If I tell you that this loaf is made for 35% of chickpeas… and we all know that chickpeas are full of proteins… could you still say that bread is “empty calories”? This earthy loaf is amazing plain with butter, reminding a bit of hummus. It gets even better with pates and pickles, perfect match for this savory bread.
I also have a cute story to tell about this loaf. Edith, a fellow food blogger which I treasure as a friend and a who’s also a great writer and photographer, got inspired by my chickpea lasagna to buy chickpea flour, but then could not resist to use it in a loaf of bread (I wonder if she ever made that lasagna!). Anyways, she dedicated the bread to me and since then I promised to remake her loaf using sourdough. With that much chickpea flour in it, which contains no gluten whatsoever, I was concerned for a good rise.
As you can see, the bread turned out well and I thank Edith for this great idea to use something nourishing as chickpea flour in a loaf of bread. That’s what friends are for, isn’t it? (SCROLL DOWN FOR THE RECIPE)
CHICKPEAS SOURDOUGH LOAF
430 g mature 100% sourdough starter
300 g chickpea flour
560 g bread flour
520 g water
3 teaspoon marine salt
Mix all together except the salt. Let rest covered for half hour then knead for 5-6 minutes. Cover and let rest for 3-4 hours (depending of your kitchen temperature) and make folds every now and then during the first 2 hours. Shape as you prefer. I made one large round and a small batard. Place the loaves seam side up in 2 heavily floured rising baskets and place each of them in a plastic bag, sealed. Proof for a couple of hours. Preheat the oven to maximum heat and invert the loaves on a hot baking dish or on a hot baking stone with the help of a baker’s peel. Create steam as you like (I usually throw a few ice cubes in the lower rack of the oven). Bake for 30 minutes at high temperature and then reduce gradually until the loaves look ready.
I am also sending this bread to Zorra’s blog warming party to celebrate her new website (would have liked to send something more festive but did not have it at hand).
And… of course I am sending the bread to Susan and her amazing weekly bread collective YeastSpotting.
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