Multigrain, seeded bread - using up end of bag of wholemeal flour, hence 84g wholemeal, 75g dark rye, 300g white bead flour, with 3malt sunflower seed flour to make up to 800g, 400g 50% starter, 650g water. Autolysed for just under an hour, 20g salt added and dough developed. 150g mixed ‘seeds’ added towards end of slap and folds (cut malted rye grains, pumpkin, sunflower, sesame, linseed,poppy), then 3 sets of stretch and folds over next hour and a half, as dough seemed slacker than I was expected. In total, 4 hours of bulk at room temp (probably about 66-68 as heating not on initially). Dough rising, but probably not quite there when I pre-shaped. I needed to go out, and didn’t want to put it in the fridge at that point, as that wouldn’t have been compatible with a bake for breakfast......
Boules felt reasonable, but I wasn’t really convinced by my batard shaping...not enough tension generated.
Into fridge after about 3 hours (when home from Pilates and swim). Baked straight from there this morning. Batard in non-fan oven on pre-heated stone with steam, and boules in cloche in the fan oven.
Cut the batard about 40mins after it was out of the oven- scrambled goose eggs, tomatoes and mushrooms were ready?. Flavour really good, but crumb tight and lack of oven spring compared to the boules (which were smaller). My other half tells me to stop moaning about the crumb as the crust and flavour are so good! Don’t know about the crumb of the boules, as they are destined for the freezer. Does anyone else have to decide on their dinner menu in order to make room in the freezer for the current bake? More seriously though, do people think my lack of rise in the batard is lack of bulk ferment time, poor shaping, the difference in baking environment - or probably a combination......
Gill
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