Choricero pepper bread

Kneading time: 13´

Dough temperature:  23 ºC

First bulk fermentation: 1h 

Second fermentation (dough divided): 30'

Shaping and third fermentation: 1h

Baking time: 45'

Oven temperature: 210 ºC

ELABORATION

• Soak the Choricero peppers in water overnight.
• Mix the different types of flour and water in the stand mixer. Knead for 5 minutes. 
• Autolyse the dough for 30 minutes.
• Add in the levain and mix for 1 minute at low speed.
• Knead for another 7 minutes at medium speed. Add in the salt and yeast a minute later.
• Lastly, add in the sliced pulp of the peppers.
• Bulk ferment for 1 hour and 30 minutes.
• Divide the dough into 550 g. portions and shape them into a ball.
• Let them rest for 30 minutes.
• Shape the dough into Batards.
• Let them ferment for another hour.
• Bake them at 210 ºC for about 30-40 minutes.