Time for another Reinhart loaf. I've been putting this one off for some time, thinking that I would have a hard time finding the Oat Bran that the recipe requires. But I found some easily in the bulk food section of my local grocery store.
There was not that much to learn here. The technique is the same, it takes 2 days to make.
This is simply mixed up and set aside for 12-24 hours. No yeast.
This is mixed too; but it contains yeast, so it requires a few minutes of kneading.
This was a very wet pre-dough biga. I did knead it on the counter for the first minute or so, but then I found it easier to knead in the bowl with one hand, turning the bowl 90 degrees each time I stretched the dough. That worked better.
- sunflower seeds
- black sesame seeds
- brown flax seeds
- pine nuts
This bread worried me, since it appeared to collapse in the middle in the day it sat on the counter prior to my cutting into it. However, it was cooked. And this is a loaf that my wife likes (although she doesn't rave about it).
The Crumb Shot:
Notes to Myself:
- The seeds were not toasted prior to using them, and they were not incorporated into the dough but rather used to line the pan and top of the loaf. This isn't exactly what the recipe called for, but it worked in this case (although probably 20 g fell off in transit).
- This wet dough was mostly kneaded in the bowl, and that worked good, in this case.
- Using no flour on the counter surface enabled me to pull the bottom of the dough outward and upward over the top of the dough, in each of 4 directions, which helped the dough gain elasticity. This worked nicely.
- Getting the formed dough into the pan was a bit of a struggle, and the dough spiraled a bit as it flopped into the pan. Better might have been to use the big metal pizza peel to move the dough. But it turned out that the dough was so well prepared during the forming stage, it didn't matter so much, it proofed nicely.