Coffee bread

Kneading time: 15

Dough temperature: 25ºc

1st Fermentation undivided dough: 2 h

2nd Fermentation divided dough: 10´

3rd Fermentation formed piece: 1.5 h

Cooking time: 40/45´

Oven temperature:  230---200

Steam: 2´´ 

Ventilation: 10´

ELABORATION:

Mix the flours with the water. Knead at slow speed for 5 minutes and perform autolysis for 30 minutes.  
Add the sourdough, the vanilla paste, salt, coffee, and cardamom and knead until an elastic and thin dough is obtained. 
Let it ferment at room temperature for 2 hours. Fold every 20 minutes. 
Divide, round-shape and let it rest for 10 minutes.
Shape into batards, place in bannetones and ferment at 26ºC  and 75% H for 1.5 h. 
Bake at 230ºC the first 5´and then lower the tempetature to 200ºC until cooking finishes.