- 45g water 35°C
- 5g starter
TA: 190 DT: 26-28°C RT: 15 hours
- 70g wheat flour type 1600
- 75g water 35°C
- 5g starter
TA: 207 DT: 27-29°C RT: 15 hours
- 30g sunflower seeds
- 15g sesame seeds
- 15g poppy seed
- 40g water
Roast the seeds in a hot pan. After roasting, place the seeds in a container and immediately cover them with hot water. Let them sit and absorb the liquid for 1 hour.
- 100g mature rye sourdough
- 150g mature wheat sourdough
- 100g scald
- 350g wheat flour type 700
- 50g whole grain spelt flour
- 270g water
- 10g honey
- 11g salt
- 3g yeast
TA: 175 DT: 24-27°C MT: 12 minutes slow / 2 minutes fast
- Mix all ingredients slowly for 12 minutes.
- Then mix quickly for 2 minutes – the dough must cleanly fall away from the side of the mixing bowl.
- Place the dough in an oiled tub, cover it and let it rise/rest.
- Fold after 40 minutes and again after another 40 minutes.
- Divide the dough into 3 pieces of equal size, twist them and lay them on a linen cloth.
- Once the dough is 3/4 proofed, put the loaves into the oven.
- Bake at 250°C with strong steam, reducing the temperature to 235°C.
- Release the steam halfway through the baking time, then bake until well-browned – total baking c. 30 minutes.