#13a No-knead Multigrain Boule baked in a cold Dutch oven.

Recipe for Multigrain Boule

50g Multigrain (I’ve made my own mixture of chia seeds, oats, sunflowers seed and flaxseeds. You can buy at multigrain pack at Phoon Huat. I just happen to have all those seeds and grains and put them together.)
200 g bread flour
5 g salt
1/8 tsp yeast
170-200g of water (you might want to start with the lower amount first and please use cold not warm water as we want a longer fermentation for flavour)

You can follow the order shown in the video or you can put in the water and yeast in the bowl first and stir to dissolve the yeast. Then add in the rest of the ingredients. Stir till you form a shaggy mess and there’s no pockets of dry flour.
Leave the dough to rest for at least an hour at room temperature.
Stretch and fold the dough. Then rest it for at least another hour before the next stretch and fold. If you start making this dough like I did in the morning, you can rest it longer than an hour (I took 3 hours) before doing the second stretch and fold. Anyway, the whole fermentation period, starting from when you mix the dough till the time you shape it will be at least 7 hours. So if I draw up a schedule, it will look like this:
7 am Make the dough
8.15 am Stretch and fold. Rest the dough.
10.15 am Stretch and fold. Rest the dough
2.15 pm Shape the dough. (if it hasnt doubled in size, wait till it does)
3.15 pm Turn on the oven to 240-250 degrees celsius. Score the dough.
3.30 pm Put the dough in the preheated oven.
It’s ok if you don’t have a Dutch oven. The bread will still turn out nice but might be slightly flatter.
If you are baking it on a baking tray, bake the dough at 240 degrees for 15 minutes then turn down the temperature to 200 deg and bake it for another 10-15 minutes or till it's golden brown.

If you are doing it overnight,
8 pm Make the dough.
9 pm Stretch and fold. Rest the dough (in a cool room or the fridge).
10 pm Stretch and fold. Rest the dough overnight in a cool room.
6 am Shape the dough.
6.25 am Turn on the oven to 240-250 degrees celsius. Score the dough.
6.30 am Put the dough in the preheated oven.

It’s ok if you don’t have a Dutch oven. The bread will still turn out nice but might be slightly flatter.
Music Credit:
jazz type beat “bread” | prod. by lukrembo

Видео #13a No-knead Multigrain Boule baked in a cold Dutch oven. канала Hawa J