Hogaza moitié-moitié / Moitié-moitié loaf

Las combinaciones entre harinas de diferentes cereales o entre harinas del mismo cereal pero con distinta extracción nos amplían el abanico de sabores y texturas. Este fin de semana hemos probado la T80 Eco de Moulin de Colagne, mezclada con una T65 Bagatelle que me proporcionó el gran Jordi Roges. Hemos empleado una cantidad importante de masa madre, un 70% sobre la cantidad final de harina, y hemos horneado sobre chapón de acero. El resultado es una señora hogaza, voluminosa, ligera, nada ácida, con un sabor profundo. Nos ha encantado.

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Fórmula:

- 250 gramos de masa madre de harina de trigo T80 (de los cuales 125 gr harina de trigo T80 – 125 ml agua)

- 355 gramos de harina (115 gr de harina de trigo T80 + 240 gr de harina de trigo T65)

- 225 ml de agua

- 9 gramos de sal

Timing: Autólisis 20 minutos. Amasado 5-6 minutos, tipo Bertinet. Fermentación en bloque de 2,30-3 horas, con tres pliegues en la primera hora. Formado. Fermentación final en nevera (una noche) o bien un par de horas a temperatura ambiente. Horneado 50 min, con vapor, en temperatura descendiente, de 245 a 200 grados.

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ENGLISH VERSION

Combinations between flour from diferent cereal or between flours of the same cereal but with diferent extraction brings us more oportunities to get more flavours and textures. This weekend we have baked with Moulin de Colagne organic wheat flour T80, mixed with Bagatelle T65. We have added a big part of sourdough related to the final quantity of flour, about 70%, and we have baked the loaf on a steel plate (6mm thickness). The result is an amazing loaf, large, light, without acidity, and with a smooth aroma. We have had a good time.

Formula:

- 250 gr of sourdough, made with 125 gr of organic T80 wheat flour and 125 ml of water)

- 355 gr of flour (115 gr organic T80 wheat flour + 240 gr of T65 bread flour)

- 225 ml of water

- 9 gr of salt

Timing. Autolyse, 20 minutes. Knead 5-6 minutes, Bertinet style. Bulk fermentation at room temperature, about 2.30-3 hours. Strecht and fold three times during the first hour. Shape. Final proof into the fridge (overnight), or about two hours at room temperature. Bake about 50 minutes, with steam at descending temperature, from 245C with steam to 200C without steam.

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One response to “Hogaza moitié-moitié / Moitié-moitié loaf”

  1. David says :

    Looks beautiful and sounds delicious. Bon appetite.

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