Spicy Sourdough Bread
Directions
- 1Prepare the chili paste: Finely chop the red chili and mix it with olive oil and rosemary. For a smoother texture, blend it. Add salt and vinegar for larger batches.
- 2If using a mixer, combine 220g of water, all the flour, and sourdough starter until gluten forms. Add remaining water and salt, mix until smooth and elastic.
- 3Add chili paste in two parts, then do a few bench folds. Place the dough in a lightly oiled container and proof until almost doubled.
- 4Shape the dough and place it in a proofing basket for cold fermentation in the fridge.
- 5Preheat oven to 230°C. Bake with steam for 15-20 minutes, then reduce heat and continue baking until golden and hollow when tapped (about 45 minutes).
- 6Turn off oven, crack the door open, and leave bread inside on a cooling rack for another 20 minutes.
Ingredients
- 12 g red chili
- 8 g olive oil
- 1 g fresh or dried rosemary
- 2 % salt
- 1 splash vinegar
- 350 g flour (13% protein)
- 262.5 g water
- 70 g sourdough starter
- 6.6 g salt
- 21 g chili paste
Equipment
ovenmixer (optional)small, lightly oiled containerproofing basketcooling rack