This week I managed to bake it, finally – but with some adjustments. The sunflower seeds vanished magically before I started to bake bread and so I replaced them with hazelnuts. I love hazelnuts in autumn breads so for me the change was not so hard. Normally I have grains for home milled whole grain flour and white flour with Type number 550 so I adjust the ratio between the different flour types, because the flours I used had different Type numbers compared with the ones that Judd use.
The bread I get is delicious, full of flavors of sourdough, nuts and seeds and with a moist crumb because of the soaker.
Pain aux Levain aux grains mélangés e noisettes
- 60g Sourdough
- 125g flour Type 550
- 65g Water
- 250g Levain
- 580g flour Type 550
- 260g Wheat, freshly milled
- 60g rye, freshly milled
- 500g Water
- 20g Salt
- 5g fresh yeast
- 120g Sesame
- 200g Hazelnuts
- 200g flax seeds
- 450g Water
Mix water, flour and yeast for the sourdough and ferment it overnight (about 12 hours).
For the soaker let the flax seeds soak overnight in water
Mix all ingredients except the soaker for the dough and let the mixture rest for 20 min (Autolysis) then knead for about 5 min at low speed, then 8 min on high speed until medium gluten development. Turn back to low speed and knead the soaker into the dough.
Ferment for 2 hours. Fold the dough one time during this time.
Form two breads and place them in brotforms.
Proof for 1,5 hour.
In the meantime heat the baking stone at 250°C. Turn the breads on peels and score before loading them into the oven.
Bake the breads for 45 min with steam.