The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hemp seeds

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dabrownman's picture
dabrownman

After the last bake's attempt for flavor instead of holes, this bake was for baguette holes.  I also had some hemp seeds burning a hole in my pocket so thought they would be appropriate.  Burning, burning holes, holes and hemp are baggie proof and go way back to SF in the early 70's as far as I can personally attest.

I wanted to use txfarmer's 36 hour baguette method for a new variation that was different from all of her many variations.  The holes she produces with this recipe, in all of its forms, are amazing - and holes were the main goal today.  I wanted a new variation and Hanseata's Hemp seeds (scalded and then soaked for 4 hours) were the ticket.  I want to thank them both for their inspiration.  I did use a slightly different method by retarding the levain for 12 hours too, to go along with the 24 hour autolyse.  Was trying to get more SD flavor and hoped for holes with this extra levain retard.  The previous bake of 20% rye and WW had much better, deeper and lingering SD flavor - the taste of the bread was just better overall and more akin to my personal preference.

Got a nice crust with some blisters, some ears, some glossy holes, nice nutty taste from the hemp seeds, nice SD twang along  some very poor slashing on one baguette as is usual for me.  I give this bake an 87  or B+. Recipe follows pix.  Use txfarmer's method and just retard the levain too.

The bread was more sour today and I am adding another crub shot of the lunch shot that follows.  Bologna with  cheddar cheese and greens, salad, a brie wedge, a radish, carrot and jicama sticks, olives, tomato, some refried black and red beans.  Sorry for the smudge on the lens - never photograph while you eat!  Took Dopey out of the title too since this bread isn't.

Baguettes     
      
SD Starter     
 Build 1Build 2 Build 3Total%
SD Starter30  303.48%
AP90404017019.72%
Water9040013015.08%
Total210804033038.28%
      
Dough Flour %   
Bread Flour809.28%   
AP22025.52%   
Dough Flour30034.80%   
Salt70.81%   
Water22526.10%   
Dough Hydrat75.00%    
      
Total Flour485    
Total Water370    
Total Hydrat.76.29%  Seeds     20 
Total Weight862 Baked WT355 
Lev % of Total38.28%  each of 2  

Seeds not included in weights or percents calculated off of them. 

gingersnapped's picture
gingersnapped

[crossposted with much more detail from my own blahblahblah, yeastvillage.com]

A naturally leavened sourdough spelt is therefore HEALTHY (kinda!) and GOOD FOR YOU (mostly!) but most importantly it is EASY and AWESOME. 

My baking life is more of an after school special, which means that most breads don’t fit into my schedule unless I’m willing to be forgiving.  Sourdoughs especially require a long rise and need to be thrown in the oven right away to avoid the overfermentation/vinegar flavor.  This loaf proofed and doubled neatly overnight but lived in the fridge for the next 12 hours until I could get it into the oven.  It had an acid flavor that was just this side of a little overpowering to the nuanced grains (worked fine for me, cooking genius that assumes balsamic vinegar cures all ailments).

Really, what are you waiting for damn guy?

Recipe, lifted neatly from Breadtopia (instructions are my own, paraphrased for those who can’t manage the attention span necessary to watch a really nice video on the Internet [jerks])

530 grams (about 5 cups well fluffed up) whole spelt flour
350 grams (~1+1/2 cups) water
10 grams (1+1/2 tsp) salt
3 Tbs honey or sugar or 2 Tbs agave
1/4 cup sourdough starter

Disolve honey and starter in warm water and mix salt and spelt together.  Gradually add spelt+salt to water.  Cover and allow to autolyse for one hour (dough will be very wet).  Proceed with a series of three or four stretch and folds at fifteen minute intervals and allow to rise covered with saran until doubled in a container with a rounded bottom (depending on how active your starter is, may take anywhere from 4-6 hours).

Prepare oven for hearth baking.  Carefully move dough to baking sheet, cloche or clay bread crock (a more structured baking environment will allow for a prettier loaf).  Mist lightly with water and add seeds; or just proceed with slashing the loaf.

Bake at 450 for about 45 minutes until darkly browned.  Use your preferred method of steaming on the outset.  Allow to cool for at least an hour before cutting.

Bake at 450 for 45 minutes or until internal temp is 195-200.

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