Sourdough Seed bread
Last night, I baked the sourdough seed bread. The recipe comes from "Bread: A baker's book of techniques and recipes". This bread contains a lot of seeds, including flaxseed, toasted pumpkin seeds, toasted sunflower seeds. Seeds match the sourdough bread quite well. The complex aroma is attractive.
Here's the recipe. It's quite easy to make.
1.liquid levain build
2.Make the flaxseed soaker with cold water. Bake the sunflower and pumpkin seeds.
3.mixing all the ingredients with KA mixer on second speed for 3~4minutes. Do two stretch and fold during the bulk fermentation, every 40 minutes interval. Bulk fermentation: 2.5hrs, 24~25C.
3. Preshape, then final shaping into boule. Final proof at room temperature, about 24~25C. The dough can also be retarded for 18 hrs at hours.
4.Baking: Preheat to 270C, with normal steam, for the first 15 minutes. Then reduce to 230C for 25~30 minutes.
I had a really busy weekend last week. Except for baking bread, I cooked some delicious food. I would like to share with you guys.
Home made dumplings:
Crawfish cooked with beer: