Tamari-Roasted Mixed Seed Wholemeal Bread with Mixed Pre-ferments
Tamari-Roasted Mixed Seed Wholemeal Bread with Mixed Pre-ferments
These breads are a sourdough version of the seeded breads I recently posted on here: http://www.thefreshloaf.com/node/27186/toasted-suflower-seed-wholemeal-bread-and-some-breakfast-pastries [2]
There are small variations in the leaven proportions used; this is purely for availability reasons, and not anything more technical.
I used overnight retard, again to fit my schedule, not for flavour purposes. The bread is loaded with flavours whether using the yeasted or the sourdough process [retarded or not]
Both cultures given 2 refreshments prior to use:
Rye Sourdough
Day | Stock | Flour | Water | Total |
Friday 16:00 | 40 | 60 | 100 | 200 |
Saturday 08:00 | 200 | 60 | 100 | 360 |
Wheat Levain
Day | Stock | Flour | Water | Total |
Friday 16:00 | 40 | 100 | 60 | 200 |
Friday 22:00 | 200 | 50 | 30 | 280 |
Saturday 08:00 | 280 | 50 | 30 | 360 |
Saturday 12:00 | 360 | 200 | 120 | 680 |
Material/Stage | Formula [% of flour] | Recipe [grams] |
1a] Rye Sourdough |
|
|
Bacheldre Organic Dark Rye Flour | 5 | 100 |
Water | 8.33 | 167 |
TOTAL | 13.33 | 267 |
|
|
|
1b] Wheat Levain |
|
|
Marriage’s Organic Strong White Flour | 20 | 400 |
Water | 12 | 240 |
TOTAL | 32 | 640 |
|
|
|
2. Final Dough |
|
|
Rye Sourdough [from 1a] | 13.33 | 267 |
Wheat Levain [from 1b] | 32 | 640 |
Marriage’s Organic Strong Wholemeal | 75 | 1500 |
Tamari-Roasted Seeds – Sunflower, Pumpkin, Sesame and Blue Poppy | 20 | 400 |
Salt | 1.5 | 30 |
Water | 54 | 1080 |
TOTAL | 195.83 | 3917 |
|
|
|
% pre-fermented flour | 25 | - |
% overall hydration | 74.33 | - |
% wholegrain | 80 | - |
FACTOR | 20 | - |
Method:
- Combine wholemeal, water and rye sourdough and mix until clear with a dough hook on first speed. Autolyse for one hour.
- Add the wheat levain and mix for 2 minutes on first speed and 3 minutes on second speed. Add the salt, mix 5 more minutes on second speed. Add the roasted seeds and mix on first speed until clear. DDT 27°C.
- Retard overnight in the chiller.
- Bulk ferment dough for 2 hours allowing the dough to return to ambient temperature.
- Knock back the dough gently, and scale and divide. 2 Miches @1350g and 4 pieces @ 300g for a four-pieced Sandwich loaf in a Pullman Pan.
- Final proof: 3 hours @ 28°C.
- Bake the loaves with steam…I used my electric oven for today’s bake, pre-heated to 280°C, then settling at 235°C for 10 minutes with steam. Then I switched to convection and baked out the breads at 210°C.
- Cool on wires
We ate some of this bread for lunch, not long after it had come out of the oven....I know, I know, we really should have waited, but a family lunch prior to a cinema trip just meant we could not wait any longer. Well the bread tasted great, but it was difficult to cut, and I apologise if it has impacted on the crumb shots at all.
Best wishes to you all
Andy