Denisa's bread

Yes, this is my bread, Denisa's bread. My first recipe really invented by me. And is for sure just the begging of long series of Denisa's bread even if they will be called differently. How I arrived to it? Well, for ingredients, I picked some to empty my pantry and some to give the bread some support and flavor. For the method, just experience and intuition.
With so many ingredients, the bread turned out to be enough aerated, heavy due to all seeds inside and with a mixed flavor from flours and seeds. It is a kind of country bread enriched with seeds.
I personally liked it and I proudly call it my bread! :)

  • 100g of sourdough (100% hydration)
  • 200g buckwheat flour
  • 50g oat flour
  • 50g spelt flour
  • 50g rye flour
  • 100g whole wheat flour
  • 100g spelt flakes (mine were for babies)
  • 720g grain flour (white wheat flour with different grains)
  • 100g sunflower seeds
  • 50g millet seeds
  • 50g linen seeds
  • 100g roasted sesame
  • 760ml water + 200ml for the soaker

  1.  10:00 AM - Mix all flours together with water. In a separate bowl, mix all the seeds and pour the 200ml of water over to make the soaker.
  2.  10:30 AM - Add sourdough  over the dough and mix. Then add the soaked seeds (with the remaining water included) in the dough and mix.
  3. 10:35 AM Start the bulk fermentation. Room temperature 21ºC.
  4. 13:15 Do a stretch and fold.
  5. 14:45 Divide and shape into 3 oblong loaves. Put the dough in floured bannetons and let the loaves sit covered with a towel.
  6. 15:00 Start the proofing for ~5 hours
  7. 20:30 Turn on the oven to preheat with the baking stone inside at 260ºC. Under, preheat also a tray or lava stones in an old pan to use them later to create steam.
  8. 21:25 Put the loves in the oven on the baking stone. Pour 100ml in the tray or over lava stones to create steam. Bake at 260ºC for 15 minutes then, reduce to 230ºC for another 30 minutes.


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