Multigrain Bread Recipe Demonstration - Joyofbaking.com

[Music] hi I'm Stephanie Jaworski of joy baking calm today we're going to make a multigrain bread and this is what it looks like this is a very flavorful bread we're using three types of flour and three types of seeds in it so there's two steps that we need to do about twelve to fourteen hours before we make our bread dough so what I do is usually the night before the first thing is we're going to make what is called a pre ferment you may know it as a starter essentially all we're doing is making just a little bit of bread dough so in a small bowl I have two thirds of a cup which is 80 grams of bread flour now if you can if you have a scale you know weigh your ingredients much more accurate than doing the cup measurements so like I said two-thirds of a cup 80 grams of bread flour to that I'm going to add a half a teaspoon 1 gram I'm using saf red instant yeast this is yeast that is used by professionals it gives a really nice bread good rice and what I really like about it is that we don't have to proof it you can just add it right into your dry ingredients so I'm just going to stir that in and add also a half a teaspoon 2 grams I'm using kosher salt here stir it and then just make a little well in the center and add 4 tablespoons 52 grams of cold filtered water I like to use filtered water rather than Rado the tap filtered water has a better flavor which therefore will make a better tasting bread so now what we're gonna do is just kind of mix it all together I'm using use a spoon wooden spoon your fingers because all we're doing here is just moistening all the flour that's all i am going to use my fingers here okay and that looks good I'm gonna make sure all the flowers moistened and then stick it over the ball looks feels good and then I'm just gonna add a little bit of oil yeah I'm just using a vegetable oil any flavorless oil canola learn corn okay and then just take your pre ferment put it in and then flip it over so there's a little oil on top that'll prevent the preformed ant from drying out so then just take a little piece of plastic wrap put that over and then let this sit at room temperature about an hour hour and a half by room temperature I mean around 75 degrees Fahrenheit 24 C so you know depending it could be a little longer a little shorter but and then after that time after the hour hour and a half just put it into the refrigerator overnight that's all you got to do so the second thing we need to do is to soak our seats so in just in a bowl I have three tablespoons 30 grams of flax seeds all of my seeds are raw now you could toast your seeds in it but I don't bother I just use raw and then I'm using three tablespoons 30 grams of sunflower seeds and four tablespoons 30 grams of sesame seeds and stir that and then I'm going to add a quarter of a cup which is 60 grams 60 mils of just again cold filtered water and just stir that now the reason we're doing this is we want the seeds to absorb the water overnight and because if you don't soak your seats what's going to happen is once you make your bread the seeds are going to absorb the moisture in your bread and your bread will stale a lot faster so that's why we do this and then just cover it up again just leave this at room temperature you don't have to do anything else and let that sit overnight and then when we come back we will make our bread dough for our bread dough if you have a stand mixer use your dough hook for this and the first thing you will need is one cup plus four tablespoons 285 grams you want ice cold filtered water so from the fridge that's what I find and buy ice cold I'm talking about 45 around 45 degrees Fahrenheit which is about 7 degrees Celsius and the reason we're using such cold water is we're going to knead this dough for quite a while and kneading really warms up the dough so that's why you want to start with you know cold water and then we have our pre ferment the reason we make a starter preform it is it adds flavor because you're developing this dough overnight so it's really gonna help with the flavor of our bread so just take your pre ferment and then we want to cut it into small pieces I'm just using one of these bench scrapers you can just use a knife and then just put that in there and for the rest of our dry ingredients in a bowl I have two hundred quarter cups which is 300 grams of bread flour and to that I'm adding 1/2 a cup 65 grams of I'm using a whole wheat flour now if you wanted to use like have more whole wheat you could just substitute some of the bread flour for whole wheat to your taste and then I'm also adding 1/2 a cup 50 grams of rye flour that adds a really nice flavor to our bread you can use either the Lite rye or the dark whatever you like or whatever you can find and then for a little sweetness plus to help the the yeast can feed on this during our proofing our fermentation 2 tablespoons 30 grams of light brown sugar it's got to work that in and then along with we're adding 1 teaspoon 2 grams again of the saf red instant yeast always like that don't have to prove it and then 2 teaspoons 10 grams of kosher salt so just mix all that together now we're not adding the seeds yet we'll do that later we're going to first mix our dough and build some structure before we add the seeds so that's good put this in here so now what I'm going to do is turn my mixer on first speed like low speed for 5 minutes I do use my timer for this because we just want to mix get everything moistened and all mixed together so 5 minutes on first speed [Music] okay so that's five minutes everything's all mixed together so now what I'm gonna do is just increase my mixer speed to second and beat it for about five to seven minutes so what I'm looking for the the dough is gonna clean the ball is going to be smooth elastic and a little sticky I'll show you what it looks like so five to seven minutes [Music] ok so