SOAKER
170 g whole wheat flour
57 g rye flour
7 g flaxseeds
4 g salt
170 g water
FINAL DOUGH
all soaker
142 g water, more for adjustment
6 g instant yeast
227 g bread flour
57 g whole wheat flour
56 g sesame seeds
56 g sunflower seeds, toasted
56 g pumpkin seeds, toasted
5 g salt
19 g honey
egg wash
6 g sesame seeds, for topping
DAY 1
In the morning, prepare soaker.
In the evening, dissolve instant yeast in lukewarm water. Add to soaker and all other ingredients for final dough. Mix on low speed for 2 min, until all flour is hydrated. Let rest for 5 min.
Knead 2 min. on medium-low speed, adjust with water, if necessary (dough should be very supple and slightly sticky). Continue kneading for 4 min. more, switching to medium-high speed for last 20 sec. Dough should be still slightly sticky.
Transfer dough to lightly floured work surface and stretch and fold 4 times, with 10 min rest after each folding (total time 40 min.). After last folding, place in lightly oiled bowl, cover and refrigerate overnight.
DAY 2
Remove dough from refrigerator and either de-chill for 2 hrs. before shaping, or shape into batard when still cold. Place on parchment lined baking sheet, brush with egg wash and sprinkle with sesame.
Score de-chilled dough at once; and cold dough after 1 1/2 hrs. (when turning on oven). Mist bread with spray oil, cover and let rise to 1 1/2 times its original size (45 - 60 min for de-chilled dough, 2 - 3 hrs for cold dough).
Preheat oven to 425 F, including steam pan. Bake bread 20 min. at 375 F (steaming with 1 cup hot water), rotate 180 degrees and continue baking for another 27 - 30 min. (internal temperature should be at least 200 F).
Cool on a wire rack.
Adapted from Peter Reinhart's "Whole Grain Breads".
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