Living in the United States made me explore many types of bread. And some of them were really good. Here I want to talk about the artisan whole grain bread. I usually buy this bread at a local grocery store If I run out of my own (this doesn’t happen often:). And I don’t feel guilty at all. It contains healthy and great ingredients, and it is also very delicious. It is made with sourdough starter and small amount of yeast. And if you mix it all together in the morning, by lunch time you will have hearty and delicious loaf of bread.
The recipe was adapted from the book “Bread” by Jeffrey Hamelman.
- 115 g any grains and seeds you love. I was using whole wheat berries, barley, millet, flex seeds, sunflower seeds.
- 135g hot boiling water
- 3g salt
- 165g bread flour (66%)
- 85g stone ground whole wheat flour (34%)
- 95g water (38%)
- All soaker (253g)
- 188g levain
- 5g salt (2%)
- 1g dry yeast( 0.4%)
- Extra seeds to cover the dough
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 74-78F until in about 8-10 hours starter reaches its peak (triples or more in volume).
- Learn how to make starter from scratch here.
- 10 pm pour hot boiling water over the seeds, cover, let them soak overnight.
- 8 am mix water with yeast, flour, all soaker and sourdough starter, cover, let it rest 30 min for autolyse.
- During the autolyse the flour absorbs the water, becoming fully hydrated. This activates gluten development.
- 8:30 am add salt . Mix on low speed of your mixing machine for 2-3 min, or with KitchenAid on speed 3 for 5-6 minutes until well incorporated and gluten will get stronger, The dough should come up together,
- Let ferment the dough for 1 hour and 30 min at 76F/24C
- 10 am Transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured side faces down.
- Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
- Place the dough round on a work surface and let it rest for 30 minutes uncovered.
- 10.30 am Dust the dough with whole wheat flour. Use a dough scraper to flip it over on to a work surface so the floured side faces down.
- Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
- Finally, roll the dough. Shape it into a smooth, taut roll.
- Spray it generously with water and roll it in the mixture of seeds, or just regular oats.
- Generously sprinkle proofing couche with whole grain flour to prevent sticking.
- Now transfer shaped dough onto a proofing couche sealed side up. Clip both sides of couche with clips to help it to hold its shape.
- Let the dough to proof for 1 hour at 78F/25C(could be little more). It could take little more or less time( depending on the temperature on your kitchen)
- Perform poke test to check the readiness. Give the dough a gentle but assertive poke. If the dough springs back right away, let it rise for a few more minutes. If the dough springs back slowly, like it’s waking up from a long nap, and your poke leaves a small indentation, it’s ready to go.
- 11-11.30 am Preheat your oven to 500 F, place a challenger pan with the lid inside for 45 minutes – 1 hour.
- Flip the dough over on a parchment paper, score it with a sharp knife or a scoring lame.
- Transfer it on to the hot cast iron pan, cover with lid (to create steam for a beautiful and crusty crumb).
- Bake at 500F for 15 minutes with lid on.
- Remove the lid, lower the temperature to 450F.
- Bake for 20 more minutes until golden brown.