Combine more types of flour for a bread dough. Combine more type of seeds and add them to the dough to make it more rich. Bake this and see what it gets out of the oven. I can bet you will love it.
- 728ml water (32ºC)
- 248g sourdough (100% hydration)
- 200g organic whole wheat flour
- 100g rye flour
- 50g rice flour
- 150g organic spelt flour
- 600g white wheat flour
- 10g gluten powder
- 15g salt
- 10g barley malt powder
- 150g mixed seeds (sesame, flax, pumpkin, sunflower)
Directions:
- 8:10AM Mix all ingredients together for 15 minutes, using a standing mixer.
- 8:25AM Cover the bowl with a lid and let it stand at 22ºC. This is the bulk fermentation phase.
- 12:10 PM Divide the dough in 3 and shape 3 oblong loaves.
- 12:20 PM Put the dough in bannetons and cover them linen towels. Let them raise for the 2nd fermentation.
- 13:20 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
- 14:00 Score the loaves with a blade and put them in the oven on the hot stone. Pour 150ml of water over the volcanic stones to create steam. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 230ºC and continue to bake for another 30 minutes.
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