The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cranberry Toasted Pumpkin Seed Sourdough

Danni3ll3's picture
Danni3ll3

Cranberry Toasted Pumpkin Seed Sourdough

This bread is the result of combining the 3 starters that I have been maintaining. I have been feeding it all week to ensure it was nice and lively, and it seems to have paid off. The only problem was that hubby was trying to be helpful and he washed the container before I could remember that I needed some to feed and keep in the fridge. So I need to go back to my 3 original starters and repeat what I did last week. Oh well!

The next issue was that the basement fridge died completely so I am still up baking at 4 am. I am hoping the new fridge is here by next weekend. And Dab, your estimate of a 2 hour proof was spot on!

So that being said, here is the recipe:

1. Toast 75 g of pumpkin seeds. 

2. Soak 75 g of cranberries in 100 g hot water and when it cools off, add 30 g organic yogurt. Let sit for several hours (I had a pottery workshop so letting it sit for 30 minutes would probably be sufficient. )

3. Autolyse all of the above with 570 g of water, 550 g of unbleached flour, 150 g multigrain flour, 50 g dark rye, 150 fresh milled Kamut flour and 52 g fresh milled Selkirk flour. Let sit for 1-2 hours. 

4. Add 22 g sea salt and 266 g of 80% levain (this has 1/5 whole grain dark rye in it). Integrate well by pinching and folding. I added about another 5 g or so of water.

5. Do 4 sets of folds every 30 minutes and let bulk ferment in warm place till double. Divide into 3 loaves or two larger ones. Baking will be different for larger loaves. 

6. Preshape, rest 15 minutes, do final shape and put into bannetons for proofing. Cover or put into plastic bags. 

7. Proof for 2 hours at room temp (72F). I would normally proof in the fridge but you know the story. 

8. Preheat oven to 475F, load hot Dutch ovens and drop temp to 450F. I find that baking under convection helps prevent burned bottoms. I seem to have one hot spot and I burned the bottom of one loaf in the first batch. Second batch is fine. After 25 minutes, remove lids and bake a further 20 minutes at 425 F. 

9. If baking 2 large loaves, preheat oven to 500F, load pots and bake for 20 Minutes. Drop temp to 450 F and bake 10 more minutes. Remove kids and bake till nice and brown, usually another 25 minutes. 

Crumb shot later when I cut into the burnt loaf. Out of 12 loaves, 8 are going to friends, 3 to the soup kitchen and the burnt one to us. 

Comments

Lazy Loafer's picture
Lazy Loafer

Mmmmm, cranberries and toasted pepitas, together in one loaf! Good stuff. I had some mongrel starters a while back too, but I gritted my teeth and tossed them in the compost finally. Now I just have the 100% wheat starter and a slightly dryer whole rye starter (for the non-wheat breads).

I did have to laugh at your statement to "remove kids and bake till nice and brown". Reminded me of the old story about trying to bake a cake with a small child around ("remove child from batter, wash child, wash floor, get a clean bowl", etc.).

Danni3ll3's picture
Danni3ll3

I missed that when I was proof reading! Then again it was 5 in the morning!

I can't toss these starters as they mean too much to me. Combining them seems to have been beneficial because I can really really the difference in my proved loaves with MichaelLily's starter in there. They feel really sturdy and balloony if that is a word. And Frankie from JamieOF really makes the rise go fast. Not sure what the one that I created adds to it aside from some local flavour since it was created with local rye. 

leslieruf's picture
leslieruf

a lovely bake, lucky friends and soup kitchen! can't wait to see crumb.

Leslie

Danni3ll3's picture
Danni3ll3

Ha ha!

dabrownman's picture
dabrownman

people's bakes as my shaped dough usually over proofs in the fridge as I sleep ...,... it is real cold and nearly new too!  The bread looks very nice as usual.  Can't wait to see the crumb.

Happy baking Danni

kendalm's picture
kendalm

You've got great patience I can hardly ever wait more than 10 minutes before slicing a loaf to see the results :\

Danni3ll3's picture
Danni3ll3

Please ignore the burnt bottom. Next week I am avoiding that hot spot and doing the entire bake on convection. 

Oh and I am darn happy with that crumb!

leslieruf's picture
leslieruf

it's hard only being able to look not taste! so many beautiful breads posted here!!

well done Danni

Leslie

Isand66's picture
Isand66

Great looking bake!  This one must taste fantastic with all of those goodies.

what is Selkirk flour?  Never heard of this one.

Regards,

Ian

Danni3ll3's picture
Danni3ll3

that I get from Daybreak mills in Saskatchewan. Basically it is a Hard Red Spring Wheat heritage variety out of the 1950s. 

Here is some info that is on their website:

http://www.daybreakmill.com/blog/Whole_Grain_Goodness

IceDemeter's picture
IceDemeter

as always!

That crumb would be exactly what I would want - light as air but sturdy enough to support some good sandwich fixin's.

Thanks for sharing!

alfanso's picture
alfanso

"The only problem was that hubby was trying to be helpful and he washed the container before I could remember that I needed some to feed and keep in the fridge."  What will you do with us?  Aside form any simple frustration, my personal concern is that I keep two starters of differing hydrations and flours and never ever wash out the containers that they have lived in since growing them three years ago.  So, yes, I can imagine that a "helpful" kitchen hand can create issues... 

Just because I have been laying low and not commenting much, doesn't mean that I've been unknowing about all of the pantry-emptying breads you've been baking.  These look great inside and out.

You simply must get sleep!

alan  

joc1954's picture
joc1954

You had awesome recovery from your problems. I really enjoyed reading your post at 4:30AM, made an excellent start of a new day.

Once I almost lost one starter as I forgot to take away part of it for future feeding. Luckily I was able to recover it from a small bowl where I put the waste starter. Since then I am always preparing levain separately and keep starter in its original jar.

I can't imagine how many bakes you need to complete to bake 12 loaves. I can only bake one at a time in my DO or 3 or 4 (if smaller) at a time in my WFO.

Well done and happy baking Danni!

Joze

Danni3ll3's picture
Danni3ll3

As to baking twelve loaves, I do them in two batches. Lazy loafer helped me with the timing and temperature. I also scored enameled cast iron Dutch Ovens at Target in the US for $29 each so I picked up 6 of them. I can fit all of them nicely in my oven by putting the bottom rack an inch or so off the bottom of the oven. 

Disclaimer: Oh and no kids were harmed in the making of these loaves! ;-)