Monday, November 14, 2011

Linseed and Wheat Loaf

It is getting summer in New Zealand. It becomes 20 - 25 degrees in summer. I like NZ summer better than Japanese summer.
It it extrem hot!! It becomes 30 - 33 degrees in Augst, and it is so muggy. But it is good for bread proofing though. I could just let rise in room temperature in summer. It takes 4 hours with sour dough.
Anyway, I like baking bread in summer. Proofing fast.

Today I made Linseed and wheat loaf with sour dough.
Linseed is known as Flax seed. It contain an essential fatty aid for human body.
I set the dough over night, it proofed well with room temperature. I think Yeast is enjoying summer.

I show how to shape oval loaf.After first proofing and before fanal shaping, the dough need rest 10 - 15 minutes. It helps to ensure the final shape is symmetrical.

Linseed and Wheat Loaf
200g High Grade Flour
100g Wholemeal Flour
100g Linseed
100g Sour dough polish
8g Salt
20g Honey
250g Water

1. In the mixer or bread machine, combine the flours and linseed, salt. In another bowl, combine sour dough polish and honey, water. Add liquid into flour's bowl.  Mix it 12 minute till it becomes smooth and elastic.

2.  Put it into the container, then proof it at warp place (35℃) till it becomes double size (about 6 - 10 hours).

3. Pour the dough onto floured counter, then deflate it, knead briefly. Make a ball raughly and let rest, covered, for 15 minutes.

4. Shape into final loaf.

Pat the dough into a flat oval with your palm(1)
Fold the up side coner of edge. Press them with your finger and seal them. (1 & 2)
Then fold up side to 1/3 line. Press it well and seal it. (2 & 3)
Turn it around 180°. (3)
Repeat with the other side. (4 & 5)

Fold the dough evenly in half towards you. (6)
Seal edges together tightly. (7)
Roll the dough back and forward and make it nice shape.
Place it (seam side up) on floured cloth. (8)

5. Place it into warm place (35℃) with spray water, rise it for 1.5- 2 hours till it becomes double size.
Preheat the oven and the baking tray at 210℃.

6. Remove baking tray from the oven. Splinkle flour on it.
Transfer the dough on the floured baking tray.
Slash the dough with the nife.
 7. Bake it at 200℃ for 10 minutes with steam and without steam 10 minutes, then at 180℃ for 10 minutes till it becomes golden brown.


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