I am finally proud of my bread...It looks gorgeous. My special thanks for the web
tutoring go to Australian Baker WARWICK QUINTON.
600 h whole-wheat flour
260 g whole-rye flour
100 g buckwheat flakes
850 ml cold water
Mix and flours and water and place in a box with lid and leave them in the fridge overnight. This method softens the whole grain flours.
10 g whole-wheat starter (100% hydration -from the fridge)
100 g whole-wheat flour
60 g water
Let to ferment for12-14 hours.
Remove the box from the fridge and add:
240g altus ( 60 % rye, 40% wheat)
160 g stiff sordough
Mix it through with your hand for a few minutes.
Allow to rest for 30 minutes.
Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.
Give it turn and allow to stand for 30 minutes.
Continue the process allowing about half an hour between turns until your achive silk consistency.
Let to ferment for 4-6 hours
Shape your bread into cylinder, using the flats of your hands. Brush with water, and dust with buckwheat flakes. Put into the proofing basket.
Proof the bread for 3 hours . Slash diagonally 4 times.
Set your oven to 500F and bake:
- 15 minutes with steam in 480F.
- 20 minutes in 450F
- 15 minutes in 400F.
Recipe adapted from: http://www.sourdoughbaker.com.au/recipes/desem-sourdough-recipes/wheat-and-barley-bread.html