Afghan Snowshoe Bread

Name: Afghan Snowshoe Bread
Total time: 54000 s
Yield: 8 servings
Cuisine: American
Ingredients: 400 grams 1050 Wheat Flour; 400 ml Luke Warm Water; 10 grams Fresh Yeast; 600 grams 1050 Wheat Flour; 220 ml Water; 16 grams Salt; 5 grams Onion/Nigella Seeds

Revilo @cook_2953983

chewey crust

Revilo @cook_2953983

chewey crust

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Ingredients

15 hours

8 servings

Poolish Preferment
400 grams1050 Wheat Flour
400 mlLuke Warm Water
10 gramsFresh Yeast
Main Dough
600 grams1050 Wheat Flour
220 mlWater
16 gramsSalt
5 gramsOnion/Nigella Seeds

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Steps

15 hours

1

Make the poolish starter dough the evening before. Mix the yeast into the luke warm water and then whisk into the flour.
2

Cover the dough in a bowl with cling film and leave overnight.
3

The next morning add the 600g of flour and the salt. Slowly add the water to the dough and then knead.
4

Allow to rise for 2-3 hours. Cut into 8 pieces and make rectangles out of them. Cover in cling film and allow to rise for another hour.
5

Place pizza/bread stone in oven and preheat to 250°C.
6

Moisten fingers in a bowl of water and add multiple indentations over the surface of the dough.
7

Stretch the dough by draping thends over each hand and pulling apart.
8

Sprinkle with onion seeds.
9

Place in the oven for about 5 minutes and then allow to cool on a cooling rack.
10

Recipe from http://www.weekendbakery.com/ Thanks!