Zutaten

Quelle

<*	abgewandelt nach: Jeffrey Hamelman Bread: A Baker’s Book of Techniques and Recipes *

Zubereitung

1. LIQUID LEVAIN: Make the final build 12 to 16 hours before the final mix, and let stand in a covered container at about 70 °F

2. SOAKER: Pour water over the grain blend, mix thoroughly, and cover with plastic to prevent evaporation. If particularly coarse grains are used, such as cracked wheat or rye, millet, coarse corn_ meal, or barley, first boil the water and then pour it over the grains. Some or all of the dough’s salt can be included in the soaker to inhibit enzymatic activity. Make the soaker right after the final build of the levain, cover the container with plastic, and let stand at room temperature.

3. MIXING: Add all the ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes. Check the hydration, adding water if necessary to achieve a dough of medium looseness. Turn the mixer to second speed and mix for 2 1/2 to 3 1/2 minutes. The dough should have a moderate gluten development. Desired dough temperature: 76°F

4. BULK FERMENTATION: 1 to 2 hours.

5. FOLDING: If the bulk fermentation will last 2 hours, fold after hour.

6. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces; shape round or oblong.

7. FINAL FERMENTATION: Approximately 1 hour at 76°F

8. BAKING: With normal steam, 460°F for 40 to 45 minutes. The oven temperature can be lowered by 15° to 20°F partway through the bake if the bread is taking on color too quickly.

*Note: Soaked grains bring an added wheat flavor to this bread, and the honey contributes a mild sweet note. It is possible to buy grain blends from any number of ingredient suppliers, or you can make your own. Among the various grains and seeds suitable for the soaker are oats, millet, coarse cornmeal, cracked wheat or rye, flaxseeds, barley, sunflower seeds, and sesame seeds. These can be used in whatever combination is desired.

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