8 ounces Nine-grain mix (*see Note)
10 ounces Water, room temperature
1 1/2 pounds High gluten flour
1 1/4 ounces Vital wheat gluten
3/4 ounce Instant yeast
3/4 ounce Salt
18 fluid ounces Water, temperature controlled
1 pound Old Dough (Pâte fermentée) (optional) room temperature
Yield: 3 Loaves
1. Soak the nine-grain mix in the water in a mixer bowl for 1 hour.
2. Sift the flour and the vital wheat gluten into the soaked grains. Add the instant yeast and the salt to the flour mixture. Mix on low speed to combine, then knead at medium speed until the dough is smooth and pulls away from the sides of the bowl and reaches 77°F (25°C).
3. Add the Old Dough, if using, in small pieces and continue mixing until a perfect window pane is reached.
4. Ferment the dough until doubled in bulk, 1 to 1 1/2 hours.
5. Punch down and divide the dough into 26-ounce (780-gram) pieces. Mold the dough into plump oval loaves. Place them on paper-lined sheet pans or on floured canvas. Proof the dough in a warm area until the loaves increase 50% in volume, approximately 30 to 45 minutes.
6. Gently use the canvas to turn the loaves onto a floured peel or baking sheet. Score the loaves.
7. Bake at 400°F (210°C) with steam during the first few seconds of baking. Bake until the crust is a deep dark brown, approximately 40 to 45 minutes.
Notes: Method: Straight dough or Old dough
Fermentation: Old dough, 4 to 6 hours. Final dough, 1 to 2 hours. Proofing 30 to 45 minutes.
*Nine-grain mix is a blend of various grains including cracked wheat, barley, corn meal, millet, rolled oats, rye, triticale, brown rice, soy flour and flax seeds. Any combination of these grains will work in this recipe.
10 ounces Water, room temperature
1 1/2 pounds High gluten flour
1 1/4 ounces Vital wheat gluten
3/4 ounce Instant yeast
3/4 ounce Salt
18 fluid ounces Water, temperature controlled
1 pound Old Dough (Pâte fermentée) (optional) room temperature
Yield: 3 Loaves
1. Soak the nine-grain mix in the water in a mixer bowl for 1 hour.
2. Sift the flour and the vital wheat gluten into the soaked grains. Add the instant yeast and the salt to the flour mixture. Mix on low speed to combine, then knead at medium speed until the dough is smooth and pulls away from the sides of the bowl and reaches 77°F (25°C).
3. Add the Old Dough, if using, in small pieces and continue mixing until a perfect window pane is reached.
4. Ferment the dough until doubled in bulk, 1 to 1 1/2 hours.
5. Punch down and divide the dough into 26-ounce (780-gram) pieces. Mold the dough into plump oval loaves. Place them on paper-lined sheet pans or on floured canvas. Proof the dough in a warm area until the loaves increase 50% in volume, approximately 30 to 45 minutes.
6. Gently use the canvas to turn the loaves onto a floured peel or baking sheet. Score the loaves.
7. Bake at 400°F (210°C) with steam during the first few seconds of baking. Bake until the crust is a deep dark brown, approximately 40 to 45 minutes.
Notes: Method: Straight dough or Old dough
Fermentation: Old dough, 4 to 6 hours. Final dough, 1 to 2 hours. Proofing 30 to 45 minutes.
*Nine-grain mix is a blend of various grains including cracked wheat, barley, corn meal, millet, rolled oats, rye, triticale, brown rice, soy flour and flax seeds. Any combination of these grains will work in this recipe.
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