it's been about five minutes it looks good it's kind of clean it's cleaning the bowl it's a little sticky nice and smooth but what we're gonna do is do a little test it's called the window test and cuz time or even you look at it kind of looks done but we're gonna do a window test so get your hands nice and wet take a small piece of dough and then it's gently we're gonna stretch it and we'll see say just move it around you want to actually kind of be able to see a window and you don't want your dough breaking apart at this like ripping if it's ripping too easily then it's not needed enough because it's really hard to kind of especially if you're new to just tell by looking at see so it's it's looking pretty good it's breaking a little as you can see so I'm gonna beat this maybe about thirty seconds more on second speed and then we can add our seeds [Music] okay so now it's really cleaning the bowl there was a little stuck to the bottom when we tested it last time I think it's ready but we will just when you're doing this just take a bit and then like that try not to really stretch your dough too much so again just work it around this is a great test too because if some people are doing this by hand you know time is kind of a hard thing to go by it feels you can also it feels really nice and smooth and elastic say that's what we're looking for okay so now we got to add our seeds and this you can see all the water has been absorbed so we're just gonna dump those all in and we're going to beat our need I should say our dough you know somewhere between five and seven minutes on on first speed because you know it's going to take a while that's a lot of seeds for that to be absorbed into our dough because essentially we have built the strength of our dough and now we're just trying to mix those seeds in so you know check it after about five minutes on first speed [Music] okay so actually mine took about seven minutes you could if you want to double-check you can do the window test same thing so we are our dough is now ready so you want to have a large bowl and put a little bit again of flavorless oil in there and I just take a paper towel you don't want you just want a light coating it's too carried away and then so put it in and then see it's a little sticky you don't want it ridiculously sticky but a little and then just take and flip it over so that the top of the dough has a nice light coating of oil I'm gonna take the temperature if you I have like an infrared thermometer you just use a digital or whatever you have to check now I'm about 77 78 degrees Fahrenheit which surround say 25 C which is maybe a little warmer than room temperature but not much that is why we start with cold really cold water so you can see how much our dough from the amount of kneading warmed up so now just cover it with some plastic wrap and we're gonna let this sit about an hour and a half at broome temperature till it's almost doubled in size again if your room temperature is a little colder might take a little longer if you have a really warm kitchen might take a little shorter but around an hour and a half and then when we come back we will pre shape so our dough has been proofing for 45 minutes and I forgot to say that at this point we need to stretch our dough we do that for two reasons one is to equalize the temperature and two is to strengthen the dose so what you do is just kind of take your hands underneath and just kind of gently pull it out stretch it and then just flip it on top of itself turn your bowl turn your bowl 90 and then strain it so you want to go all the way around and oh and then just take the bottom flip it over like so like that cover it and then we're going to let it proof for another 45 minutes and then we will pre shape our dough so our dough has been proofing fermenting for an hour and a half total so we are ready to divide it and shape pre shape so that and then you want to flour your surface of your counter very well and then flip your dough so now the top is on the bottom and then flour top really well and Pat it down it's sticking a little more flour you want to get rid of some of those large air bubbles and then we want to divide our dough in half scale is really handy for this you want about 500 grams per loaf and cut don't don't pull your bread dough try not to so either use a knife or if you have one of these bench scrapers like I said about 500 grams light take a little off of that okay so now what we want to do is shape each one into a rectangle I'm just gonna eyeball this about six inches by four inches so that's 15 by 10 their votes I'm actually not gonna use my ruler so there we go so what we're gonna do is take these like the shortest and away from us fold it a third and kind of like you're folding a letter and just press down to seal and then take this and take it and seal it at the end like so that's going to create some tension surface tension on our bread and then where the seal is put that on the bottom and then just Rock take the palms of your hands and just Rock the dhol back and forth and form it into kind of like a little log get a little tension there okay so that's what you do and then just honor you can have a baking sheet or I've just got a wooden board here flour it nicely and then just put your log like so and then cover it and I'm gonna do the same thing for the second one and what we're going to do is let that sit for about a half-hour at room temperature we want the gluten in the flour to kind of relax and then when we come back we are going to shape our bread so we are now ready to form our loaves so again flour your surface take your Browns turn them upside down so the top is on the bottom and then what I like to do is I have a clean linen cloth here I've floured it and that's what I'm going once i form my loaves I'm going to put it on there so flour it nice leaks you don't want the bread to stick and we are going