Multigrain durum sourdough bread

Rustic round bread freshly baked in an wood fire oven. Anybody comes with the butter?

This is another type of bread raised over night in order to be baked the next day during the daylight (considering that we are in the winter and the days are shorter). Keeping the dough outside or in the fridge for the first fermentation helps with saving some time in the baking day.

As most of the times, this bread is made with sourdough, my preferred way to do raise a bread.

  • 720ml water
  • 175g liquid sourdough 100% hydration
  • 350g multigrain flour
  • 200g durum flour
  • 50g rice flour
  • 500g white bread flour
  • 15g gluten
  • 80g flaxseeds

  1. Day 1, 20:50 Mix all ingredients with a standing mixer.
  2. Day 1, 21:00 Cover the bowl with a lid and let it stand in the fridge overnight for the first fermentation. As it is winter weather, I let my bowl to stand outside at 7ºC instead of putting it in the fridge.
  3. Day 2, 07:00AM Bring the dough inside, at room temperature. Let it warm for few hours.
  4. Day 2, 11:00 AM Take the dough out of the bowl and shape it in 2 boules.
  5. Day 2, 11:15AM Lay the boules in round floured bannetons and let them raise for the 2nd fermentation, covered with a towel.
  6. Day 2, 14:00 Bake in the preheated wood fire oven at 230ºC for 30 minutes.
  7. Day 2, 14:30 Take the breads out of the oven and let them cool on a wire rack.


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