#paprika # oregano #sourdoughbread
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👉* Depending on your time, you can choose to ferment the sourdough bread before refrigerating it or ferment it at room temperature after refrigerating it. Generally, if the sourdough is sufficiently active, room temperature fermentation takes about 6 to 10 hours. (It will vary depending on the ambient temperature.)
*The fermentation time is just for reference, please adjust it according to the room temperature.
✏️Ingredients
100% hydrated sourdough starter 360g
Strong flour 360g
Water at room temperature 160ml
Sea salt 5g
Smoked paprika 1g
Sweet paprika 2g
Dried oregano
12:00 Mix all ingredients (20 minutes)
12:20 Stretch and fold for the first time (20 minutes)
12:40 Stretch and fold for the second time (20 minutes)
13:00 Stretch and fold for the third time, put in a container and refrigerate, and mark it.
Take it out and leave it in a warm place the next day until it doubles in size (*about 3-6 hours, time will vary depending on room temperature)
Divide into two parts and place in the proofing basket for the second proofing, about 2-3 hours.
Sprinkle with rye flour and scoring the bread.
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