INGREDIENTS
150 g of T 65 wheat flour
100 g of whole wheat flour
165 g of water at 20°C
65 g of liquid sourdough
5 g of salt
20 g of sugar
12 g softened butter
12 g of rum
2 tablespoons of oat flakes
2 teaspoons of flax seeds
2 tbsp cocoa beans or cocoa nibs
70 g of crushed hazelnuts
PREPARATION
In the bowl of a stand mixer, add the flour, water, liquid sourdough starter, salt, and sugar. Mix, then, 2 minutes before the end of kneading, add the butter, rum, and topping.
Form a ball and cover it with a slightly damp cloth. Let it rise for 2 hours, folding it after 1 hour.
Flour your work surface. Butter a loaf tin (or not, depending on your tin). Shape the dough into a ball, cover it with a cloth, and let it rest for 15 minutes. Then divide the dough into 4 equal-sized pieces. Roll them up, then form them into balls. Place them in the loaf tin. Let it rise for 2 hours; the balls will stick together and fill the tin well.
Preheat the oven to 220°C (428°F), place a baking tray in the bottom of the oven. When ready to bake, pour 50 ml of water onto the hot baking tray and bake your bread for 30 minutes at 220°C (428°F).
Once cooked, unmold and let cool on a rack.
For more details and tips, see the original recipe on: Happy papilles