The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Seed Bread

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benjamin's picture
benjamin

Sourdough Seed Bread

This week I tried my hand at the 'sourdough seed bread' from Bread by Hamelman. This is the first time I have attempted this loaf, however I am yet to be displeased  with a single recipe from 'Bread', and so fully expected to be satisfied with the outcome… I was not disappointed.
The dough was a little tricky to work with and tried its best to make a mess of my Kitchen Aid mixer… I take no pleasure in reporting that it accomplished this task with vigor! The mischievous ball of flour, water and seeds insisted on climbing its way up the dough hook, all the way up to the moving parts… Needless to say, much time was spent by myself and my very patient girl friend to undo my mess.
Attempted destruction of a kitchen aid aside, the endeavor paid off. The loaves baked up beautifully with a thick crunchy crust. The toasted seeds add a wholesome deep flavor to the bread which can be enhanced even further by toasting your slice first! The crumb was relatively open and even, however I feel this is the one area that I may be able to improve on a second attempt… possibly increasing the hydration slightly to achieve a more open structure.




IMG_2855.JPGIMG_2857.JPG


 


Happy Baking,


Ben

Comments

hansjoakim's picture
hansjoakim

Picture perfect; simply amazing crumb you got there, especially for a bread that rich in seeds!


If you can improve on that... well, let us all know!

benjamin's picture
benjamin

That means a lot coming from you. I must tell you, my girlfriend read my post and thought that I was crazy to want a more open crumb on this bread. As she correctly pointed out, 'if its any more open it will no longer hold butter or cream cheese.' Having thought about it, I think I agree with her.


ben

hansjoakim's picture
hansjoakim

The ladies usually know what they're talking about, don't you agree?


It's got to hold the butter.

benjamin's picture
benjamin

knowing that my girlfriend reads this site, and being a man of reasonable inteligence, I feel obliged to agree with you whole heartedly :)


ben

arlo's picture
arlo

All in all I think you did the recipe justice, I also love the scoring pattern.

cakesy80's picture
cakesy80

Simply wonderful benjamin...I love the look of all those sunflower seeds scattered throughout the bread. And I have to agree with your girlfriend...it's no fun when the bread can't hold the butter!

ehanner's picture
ehanner

I'm totally impressed at your artistic statement in the cutting pattern. It's one thing to successfully bake a beautiful bread and quite another to create and artistic flower on the crust that hints at the interior. Well done.


Eric

Kingudaroad's picture
Kingudaroad

Just awesome Ben!

dmsnyder's picture
dmsnyder

This is a delicious bread. If you like it, try the 5-Grain Levain from "Bread." It's the next level of flavor, especially if you do the optional overnight cold retardation.


David

benjamin's picture
benjamin

Thanks arlo, cakesy, Eric and Keith for your kind comments, it means a lot coming from fellow talented bakers.


David, I was actually gearing up to make the 5-grain Levain originally, but happened upon this recipe instead when I was unable to locate 'cracked rye'. However I will persist in finding the elusive ingredient and give it a try!


Thanks again to everyone,


Ben

dmsnyder's picture
dmsnyder

Hi, Ben.


I've substituted rye meal (pumpernickel flour) for the cracked wheat. This works fine, and you don't need to use a hot soaker.


David

benjamin's picture
benjamin

Thanks for the info David... have you made the loaf both ways? If so which is your prefered bread, with the cracked rye or pumpernickel flour?


Thanks


Ben

dmsnyder's picture
dmsnyder

Hi, Ben.


I've never used cracked rye. I recently bought some rye berries. I'm planning on cracking them myself and trying them out.


David

reddragon's picture
reddragon

I'm going to have to stop winging it and try Hamelman's formula.


http://dragonspalate.blogspot.com/

wally's picture
wally

What everyone else has said: gorgeous scoring, beautiful boule and amazing, mouth-watering crumb!


Larry

Floydm's picture
Floydm

Beautiful scoring and crumb!

SylviaH's picture
SylviaH

I wouldn't mind licking the butter off my fingers while enjoying this very tasty looking boule : )  Great pattern on the scoring!


Sylvia

benjamin's picture
benjamin

Thank you all for the extremely flattering comments.


ben

Neo-Homesteading's picture
Neo-Homesteading

This looks incredible I adore the scoring its so pretty!

Mebake's picture
Mebake

WOW!, marvelous scoring , crust and crumb! Ben

holds99's picture
holds99

Beautiful loaf and very interesting scoring.  Nice photos too.


Howard