I made this into a batard shape but you could use the dough to make any shape of loaf or rolls you like. It will work with different combinations of seeds, too, so use what you have in the house. Here's what I did.
If you need a little extra know-how, please check this out: How To Make Bread - The Master Method
^^^You can follow this link if you need more detailed instructions about how to make bread, in general. What follows is a basic overview of the super seeded batard recipe.
Super Seeded Batard
All the ingredients can be measured into a large bowl, together, at the same time.
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I was aiming for 70% hydration (350g water) but I wasn't concentrating properly and ended up with slightly more. It didn't have a detrimental effect on the dough. It might have even helped, who knows?!
Mix that lot together and let it ferment for an hour or so. I actually gave the dough a quick knead first and left it under the upturned bowl to do its thing.
I shaped mine into a 'batard' which is a short, oval loaf, apparently. Mine had pointy ends and a plump middle. You could bake this in a tin (maybe two tins, as it was quite large) or in any shape you like.
When I saw mine, I said to myself, "This is going to be one big fat batard." Be careful how you say that.
It was indeed a fat batard:
We couldn't wait to slice into this loaf for lunch.
Oh! Someone has stolen the nose! (It was me).
That looks good. As you may have noticed from some of my other comments, I'm keen on seeds in bread too - linseeds are a must have, imho. A friend of mine suggested chia seeds, so I often use them too; apparently they are good for the digestion (although I can't say I've noticed...) Once when travelling in Sweden I bought some flatbread with fennel seeds in from a woman in a roadside 'coffee and bread' stand. The bread was fabulous (and I also wistfully remember how very attractive she was...)
ReplyDeleteCan't believe I missed out linseed! Next time... I love your recollection of the Swedish bread lady!
DeleteHi Hello really going to try this one thank you stay safe x
ReplyDeleteGreat! I hope you like it!
DeleteWow, that is definitely a winner, plus two crusty 'end bits' for extra delight.
ReplyDeleteYes indeed, the crusty end bits were a bonus!
DeleteI always use molasses in my brown breads and linseeds.
ReplyDeleteDelicious! Molasses is a great idea!
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