Surprise Sourdough with Chia Seeds
SURPRISE SOURDOUGH WITH CHIA SEEDS Camille Brazell
An adaptation of Norwich Sourdough by Susan @ Wild Yeast
360 g ripe 100% hydration sourdough starter (I use wholewheat starter)
100 g chia seeds
510 g bread flour (I use King Arthur)
510 g white wholewheat (I use Wheat Montana Prairie Gold)
710 g water at 75 degrees Fahrenheit
25 g salt
Mix the flour, water, chia seeds and starter on low speed until combined. (About a minute in my KA mixer).
Autolyze the dough for 30 minutes.
Add the salt and mix on medium speed (depending on your mixer) until dough reaches a medium level of gluten development. (4 minutes in my KA)
Place dough in an oiled container – I always use olive oil.
Ferment for 2.5 hours with two stretch and folds at 50 minutes apart. (I ferment in my “oven proofer” (oven with pan of hot water) at about 80 degrees Fahrenheit).
Turn the dough onto counter that has been sprayed lightly with olive oil. ( I never use flour for counters). Divide dough into 3 equal parts and preshape into balls.
Cover the balls with a tea towel or plastic wrap and let rest for 15 minutes.
Form loaves into desired shape (I usually make batards) and place in proofing containers. (I use bannetons dusted with rice flour to prevent sticking).
Cover bannetons with plastic and proof for 2 to 2.5 hours. I put mine back into the “oven proofer” at around 80 degrees Fahrenheit.
After 1.5 hours I pull the dough from the oven and preheat to 475 degrees Fahrenheit. At this time I am also preheating my baking stone and cast iron skillet (which I use for steam). The dough continues to proof on the counter for the remaining hour.
Once the dough is fully proofed (use the “finger poke” method), turn them onto parchment. Slash each with your preferred method and design.
Turn the oven temperature down to 450 degrees Fahrenheit and place the loaves, parchment and all, onto the baking stone. Pour 1 to 1.5 cups of hot water into cast iron skillet (or use your preferred steaming method). Bake with steam for 10 minutes and then remove the skillet from the oven. Rotate the loaves at this time for even browning. Continue to cook another 15-20 minutes until the crust is very brown and the internal temperature of the bread is approximately 200 degrees Fahrenheit.
Cool bread on a wire rack.