Five-Grain Bread
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Ingredients
| Ingredient | Overall | Baker's percentage |
Soaker | Final dough |
|---|---|---|---|---|
| High gluten flour | 300 g | 50,0% | 300 g | |
| Wholewheat flour | 240 g | 40,0% | 240 g | |
| Whole rye flour | 60 g | 10,0% | 60 g | |
| Oats | 75 g | 12,5% | 75 g | |
| Flaxseeds | 75 g | 12,5% | 75 g | |
| Wheat bran | 50 g | 8,3% | 50 g | |
| Cornmeal | 50 g | 8,3% | 50 g | |
| Water | 540 g | 90,0% | 300 g | 240 g |
| Vegetable oil | 30 g | 5,0% | 30 g | |
| Eggs | 70 g | 11,7% | 70 g | |
| Salt | 17 g | 2,8% | 17 g | |
| Yeast | 12 g | 2,0% | 12 g | |
| Soaker | 450 g | |||
| Total | 1519 g | 550 g | 1419 g |
Method
- Soaker. Mix all the soaker ingredients together. Cover and leave for several hours or overnight (in which case add the salt to the soaker rather than to the dough)
- Mixing. Place all the ingredients, including the soaker, and excluding the salt if this was already added to soaker, in the bowl of a stand mixer. Mix at low speed (Kenwood 1) for 3 minutes, then at higher speed (Kenwood 2) 3½ minutes. Desired dough temperature is 24-25℃.
- Bulk Fermentation. 2 hours at room temperature, or overnight in the fridge (in which case degas a couple of times in addition to the fold). Fold once after an hour.
- Dividing and Shaping. Dive the dough into 2, or leave whole for a lager loaf. Reshape lightly into rounds and allow to rest, covered, for 15-30 minutes. Shape into rounds or ovals and place in bannetons or load tins and cover.
- Final fermentation. 1 to 1½ hours at 25℃, longer at room temperature.
- Baking. With normal steam at beginning at 240℃. Reduce heat to 220℃ after 15 minutes. A large loaf will take 45 minutes or so to bake, Smaller ones a bit less.
Jeffrey Hamelman Bread : A Baker's Book of Techniques and Recipes