Spicy and Nutty
February 14, 2008
By Tracey Muzzolini
Tracey Muzzolini, member of Team Canada and co-owner of Christie’s Mayfair Bakery in Saskatoon, offers her formula for Flax, Mustard and Pine Nut Bread.
Tracey Muzzolini, member of Team Canada and co-owner of Christie’s Mayfair Bakery in Saskatoon, offers her formula for Flax, Mustard and Pine Nut Bread.
Formula:
Poolish:
| White flour | 100% |
| Water | 100% |
| Salt | 0.2% |
| Dry yeast | 0.1% |
Seed soaker:
| Water | 150% |
| Flax seed | 70% |
| Mustard seed | 30% |
Total:
| White flour | 85% |
| Wholewheat flour | 10% |
| Rye flour | 5% |
| Water | 107% |
| Salt | 2.5% |
| Dry yeast | 0.2% |
| Flax seed | 11% |
| Pine nut | 5% |
| Honey | 6% |
| Poolish | |
| Seed soaker |
Method:
Poolish:
Mix by hand or in a vertical mixer. Mix flour, water and yeast on slow speed until ingredients are well incorporated. The final temperature of the poolish should be between 72 to 74 F. Place in a proofing vessel, cover and let ferment for 12-15 hours at 73 F.
Soaker process: Mix seeds and water in a container, cover and leave overninght.
Short mix: As this is a high hydration dough, the strength of the dough will be developed with three stretch-and-folds over three hours of fermentation time. Add all of ingredients to the mixing bowl but the seed soaker and the pinenuts. Mix on first speed for four minutes, then second speed for two minutes. Add the seed soaker and the pinenuts and mix four minutes more. Final dough temperature should be 75 to 77 F. The first fermentation should be three hours with three folds.
Dividing: This is a ciabatta-type bread, so this will be the final shape. Gently turn dough onto a floured surface. De-gas slightly and cut 525 g pieces in the shape of a square or rectangle. Place gently onto a floured couche and proof 45-60 minutes.
Baking: Gently transfer loaves to a loading belt or a floured peel and bake in a hearth oven with steam at 230 C for about 40 min.
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