Multi Grain Bread

Pre-Ferment: In a bowl stir the flour with the yeast and salt. Make a well in the center of the dry ingredients and pour in the water. With a bowl scraper or wooden spoon, work the flour into the liquid, until all the flour has been moistened.

Lightly oil a small bowl. Place the dough into the bowl and flip it over so the top of the dough has a light coating of oil. Cover with plastic wrap and let it sit (ferment) at room temperature for about one hour. Then place in the refrigerator overnight (12-14 hours).

Seed Mixture: In a bowl combine the seeds and water. Cover and let sit overnight at room temperature.

Bread Dough: In a large bowl stir the flours with the sugar, yeast, and salt. Remove the Pre-ferment from the refrigerator and cut into small chunks. Pour the cold water into the bowl of your electric stand mixer, fitted with the dough hook. Then add the Pre-ferment and the flour mixture. Knead the dough on 1st speed for five minutes. Increase your mixer speed to 2nd speed and continue to knead the dough for about 5-7 minutes or until the dough cleans the bowl and is smooth, elastic, and slightly sticky. Add the seeds and continue to knead the dough, on 1st speed, for another 5-7 minutes or until the dough cleans the bowl and is smooth and elastic.

Place your dough in a large bowl that has been lightly oiled. Turn the dough once so the top of the dough has a light coating of oil (this prevents a crust from forming on the top of the dough). Cover with plastic wrap and let rise (ferment) at room temperature (about 75 degree F) (24 degree C) until almost doubled (approximately 1 1/2 hours). After 45 minutes you need to stretch and fold the dough (this strengthens the dough and equalizes the temperature). Do this by gently taking one edge of the dough and stretching it and then fold it onto the top of the dough. Turn your bowl 180 degrees and stretch the dough in the same way. Then turn your bowl a quarter turn (90 degrees) and stretch the dough in the same way. Then turn your bowl 180 degrees and repeat the process. (See video for how this is done.) After that, flip your dough so the bottom of the dough is now the top, cover, and let the dough sit for the remaining 45 minutes.

Next, turn out your dough onto a lightly floured surface. You want the top of the dough to now be on the bottom. Lightly flour the top of your dough and with the palms of your hands pat the dough to break any large air bubbles. Then divide the dough into two equal sized pieces (about 500 grams each). When you divide the dough use a pastry scraper or knife and cut, don't pull or stretch the dough. Then, working with one piece of dough at a time, pre-shape the dough. Do this by patting the dough into a 6 x 4 inch (15 x 10 cm) rectangle. Fold over the top third of dough (like you're folding a letter) and gently seal (this also increases the surface tension of the dough.) Then take the top of the dough and fold it to the bottom edge of the dough and seal. Place the palms of your hand on the top of the dough and gently roll it back and forth to seal the dough and create tension. Place the two logs of dough on a lightly floured baking sheet or board and loosely cover with plastic wrap. Let sit at room temperature for about 30 minutes. (This is to relax the dough.)

At least one hour before baking your bread, preheat your oven to 450 degrees F (230 degrees C). Have your oven racks in the top and bottom third of your oven. On each rack have a pizza stone. Also, place a cast iron skillet on the floor of your oven (we will be placing ice cubes in the frying pan to create steam which gives the bread a nice crust).

Next, place the logs of dough, upside down, onto a lightly floured surface. Lightly flour the top of the dough. Form the dough into a rectangle (4 x 6 inches/10 x 15 cm) and have the short edge closest to you. Start by taking the top edge of the rectangle and fold the dough over about one third and seal. Then take the two top corners of the dough and fold them over to meet in the center of the dough, forming a triangle. Finally, take the top edge of the dough and fold it over to the edge of the dough and seal. (See video for how this is done.) With the palms of your hands gently roll the dough back and forth (to create tension) until it's about 12 inches (30 cm) in length, tapered at the ends. (You want the center of the dough to be thicker than the edges. This shape is called a 'batard'.) Place the batards (seams side up) on a floured cloth (preferably linen), separating the batards by a wrinkle in the cloth. Loosely cover with plastic wrap, and let proof (ferment) for about 60 minutes at room temperature (the batards should be plump and when you gently press your finger into the batard it should leave a slight indentation).

Have ready a pizza peel (or the back of a baking sheet) that has been lightly sprinkled with fine cornmeal or semolina. Gently transfer the batards to the pizza paddle, placing them seam side down. Then with a razor or sharp knife, held at an angle, score the top center of each batard lengthwise with a long slash. Transfer the batards onto the hot pizza stone, spacing the them several inches (5 - 7 cm) apart. Quickly place about 1 cup (240 ml) of ice cubes into the hot cast iron skillet (this creates steam). Bake the batards for about 25 - 30 minutes or until golden brown (if you tap the bottom of the batard it will sound hollow.) Then turn off the oven, open the oven door slightly and leave the bread in the oven for an additional 5-10 minutes. Then remove from oven and place on a wire rack to finish cooling.

Makes 2 Batards.