Wednesday, March 17, 2010
Multi-grain Bread v. 4.4
I have been fooling around with a new recipe for a multi-grain loaf. I am using ideas from Nancy Silverton's multi-grain recipe but primarily from Peter Reinhart's new book, Artisan Breads Every Day. (And I was so lucky to attend a baking class with him last week!)
What makes ABED different from Peter's other books is similar to the ideas in a Day ( Zoe Francois and Jeff Hertzberg): Make up a batch of dough and bake it off over the next 4 days. That gives me fresh baked daily bread. Peter believes that after 4 days, the dough is over-fermented.
ABED also describes the stretch and fold method that artisan bakers have been using. There is a cool video on Amazon's page that shows Peter demo'ing the stretch and fold method. He also has a video of how to prepare your oven for hearth baking.
I have been using my starter and bread flour, , rye chops, 10 grain cereal (which includes cornmeal, oats, barley, triticale, brown rice, soy) and millet and flax seeds. I'm pretty excited about my results.
This is a two-step dough but once it is made, I put it in the refrig for a cold, slow ferment. Then I take out about 1/4 of the dough, shape it, and bake it. These are small-ish loaves (about 300 g) but perfect for two of us.