Mixed seed and nut sourdough (poolish pre-ferment)

 

For the poolish:

150g unbleached, organic strong white flour

150g bottled water

20g sourdough starter

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In a bowl stir together the flour, water and sourdough starter.  Mix until you have a thick looking batter.  Cover with cling film and leave overnight, at room temperature, for 12 hours.

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Next morning bake the seeds in a shallow tray in the oven @ 190°C for 10 minutes.  Pour the water onto the hot seeds and allow to cool for 30 minutes.

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340g unbleached, organic strong white flour

100g Einkorn flour

45g mixed seeds (plus 30g water)

20g Pecans (chopped)

20g Walnuts (chopped)

20g olive oil

175g bottled/filtered water

10g Persian blue rock salt

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Next morning put the flour in a mixing bowl and add the water, salt, olive oil, poolish starter, mixed seeds, Walnuts and Pecans.  Mix together well and knead the dough for about 8 minutes.  Transfer the dough to a greased bowl, cover and leave for 2 hours.  Now take the dough and place on a lightly floured work surface, flatten and pat to get any air out.  Fold in four of the edges to the centre, shape back into a ball and place in a banneton, seam up (or place on a greased flat baking tray). Cover with a tea towel and leave the dough to rise for about 2 to 3 hours or until it has doubled in bulk.  Dust with rye flour, slash the bread with a lame or a razor blade. Place the dough in a pre-heated oven @ 220°C, with a shallow tray of water at the bottom, to create steam.  Bake for 29 minutes.  Allow to cool on a wire tray, covered with a tea towel.  Alternatively place a cloche in the oven and pre-heat to 220°C.  Lift the lid off and place your dough onto the cloche base and replace the lid.  Bake for 20 minutes, then remove the lid and bake for a further 10 minutes.

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Variant 1

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340g unbleached, organic strong white flour

100g Einkorn flour

20g linseed

20g Pecans (chopped)

20g Walnuts (chopped)

20g mixed herbs (soaked in the olive oil overnight)

35g tomato puree

20g olive oil

155g bottled/filtered water

10g Persian blue rock salt

 

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