Zanzan’s Sourdough

Make the poolish

1. Take 40 g of sourdough starter from the jar and mix it with 80 g of flour and 80 g of water in a container until well combined.

2. Cover with a lid and let it rest at room temperature until it has doubled in size.

Feeding the Mother Starter

1. Add 20 g of water and 25 g of flour to the starter jar and mix well. Then put it back in the fridge.

The sourdough

1. Once the sourdough poolish has doubled in size, transfer it to the mixing bowl.

2. Add the flour, water, and seeds, then mix on low speed for 4 minutes.

3. Add the salt and continue mixing on low speed for an additional 4 minutes.

4. Let it proof in the room temperature until it double in size.

5. Once the dough has doubled in size at room temperature, divide it into two loaves, shape them, and place them into two bread molds. (You can add the rosemary at this stage while shaping the loaves.)

6. Proof it in the refrigerator overnight. (about 12 hours)

7. The next day, remove it from the refrigerator. If it has doubled in size, it is ready to bake. If not, let it sit at room temperature to finish proofing until it doubles in size.

8. Preheat the oven to 230°C and place the dough in the freezer while it heats up.

9. Score the dough and lightly spray it with water.

10. Boil water and pour it into the stainless steel bowl on the bottom rack.

11. Bake at 230°C with the loaf loosely covered with aluminum foil for 25 minutes. Then, uncover and continue baking for an additional 20 minutes.