2014-03-30 09.10.10Quite apart from wanting to do something different, I’ve also got a surplus of slightly weaker flour which needs using up. Something without too much freight to support was called for. Something with a bit of a different flavour and texture. And then I remembered an unopened packet of kalonji seeds. I do like kalonji in bread. So how about a slightly different riff on that, kalonji and giant, golden raisins?

Ingredients

290 gm ripe starter at 100% hydration
755 gm ordinary flour
100 gm wholewheat flour
535 gm water (taking final hydration to 68%)
20 gm kalonji seeds
50 gm sultanas
15 gm salt

Method

Break up the starter in the water and add 350 gm flour. Mix well and allow to stand for 5 or 10 minutes. This period of rest, called autolysis, helps to build gluten. Add the rest of the flour, the kalonji, sultanas and salt. Mix well and then tip out on the counter so you can bring it all together. It will be quite soft and sticky. Do a couple of stretch and folds, form into a ball and return to the bowl. Cover and leave for 45 minutes.

After 45 minutes, tip out of the bowl and do a couple of sets of stretch and folds. It should have noticeably more structure. Return to the bowl for a further 45 minutes of bulk fermentation. Stretch and fold again and then leave for a further 90 minutes.

Divide the dough into three portions of about 600 gm each. Shape into loaves and rest in a well-floured couche for about 90 minutes.

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Preheat the oven to 230°C and prepare to use steam.

Gently place the loaves on your tray or peel, slash and spray, and bake with steam for 15 minutes.

After 15 minutes remove the source of steam, turn the oven down to 215-220°C and bake for another 20 minutes, until the loaves are well coloured.

The bread is slightly dense, and chewy without being too crusty. It is very good with cheese, and a light toasting brings out the aroma of the kalonji.

I think I’ll send this to Yeastspotting.

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