I think it must be the late winter reaching out to me, saying it’s not quite time to get to tomato planting. Hibernate. Build a fire. Stay warm. Emily and I have been subsisting on the plethora of kale, broccoli and cauliflower in the garden. Winter treats for sure. We are also just about to be overtaken by asparagus.  More to come on that front. Tony, I know, will want to trade. Last year, we scored preserved Meyer lemons from him. Pure goodness. The point of today’s post though is bread.  Maybe it’s the rain, the winter chill, but I’ve put my baker hat back on. It could also have to do with the seriously badass mixer I got for Christmas (Thanks Collins Familia!).  And so, I’ve tried and tested a few basic recipes to much fanfare from Emily. Much. But here’s a recipe that will be a reach, a project for the weekend (that instead of painting the bathroom) and one that will take me back to the days of Graz and Dreiundfunfzig Hafnerriegel.  Cold mornings on the way to class, cutting through the stadtpark but stopping off for some brot.  I’m already excited.

**this recipe is from the Bread Bible by Rose Levy Barenbaum and although it seems complicated and requires advanced prep I’m going to give it a go. Ms Barenbaum references her recipe as originating from Cafe Beaujolais in Mendocino, which is cool**

Tyrolean Ten Grain Torpedo 

Dough Starter (the sponge)
Ingredients:
Bread Flour - 2/3 cup
Instant Yeast - 1/4 teaspoon
Malt Powder (or barley malt syrup or honey or sugar) - 1/2 tablespoon
Water, at room temp - 3/4 cup

1. Nine hours (or night before) make the sponge. In the mixer bow, place the flour, yeast, malt and water. Whisk until very smooth to incorporate air. The sponge will be the consistency of a thick batter. Scrape down the sides. Set it aside, covered with plastic wrap.

Flour Mixture
Ingredients:
Bread Flour - 1 & 1/4 cups  + 1/2 tablespoon
Instant Yeast - 3/4 tablespoon

2. Combine the ingredients for the flour mixture and add to the sponge. In a medium bowl whisk together the flour and yeast. Spoon this mixture lightly on top of the sponge and cover completely. Cover it tightly with plastic wrap. Allow to ferment 1 hour at room temperature and then for 8-24 hours in the refrigerator. (During this time, the sponge will bubble through the flour mixture).

Grains
Ingredients:
Ten Grain Mix - see note below for the mix - 1/2 cup plus 2 tablespoons
Hot Water - 1/2 liquid cup minus 1 tablespoon
Salt - 1 & 1/4 teaspoon

3.  Meanwhile 8 hours ahead or the night before place the grain mixture in a medium bowl, add hot water and stir until thoroughly combined. Cool to room temperature, then cover and refrigerate for 8 or up to 24 hours.

4.  Mix the dough with the dough hook on low (#2) for about 1 minute and then raise it up to medium (#4) for 7 minutes. Allow it to rest for 2o minutes.  Add the salt and seed mixture (and any excess liquid in the bowl) and knead for another 3-5 minutes or until evenly incorporated.  The dough should be slighly sticky.

5.  Let the dough rise.  Lightly grease a 2 quart bowl. Push down the dough and lightly oil the top.  Cover with plastic wrap. With a piece of tape, mark the side of the bowl where the double height will be. Allow to rise. 1.5 to 2 hours. Using an oiled spatula or dough scraper, scrape the dough out onto a floured surface and form it gently into a rectangle. Give it 1-2 business letter turns to redistribute the grains. Round the edges and set it back into the container. Oil the surface again, cover and mark your doubled height. Allow to rise. 45 minutes to 1 hour.

6.  Shape the dough and let it rise. Turn the dough out onto a lightly floured surface and press or roll into a rectangle.  Shape it into an 11 inch by 2 inch long torpedo-shaped loaf. Set it on the prepared baking sheet and cover it loosely with oiled plastic wrap. Let the dough rise until doubled, about 40-50 minutes.

7.  Preheat the oven. Preheat the oven to 450 degrees one hour prior to baking. Oven shelf at the lowest level and place a baking stone or sheet on it. Below that on the bottom of your oven, place an iron skillet or sheet pan.

8.   Slash and bake the bread.  Slide the dough onto the sheet/stone.  Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door.  Bake for 25-30 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean.

9. Cool your bread.

Notes - The Grains you need:
Coarse buckwheat toasted
Pumpkin seeds, toasted
Sunflower seeds, toasted
Soy nugget granules, toasted
Polenta
Barely flakes
Flaxseed
Millet
Steel cut oats
Cracked Wheat

My Timing - So yeah…lots o steps
Thursday - Head to Andy’s Market and track down all those grains.  Make the Sponge.
Friday - Ferment my Sponge + Flour Mixture. Toast and then Soak grains
Saturday - Bread baking time in H-Burg.

Anyone know of a place to find Goesser?