Multigrain sourdough bread (III)
Multigrain sourdough bread can be made either from whole wheat flour mixed with a little rye flour or, as in Italian bread, using higher protein content wheat flour mixed with a little rye flour. Certainly, these bread contain different seeds both inside and on the crust.
Preparation time: 20 min dough preparation, 3h first dough rising. 10 min bread baking, 3h to overnight (refrigerator) baking, 40-50 min baking
Level: Medium
Quantity: one loaf
Ingredients:
Dough:
450 g wheat flour with a higher protein content (I used a mixture of Tipo 00 Italian flour and Kalew Type 550 flour (200 g Italian flour, 250 g Type 550 flour)
50 g rye flour
325 g of water
175 g of sourdough starter
10 g of sea salt
100 g mixture of pumpkin seeds and sunflower seeds
For crust cover
100 g mixture of pumpkin, sunflower and sesame seeds to cover the bread crust.
Preparation:
1. Slightly mix the flour, water, seeds, salt and the healthy starter in the bow
2. Pour the dough mixture on a flat surface and knead. The dough is very sticky at first, but add flour only if the dough is not possible to process. Adding flour increases the density and toughness of the bread.
Make sure to knead the dough for at least 15 minutes, sometimes longer. Check the degree of readiness of the dough by taking a piece of dough, stretching it out and see if the thin ‘window’ of the dough is stretched off easily and the holes will appear easily. If yes, then it is not ready yet and needs more kneading. The finished dough is smooth and silky and resilient
4. Place the kneaded dough in a bowl, cover and put at the room temperature to rise for a 3 hours
5. After rising pour the dough on the work surface, knead out the air make it quadrangular form. Stretch the corners of the quadrangular piece of the dough to the center. Turn the dough piece around and repeat it. Repeat this procedure two or three times
6. Cut the dough in half to get two loaves of bread and start shaping the ball from these pieces. To do this, pull the dough along the work surface toward you. The bottom layer moves under the dough piece and volume of the dough reduces. Turn the batter 45 degrees and pull it back toward you. After three to four times, a dough ball is formed, the dough volume is reduced, and it is ready for second lifting.
7 Mix the pumpkin, sunflower and sesame seeds in a bowl and dip the finished dough-ball into the seeds and roll so that only one side of the dough is left uncovered.
8. Place the clean kitchen towel in a bowl as big as your bread will eventually come. The bread will be too flat if the wide bowl is used. You can use special dough baskets, baking molds, boxes or whatever to form the bread loaf. Place the dough on the towel, cover it and let the dough rise for 3 hours in the room operation or place for 12-16 hours in the refrigerator.
When you wake up early in the morning, take out the dough out of the refrigerator warme up slightly, heat the oven, and bake before work-day starts warm loaf.
9. After lifting, carefully tilt the dough into a baking sheet of about 25 cm wide. Carefully remove the kitchen towel, cut the pattern with a very sharp thin knife or better with a razor-sharp in bread for a bakery symbol and decoration.
10. There are several different options for baking. Take the oven to 230-250 degrees to heat. Place to the oven water path but do not fill it. Another option is to use a cast-iron oven pot. I made bread with the cast-iron pot. Lift the bread loaf from the edges of the baking paper, lifting the oven pot, sprinkle the water in the pot, close the lid and bake. Without cast-iron pot, slide the bread to the oven using thin wooden cutting board, pour hot water into a water bath to create plenty of steam, sprinkle more water in the oven and bake.
11. Bake in a pot for 25 minutes with a lid (lifting) and 25 minutes without a lid (crusting). If not using pot, cook for 30-35 minutes.
12. Leave the bread to cool for at least an hour before eating. A herb butter that contains a bit of garlic, sea salt, parsley and basil would work well with this multigrain bread.
Ready !!!
