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The original recipe with guaranteed success is for 1 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
For a lidded casserole dish
How it's done
Place the starter culture in a bowl, combine with the flours and water, cover and leave to rise at room temperature for approx. 8 hrs. or overnight.
Mix the seeds, linseed, buckwheat and water, cover and leave to stand for approx. 8 hrs. or overnight.
Pour the water into the sourdough, mix. Add the flour and soaked seeds, knead into a moist dough, cover and leave to rise at room temperature for approx. 30 mins. Combine the salt and water, knead into the dough. Using a food processor, knead for approx. 10 mins. on a low setting, leave to rise again at room temperature for approx. 1½ hrs.
Folding & rising
Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 20 mins. Repeat this step three more times.
Cover the dough and leave to rise again at room temperature for approx. 2 hrs.
Place the casserole dish (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Remove the dish, line with baking paper. Separate the dough from the edges using a dough scraper, transfer to the casserole dish, dust with flour, cover and bake for approx. 30 mins. Remove the lid and cook for a further 15 mins. Take the pot out of the oven, remove the bread from the pot, leave to cool on a rack.
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