Saturday, June 4, 2011

5-Grain Buns!

These are some yummy, chewy buns that are perfect for cheese sandwiches. You can make them into dinner rolls by making them half the size and baking them for slightly less time.

The preferment doesn't require a mature sourdough starter, so you can make these buns with relatively little planning - just start the night before and finish up in the morning.

Now let's go make some buns!

5-Grain Bread with Pâte Fermentée
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

The night before:

Soaker
Rye chops  - 2.6 oz
Flaxseeds - 2.6 oz
Sunflower seeds - 2.2 oz
Oats - 2.2 oz
Water - 12 oz


Pâte Fermentée
Bread flour - 9.6 oz
Water - 6.2 oz
Salt - 1 tsp
Dry instant yeast - ¼ tsp

Mix the soaker ingredients together in a bowl, cover with plastic wrap, and let sit out overnight.
Mix the Pâte Fermentée ingredients together in a bowl, cover with plastic wrap, and let sit out overnight.

Easy peasy lemon squeezy. Get a good night's sleep.

The Next Day:
How did you sleep? Are you ready to bake some bread? Awesome!

Final Dough
Bread flour - 1lb, 6.4 oz
Water - 9 oz
Salt - 1 Tbsp
Instant dry yeast - 1½ tsp
Soaker - all
Pâte fermentée - all

Everyone into the pool, except the pâte fermentée. Mix it all up in your stand mixer on low, with the dough hook. Start adding in the pâte fermentée, chunk by chunk. Mix on low for 3 minutes, then on medium for 3 more. Dump dough out onto lightly floured counter and knead into a ball. Place into clean bowl and cover with plastic wrap. Let rise for 1 hour. Fold in onto itself, and let rise another hour.
Divide into 12 even pieces. Roll each into a bun, getting a nice skin on top and any seams on the bottom.
Place on trays to rise, covered, for one hour.
Preheat oven to 440°F.
Bake for 20 minutes, turn pan around and bake a few minutes longer, until nicely browned on top and reaching an internal temperature of over 200°F.
Let cool on racks.
Makes great cheddar sammies!

Helpful Tips

From Paul -Making your own rye chops:
1) Soak rye berries until soft.
2) Drain.
3) Chop.

Water - use water that has been left out overnight so that the chlorine can dissipate. Kettle water is fine, as long as it is room temperature. Bottled water is a crap shoot, you just never really know what is in there, plus it is terrible for the environment.

This bread has been Yeastspotted!

MellowBakers.com