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Cereal bread


Ok, now it took me so.
It 's the time of baking. I just got from Medagliani for a lesson on bread.
Now, it's not that good at the bakery, in fact, more "study" the more I realize how challenging, getting the perfect bread. The flour, the temperature, the magic of yeast, how to mix, treat and fold the dough, meet deadlines, cooking, are all "ingredients" needed to move to say I made the bread.
In my case, the ingredient "luck" (let's call it that) has played an important role!
This whole grain breads, I was intrigued by the variety of meal and the quantity of seeds used in the recipe. Since the Salone del Gusto I tasted and bought a beautiful black German bread, I was obsessed with this type of bread.
It 's a type not very close to our tastes, but a few slices in a basket of mixed breads, there is really good and with a little honey or jam for breakfast, it's perfect.

Cereal bread

x biga

00 1250 gr flour 13 gr fresh yeast 600 g water

x
the dough 250 g flour 75 g
rye flour
75 gr flour 75 gr flour kamut
spelled
75 g corn flour (foil)
75 gr farina integrale
250 gr fiocchi d'avena e semi vari
25 gr lievito di birra
20 gr sale
400 gr acqua
Impastare tutti gli ingredienti della biga e lasciare riposare per 18 h .
Sciogliere il lievito nell'acqua ed impastare con le farine e la biga . Unire il sale e i semi .
Impastare nuovamente e lasciare lievitare per 50' .Spezzare l'impasto e formare dei filoni o pagnottelle . Cospargere con semi di sesamo e lasciare lievitare per altri 60' .
Cuocere a 200° per circa 25' . Il tempo effettivo , dipende dalla pezzatura .
La ricetta è tratta dal libro “Pane e grissini “ De vecchi Edizioni
Nota : La quantità di biga della ricetta mi sembrava tanta , so I reduced to 400 grams.
I can not say how it would come with the recommended dose, but what I've done myself, honestly I liked it. If you like a bit of bread '. ... Brick, it will be perfect for you.