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This recipe gives you an opportunity to experience artisan style bread with some confidence while still using traditional methods. The skill most required with artisan breads is patience and a passion for baking. Full of flavour, falling into the healthy eating category and being an artisan-handcrafted loaf, what more could be appealing!
Recipe Yield = 6 loafs @ 600 grams each.
Liquid Ferment (Sponge)
Bread Flour - 500 grams
Instant Active Yeast - 4 grams
Liquid Honey - 32 grams
Water (room temp) - 950 grams
Day before (up to 24 hours)
- In mixer (or this can be done with a hand whisk in a bucket) combine all ingredients and whisk for approximately 2 minutes to incorporate air.
- The consistency at this stage will be that of a thick batter.
- Transfer the liquid ferment to a bucket at least twice the size of the dough formed and set it aside while you make the flour mixture.
Flour Mixture
Bread Flour - 1 kg
Instant Active Yeast - 12 grams
Gluten Flour - 60 grams
Make straight after completing the liquid ferment.
- Combine all ingredients into bowl and mix thoroughly until all evenly distributed through flour
- Sprinkle all of the above over the liquid ferment to cover completely
- Cover with a lid or plastic wrap to seal completely and leave to ferment at room temperature for 1 hour
- Then refrigerate for 8–24 hours. Longer fermentation will give a better flavour
- You should see the liquid ferment bubble up through the flour mixture sprinkled over the top of ferment. This is normal
Soaked grains
NZ Bakels 8 grain base - 450 grams
Sunflower seeds - 50 grams
Salt - 40 grams
Warm water - 500 grams
Mix and leave all of the above overnight, covered at room temperature.
Mixing the dough
- Take the bucket of dough from the fridge place it in a bowl with dough hook.
- Add soaked grain mixture including all water that remains and mix for further 3 minutes on slow speed or until evenly distributed through the dough.
- Mix for 2 minutes on slow and then 7–8 minutes on medium speed or until developed. (Check with window test)
- The dough should be slightly sticky but not wet.
- Transfer dough to a lightly oiled rectangular container three times the size of the dough
- Give bulk fermentation time of 70 minutes.
- Knock back by folding dough like folding a letter into three.
- Cover and ferment for a further 50 minutes until doubled in size.
- Transfer dough onto lightly floured bench.
- Scale @ 600 grams and shape into torpedo shape loafs.
- Dry prove is recommended for 40–50 minutes. Check for prove with finger indentation test.
- When proved, cut breads as required.
- Pre-heat oven to 230°C, drop oven to 220°C.
- Bake for approximately 30 minutes with steam then vent for further 5–7 minutes.
- When baked transfer to cooling wire immediately.
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