Zadenbrood met zuurdesem

Weergalloos lekker! Supersappig en megalekkere korst.

Bij eerste keer idd in 4en gedeeld: behalve mijn twee rijsmanden ook een kom als rijsmand gebruikt (met gaas en bloem uitleggen) en mijn Kastenform. 

Tweede keer in 2en gedeeld, ging ook, net

Prepare the grain/seed mixture

1

First prepare your mixed grains/seed mixture. Weigh out 370 grams of mixed cracked grains and seeds. (Eerste keer: bulgur, Quinoa, hennep, lijnzaad, pompoenpitten, sesamzaad; tweede keer: Gierst, Bulgur, boekwijt, sesamzaad, pompoenpitten, hennepzaad)

2

Then toast your mixture in a skillet on medium high heat. I used 350F on my electric skillet. Stir frequently to avoid burning. When you hear the seeds begin to pop frequently, your toasting is done. 

3

Pour 550 g of hot water over your grains then allow the mixture to come to a simmer. Allow it to simmer for one minute and then turn off/remove from the heat. Allow the mixture to cool until it reaches room temperature. 

Mix the Dough

4

At around 2-3:00 pm mix up your dough. Add sourdough starter, water, flour and salt to your mixing container.

5

Mix the ingredients thoroughly into a ragged mass. Then cover the dough container and allow the dough to set for one hour at room temperature. 

6

Dough temperature is around 83F

7

Once the hour has passed, add your multi-grain/seed mixture to the dough. Also add 60 grams of additional water and fold it into the dough while folding in the grain/seed mixture. 

8

Now begin to fold the grain/seed mixture into the dough. It will take some time over several fold to incorporate the mixture completely. See video at the end of the post to see how the dough looks while folding in the grain/seed mixture. 

9

Continue to fold at least once every 45-60 minutes over the next 4-5 hours(at least four folds). Add the last 60 grams of water during your second fold.

The dough will be done bulk fermenting when it is soft, stretchy, full of bubbles and will pull a nice windowpane. 

10

Final dough temperature is around 72F/22C. When your dough is done fermenting, divide it into four pieces ( a little over 800 grams each loaf). Do a pre-shape of the dough. 

Eerste keer idd 4 broden, maar tweede keer in 2 broden gedeeld, ging net voor mijn dutch oven.

Na de vierde fold heb ik het nog eens 1 uur laten rijzen, maar hangt af van temperatuur. Ik heb geen temp gemeten, gewoon op gevoel.

Preshape heb ik idd ook gedaan (4 x enveloppen overdwars)

11

15 minutes later do a final shape of the dough. 

12

Place your dough upside down (of niet upsite down, ik doe het meestal niet omdat ik de bovenkant niet insnijd, bij upsite down moet je insnijden) in floured bannetons, cover with plastic bags and then refrigerate overnight for 10-12 hours. 

13

In the morning remove your dough in a staggered fashion (one loaf at a time) so that all of the dough is not ready to be baked at the same time. The dough may be ready to bake straight from the refrigerator if it is springy and spongy feeling, or it may need to proof more if it is dense feeling when you press on it. 

14

Pre-heat your oven and stone to 480F/248C for at least an hour. When your dough is done final proofing and is ready to bake, then score your bread (I spritz the loaf with water before baking) and bake 17 minutes with steam (covered lid) and then 17 minutes without steam. Place the finished loaf on a cooling grate. 

Ik deed mijn Dutch oven met daarnaast Kastenform-brood als eerste bakbeurt. Daarna 3de en 4de brood: 1 in Dutch oven, 1 op bakblik zonder afdekking ernaast. Bovendien het uit de vorm gehaalde Kastenbrot omgedraaid (die moet alleen na ca 15 min al eruit)

Toen bij 2 grote broden: 250ºC 45 min met deksel, 15 min zonder deksel.

15

Continue to bake the rest of the loaves the same way. 

16

Once the loaves are completely cool, slice and enjoy. The additional loaves can be wrapped well and frozen if you like.