to make what is called batons and what that is is it's kind of a loaf that's thickened the center and then it kind of tapers out kind of cool-looking so again I'm gonna get a little bit of the air bubbles out form it again into a rectangle with the short end closest out of the way so to make a batard so you have that what you do is take fold again but a third seal it and then take these two ends and we're making like a triangle so take the two ends and let them meet in the center of the dome like so and seal it and then take this over to the end like so and again we're going to seal that kind of cool everyone will be impressed when you give them one of these they'll think you bought it okay so sure that's nice and sealed and then you've got the seal down again put that like that and then we're gonna rock this back and forth if you've made big s same sort of thing but what we want to do is kind of make it thick in the center and tapered at the ends and we wanted about twelve inches just about 35 centimeters this is gonna create some tension here I'm almost there yeah that's about right so that's what you want and then take your seen and put it seem side up and then just make a little wrinkle in the cloth like so and then we're gonna do the same thing for our second okay so again seam side up like that and then just cover it with plastic wrap now what we're gonna do is let this proof for about an hour at room temperature they will rise a bit and then when you take your finger it'll leave a slight indentation that's when you know it's fully proofed so what I like to do is to preheat my oven about an hour before I want to get it nice and hot if you've ever bought an artesian bread at a bakery you know they have a wonderful crust and that is because they bake their bread in a deck oven kind of hard to do at home but we can kind of simulate a deck oven and so what you want to do for your oven have your racks in the top and bottom third of your oven if you have them I have a pizza stone on both because that way it's gonna get really nice and hot and that will give you that nice crust if you only have one just put it on the bottom I get to that's good if you don't even have a pizza stone then put a baking sheet on the bottom there well your preheating your oven to get nice and hot I also have a cast iron frying pan on the bottom I want that in there to get nice and hot and we are going to put some ice cubes in there when we put our bread in and that will create a little steam so that's what you do about an hour and we want to preheat our oven to 450 degrees Fahrenheit which is 230 degrees Celsius so we're ready to bake our bread so you will need I'm using a pizza paddle and I what I've done is sprinkled it with fine cornmeal you could sprinkle it with flour if you don't have one of these you could just turn over a baking sheet and then just sprinkle the flour or cornmeal on that so we need to transfer the our bread over so what I like to do is what that peel back and then you can use a spatula if you don't have a wooden board like this and then just line them up if you want you know if you noticed artesian bread they kind of have a little flour on top you just sprinkle a bit and then we need to score the top of our bread and we want to do that so that we control the expansion how it looks because you will get a bit of rise or oven spring when we put our bread in the oven so you can use a sharp knife or you could use this little tools cut a lamb really what it is is it's got a razor blade and like on a stick so either one sharp knife or one of these and then what you want to do is on an angle just one long cut like that and that will control how the bread splits in the oven now you need a spatula I do have some ice cubes I just put about a cup of ice cubes in there and we are ready so I'm going to use this to help me Hey and then put your ice cubes in it's gonna create some steam give us a nice crust so we're gonna bake these for 25 to 30 minutes so you'll turn a beautiful golden brown and if you turn your loaf over and tap it on the bottom it will sound hollow that point turn off your oven open your door and let them just let the bread sit in there turned off on for about five minutes so Oh 25 to 30 minutes of baking time [Music] so our multigrain bread is done don't they look gorgeous beautiful golden brown I like the where we put a little bit of flour on there it kind of gives it that artesian look and then we have a really nice you can see how we controlled the cut nice ear there that's what they call this kind of Ridge it's nice ears so we're gonna just put them on a wire rack we're gonna let them cool down and then try some so our bread has cooled down so let's cut a slice so on a cutting board the using a serrated knife they really haven't seen ice air bubbles in there the crust is cut it's not a real like crisp it softens as it's cool as it cools inside it's really nice and soft I love that the outside crust is really chewy little crisp nice and sure it has really good flavor and then inside it's soft it's tender the seeds I like those three flowers it really adds a depth of flavor to your multigrain bread you know it's good on soul I love it with say some butter and a slice of cheese you could dip it in oil makes really good sandwiches and you can toast it so a really good all-purpose type of bread try it and until next time I'm Stephanie Jaworski of Joey baking calm [Music]

Channel: Joy of Baking

Views: 116,511

Keywords: dessert, baking, cooking, recipe, food, kitchen, homemade, howto, diy, joyofbaking, Joy of Baking, Stephanie Jaworski, Rick Jaworski, bread, multigrain bread, artisan bread, whole wheat bread, seeded bread, how to make multigrain bread, how to bake multigrain bread, how to bake bread, how to make bread, how to make, how to cook, so yummy, how to bake

Id: XQbZe5Nq5z8

Length: 26min 43sec (1603 seconds)

Published: Thu Nov 02 2017