It meant to be recipe for sourdough waffles but in Tuesday morning I woke up with no enthusiasm for making them. I was in bad mood, there was no sun outside. So instead of adding : eggs and butter to the multigrain base I mixed in whole wheat flour.
I believe that the breads I bake reflect my emotional state. What I mean is that my mood has an impact on my actions. The bread could have look better if I had shaped it once more and put into a pan. But I didn't feel like saving its shape (I didn't care because I knew that I would be eating that loaf alone) and left it as it was.
Here it is :(. It has interesting flavor, the crumb is good but the crust is very tough.
920 g buttermilk (946 ml)
101 g whole buckwheat flour
101 g whole millet flour
101 g whole amaranth flour
|buckwheat (left), millet (center), amaranth (right)|
202 g whole wheat flour
In a large bowl, I combined the ingredients and let them ferment for 14 hours in cool place . It would be great base for waffles.
Then I mixed in:
600g whole wheat flour
and set it aside for 45 minutes. After that time, I added 22 g salt and left the dough it in a mixing bowl for 45 minutes.
I shaped the loaf, put into the proofing "basket" (actually it was the large colander, which I use very often for proofing my favorite round loaves) and preheated my oven to 500F.
I baked it for 20 minutes at 480F wit steam and for 30 minutes at 450F.