Five-Grain Bread with Pâte Fermentée

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    29

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

Fragrant and Full of Flavor, this multigrain bread is a pleasure to make, a pleasure to look at with all the soaker grains studding the loaf, and a pleasure to eat—a bread that is at once flavorful yet light. As a variation, toast the sunflower seeds rather than soaking them with the other grains, and notice the deep nuttiness that pervades the loaf.

Pre-Fermented Flour: 30%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 20 lb 10 kg 2 lb 100 %
Rye Chops 1.6 lb .8 kg 2.6 oz 8 %
Flaxseeds 1.6 lb .8 kg 2.6 oz 8 %
Sunflower Seeds 1.4 lb .7 kg 2.2 oz 7 %
Oats 1.4 lb .7 kg 2.2 oz 7 %
Water 17 lb 8.5 kg 1 lb, 11.2 oz 85 %
Salt .52 lb .26 kg .8 oz 2.6 %
Yeast .32 lb, fresh .16 kg, fresh .17 oz, instant dry 1.6 %
Total Yield 43.84 lb 21.92 kg 4 lb, 5.8 oz 219.2 %

Soaker

Rye Chops 1.6 lb .8 kg 2.6 oz (½ cup) 26.7 %
Flaxseeds 1.6 lb .8 kg 2.6 oz (½ cup) 26.7 %
Sunflower Seeds 1.4 lb .7 kg 2.2 oz (½ cup) 23.3 %
Oats 1.4 lb .7 kg 2.2 oz ( cup) 23.3 %
Water 7.5 lb 3.75 kg 12 oz ( cups) 125 %
Total 13.5 lb 6.75 kg 1 lb, 5.6 oz

Pâte Fermentée

Bread Flour 6 lb 3 kg 9.6 oz ( cups) 100 %
Water 3.9 lb 1.95 kg 6.2 oz (¾ cup) 65 %
Salt .12 lb .06 kg .2 oz (1 tsp) 2 %
Yeast .012 lb, fresh .006 kg, fresh ( tsp, instant dry) .2%
Total 10.032 lb 5.016 kg 1 lb

Final Dough

Bread Flour 14 lb 7 kg 1 lb, 6.4 oz (5 cups)
Water 5.6 lb 2.8 kg 9 oz (1⅛ cups)
Salt .4 lb .2 kg .6 oz (1 T)
Yeast .308 lb, fresh .154 kg, fresh .17 oz, instant dry ( tsp)
Soaker 13.5 lb 6.75 kg 1 lb, 5.6 oz (all of above)
Pâte Fermentée 10.032 lb 5.016 kg 1 lb (all of above)
Total 43.84 lb 21.92 kg 4 lb, 5.8 oz

Method

  1. Soaker: Prepare the soaker by measuring the grains into a bowl and pouring the water over them. Stir to incorporate, then cover the bowl with a sheet of plastic. In hot weather, the dough’s overall salt can be used to prevent enzymatic activity from commencing. Make the soaker at least 4 hours before mixing the final dough so the grains have enough time to absorb the water and soften. If rye chops are not available, cracked rye can be used, but use boiling water in the soaker.
  2. Pâte Fermentée: Disperse the yeast in the water, add the flour and salt, and mix just until smooth. Cover the bowl with plastic and let stand for 12 to 16 hours at about 70°F. Alternatively, remove a portion from a previous mix for use as pâte fermentée. In this case, refer to “Preparing the Pre-Ferment,”, for correct handling of the pre-ferment.
  3. Mixing: Place all the ingredients, including the soaker but not the pâte fermentée, in the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients. As the dough is coming together, add the pâte fermentée in chunks. If necessary, correct the hydration by adding water or flour in small amounts. Turn the mixer to second speed and mix for 3 to 3½ minutes. The dough should be somewhat loose, but with definite dough strength and gluten development. Desired dough temperature: 75°F.
  4. Bulk Fermentation: 2 hours.
  5. Folding: Fold the dough after 1 hour of bulk fermentation.
  6. Dividing and Shaping: Divide the dough into 1.5-pound pieces (or make rolls with smaller pieces). Preshape lightly into rounds and place on a lightly floured work surface, seams up. Cover the rounds with plastic. When the dough has relaxed sufficiently (10 to 20 minutes), shape into round or oval loaves, place them either into floured bannetons or on lightly floured baker’s linen, and cover with plastic. The dough can also be baked in loaf pans.
  7. Final Fermentation: Approximately 1 to 1½ hours at 75°F.
  8. Baking: Transfer the risen loaves onto the loading conveyor or peel. Score the loaves as desired, presteam the oven, load the bread, and steam again. Bake at 460°F. Open the oven vents after the loaves show color, in order to finish the bake in a drying oven. Lower the oven temperature by 10° or 20°F if the loaves color too strongly. Loaves scaled at 1.5 pounds will bake in approximately 40 minutes.