I ran throughout the recipe for this bread on fb. It’s imagined to be a clone of “Dave’s Seeded Killer Bread.” I’ve heard and examine how good numerous Dave’s Killer Breads are. Though I’ve by no means personally tried any of them, this recipe seemed just like Hamelman’s “5 Grain Levain,” which I like lots, so it appeared value making an attempt. It’s actually, actually good and would possibly effectively get into my common rotation.
For this bake, I used freshly milled white Spring wheat for the entire wheat, and I did embody flax seeds within the soaker. To be trustworthy, I stored the entire seed weight within the soaker to 100g however didn’t weigh every part. I simply eyeballed them as I poured, desiring to have near equal quantities of every.
It is also value noting that I did chilly retard this loaf in a single day and baked it in a 9 X 4 X 4″ heavy responsibility loaf pan – a ache de mie pan, with out the quilt.
| Complete Dough | ||
|---|---|---|
| Ingredient | Wt (g) | Baker’s % |
| Bread flour | 300 | 55 |
| Entire wheat flour (crimson or white) | 250 | 45 |
| Water | 400 | 73 |
| Honey | 30 | 5 |
| Olive oil | 30 | 5 |
| Salt | 8 | 1.5 |
| Blended seeds | 100 | 18 |
| Complete | 1118 | 202.5 |
| Levain | ||
|---|---|---|
| Ingredient | Wt. (g) | Baker’s % |
| Bread flour | 50 | 100 |
| Water | 50 | 100 |
| Ripe levain (100% hydration) | 20 | 40 |
| Complete | 120 | 240 |
1. Combine the substances in a small bowl and ferment for 8-10 hours
| Soaker | ||
|---|---|---|
| Ingredient* | Wt. (g) | Baker’s % |
| Rolled oats | 20 | 3.6 |
| Pumpkin seeds | 20 | 3.6 |
| Sunflower seeds | 20 | 3.6 |
| Sesame seeds | 20 | 3.6 |
| Poppy Seeds | 20 | 3.6 |
| Boiling water | 50 | 9 |
| Complete | 150 | 27 |
*Word: Can use any mixture of those seeds. May embody flax seeds.
1. In a small bowl, pour the boiling water over the blended seeds and canopy.
2. Let the soaked seeds relaxation for at the very least an hour to soak up the water.
| Last Dough | |
|---|---|
| Ingredient | Wt (g) |
| Bread flour | 250 |
| WW flour | 250 |
| Water | 300 |
| Honey | 30 |
| Olive oil | 30 |
| Salt | 8 |
| Blended seeds soaker | 150 |
| Ripe levain | 100 |
| Complete | 1118 |
Procedures
- Within the bowl of a stand mixer, dissolve the levain within the water. Add the oil and honey and blend.
- Whisk collectively the flours and salt in a big bowl and add to the mixer bowl.
- Combine at Pace 1 for 1-3 minutes till the substances are effectively blended. Then combine at Pace 2 for 10-12 minutes to attain good gluten improvement.
- Add the seed combination and blend at Pace 1 till the seeds are evenly distributed.
- Switch the dough to a frivolously oiled bowl. Bulk ferment for 3-4 hours, till the dough has expanded by 30-50%, with stretch and folds each half-hour X 3.
- Switch the dough to a frivolously floured board and type a pan loaf. Place in a 9 X 5” or 9 X 4 X 4″ ache de mie, frivolously oiled loaf pan and place in a meals protected plastic bag.
- Proof at room temperature for 1 hour, then refrigerate in a single day. Alternately, absolutely proof and bake.
- If wanted, proceed proofing at room temperature earlier than baking.
- Pre-heat oven to 370ºF.
- Spray or brush the loaf with water and sprinkle with 25g of seeds of your selection.
- Rating the loaf lengthwise.
- Bake at 370ºF for 50-60 minutes or till the interior temperature is 200ºF.
-
Take away the loaf to a cooling rack. Cool totally earlier than slicing.
The aroma of this bread was fantastic! I could not wait till it was absolutely cooled and ate a slice with a little bit of candy butter with lunch.
The crust was candy and crunchy. The crumb was tender and moist. The flavour was completely scrumptious. I am unable to wait to strive a slice toasted with selfmade almond butter for breakfast tomorrow.
Take pleasure in!
David
