Another trip to Le Petit Paris today, to learn about multigrain bread; I’ve wondered whether the difference in multigrain is just the addition of “grains” and it turns out yes that is basically it – the dough is pretty similar to the sourdough we made last year, except that Stefan added toasted sunflower and flax seeds:
We then were given three separate pieces of dough which we flattened to get out the air then folded into a basic bread shape, with one going in a tin to bake and a second just on a tray. For the third dough I wanted to make small multigrain rolls so Stefan demonstrated cutting the dough into three and hand rolling each to a round shape. All three shaped doughs were rolled in a mixture of oats and seeds, before baking …
This dough takes a long time to work with – it needs resting time after mixing, a lot of proving time, and a 40 minute bake – and for the tin we ran short of time so I suggested that we take the tin and bake at home; the tray bread and my bread rolls needed a bit less proving time so we baked them, and they all came out really well! And when I got home I baked the tin (which had risen really well by now) and it also was delicious:
Another fun morning at the bakery, with lots of flavor to enjoy at home.
M&I / GBMINI 