Multigrain bread

With many people in my house for the holidays, the bread was quickly gone these days. I usually bake one batch of bread per week, but when we are many, I have to bake more, at least double. I had then the idea to raise 2 type of breads in parallel with similar but not identical recipes. One with sourdough, put to raise the evening before and the second, a straight dough with yeast. This is the one with yeast. The other one I'll post soon, together with an interesting comparison between the 2. I baked them both in the same time, although it was a bit difficult to squeeze 5 breads in my wood fire oven.
It was an experiment so it couldn't end up without adventures. This is the first bread I have ever baked that was on fire ... properly speaking. I was in a hurry to bake them and I didn't realize that my oven was too hot, way too hot to bake bread. Of course, I was also lazy to take the laser thermometer and measure the temperature inside the oven, so, I have just slip them inside, one after another.  The fire of course was put on the side but when the breads have "felt" that high temperature, they started to burn on top with flames. My breads were on fire! Hi hi, without wanting, I arrived to make "pain flambé" :) :) :)
You can imagine that my first reaction was to immediately remove them from the oven and blow off the fire. It worked, but the top became completely black. I waited then for another half an hour until the temperature in the oven decreased to 250ºC and put the breads back in the oven for the next 30 minutes.
They finally were well cooked but totally burned on top for a thin layer.
I let them cool and with a grater we have removed the burned top. As you can see in the photo, the bread was perfectly eatable and didn't taste bad at all. Huh ... what an experience ... but it is nice that I learn every day something new, even if this is the hard way ;)

  • 716ml water
  • 1118g multigrain flour
  • 60g rice flour
  • 11g gluten
  • 50g white sesame
  • 25g fresh yeast
  • 10g salt

  1. 11:00 AM Mix all ingredients with a standing mixer for 15 minutes. 
  2. 11:15 Let the dough raise for the first fermentation in the mixer bowl that you cover with a lid.
  3. 12:30 AM Take the dough out on a board and preshape 2 round loaves. 
  4. 12:45 AM Put the 2 loaves in round bannetons and let them raise for the final fermentation, covered with a linen towel.
  5. 14:30 Bake the loaves in the preheated oven at 250ºC for 30-45 minutes. I baked mine in a wood fire oven but you can bake it in a conventional oven as well on a preheated pizza stone.


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