Hamelman's Five Grain Bread with Paté Fermentèe
Made 06:00 in the morning:
- 6.4oz Water
- 9.6oz White wheat flour
- 0.2oz Salt
- 0.064oz Yeast
Combined and let rest in room temperature ~22C.
- 2.6oz Rye flakes
- 2.6oz Flax seeds
- 2.2oz Flaked oats
- 12oz hot water
Combined and placed under a lid at the same time as the starter.
- 2.2oz sunflower seeds
Roasted at 190C for about 15 minutes
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.
- 22.4oz White wheat flour
- 9oz Water
- 0.6oz Salt
- 0.17oz Yeast
- Paté fermentée
Kneeded in a machine for 7 minutes.
The dough fermented at ambient temperature of 24C for two hours, with one stretch and fold half way through.
Pre-shaped into rounds, rested for 20 minutes, then made batards and proofed in baskets. The