Monday, 22 October 2018

Walnut and Raisin Multigrain Sourdough bread (Same day)

Playing with my sourdough again after a long break.  Here is a Walnut and Raisin Multigrain Sourdough bread.  

I added walnut and raisin as I noticed that my hubby tends to favour more on such bread.

This time I did not use a dutch oven.

What you need:

15g flaxseed 
150g bread flour
20g rye flour
30g wholemeal flour
125g water (an additional 50g come from the starter making a total of 70% Hydration) 
100g Levain (Levain is 50% of total flour )
5g Salt (2%)

Handful of walnut, toasted and chopped
Handful of raisin


On low heat, pan toasts the flaxseed until it starts to crack.  Set aside.

Mix bread flour and water in a mixer and with a paddle hook, stir in slow speed for 2 – 3 mins.  Let it rest for 15 mins.

Change to hook and add in the levain. Knead another 6-8 mins till you can feel the windowpane appear.

Transfer the dough to a bowl or container and add salt and gently give a few folds. Leave it for 3 hours.

During 3 hrs bulk ferment, do 3 sets of stretch and fold (S and F) at beginning ½ hour interval).

Add in chopped walnut and flaxseed.

Pre-shape and rest 20 mins in room temperature (29 to 31°C).

Do a final shaping and transfer to a banneton and leave it to proof for 45 min to an hour at room temperature.

Preheat the oven, with the Dutch oven, to 260°C.  

While the oven is preheating, place banneton into the fridge for 40-60 minutes to stiffen the dough to aid scoring. Best to "eyeball" when final proofing is done.

Take out the dough from fridge and do a scoring.

Transfer to your dutch oven and put it into the oven. Lower the temp to 230°C for 25 mins and bake with the cover.

Uncover the dutch oven and lower to 200°C and bake another 20 mins until the surface is golden brown. (Please adjust individual oven heat accordingly).

Remove bread and let it cool completely before slicing.


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