Makes 2 loaves
This is a bread for all seasons, as it uses dried ground chilies as its main flavoring agent. I love making it in the winter, when several layers of socks, long johns, and a heavy down coat just aren’t warming my bones. You may choose whatever chilies you can source, but I prefer to use smoked mora, morita, or chipotle peppers and to grind them just before adding to the dough. This is an excellent sandwich bread but pairs surprisingly well with tart jams such as rhubarb and some sexy burrata cheese.
For the Leaven: 30 g 100% hydration starter
60 g water
85 g bread flour
For the Dough:
175 g leaven
520 g water
45 g mild honey
525 g bread flour
140 g whole wheat flour
30 g medium rye flour
1 Tbsp. ground smoked chilies
17 g salt
Build the Leaven: Eight hours before you are to make the dough, build your leaven. In a large bowl, stir together the starter and water to form a slurry. Add the flour and mix with your hand. It should feel somewhat stiff. Cover and allow to ferment at room temperature.
Build the Dough: When the leaven is puffy and active, add the water and honey, stirring to combine. Add the flours and ground chilies and mix with your hand until hydrated and no lumps remain. Cover with plastic and allow to autolyze for 20 minutes. Sprinkle the salt over the dough and mix until completely incorporated. Cover with plastic and allow to bulk proof for 3 to 4 hours, turning and folding every 30 to 45 minutes.
Shape the Dough: When the dough is puffy and almost doubled in size, divide in half and preshape. Cover with plastic and allow to bench rest for 10 to 30 minutes. Final shape according to preference and place seam-side up in floured bannetons or a couche. Cover with a towel and then plastic and refrigerate for 8 to 16 hours.
Bake according to the instructions on page 21 of SOURDOUGH (Roost Books).