Bread Baking Day # 58 Apple, Mixed Flakes and More Bread

This Month Cinzia of Cindystar is the Host of Bread Baking Day the event created by Zorra.

The theme chosen is Breads with seeds and flakes, and what's more delicious then finding flakes and seeds in your bread ? I still remember the first time I had real german Bread with sunflower seeds : how delicious !

In the late months before, during, and after moving I didn't have access to my loved cookbooks so I almost always used the Millers Loaf recipe from Bourke Street Bakery . This is a recipe that allows to many variations that follow in the next pages of the book and in this case the Apple and Oat Loaf adding raisins and a few seeds.

Since I got this book I almost only used its sourdough recipes but it's filled with many different recipesI should try...

Apple and Oat Loaf

From Bourke Street Bakery

(makes 2 loaves)

70 g organic rolled oats

40 ml water

715 g sourdough dough (see later)

185 g apples, peeled, cored and cut into 2-3 cm pieces

80 g raisins

100 g mixed seeds

Method

Put the oats in a bowl and cover with water. Leave to saok for five minutes, cover with plastic wrap and refrigarate if not using right away.

After you reach the windowpane test mix in the oats and the apples until combined. Lightly grease a container and sit the dough inside. Cover with plastic wrap and st asid about an hour to bulk prove.

to knock back the dough, turn it on a floured surface  and press out into a rectangle, about 2.5cm thick. Fold one-third back onto itself, then repeat with the remaining third  can remember . Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and prove again for another hour.

Divide the dough into two even-sized portions, weighing about 500g each. Working with one portion of dough at a time, shape the loaves into rounds.

Line a large baking sheet with baking paper and place the dough rounds, evenly-spaced, on it. Place in the refrigerator loosely covered with a plastic bag for 8-12 hours. 

Remove the loaves from the refrigerator and let them come to room temperature - this can take anywhere between 1 and 4 hours - until each loaf has grown in size by two-thirds.Preheat the oven to its highest temperature. Spray the oven with water and bake the loaves for 20 minutes, then turn the loaves and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Baking shouldn't take any longer than 40 minutes. If the oven temperature is too fierce, turn the heat down a bit.

Millers Loaf

from Bourke Street Bakery

(makes 1,5 kg so if you only want to bake the apple and oat loaf above , halve the recipe)

390g sourdough starter
440g organic plain flour
145g organic wholemeal flour
145g organic rye flour
360ml water
20g sea salt

In the bowl of an electric mixer with the dough hook attached, add the plain flour, wholemeal flour, rye flour and the water. Mix on low speed for about 7 minutes. Cover the bowl with plastic wrap and set aside for 20 minutes.

Sprinkle the salt over the dough and mix on low speed for about 6 minutes, or until a smooth elastic dough forms, and you reach the windowpane test.

Lightly grease a container with oil spray and put the dough inside. Cover with plastic wrap and set aside at room temperature for 1 hour to prove.

Turn the dough out onto a lightly floured surface and press out into a rectangle, about 2.5cm thick. Fold one-third back onto itself, then repeat with the remaining third. Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and prove again for another hour. 
Divide the dough into three even-sized portions, weighing about 500g each. Working with one protion of dough at a time, shape the loaves into rounds.

Line a large baking sheet with baking paper and place the dough rounds, evenly-spaced, on it. Place in the refrigerator loosely covered with a plastic bag for 8-12 hours. The cold and long fermentation in the fridge is for flavour development and volume.

Remove the loaves from the refrigerator and let them come to room temperature - this can take anywhere between 1 and 4 hours - until each loaf has grown in size by two-thirds.

Preheat the oven to its highest temperature. Spray the oven with water and bake the loaves for 20 minutes, then turn the loaves and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Baking shouldn't take any longer than 40 minutes. If the oven temperature is too fierce, turn the heat down a bit.