Sourdough bread with green peas. Baking a frozen loaf 🙌🏻
Creating a unique sourdough bread with green peas can result in a delicious and visually appealing loaf. Here’s a recipe to guide you through the process:
Ingredients:
For the Sourdough Starter:
50g sourdough starter
50g water
50g wheat flour
For the Dough:
500g bread flour
350g water (adjust as needed)
10g salt
150g cooked and mashed green peas
150g active sourdough starter (prepared from the starter ingredients above)
Instructions:
1. Prepare the Starter:
Mix 50g sourdough starter, 50g water, and 50g flour.
Cover and let it ferment for 4-6 hours until bubbly and doubled in size.
2. Prepare the Dough:
In a large bowl, pour water, sourdough abbot and pea puree. Mix well, then add flour and salt. Knead for 4-5 minutes, the dough will be quite soft and sticky (thanks to the pea puree) Do not panic, use a little flour or soak your hands in water, so that the dough does not stick to your hands. Cover the dough with a towel and let it rest at room temperature. Perform stretch and folds: every 30 minutes, over a period of 2-3 hours. To do this, grab one side of the dough, stretch it upwards, and fold it over itself. Repeat on all sides of the dough.
3. Bulk Fermentation:
After the final stretch and fold, let the dough rest at room temperature until it has doubled in size. This can take 4-6 hours depending on room temperature and starter activity.
4. Shape the Dough:
Turn the dough out onto a lightly floured surface.
Shape it into a tight ball or oval, depending on your preference or the shape of your proofing basket.
Place the shaped dough into a floured proofing basket or bowl, seam side up. Cover and let it rise for another 1-2 hours at room temperature, or refrigerate overnight for a slower fermentation and enhanced flavor. In my case, I didn’t have the opportunity to bake the loaf in time, and after 2 hours of growth at room temperature, I put the loaf in the freezer until the next day.
5. Preheat the Oven:
Place a Dutch oven or baking stone in your oven and preheat it to 250°C (480°F).
6. Bake:
When ready to bake, carefully transfer the dough onto dutch oven.
Score the top of the dough with a sharp knife or lame.
Cover with the lid and bake for 20 minutes.
Remove the lid and reduce the oven temperature to 230°C (450°F). Bake for an additional 20-25 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
7. Cool:
Let the bread cool completely on a wire rack before slicing.
Enjoy your unique sourdough bread with green peas! The peas add a subtle sweetness and vibrant color to the bread, making it not only tasty but also visually appealing.
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