Sourdough curry bread

PREFERMENT Add to a bowl 50g of our sourdough + 100g of whole wheat flour + 100g of water. Knead and put it in the bowl, let it rest, covering it with a kitchen towel, in the oven turned off for 6 hours.

Add to the bowl the remaining flour (100g) + remaining water (50g) + EVOO + salt + curry. Knead well, make a ball and let it rest, covering it with a kitchen towel for 30 minutes.

We oil our hands and work area a little, knead for about 2 minutes, make a ball, put it in the bowl and let it rest for 15 minutes, covering it with a kitchen towel.

Repeat the previous process: We oil a little hands and work area, knead for about 2 minutes, make a ball, put it in the bowl and let stand for 15 minutes covering it with a kitchen towel.

We oil our hands and work area, knead gently and divide into 7 or 8 equal portions. We make balls with each portion, place them on the tray in which we will bake them and flatten them a little. Cover with a kitchen towel and let stand for 2 hours.

BAKING Preheat the oven to 250°. Cut a few slits in the buns and sprinkle a little whole wheat flour on top. Put them in the oven and on the bottom tray add a glass of water (the steam will make them rise quickly). 250°➡️ 5 minutes 180°➡️ 20 minutes Let them cool on a wire rack.