Levain: 25g Kialla’s Organic White Unbleached Flour
Levain: 47g Kialla’s Organic Wholegrain Rye Flour
Levain: 42g Starter (firm)
Levain: 55g (1/4 cup) water
Grain soak: 47g Pepita (Pumpkin) Seeds
Grain soak: 32g Kialla’s Organic Wheat Grain
Grain soak: 65g Kialla’s Organic Rolled Oats
Grain soak: 22g Dried Apricots
Grain soak: 22g Dried Figs
Grain soak: 22g Walnuts
Grain soak: 22g Dried Cranberries
Grain soak: 22g Dates
Grain soak: 205g hot water
87.5g Kialla’s Organic White Unbleached Flour
80g Kialla’s Organic Wholegrain Spelt Flour
95g Kialla’s Organic Wholegrain Rye Flour
465g of the Grain Soak
170g of the Levain
25g Organic Honey
1/2 teaspoon of liquid malt or molasses
Mix all ingredients for the Fruit Soak together in hot water and allow to soak overnight.
*To know when your dough is developed, use one or more of these methods as your criteria:
The dough is smooth: in the beginning, your dough will look like a messy lump but will gradually smooth out as you knead it. When it is smooth and slightly sticky to touch then it is developed.
The dough is clear: pull off a small ball of dough and stretch it between your fingers (as pictured above). Well-developed gluten will allow the dough to stretch into a thin film without breaking. If holes appear or the dough ‘breaks’ then you must keep kneading.
The dough holds its shape: when you lift the ball of dough off the bench, if it holds its shape, the gluten is tight and strong. If it sags down between your fingers, keep kneading.
For final proof (before going in the oven) use the ‘finger’ test: poke the dough firmly with your finger. If the dough falls back it’s over-proofed, if it springs back it’s ready to put into the oven.
ALL OVENS ARE DIFFERENT AND BAKING TEMPS/TIMES ARE GUIDE ONLY