Double levain seeded sourdough
The smell of fresh bread in the air is so good in the morning. This one was baked at 4:30 am for breakfast. The recipe is as follows:
65 g levain @ 100% hydration
288 g flour mix (175 g bread flour, 93 g whole wheat, 20 g rye)
20 g seeds (chia + quinoa) scalded with 25 g boiling water
183 g water for mixing
15 g water (for double hydration)
4.5 g salt
Splash of honey
The levain came from two starters, one made using 80% bread flour + 20% whole wheat, and the other made with 100% whole wheat. First dissolved levain in the mixing water, added all flours and shortly mixed manually. Waited 20 minutes and mixed salt, kneading it in for about 1 min. Waited another 20 min to mix the scalded seeds, kneading again for about 1 min to mix the seeds in. After 30 min added the water for the double hydration and kneaded another 1 min or so. Applied 2 sets of stretch and folds in the bow, bulk fermented for about 4 hours in the oven with lights on. Shaped and placed it in the fridge for about 4 hours until it was baked straight from the fridge for 35 min in 220 C dutch oven with lid on + 2 min with lid off. Nice taste, moist crumb and great crust consistence. It took less than 12 hours between mixing and baking. The flavor has not been compromised by a quick bake like this one.
Comments
Good to hear that the flavour is good! I need to try quinoa in bread. I haven’t done that yet!
Thanks Danni, try quinoa you will like the texture it provides to bread.
inside and outside! As I just started baking with Chia seeds, quinoa sounds like another great idea! And the honey...
Lovely!!!! Kat
Thanks Kat, I like smalls seeds in bread since they almost disappear after baking. Not so fond of large seeds such as nuts or pumpkin. Usually I mix up flax seeds, chia and quinoa, and the results have been always good. I think small seeds do not change much the dough density.