Homemade Organic Whole Grains Bread Recipe

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A homemade bread made with 100% organic whole grains flour.

Preparation: 3h 40 min

Cooking: 60-90 min

Yield: 2 big breads

Dough Texture: The dough should be smooth and easily detach from the bowl at the end of kneading.
Using Fermented Dough and White Flour: Adding fermented dough and white flour can help give your bread more volume and roundness. However, be careful not to overdo it. To prepare fermented dough, save a portion of the previous day's bread dough. It should not exceed 48 hours and must always be stored in the refrigerator.
Adjusting Hydration: If you increase the dough's hydration, perform folds if necessary, extend the bulk fermentation time, and reduce the proofing time (the time the shaped dough rests before baking).

Autolyse:
Start with an autolyse. Whether by hand or with a stand mixer, mix the flour and water at low speed until you get a homogeneous mixture. If the dough seems too dry, add a little water (bassinage).
Let it rest for 40 minutes.

Incorporating the Ingredients:
Add the salt, yeast, and fermented dough (optional).
Knead the dough until it is smooth and elastic. You should be able to stretch the dough without tearing it, forming a "window" that shows the gluten network. If the dough is too firm, add water to adjust the consistency. The texture of the dough is personal, so adjust according to your preference.
Knead for about 3 minutes at speed 1, then 3 minutes at speed 7-8.

First Fermentation:
Let the dough rest in a bowl at room temperature (around 24-25°C / 75-77°F), covering the bowl with a damp cloth. Let it ferment for 120 to 150 minutes.
The higher the room temperature, the faster the dough will rise.

Shaping and Proofing:
Divide the dough into two pieces and shape them into tight balls.
Cover them with a damp cloth and let them rest for 60 to 90 minutes in a warm, humid place.

Preheating and Baking:
Preheat the oven to 220-230°C (430-445°F), along with your pizza stone or Dutch oven.
Bake the dough pieces for 40 to 45 minutes, ideally with steam for a better crust.

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