October 16, World Bread Day
In love of bread baking and for the 7th World Bread Day
Multigrain Sourdough Bread
150g durum flour
150g whole wheat flour
50g bread flour
6g salt
210g cooked wheat grains
50g quinoa
2 tbsp oatmeal
120g rye sourdough starter (100% hydration)
2 tbsp honey
1 tbsp barley malt syrup
2 tsp rye malt
160g water, room temperature
1/2 tsp active dry yest
Method
In a stand mixer dissolve the sourdough starter in the water, mix in the cooked grains, quinoa, oatmeal, flours, rye malt, yeast and add honey and barley malt. Mix on low speed with the dough hook attachment for 5 minutes until dough cleans the bowl and is smooth and elastic. Take the dough on the work surface and knead it on the oiled surface for 10seconds, ending with the dough in a smooth, round ball.
Rub lightly a bowl with a tsp of oil. Place the dough in the bowl, cover the bowl with plastic wrap and and leave for 2 hours in warm place.
Flour a linen-lined banneton. Lightly flour the work surface and shape the dough into a baton. Place it seam up down in the banneton. Wrap loosely but well with plastic wrap. Let the dough proof for 1 to 1.5 hrs until almost doubled in height.
Approximately a half an hour before baking, preheat oven with stone to 410°F(210°C).
Upturn the loaf onto a semolina-dusted baking peal. Using a sharp blade, slash the loaf diagonally two or three times. Bake in the center of the oven for 30 minutes, then reduce heat 375°F (190°C). Bake the bread for additional 20 minutes until it is richly browned and sounds hollow when it's thumped on the bottom. Let the bread cool on a rack.
This bread has great texture and flavor for my taste. It is good for sandwiches.
Adopted from Dan Lepard, The art of handmade bread.
Русский перевод если нужен, скажите. Чуть попозже напишу.
Multigrain Sourdough Bread
150g durum flour
150g whole wheat flour
50g bread flour
6g salt
210g cooked wheat grains
50g quinoa
2 tbsp oatmeal
120g rye sourdough starter (100% hydration)
2 tbsp honey
1 tbsp barley malt syrup
2 tsp rye malt
160g water, room temperature
1/2 tsp active dry yest
Method
In a stand mixer dissolve the sourdough starter in the water, mix in the cooked grains, quinoa, oatmeal, flours, rye malt, yeast and add honey and barley malt. Mix on low speed with the dough hook attachment for 5 minutes until dough cleans the bowl and is smooth and elastic. Take the dough on the work surface and knead it on the oiled surface for 10seconds, ending with the dough in a smooth, round ball.
Rub lightly a bowl with a tsp of oil. Place the dough in the bowl, cover the bowl with plastic wrap and and leave for 2 hours in warm place.
Flour a linen-lined banneton. Lightly flour the work surface and shape the dough into a baton. Place it seam up down in the banneton. Wrap loosely but well with plastic wrap. Let the dough proof for 1 to 1.5 hrs until almost doubled in height.
Approximately a half an hour before baking, preheat oven with stone to 410°F(210°C).
Upturn the loaf onto a semolina-dusted baking peal. Using a sharp blade, slash the loaf diagonally two or three times. Bake in the center of the oven for 30 minutes, then reduce heat 375°F (190°C). Bake the bread for additional 20 minutes until it is richly browned and sounds hollow when it's thumped on the bottom. Let the bread cool on a rack.
This bread has great texture and flavor for my taste. It is good for sandwiches.
Adopted from Dan Lepard, The art of handmade bread.
Русский перевод если нужен, скажите. Чуть попозже напишу.