100g Starter
50g Rye Flour
50g Wholewheat Flour
400g White Flour
10g Salt
380g Water
120g Seeds
Mix with Kitchenaid for 7 minutes.
While mixing roast 120g seeds (any seeds you like – used a seedy mix from the supermarket this time). Pour water in the hot, finished roasting seedy pan to cool and add moisture. A bit residual water is okay (adds to the flavour), otherwise cook until water is minimal. Set aside to cool.
3x stretch and fold, after 30 mins (1.5 hours total). Add seeds right before second fold.
Bulk ferment until the dough doubles. Mine looked like that 5 hours after the last fold.
Take out of the bulk on a bed of wholewheat flour (it is quite sticky). Carefully roll into a saussage and cut in 3 pieces. Carefully roll 3 baguettes, put into the baguette tray.
Let it rest ( covered) for at least 30 minutes. Oven at 240 with a deep tray at the bottom. Pour 1L water in before putting the baguette tray inside. 20 minutes bake at this temperature, then reduce to 200 for another 10 minutes.
I rarely cold proof, since this is our favourite bread and we are too keen to wait. Will try cold proof one day though.
by No_Cantaloupe_4149
4 Comments
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Looks wonderful! I love a seedy bread…😋
Beautiful!
I just made a loaf with homemade “The Works” bread topping (similar to Everything Bagel topping, but with more types of seeds, and smoked and regular paprika). I think I’ll try roasting it next time, like you did, including adding water to the mix. I think it will have the flavor of mine, but on steroids!!!
Wow, learned something valuable here, will try . Do you bake on steel or just the baguette tray? Bet they smell amazing.