Sliced bread with sourdough, Galician wheat flour and whole wheat flour

This version combines Galician wheat flour, whole wheat flour, and seeds, resulting in a bread with a tender, flavorful, and very aromatic crumb, ideal for breakfast, toast, sandwiches, or simply to enjoy with a good olive oil.

Ingredients

450 g de harina de CAAVEIRO o trigo del país, o harina panificable, o harina de fuerza
150 g de harina integral
10 g de sal
360 g de agua
1 cda de miel
30 g de aceite de oliva
20 g de semillas variadas
80 g de MASA MADRE muy activa
5 g de levadura fresca de panadería
12 g levadura fresca de panadería (o 3 g de levadura seca de panadería)
una nuez de mantequilla

Method

Poner en el bol de la amasadora las harinas, el agua, las semillas, la MASA MADRE, levadura, miel y mezclar a velocidad baja durante 8 minutos o hasta que todo esté ligado. Dejar reposar 1/2 hora.
Poner en marcha la amasadora y añadir la sal a velocidad media, amasar 5 minutos. Aumentar la velocidad a alta y añadir el aceite, amasar otros 5 minutos o hasta que la masa absorba todo el aceite.
Retirar la masa del bol de la amasadora, bolear, guardar en un recipiente aceitado, cubrir con una cofia o paño y dejar fermentar hasta que duplique su volumen. (depende de la temperatura de la cocina puede tardar 2 o 3 horas)
Recuperar la masa, volcar en la mesa de trabajo, formar con la punta de los dedos un rectángulo de un largo similar al molde que vamos a usar y enrollar sobre si mismo. Poner el rollo de masa en el molde aceitado y dejar fermentar 40 minutos más.
Hornear en horno precalentado con calor abajo y arriba a 170º C unos 85 minutos aproximadamente. Lo ideal es usar un termómetro de sonda, pinchar en el centro del pan (cuando le falten 20 minutos aprox) y cuando llegue a los 100º C de temperatura, estará listo con seguridad.
Finalizado el horneado, pasar un trozo de mantequilla frío por la superficie (a fin de que se ablande la corteza y resulte más cómodo rebanar) desmoldar sobre una rejilla, dejar enfriar y disfrutar.

The result is a well-balanced loaf with a thin crust, a soft crumb, and a perfect texture for slicing. It's the kind of bread you're happy to always have on hand in the kitchen.

450 g of CAAVEIRO flour or country wheat, or bread flour, or strong flour (my CAAVEIRO flour from O Muiño da Cuiña)
150g of wholemeal flour
10 g of salt
360 g of water
1 tbsp of honey
30 g of olive oil
20g of mixed seeds

WITHOUT SOURDOUGH

12g fresh baker's yeast (or 3g dried baker's yeast)

For the termination

a knob of butter
Place the flours, water, seeds, sourdough starter, yeast, and honey in the bowl of a stand mixer and mix at low speed for 8 minutes or until everything is combined. Let it rest for 30 minutes.
Start the mixer and add the salt at medium speed, knead for 5 minutes. Increase the speed to high and add the oil, knead for another 5 minutes or until the dough has absorbed all the oil.
Remove the dough from the mixing bowl, shape it into a ball, place it in an oiled container, cover with a cloth or tea towel, and let it rise until it doubles in volume. (Depending on the kitchen temperature, this may take 2 or 3 hours.)
Take the dough, turn it out onto the work surface, shape it with your fingertips into a rectangle about the same length as the mold you're going to use, and roll it up. Place the roll of dough in the greased mold and let it rise for another 40 minutes.
Bake in a preheated oven at 170°C (340°F) for approximately 85 minutes. Ideally, use a probe thermometer; insert it into the center of the bread (about 20 minutes before baking time). When it reaches 100°C (212°F), it's ready.
Once baked, rub a piece of cold butter over the surface (to soften the crust and make slicing easier), unmold onto a wire rack, let cool and enjoy.

Frabiconsejos

Yes, slice the bread, put a piece of baking paper between the slices to prevent them from sticking, and store it in a freezer-safe bag.
You can take out the slices you need each time and put them directly in the toaster or simply wait a few minutes for them to defrost on their own.
If you have a probe thermometer, use it. When the inside of the bread reaches 100°C, you can be sure it's perfectly cooked and avoid any surprises when you cut it.

And now, go ahead and make it! You'll see that with simple ingredients and a little patience, you'll get an extraordinary loaf of bread, the kind that turns any breakfast or afternoon snack into a small everyday pleasure. ✨