World Bread Day ’07: Sourdough Bread with Hulled Hemp

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Sourdough Bread with Hulled Hemp Seed
Categories:	Bread, Sourdough, Seed
Yield:	2 Breads

Ingredients

H			LEVAIN
15	grams		Fermented firm sourdough starter; refreshed 8
			-hours before
45	grams		Lukewarm water
75	grams		Bread flour (Weizenmehl Type 550)
H			DOUGH
475			Bread flour (Weizenmehl Type 550)
125	grams		Spelt flour (Dinkelmehl Type 630)
100	grams		Whole-wheat flour
455	grams		Lukewarm water
15	grams		Salt
135	grams		Fermented levain
125	grams		Hulled hemp seed

Source

my own recipe

	Edited *RK* 10/15/2007 by
	Petra Holzapfel

Directions

Dissolve the sourdough starter in the water. Add the flour and knead the stiff dough until it is fairly smooth. Place it in a covered container and let ferment overnight, about 12 hours.

For the dough combine the flours and the hemp in the mixing bowl of a stand mixer and add the water. Using the dough hook, mix on low speed just until the dough is combined, about 3 minutes. Cover the bowl and let rest for 10-30 minutes.

Add the salt and the levain and mix the dough on medium speed just until it is smooth, about 4 minutes. Remove the dough from the mixer and place it in a lightly oiled bowl, cover it with plastic wrap. Let it ferment until it is airy and well expanded but not yet doubled in bulk about 4-5 hours, giving it a stretch and fold after 2 hours.

Turn the dough out onto a floured work surface. Cut the dough in half (each piece should weigh about 710 g). Lightly round the pieces and cover them loosely with plastic wrap. Let rest until well relaxed, 15-20 minutes.

Shape the dough into even and tight round loaves without deflating them. Place the shaped dough smooth side down in floured bannetons. Lightly sprinkle them with flour and place them in large plastic bags. Proof the dough until it is well expanded and springs back slowly when gently pressed with a floured finger, about 2 1/2 hours.

At least 45 minutes before the dough is fully proofed preheat the oven with a baking stone to 220°C.

Turn the loaves out onto a peel with cornmeal and slash a large and deep X into the top of each. In the center of each quarter slash a small dash.

Slide the loaves onto the hot stone and pour a cup of water into the oven. In the first 5 minutes spray 3 times water from a plant mister into the oven. Bake the breads until they are very dark and evenly browned all around and sound hollow when thumped on the bottom, 40-45 minutes.

Let the breads cool on a rack.

The breads have a very nice aromatic taste and a good shelf life.

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