Caraway Coriander Bread

This bread has a very thin, but at the same time, strong crust. The coriander and caraway spices lend the crumb an aromatic and spicy taste and turn this bread into a real indulgence. 

The production relies on a long and cool bulk fermentation, during which the flavor of the toasted spices becomes even more intense. A variation on the proofing also offers the possibility to have a fresh baked bread on the table in about an hour. 

Recipe

For a dough weight of 2073g / 3 pieces, each 691g

Wheat sourdough:

• 45g Wheat flour Type 700
• 50g Wheat flour Type 1600
• 95g Water 45°C
• 10g Starter

Hydration(TA): 200 DT: 30°C  Maturity time: 12-14 hours

Spice mix:

• 20g Toasted caraway seed
• 20g Toasted coriander seed

Main dough:

• 200g Mature sourdough
• 450g Wheat flour Type 700
• 250g Wheat flour Type 1600
• 300g Wholegrain wheat flour
• 800g Water 20°C
•    40g Spice mix
•    25g Salt
•      8g Yeast

Hydration(TA): 182   DT: 23-24°C   Mixing time: 9 minutes slowly/ 2 minutes quickly

Instructions:

• Mix all ingredients except yeast and salt into a smooth dough (2 minutes).
• Cover and let stand 30 minutes to autolyze. 
• After the autolyze, add the yeast and salt and mix slowly for 10 minutes. Knead a further 2 minutes on a fast speed (the dough should completely release from the mixing bowl). 
• Cover and let the dough rise in a tub for 90 minutes (fold after 30/60 minutes).
• Then divide the dough into three equal-sized pieces and shape into round loaves. With the seam-side up, let the rest, covered for a further 20 minutes. 
• Now the loaves are elongated and placed in a floured proofing basket with the seam-side down.
• The bread should be proofed in the refrigerator at 4°C for a period of 9-12 hours. 
• The breads are baked with strong steam at 250°C.
• Reduce the oven to 200°C after 10 minutes and then bake until well browned. 
• To get a stronger flavor, the baking time should not be less than 40 minutes.