I ran throughout the recipe for this bread on fb. It’s speculated to be a clone of “Dave’s Seeded Killer Bread.” I’ve heard and examine how good numerous Dave’s Killer Breads are. Though I’ve by no means personally tried any of them, this recipe regarded much like Hamelman’s “5 Grain Levain,” which I like lots, so it appeared value attempting. It’s actually, actually good and would possibly effectively get into my common rotation.
For this bake, I used freshly milled white Spring wheat for the entire wheat, and I did embrace flax seeds within the soaker. To be trustworthy, I stored the whole seed weight within the soaker to 100g however didn’t weigh every element. I simply eyeballed them as I poured, meaning to have near equal quantities of every.
It is also value noting that I did chilly retard this loaf in a single day and baked it in a 9 X 4 X 4″ heavy responsibility loaf pan – a ache de mie pan, with out the duvet.
| Whole Dough | ||
|---|---|---|
| Ingredient | Wt (g) | Baker’s % |
| Bread flour | 300 | 55 |
| Complete wheat flour (purple or white) | 250 | 45 |
| Water | 400 | 73 |
| Honey | 30 | 5 |
| Olive oil | 30 | 5 |
| Salt | 8 | 1.5 |
| Combined seeds | 100 | 18 |
| Whole | 1118 | 202.5 |
| Levain | ||
|---|---|---|
| Ingredient | Wt. (g) | Baker’s % |
| Bread flour | 50 | 100 |
| Water | 50 | 100 |
| Ripe levain (100% hydration) | 20 | 40 |
| Whole | 120 | 240 |
1. Combine the components in a small bowl and ferment for 8-10 hours
| Soaker | ||
|---|---|---|
| Ingredient* | Wt. (g) | Baker’s % |
| Rolled oats | 20 | 3.6 |
| Pumpkin seeds | 20 | 3.6 |
| Sunflower seeds | 20 | 3.6 |
| Sesame seeds | 20 | 3.6 |
| Poppy Seeds | 20 | 3.6 |
| Boiling water | 50 | 9 |
| Whole | 150 | 27 |
*Be aware: Can use any mixture of those seeds. May embrace flax seeds.
1. In a small bowl, pour the boiling water over the blended seeds and canopy.
2. Let the soaked seeds relaxation for at the very least an hour to soak up the water.
| Ultimate Dough | |
|---|---|
| Ingredient | Wt (g) |
| Bread flour | 250 |
| WW flour | 250 |
| Water | 300 |
| Honey | 30 |
| Olive oil | 30 |
| Salt | 8 |
| Combined seeds soaker | 150 |
| Ripe levain | 100 |
| Whole | 1118 |
Procedures
- Within the bowl of a stand mixer, dissolve the levain within the water. Add the oil and honey and blend.
- Whisk collectively the flours and salt in a big bowl and add to the mixer bowl.
- Combine at Pace 1 for 1-3 minutes till the components are effectively blended. Then combine at Pace 2 for 10-12 minutes to realize good gluten improvement.
- Add the seed combination and blend at Pace 1 till the seeds are evenly distributed.
- Switch the dough to a flippantly oiled bowl. Bulk ferment for 3-4 hours, till the dough has expanded by 30-50%, with stretch and folds each half-hour X 3.
- Switch the dough to a flippantly floured board and kind a pan loaf. Place in a 9 X 5” or 9 X 4 X 4″ ache de mie, flippantly oiled loaf pan and place in a meals secure plastic bag.
- Proof at room temperature for 1 hour, then refrigerate in a single day. Alternately, totally proof and bake.
- If wanted, proceed proofing at room temperature earlier than baking.
- Pre-heat oven to 370ºF.
- Spray or brush the loaf with water and sprinkle with 25g of seeds of your alternative.
- Rating the loaf lengthwise.
- Bake at 370ºF for 50-60 minutes or till the inner temperature is 200ºF.
-
Take away the loaf to a cooling rack. Cool totally earlier than slicing.
The aroma of this bread was great! I could not wait till it was totally cooled and ate a slice with a little bit of candy butter with lunch.
The crust was candy and crunchy. The crumb was tender and moist. The flavour was completely scrumptious. I can not wait to strive a slice toasted with home made almond butter for breakfast tomorrow.
Take pleasure in!
David
