Sometimes I create a recipe while checking the leftovers in my fridge. This time I found some buttermilk, I had use in very near future. So I thought: well, I have a poolish ready to bake, so why do not make some bread with buttermilk and honey and maybe some whole wheat.
I wrote down the recipe befor I started baking, so I don’t forget what I did and so I can share my recipe for seeded mini-batards.
They are like a good whole wheat roll should be,having a soft crump under a crispy thin crust, covered with flaxseeds, poppy seeds and sesame.
- 125g water
- 125g flourTyp 550
- 1g fesh yeast
- 1 kg wheat(fresh ground)
- 200g buttermilk
- 500g water
- 20g honey
- 20g salt
- 5g fresh yeast
in equal parts
- poppy seeds
Mix water, flour and yeast for the poolish and ferment it overnight (12 to 16 hours).
The next mornig: Mix all incredients for the dough and knead it for about 3 min at low speed, then 6 min on high speed untill medium gluten development.
Ferment the dough for 60 min.
Devide the dough into pices of 85g and form them to light balls. Rest them for 20 min.
Form to small batard, then wet the surface and roll in the seed mixture. Proof for 1 hour. If your oven is to small for baking all batards at once, place part of the rolls into the fridge after 30 min.
In the meantime heat the baking stone at 220°C.
Bake the mini-batards for 20 min with steam.
Dies ist mein Beitrag für Susan Yeastspotting. Ein Besuch dort lohnt sich immer, es gibt dort immer viele köstliche Brote zu bestaunen!