Bread Baking Babes-Korni

Nuances

It’s the 16th of the month today and this is from now on the posting day for the monthly Bread Baking Babes bread. Yes we have a rule, I bet it was hard for Tanna and Karen to ‘impose’ this on us because we are a wild bunch, no not really but right from the beginning the only rule we had was to enjoy baking bread which is the most pleasant rule you can have. But we are all getting older and we tend to forget more easily so to make life easier for us, we now have a fixed date every month and personally I’m happy with it.

Korni

This month the host is Lien of Notitie Van Lien who is one of our best bakers I think I dare to say without upsetting the others, the amount of different types breads she has baked is impressive and I think she must have every bread baking book there is in the English language. Impressive. I have also had the fortune to meet up with her when she passed through Pistoia and I hope to meet her again because she is a really nice person, a bit shy maybe but ever so sweet. And a talented painter as well. Ha Lien, now it’s out! Anyway, she choose a bread that may sounds a bit fiddly but really isn’t, it has a very nice crunch and flavour so it is well worth trying out. If you want to bake the bread with us and be a Bread Baking Buddy, check in over at Lien’s and get all the details there. And if you want to see the other Babes‘s breads, here’s the complete list, some of are still sleeping when I write this so you might have to wait a little to see their posts.

Korni

Korni
from The Village Baker by Joe Ortiz
(makes 1 round 3 1/2 pound loaf)

Korni means corn or grain. It is made from a combination of grains that go well together for flavor, crunchiness, and good nutrition.

Soy bean mixture
1/2 cup organic (dried) soy beans (85 g)
1 cup boiling water (235 g)

Poolish
1 package (2 1/2 teaspoons; 1/4 oz) active dry yeast (1 1/2 tsp)
2 1/2 cups warm water (2 1/4 cup = 533 g)
1 cup organic rye flour (100 g)
1 cup organic whole wheat flour (130 g)
1 1/2 cups organic unbleached white (or all-purpose) flour (180 g)

Dough
1 teaspoon active dry yeast
1/4 cup warm water (60 g)
All of the starter from the previous step
3 cups organic, unbleached white (or all-purpose) flour (420 g)
1 tablespoon sea salt (2 tsp)
1 tablespoon ground caraway seeds (1 tsp)(to make your own, grind a few tablespoons of whole caraway seed in a mortar with a pestle until you have a fine powder. If your powder still contains large chunks of seed, sift the mixture and use 1 tablespoon of the sifted powder)
1/4 cup organic fax seeds (37 g)
1/2 cup organic millet (100 g)
All of the soy mixture

Glaze: 1 whole egg whisked with 1 tablespoon milk

Prepare the soy beans:

Place them in a small bowl, cover them with the boiling water, and let them soak for 10 minutes. Drain the beans and let them cool. Process the beans in a food processor fitted with the metal blade until they roughly chopped.

Place the beans on a cookie sheet and roast them in a preheated 350°F oven between 15 and 20 minutes, until they are completely dried out. Set them aside.

Prepare the sponge/poolish:
First proof the yeast, in a large bowl, in 1 cup of the warm water. When it is creamy, mix in 1 1/4 cups warm water and slowly add the rye flour, whole wheat flour, and 1½ cups of white flour by handfuls while stirring the mixture with a wooden spoon.
Set the batter aside, in a large bowl, covered with a dish towel, for between 8 and 10 hours or overnight.

Make the dough:
Proof the yeast in the warm water, add it to the risen sponge, and mix the two together. Start adding the flour, handful by handful, stirring vigorously with a wooden spoon. After all but 1 cup of the flour has been added (this will take about 10 minutes), turn the dough out onto your worktable, sprinkle the salt and the ground caraway over the dough, and incorporate them by kneading the dough for about 5 minutes while adding the last of the flour. The dough should be very moist.

Add the fax seeds, millet, and roasted soy beans and knead the dough to incorporate them.
Set the dough aside, covered, to rise for 1 hour, until it has doubled in size.

Flatten out the dough again and then shape it into a round loaf. This loaf is best proofed in a canvas-lined basket and then baked on a baking stone in the oven. It can also be placed on a parchment-lined baking sheet. Let the loaf rise for about 1 1/2 hours.

Glaze the loaf with the egg and milk mixture and bake it in a preheated 425°F oven for between 30 and 35 minutes.

Korni

L