The Multi ~ Multi ~ Multi Bread

The Multi ~ Multi ~ Multi Bread

So, over the past three weeks I got a bit obsessive watching the past seasons of The Great British Bake Off.   After the current season ended on PBS, I picked up all the rest on YouTube… plus the snippets…and the irritating Comic Relief ones… and the Master Classes… and pinned and saved a whole heap of Mary & Paul’s recipes… (I’ll get around to making them …eventually.)

I’d like to think I learned a thing or two… actually, I’d like to think I’ve become a master baker just by watching TV, but that’ll happen when I can get ripped abs just by polishing the Bowflex in the basement. But, all this bake viewing has done some very good things – it’s removed a lot of the mysticism, fear and stigma I’ve had about making bread – it’s taught me not to be so anal about the processes –  and most importantly, to relax… even good bakers make crappy bread from time to time.


 

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The Multi Multi Multi

I decided to play it kind of safe for my first uncharted bread. It’s based loosely on the milk bread recipe in the sense there’s a cooked roux.  I’ve also added 5 different grains to the recipe (the 1st Multi) – Whole Grain Whole Wheat, Rye, Rolled Oats, Corn Flour (the fine-milled meal, not corn starch), and Standard Bread Flour. I’ve used a minimal amount of active dry yeast plus 1/2 cup of Whole Wheat Sourdough Starter (Multi #2), and finally, I’ve used 3 different techniques (Multi numero tres) to create the loaves.

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Overkill? Yeah, a bit. But I’m the sort that brings a gun to a knife fight.

The Multi ~ Multi ~ Multi Bread

Stage 1 – 5 Days Before

  • Use the STARTER Recipe using only Whole Wheat Flour
  • 1/2 Cup Rolled Oats
  • 1/2 Cup Buttermilk

Stage 2

  • for the Roux
  • 1/3 Cup Whole Wheat Flour
  • 1 Cup Milk
  • for the Bread
  • 3 Cups Bread Flour
  • 2 Tablespoons Corn Flour
  • 3 Tablespoons Rye Flour
  • All the Oat Mixture
  • 1 Cup of the Starter
  • 1 Teaspoon Dry Yeast
  • 2 Teaspoons Salt
  • 2 Tablespoons Lard
  • 2 Tablespoons Sugar
  • 1 1/4 Cups +/- Water
  • Extra Bread Flour for Working

Tools of the Trade:

  • Stand Mixer with Hook
  • Medium Sauce Pan
  • Spatula
  • Loaf Pan
  • Bread Proofing Basket (or a wicker basket & tea towel)
  • Parchment Paper

For Stage 1:

  1. Follow the link and make the starter.
  2. Mix the oats and buttermilk together in a small bowl. Cover with plastic and set in the fridge for 5 days.

For Stage 2:

  1. Make the Tangzhong Roux using the milk and whole wheat flour – set aside to cool a bit.
  2. Add 1/2 the water and all the rest of the ingredients to the mixing bowl
  3. Set the speed to 2 and the timer to 20 minutes
  4. Gradually add the remaining water until the dough pulls together completely and forms a lightly sticky dough (you may need a couple of tablespoons more or less – depending on the condition of your flour.)
  5. Leaving the dough in the mixing bowl, cover with plastic wrap and cold proof in the fridge for 3 hours
  6. Divide the dough in half for 2 loaves
  7. Either using 2 loaf pans or rising baskets (I did one of each and the resulting loaves were identical in texture and rise)
  8. Dust each loaf liberally with flour and proof at room temperature until doubled in size (about 1.5 Hours)
  9. Make 3 to 4 slashes across the tops of the loaves
  10. Bake at 350 for 45 minutes – tent the loaves with tin foil the last 10 minutes if the tops darken too much
  11. Cool completely on racks before cutting or storing

Total prep time is actually 5 days in order to make the starter and soak the oats

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2 thoughts on “The Multi ~ Multi ~ Multi Bread

  1. “Even good bakers make crappy bread from time to time” … and of course the converse is also true (even crappy bakers make good bread from time to time. I submit my mom as evidence.)

    I watched the Baking Show too – I blame you – and I had the same reaction: Maybe it’s time to let my OCD go and, you know, wing it a little more. I’m just not there skill-wise – at least not with baking. Kudos to you. It’s a nice-looking loaf.

    1. so true.. I fall into the latter category – I’ve just been occasionally lucky. But watching them bake has shown me a great deal of what to look for in bread, that you just can’t get from reading instructions.
      Did you troll youtube as well for the past seasons?

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