Pa de pagès / typical Catalan bread

Yes of course.

250 gr solid sourdough at 65% hydration (150 bread flour + 100 water)

450 flour (350 bread flour + 100 whole wheat flour)

290 water

10,5 salt

0,5 instant yeast

Mix sourdough + water + flour. Rest 20 min. Knead one minute. Add salt and yeast. Knead 10 min. Bulk fermentation about 2 or 3 hours. Preshape a ball. Let it rest 15 min. Shape a ball and put it into a proofing basket with the sewing at the bottom. Cover with a plastic bag and put it insto the fridge about 12 hours. 

Preheat oven at 230C (446F). Transfer the dough to the tray. There's no need to score it because the sewing goes up. Bake it about 1 hour. The first 15 min at 230C (446F) with some steam. Then remove the steam and reduce heat at 210C (410F). 15 min later reduce to 190C (374F) and bake the last 15 min at 170C (338F). Let it rest insto the oven 10 min more with the oven switched off. 

That's all!

Abel Sierra.

www.breadgallery.wordpress.com