This bread is nothing else than the famous Pain au levain of Hamelman that I have redone for the simple reason that I have found lost in a cabinet a bag of multicereal flour that my husband bought by mistake.
So, I wanted to get rid of it by throwing it in a bread. The result turned out to be an amazing bread.
I wanted a big loaf and I chose to not divide it in 2 but to make just one.
This was also my first bread baked directly on the stone thanks to the supper peel that my husband created for me. I have baked till now only on baking sheets and it was the moment to progress a bit. Thank you dear Florin, great tool for bread baking!
So, here it is the recipe:
Ingredients:
Preferment (total 279g):
- 145g multicereals and multigrain flour (wheat flour, barley flour, oat flour, corn flour, Durm semolina, flax seeds, sesame seeds, millet seeds)
- 10g rye flower
- 93g water
- 31g liquid sourdough (100% hydrated)
Final dough (total 1668g for 2 breads):
- 805g bread flour
- 40g rye flour
- 557g water
- 18g salt
- the above preferment
Directions:
- Make the preferment 12 hours before. Let it sit at 21ºC.
- Mix all ingredients except salt and sourdough for 1-2 minutes.
- Autolyse for 60 minutes.
- Add salt and sourdough and mix 10 min, desired dough temperature 24ºC.
- Bulk fermentation 3h with stretching and folding twice after 45 minutes.
- Shape.
- Final fermentation in floured bannetons 2h30" at 24ºC.
- Bake for 45" at 240ºC with steam in the first 15".
As you can notice, only few things were changed from the initial recipe and mainly the bread flour. This loaf has a crunchy crust, a chewy crumb and the taste is so deliciousss ...
2 comments:
Hi,
This looks like a great recipe. I have a question about, "145 grams multi cereals and multigrain flour". Is this a mix that you put together or something you purchase already mixed? Thank you Joyce
Thank you very much for your comment. It is a mixture that you buy as it is. I have added the ingredients for this mixture so you can replace it with what you have available.
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