Brown Multigrain Norwich Sourdough

If you could only smell this bread!

I love to bake Wild Yeasts Norwich Sourdough. But, We also love brown bread. I like to experiment with the ingredients. Today I used all purpose flour mixed with high protein flour and added roasted malt and multigrain. The only thing to make it a perfect sourdough brown bread, is bigger holes in this bread. But, I’m happy with this result. Maybe this is the one for our last piece of Beemsterkaas?, delicious cheese from Beemster Holland.


The reason I want to make a big loaf is my new rattan banneton also known as brotform. We looked for a while and finally we found a man who could make bannetons here in Thailand. We gave him a drawing and this is the result: Isn't it beautiful. I love the way he made it, without any nails and cheap. Next time I will order a smaller one, this will also show the flour lines on the side of the bread.

Brown Multigrain Norwich Sourdough


I made one big loaf of 900 gr.

Ingredients:
450 g white flour: 250 g all purpose flour and 200 g high protein flour
40 g multigrain
20 g roasted malt
300 g water at about 25 C
190 g ripe 100% hydration sourdough starter
12 g salt

Method:
In the bowl of a stand mixer, mix the flours, multigrain, roasted malt, water (not all at once, because multigrain don’t soak the water) and starter on low speed until just combined, about one minute.

Let the dough rest (autolyse) for 30 minutes.

Add the salt and continue mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.

Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container).

Ferment at room temperature (22-25 C) for 2.5 hours, with folds at 50 and 100 minutes.

Turn the dough out onto a lightly floured counter. Pre-shape the dough into a light ball. Sprinkle the ball lightly with flour, cover loosely with plastic, and let rest for 15 minutes.



Shape into batard and place seam-side-up in a floured couche or linen-lined banneton. Slip the couche or banneton into a large plastic bag or cover with plastic wrap and proof at room temperature for 2 – 2,5 hours.
I proved for 1.5 hours at room temperature, then refrigerated for 16 hours and baked directly out of the refrigerator.

Meanwhile of the next day, preheat the oven, with baking stone, to 250 C. You will also need steam during the initial phase of baking, so prepare for this now.

Turn the proofed loaves onto a semolina-sprinkled peel or parchment. Slash each one with two overlapping cuts that are almost parallel to the long axis of the batard.

Once the loaves are in the oven, turn the heat down to 230 C. I baked it for 15 minutes with steam, and another 25 minutes without steam. I turn the oven off and leave the open closed. I broiled the top a few minutes to get a deep brown color and good smell.

Cool on a wire rack. Don’t cut until the loaves are completely cool, it will be worth the waiting.
Adapted from Wild Yeast
I will send this bread to Yeastspotting