Sechskornbrot au Levain – Le Pain aux 6 Céréales | Pains du Monde #1

Sourdough Sechskornbrot – The 6-Grain Bread | Breads of the World #1 Six grains, one loaf. Today we're launching our Breads of the World series with Sechskornbrot, a bread originating from Germany, rich in roasted grains, nourishing, and full of character. This bread keeps very well for several days and will change your perception of whole-grain bread. If you'd like to support the channel and the work behind the videos, you can do so here: Tipeee: https://fr.tipeee.com/painetfourneaux/ ⸻ 📌 Ingredients • 300g T80 wheat flour (can be replaced with T65) • 200g rye flour (wholemeal or refined) • 400-420g water • 100g sourdough starter • 11g fleur de sel (or 10g fine salt) • 180g roasted seeds (pumpkin, sunflower, barley flakes, oat flakes, or others) → Rehydrated with 180g water, at least 1 hour before adding For greater accuracy, you can check the internal temperature of the bread, which should be above 86°C (approximately 50-55 minutes of baking time). ) 🌾 The flours used in this recipe: T80 Wheat Flour Protein 13 g | Carbohydrates 72 g | Fiber 6 g | Fat 1.9 g | Salt - 0.01 g The higher protein content of the two—it provides the bread's structure while giving it a beautiful crumb color. T110/130 Rye Flour Protein 9.1 g | Carbohydrates 77 g | Fiber 11.7 g | Fat 1.4 g | Salt - 0.01 g Semi-wholemeal, milder than wholemeal rye, it adds flavor and naturally activates fermentation without overpowering the dough. ⸻ 🍞 Mold used in the video • Length: 26 cm • Width: 10 cm • Height: 9 cm 🌡 Water Temperature (WT) Calculation • Base temperature: 60–62°C • Room temperature: 27°C • Flour temperature: 26°C → Desired water temperature: ~10°C ☀️ Filming conditions: • Outside temperature: 27–28°C (morning) • Season: early summer ⸻ ☀️ Adaptation for warm/summer weather • Filming temperatures already reflect summer conditions • Use very cold water (~10°C), or even ice-cold if necessary • Reduce the starter if needed and closely monitor the fermentation ❄️ Adaptation for cold/winter weather • Increase the WT to 68 – 72°C • 💡 A little bonus: rye reacts particularly well to warmer water—this bread will be even more pleasant to knead and work with in winter! ⸻ 🎥 The complete step-by-step method is available in the video. 💬 Feel free to share your experiments or ask questions in the comments! Happy baking everyone! 🙌 ⸻ #sechskornbrot #sourdoughbread #sourdough #wholewheatbread #rye #seeds #homebaking #homemadebread #sourdough #germanbread #breadbaking #homemade #breadrecipe