Homemade Chickpea Sourdough Bread – Step-by-Step Recipe

Homemade Bread with Chickpea Flour and Active Sourdough Starter

This healthy and aromatic bread combines classic white flour with the rich taste of chickpeas. The use of slow fermentation with sourdough makes the bread easier to digest and gives it an incredibly crispy crust.

Ingredients

• White Flour: 400 g (preferably stone-ground for better flavor)

• Chickpea Flour: 100 g

• Water: 350 g

• Active Sourdough Starter: 100 g

• Sea Salt: 10 g

• Cooked Chickpeas: 1 small cup (whole grains)

Method of Preparation

1. Mixing and Autolyse

Mix all ingredients in a large bowl until a homogeneous dough is formed. Let it "rest" at room temperature for 30 minutes.

2. Stretching and Folding

To develop the gluten structure, knead the dough 3-4 times at 30-minute intervals. Use the stretch and fold technique.

3. Cold Fermentation

After the last kneading, leave the dough for another 1 hour at room temperature. Then place it in a tightly sealed container and refrigerate. Let it ferment slowly for 10 to 16 hours, or until it doubles in volume.

4. Shaping and Proofing

Remove the chilled dough and divide it into two equal parts. Shape two loaves. Prepare a loaf pan by lining it with a well-floured cotton cloth. Place the shaped dough inside and let it proof in a warm place until it doubles in volume again.

5. Baking with Steam

For a perfect, thin, and crispy crust, humidity in the oven is important:

• Preheat the oven to 250°C.

• Place a small bowl or cup of hot water at the bottom of the oven to create steam.

• Bake for 20 minutes at 250°C.

• Reduce the temperature to 230°C and bake for another 5 minutes.

Tip for Bakers

Using stone-ground flour preserves the valuable oils and minerals in the grain, which gives the bread a richer flavor and higher nutritional value.