Multigrains baguettes

I had some remaining multigrain flour and wanted to get rid of it in a nice way. What could have been more easier and tasteful than some baguettes? And not only simple baguettes but decorated with sunflower seed.

My daughter loved this bread the most from all I ever made. You can guess why, because it was full of seeds on the crust and was such an interesting activity to discover and eat the seeds one by one. She liked it so much that the next bread I made, she has shown me that there is no seed on the crust :)

And she didn't eat only the seeds, she also loved the bread, probably because it was more suited as size for her...

  • 1000g multigrain bread flour (already mixed in with seeds like sunflower, sesame, flax seeds, millet etc)
  • 650g water (at 20ºC)
  • 200g sourdough (100% hydrated)
  • 8g fresh yeast
  • 20g salt

  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 10 minutes on a higher speed.
  2. Bulk fermentation 1h30 at room temperature.
  3. Shape 3 baguettes and let the dough relax for 30 minutes.
  4. Make the final shaping for the baguettes and place them on the special baguette pan.
  5. Final fermentation for 1h30 at 24ºC.
  6. Bake for 45 minutes with steam in the first 15 minutes.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 102.


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