It seems like I would spent each wake moment in the lab. I try not to spent the nights there, but I start very early in the morning and at the moment I work very often one day of the weekend, too. There is a silver line on the horizon, promising that I will finish the missing experiments very soon and that we can resubmit our paper in near future. For me this means although a well deserved vacation!
Due to the enormous amount of work I have less time for Blogging. I still bake bread, take pictures and write down new recipes, but to put everything together as a post is not so easy at the moment.
When baking at the moment I use recipes that need not so much time each day. My favourites are those recipes that requires proofing over night.
This light sourdough bread is such a recipe. It taste very nutty because of roasted rolled grains and seeds, it is very fluffy and soft and it has a deep complex taste due to the two preferments and the long, cold proof.
Light Sourdoughbread with roasted grains and seeds
- 200g flour Type 550
- 140g Water
- 75g sourdough
- 200g flour Type 550
- 140g water
- 1g fresh yeast
- 4g Salt
- 150g Mixture of rolled grains (Oats, spelt, wheat, barley)
- 30g Sesame
- 30g flax seeds
- 30g poppy seeds
- 70g sunflower seeds
- 400g boiling water
- pâte fermentée
- 400g Water
- 600g flour type 550
- 20g Salt
Morning: Mix water, flour and starter for the sourdoug and ferment it for8 hours at 25°C. Roast seeds and grains until golden, then soak them with boiling water.
Evening:Mix all ingredients for the dough. Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more. Ferment the dough 1 hour at room temperature.
Shape the dough into two oval loaves and proof overnight in well floured breadforms in the fridge.
The next morning: Heat the baking stone at 250°C for one hour.
Slash the loaves directly before baking.Bake for 40 min at 250°C with steam on a hot stone.
I send this bread to Susans Yeastspotting, a weekly showcase of yeast baked goods