Cette recette vient de notre ami Brendan, bien que beaucoup d'entre vous connaissent probablement le sien de son Instagram @crustycalvin! C'est ce qu'il a à dire sur cette recette: ces pains de flocons de récolte deviennent rapidement un favori dans notre maison. Les résultats cohérents, la belle chapelure et la texture légèrement croquante fonctionnent très bien ensemble pour faire du pain bien tout autour que je reviens encore et encore.
640g Anita's Organic All Purpose Flour
160g Anita's Organic Whole Wheat Flour
240g Anita's Organic Harvest Flake Mix (or substitute a mixture of rolled oats, sesame, flaxseed, and sunflower, or your favourite flaked oat and seed combinations)
Build a levain in the morning or overnight (100% hydration).
An hour or so before your levain peaks start the Autolyse process by mixing all 800g of your flour and 600g of water.
Mix until there are no dry bits left. In a separate bowl, mix the dry harvest blend with the remaining 120g of water. Cover, let rest for one hour.
Thoroughly mix the levain into the dough. Cover, let rest for 30 minutes. Now that the Levain has been added the "bulk fermentation" has begun!
Add the salt along with the soaked harvest mix into the dough, mix until evenly incorporated. Cover, let rest 30 minutes.
Perform four to six "stretch and folds" or "coil folds" spread out every 30-60 minutes apart.
Once your dough has risen about 50%-75% and is noticeably puffy/jiggly it is time to divide the dough in half and preshape into two separate dough balls. Let the dough rest another 20 minutes uncovered on the counter.
Shape the dough as you wish. After the dough has been shaped, mist the top of the dough with water and roll the wet side in more Harvest mix to cover the surface.
Place top side down in a banneton, cover, place in the fridge overnight.
The next morning, preheat your cast iron dutch oven to 500°F.
Load the dough into the pan, score the top, add an ice cube (for extra steam) and cover with the lid. Turn the heat down to 450°F. Bake for 20 minutes with the lid on and 20 minutes with the lid off.
Anita's Organic Mill is a Canadian based organic mill specializing in high quality always organic flours, grains and cereals. Anita's believes that baking has the power to disconnect us from the hustle, and reconnect us with one another.
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