Hamelman's Five Grain Bread with Paté Fermentèe

August 21 2019, Tags: Flax, Bread, Yeast, Sunflower seeds, Hamelman five grain


Paté Fermentée

Made 06:00 in the morning:

Combined and let rest in room temperature ~22C.

Soaker

Combined and placed under a lid at the same time as the starter.

Sunflower seeds

Roasted at 190C for about 15 minutes

Dough

Dough was made around 16:30, 10 hours after making the paté fermentée. It was bulging, and still at its peak - no signs of collapsing.

Kneeded in a machine for 7 minutes.

Bulk fermentation

The dough fermented at ambient temperature of 24C for two hours, with one stretch and fold half way through.

Shape

Pre-shaped into rounds, rested for 20 minutes, then made batards and proofed in baskets. The

Bake