The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Seed bread

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MTK's picture
MTK

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.

Cumb shot:

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: 

Comments

weavershouse's picture
weavershouse

Very nice job! The dumplings and crawfish look delicious even though I've never had crawfish. Great bake.

 

weavershouse

MTK's picture
MTK

Thank you, weavershouse. Actually this is my first time to cook crawfish, I only ate them at the restaurant before. 

Floydm's picture
Floydm

Very nice loaf, and delicious looking crayfish and dumplings. 

dabrownman's picture
dabrownman

dumplings sound pretty good too!   Tough to get then here so when you see them.... you have to buy them.  Love the seeded bread very much,  Nice baking   Wish we ahd some mud bugs for the Memorial Gumbo which was just shrimp, chicken and 3 kinds of sausage - not the same without Bugs!. 

 

 

MTK's picture
MTK

Intresting! It's the mud bug season now! 

varda's picture
varda

Hi MTK,  Beautiful boule.   Is this from the new edition of bread?   Looks fantastic.   Your dumplings looks great.   Is that Jowzha - pork mix?   Haven't made it for years.   As I recall big production.  -Varda

MTK's picture
MTK

Thank you, Varda. It's from the old edition. The dumplings are garlic chivas(韭菜) and pork mix. You like dumplings too? 

varda's picture
varda

who made Jowzha often.   I helped them once and it was a big production.  The ones I've had from restaurants are always disappointing.   So have to take a crack  at it myself again.  Yours look as good as what I remember.  -Varda

MTK's picture
MTK

Huh, huh. I made a lot dumplings last week. I froze them. Is jowzha easy to get for you?

varda's picture
varda

You can get lousy ones at the chinese restaurants around here.   But I want the good stuff (now that you have reminded me.)  Only alternative is to make myself.  Would be a lot easier if I could find the wrapping already prepared like you.   Could probably find in Boston but getting down there and back wouldn't save much time from just making them.   -Varda

jyslouey's picture
jyslouey

The skin of the dumplings is so thin!! Did you make your own dumpling wrappings?

Judy

MTK's picture
MTK

Sorry, Judy.. What I want to say is...Actually I bought those wrappings from the store.They're made by machine. It seems too complicated for me to make those wrappings.

Mebake's picture
Mebake

Really Nice seeded sourdough! 

-Khalid

MTK's picture
MTK

Thank you, Khalid.