Mix wet ingredients:
1 1/2 Cup Warm Water (We have artesian well i.e. no chemicals)
1 T Good Olive Oil
1 T Heated Organic Barley Malt
1/4 Cup Well Fed Sourdough Starter
I add wet ingredients all into a 2 Cup see through container & mix thoroughly.
Mix all dry ingredients:
300g Atta (Golden Temple Semolina & Barley) flour
180g KA unbleached bread flour
90g Steel Cut oats (uncooked)
8.5g Koshier or Sea Salt
Mix to fully incorporate:
Then,
- Make depression deep in dry ingredients;
- Pour Mixed Wet ingredients into depression;
- Slowly stir from center out to sides to incorporate fluid mix as much as possible.
- Now I use a small hand mixer with dough hooks to work the dough until
all dry ingredients are completely incorporated into the dough.
Dough will be very sticky and look a bit dry, that is fine, and will produce a moderately light crumb. (adding a little fluid here will make a lighter crumb, but is more difficult to work with).
Next:
- Cover and allow to raise at room temperature for 12-15 hours,
- Remove the very sticky dough to Very Well floured surface; flour hands, flour top of bread.
- Carefully/gently flatten dough and fold several times.
- Cover to let rest for 15 minutes.
- Meantime prepare raising container w/spray or parchment paper.
- Place dough back into container, cover for second raise.
- Raise 1-1/2 hours, depending on temperature and barometric pressure…should be about 2x or more in size
- Heat oven & with both tagine and top (uncovered) to 450°.
Next three items are optional for sesame top dressing.
- While heating oven you can prep 1-2 T Roasted Sesame Seeds;
- Mix 2 T warm water and 1t cornstarch in a small bowl.
- Paint raised dough gently with cornstarch mixture, then sprinkle with seeds.
- Once oven and baking vessel are at 450º for 4-5 minutes, remove VERY HOT baking vessel;
- Place (or lift dough by parchment) into baking vessel, Trim parchment to expose sides of bread.
- Bake Covered @ 450° 25 min then 10 min uncovered at 400° or until inside temp is 207°.
- Remove bread to rack and allow to cool for 1 hour.
This seems like a lot, but really takes 10 minutes to make dough; then another 5 after raising to prepare to bake.