Multigrain Seed Country Loaf
An artisan country loaf made with mixed grain seeds, chia, flax and black sesame, using stretch-and-fold and oven baking.
Ingredients
| 280 g | Bread flour |
| 210 ml | Water |
| 4 g | Instant dry yeast |
| 4 g | Salt |
| 20 g | Mixed grain seeds |
| 20 g | Chia seeds + flaxseeds + black sesame seeds (soaked in water before adding to the dough) |
Instructions
Preparation: (1) Dissolve water + dry yeast, pour into mixed flour, add pre-soaked mixed grains, stir until no dry flour remains, rest at room temperature (24°C) for 10 min. (2) Add 4g salt, mix into the dough using any method, ensure no lumps in the dough, round it up, rest at room temperature for 20 min. (3) Perform one stretch and fold, do a full circle around the edges until you can't stretch the dough anymore, flip over and rest at room temperature for 30 min. (4) Perform one full circle fold around the edges, then rest for 30 min. (5) Perform one single side fold (fold once into three), rest and ferment at room temperature for about 60 min. (6) Sprinkle flour on the dough and invert it out, gently pat out 1/3 of the air, divide into two pieces, randomly fold up and down and relax for 15 min. (7) Arch your hand back and gently flatten the dough, fold left and right and roll up the dough, pinch tightly the seam and both ends, place in the proofing cloth, proof for 30 min.
Bake in a preheated oven at 230°C. Sprinkle flour on the baking paper, put the dough on the baking paper, bake for 15 min then open the oven for 10 seconds, close the oven, continue baking for 15 to 20 min.