Sourdough Bread with Chickpea Flour
Chickpea flour in the sourdough preferment of this bread adds a delicious creamy-nuttty flavor that goes well with the toasted sesame seeds on the crust. This bread is ideal for dipping in olive oil and soups.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- Chickpea Flour Preferment (the night before)
- 10 g sourdough starter (1 tsp)
- 50 g water (scant 1/4 cup)
- 60 g chickpea flour (1/2 cup)
- Final Dough (the next morning)
- 440 g bread flour (3 1/3 cups + 1 Tbsp)
- 330 g water (1 1/3 cups + 1 Tbsp)
- 10 g salt (2 tsp)
- all of the chickpea preferment
Instructions
- 1
Chickpea Flour Preferment
- 2
If you are milling the chickpea flour yourself, pass the chickpeas through the mill once at a wide stone setting and again at the finest setting.
- 3
Mix the preferment (levain/starter build) ingredients in a jar with space for doubling, cover and let rise 8-12 hours.
- 4
Final Dough
- 5
In a large bowl or the bowl of a stand mixer, mix the flour, water, and salt. Let the dough sit 5-10 minutes then add the preferment and mix until it is thoroughly incorporated.
- 6
Transfer the dough to a straightwalled container if available, cover and note the level of the dough.
- 7
Let it rest 20-30 minutes. Do three or four rounds of gluten development on the dough with 20-30 minute rests in between. I did rounds of stretching and folding, lamination, and coil folding.
- 8
When the dough has expanded by about 75%, end the bulk fermentation. My dough rose for about 3.5 hours.
- 9
Scrape the dough out of the bowl onto a floured work surface. To top the crust, spread sesame seeds on a plate. Brush water on the top of your dough and flip the damp top onto the seeds. Roll the dough around on the seeds and place it seed-side down in your proofing basket.
- 10
Cover and let the dough rise again. You can bake the dough the same day by proofing at room temperature for 1-2 hours. My dough proofed for 1 hour 20 minutes at 75°F. If you'd like to retard the dough and the ambient temperature is over 75°F, refrigerate the dough immediately after shaping. Otherwise let it rise for 20-60 minutes at room temperature before putting it in the refrigerator. The dough can be refrigerated 8-16 hours.
- 11
Before baking preheat your oven and baking vessel to 500°F for 30 minutes.
- 12
Flip the dough out of the proofing basket and onto a sheet of parchment paper or a silicone bread sling, score, and load the dough into your baking vessel and oven.
- 13
If using cast iron, immediately drop the oven temperature to 450°F and bake for 20 minutes with the lid on and 10-15 minutes more with the lid off. If using ceramic, leave the temperature at 500°F for the first 20 minutes, then drop the temperature to 450°F when you take off the lid for the last 10-15 minutes
- 14
When the bread is done, it should have an internal temperature over 205°F.
- 15
Let the bread cool for several hours before you slice it.