I must admit that I really like this mix from Ikea (no.. no .. I don't get paid by Ikea by writing this), it tastes so good, I can easily eat half a loaf by myself. The instruction on how to make it is pretty easy too, shake the carton, add water, shake it again, pour into loaf pan, rest 45 minutes, and bake. That's it! It's so easy, I recommended this to one of my sister who never baked bread. She loves it!
As you can see on the package, the ingredients listed are pretty good it includes sourdough starter too. However, today, I wanted to play a little bit with this mix, and I also wanted to find out what happen if I added more sourdough starter. Would it be too sour, or ruining the already delicious loaf? Well, keep reading then, the result will be at the end of this post ")
Note: if you don't have combo cooker, you can use la cloche, any dutch oven, or even regular pie pan like this one, as long as you can find a large and deep enough pan that can cover your pie pan, See the photo here. I have used non preheated la cloche in the past, and the bread always came out very nice too.
Perfecting Ikea Brötmix Flerkorn (Multi Grains Bread)
Makes 2 loaves
1 tbs mature sourdough starter
200 g (78℉) water
100 g whole wheat flour
100 g rye flour
600 g + 50 g water
300 g bread flour
1 box IKEA Brötmix Flerkorn
12 g sea salt
1/2 cup pumpkin seeds
1/2 cup sunflowerseeds
The night before planning to make this bread, make the leaven by mixing all ingredients in the bowl, then cover the bowl with its own lid. Leave to ferment at room temperature for 12 to 16 hours.
The following day, shake the box of IKEA Brötmix Flerkorn to loosen and mix all ingredients inside the box. Set aside.
In a large bowl add 600 grams of water and 200 grams of levain. Stir to disperse. Add the whole content of IKEA Brötmix Flerkorn, and the bread flour. Mix well. Autolyse (rest) 25 to 40 minutes.
Add the remaining 50 grams of water, and the salt. Mix using your hands by squeezing the dough between your fingers, then fold the dough on to it self. Transfer the dough into a clean large container with lid. Cover - rest for 2 hours. During this resting period, you will perform 4 series of fold every 30 minutes, adding pumpkin and sunflower seeds on the second fold. When the forth fold is completed, let the dough rest for another 2 hours.
Transfer the dough onto kitchen counter top that has been dust with flour (dust lightly), divide the dough into 2 equal portions. Preshape each portion into light boule, cover to prevent from drying. Rest 20 - 30 minutes.
After 20 - 30 minutes of resting, flip the dough over so that floured side is now facing up. Shape each into tight boule as shown on this video.
Line 2 bannetons (or bowls if you don't own banneton) with clean kitchen linens. Dust the linens with mix of rice flour and all-purposed flour. Transfer each boule into banneton. Cover - refrigerate for 12 hours. If you don't want to wait that long, and prefer milder flavor loaves, let them rise at room temperature (75 - 80℉) for 3 to 4 hours.
20 minutes prior baking the bread, place the combo cooker (see my note above) inside the oven, then preheat to 500℉.
Take one dough out from refrigerator, carefully transfer it into la cloche (please be very careful if you use combo cooker, I can only imagine how hot it is after being preheated in the 500℉ oven for 20 minutes). Score the dough with basic square pattern. Place it in the oven, put the lid on, immediately turn the oven temperature down to 450℉ (my oven isn't that reliable, so I always turn it down to 460℉). Bake for 25 minutes. After 25 minutes, remove the lid (again, be careful if you are using combo cooker), continue to bake for another 25 - 30 minutes, or until dark golden brown. If you are planning to bake the second loaf, preheat the oven back to 500℉, and repeat the same process.
Remove from the oven, and transfer into rack to cool before serving. So, the moment you have been waiting for .... the verdict? Verkligen läcker!!!!!!!!!
For YeastSpotting :)