Soy bean and linseed loaf from Bourke Street Bakery. World Bread Day 2011.

I am very happy to participate another World Bread Day hosting by Zorra. It is quite important day bearing in mind that some people are not able to have a fresh bread fort their everyday breakfeast.
Enjoy my recipe and have a wonderfull Sunday!

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SOY BEAN AND LINSEED SOURDOUGH LOAF*

Sourdough bread base

/makes 1.5kg - you need 890g for further recipe/

405g fresh rye starter

765g organic light rye flour

400ml water

20g sea salt

Put the starter in a large bowl with the flour and water. Mix together with a large spoon until it comes together to form a dough. Turn out onto a clean work surface and knead into a ball with your hands, for about 10 minutes. Cover with plastic wrap and set aside to rest for 20 minutes. Sprinkle the salt over the dough and knead it for a further 20 minutes or until smooth and elastic.

To check the dough has the required structure, roll up a little piece of dough and stretch it out to create a 'window'. If the dough tears at the slightest touch, it is under-mixed. What you want is to be able to strech out the dough to transparency.

At this stage the dough temperature should be 25-27C (77-81F).

Lightly grease a container with oil spray and sit dough inside. Cover with plastic wrap and set aside at ambient room temperature for 1 hour to improve.

To knock back the dough, turn it out onto a lightly floured surface and press out onto rectangle, about 2.5cm thick. Use your hand to fold one-third back onto itself, then repeat with the remaining third. Turn the dough 90 degrees and fold it over again onto thirds. Place the dough back into the container and continue to bulk prove for a further 1 hour.

Main loaf

100g cooked soy beans

500ml water

890g sourdough bread base (as above)

50g linseeds (flax seeds)

30g soy flour

After the second bulk prove turn the dough out onto a lightly floured surface and press out onto rectangle as before. Slowly sprinkle the linseeds over it and lightly mix in the cooked soy beans and soy flour. Gently knead the dough to make sure everything is well incorporated into a it.

Use a blunt knife or divider to divide the dough into two even-sized portion, about 500g each. Working with one portion at a time, continue to shape the loaves. Line two baskets with a tea towel, lightly dust both with flour and place a loaf inside each, seam side up. Place both baskets in the refrigerator loosely covered with a plastic bag for 8-12 hours.

Preheat the oven to its highest temperature.

Remove the covered loaves from the refrigerator and let them rest in a humid place until each loaf has grown in size by by two-thirds (this could take anything between 1 and 4 hours). If the loaves push back steadily and quickly when you push lightly into them with a finger then they are ready. Score the loaves and place in the oven.

Spray the oven with water and bake the loaves for 20 minutes.. then turn the loaves around, and bake for further 10 minutes, watching carefully to make sure that the loaves do not burn. Check the base of each loaf with a tap of your finger - if it sounds hollow. it is ready.

Baking should take no longer than 40 minutes in total.

Enjoy!

*Please note that I have slightly changed the original recipe from the book.. The original one is as follow:
Sourdough bread base
405g fresh white starter
765g organic white bread flour
400ml water
20g sea salt
Main loaf
30g soy beans (in the original recipe soy beans are soaked overnight and added to the dough uncooked)
300ml water
890g sourdough bread base (as above)
20g linseeds (flax seeds)
30g soy flour