Receta de hogaza de pan de trigo y centeno - Joseba Arguiñano

rye flour

🥗Healthier: spelt flour

💰Cheaper: whole wheat flour

Spelt flour offers a similar texture and flavor, while whole wheat is more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic alternative, while sugar is more economical.

Combine wheat flour and rye flour in a bowl.

Add sourdough starter and a pinch of salt to the flour mixture.

Pour in water and mix until the flours are hydrated.

Let the mixture rest for 15 minutes to make kneading easier.

Knead the dough on a surface until it is sticky and well combined.

Place the dough in the refrigerator overnight for fermentation.

Take the cold dough out and divide it into two pieces.

Shape each piece into a ball and place on a cloth for resting.

Dust the cloth with flour to prevent sticking.

Let the dough rest for 40-50 minutes before baking.

Score the top of the dough with a sharp knife in multiple places.

Preheat the oven and place the dough inside quickly to maintain heat.

Add steam to the oven to help the bread rise without forming a crust too early.

After 20 minutes, check the bread for color and remove steam from the oven.

Lower the oven temperature to prevent burning the crust while the inside cooks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens