Whole Rye Wheat and Buckwheat Beer Sourdough with Black and White Sesame Seeds

Whole Rye Wheat and Buckwheat Beer Sourdough with Black and White Sesame Seeds

This is a bread recipe from a local baker here in Toronto who teaches baking Centennial College, Matthew James Duffy.  I made minor changes to it and put it into the spreadsheet.  This is my first run at this, and probably won’t be the last if it tastes as good as it smell. Based on the cracks on the sides of the loaf I suspect this is under fermented a bit.  We’ll see tomorrow when I slice it, given the amount of rye I suspect it will benefit for at least an overnight rest.

For 9x4x4” pan

Instructions

For the levain:

  1. Mix all the ingredients until well combined in a large bowl which you’ll use to mix the final dough. Cover with a lid. Let rise for about 11-13  hours at 22°C/72°F.  At peak the dome should be just starting to flatten.

 

Mix the Dough:

  1. Mix the flours and salt together.
  2. Put the honey, toasted sesame seeds and cracked buckwheat on top of the flour.
  3. Combine the beer and the water and pour into the cointainer or bowl with the rest of the ingredients. Mix until well combined.

 

Bulk Fermentation:

  1. Bulk ferment the dough for 30 minutes at 26°C/78°F.
  2. No folds are required during the bulk fermentation.
  3. Pre-heat oven at 460°F 

 

Final Shape

  1. Lightly oil or butter your loaf pan unless using a non stick tin.
  2. Using a wet dough scraper or silicone spatula, scoop the dough and place it into the dough tin. While filling the tin, lightly press down on the dough with a dough scraper to prevent any air pockets.
  3. When all of the dough is in the tin, use a wet dough scraper to smooth the top and sides of the dough.
  4. Sprinkle the dough with a good coating of rye or whole wheat flour.
  5. Cover the dough with a clean kitchen towel.

 

Final Proof:

  1. Let rise for 30 minutes at room temperature. You should see the top JUST starting to crack.

 

Baking:

 

  1. Score a straight line or an X pattern in the bread with a wet blade
  2. Bake with steam at 235°C/460°F for 50-60 minutes. Halfway through the baking time vent the steam. The bread is done when the internal temperature reaches 97°C/206°F.
  3. Remove the dough from the tin immediately after baking to prevent the loaf from steaming itself.
  4. Let rest for at least 8 hours before serving (I know it’s hard but do your best!).

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