By: Bread Festival Bakers
From Mickey Dogotch, Bread Festival 2017 Showcase Baker
- 900 grams all-purpose flour
- 120 grams rye flour
- 2 teaspoons diastic malt powder
- 360 grams sourdough starter
- 600 grams warm water
- 23 grams salt
- 50 grams each: flax seed, sesame seed and hemp seed; toasted then 175 grams water poured over
Mix the flours and diastic malt powder with the starter and water for approximately 1 minuted, until well combined. Let sit 30 to 60 minutes until you see growth.
Add salt and mix for 3 to 4 minutes. Place in large oiled plastic container. Add cooled seeds. Stretch and fold dough. Rest dough and repeat the stretch and fold after 50 minutes, 100 minutes and 150 minutes. Seeds will eventually mix in.
Divide dough into two, and proof for 1 1/2 to 2 1/2 hours. Bake covered at 450 degrees Fahrenheit for 30 minutes. Uncover and bake another 15 minutes until bread reaches 200 degrees with an instant read thermometer or until brown.