Ingredients:
Preferment (total 294g):
- 120g bread flour
- 150g water
- 24g sourdough (100% hydrated)
Soaker (total 396g):
- 40g flaxseeds
- 40g sun flower seeds
- 40g sesame seeds
- 60g millet
- 216g boiling water
Final dough (total 2056g for 2 breads):
- 420g bread flour
- 500g whole-wheat flour
- 384g water
- 22g salt
- 10g fresh yeast
- 30g honey
- the above soaker (396g)
- the above preferment (294g)
Directions:
- Make the preferment 12 hours before. Let it sit covered at 21ºC.
- To make the soaker, pour the boiling water over the seeds right after making the preferment and let it sit as well for 12 hours.
- Mix all ingredients with a standing mixer first slower for 3 minutes and then on the second speed for another 10 minutes.
- Bulk fermentation 2h with a stretch and fold after 1h.
- Preshape and let the dough relax for 15 minutes.
- Shape as oblong.
- Final fermentation in lightly floured bannetons 1h at 24ºC.
- Bake for 15" at 250ºC with steam and then reduce the temperature at 230ºC for another 35 minutes.
This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes -
2 comments:
Hello Dede, I just put this exact bread in the oven :) Waiting to see and taste the result. Kisses from Romania!
Hey! Looking forward to see/hear your opinion ;) Many kisses back !
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