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.
For a dough weight of 2073g / 3 pieces, each 691g
- 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
- 20g Toasted caraway seed
- 20g Toasted coriander seed
- 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
- 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.