Multigrain bread

The time before Christmas and New Year is my preferred one to clean and refill my cupboards. If with my last bread I was finding a pizza flour mix, this time I have found a box of multigrain flour. Its destination was of course another bread. This one...

  • 737ml water (32ºC)
  • 664 multigrain flour
  • 360g whole wheat flour
  • 50g flaxseeds
  • 20g salt
  • 200g sourdough (100% hydration)

  1. 9:40AM  Mix all ingredients together for 15 minutes. 
  2. 10:00AM Cover the bowl with a lid and let it stand at 22ºC for 5 hours. This is the bulk fermentation phase.
  3. 15:00 Divide the dough in 3 and shape 3 oblong loaves.
  4. 15:15 Put the dough in bannetons and cover with a linen towel. Let it stand at 22ºC for the final fermentation around 1h30".
  5. 16:45 Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
  6. 17:30 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.


Sabrina said...

Looks great! I love multigrain bread!

HungryShots said...

Thank you, Sabrina!

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