The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Seed Bread; Leinsamenbrot; Roasted Almond and Raisin Bread

ananda's picture
ananda

Sourdough Seed Bread; Leinsamenbrot; Roasted Almond and Raisin Bread

Monday 5th March 2012



The sunshine returned to Northumberland today, allowing me to enjoy myself firing the oven and baking these different breads.

The sourdough seed bread takes inspiration from the Hamelman formula, but uses a stiff levain, very different leavening procedure and flour combination.   The flavour from the tamari-roasted seeds is intense.

I made the Leinsamenbrot in bread pans, although this is probably not authentic.   I used my liquid rye sourdough plus a flax seed soaker with 3 times water to seeds.   So the hydration in the formula is very high; intentionally so.   I'm pleased with the final result at 40% rye, 60% white flour.

The Roasted Almond and Raisin Breads have a biga pre-ferment and I finished off my current supply of fresh yeast in the final dough.   There is butter in the formula, but no sugar, or spice.   They baked beautifully in the brick oven too!

Recipe/formulae details given below, plus photographs.

1.    Sourdough Seed Bread

Levain Build:

Day

Time

Stock

Flour

Water

TOTAL

Sunday

10:30

40

250

150

440

Sunday

15:30

440

250

150

840

Sunday

23:00

840

300

180

1320

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a. Wheat Levain

 

 

Marriage’s Organic Strong White Flour

20

800

Water

12

480

TOTAL

32

1280

 

 

 

1b. Soaker

 

 

Flax Seed Blond

7

280

Cold Water

21

840

TOTAL

28

1120

 

 

 

1c. Tamari-Roasted Seeds

 

 

Organic Sunflower Seeds

6

240

Organic Pumpkin Seeds

6

240

Organic Sesame Seeds

6

240

Organic Tamari Soy Sauce

-

-

TOTAL

18

720

 

 

 

2. Final Dough

 

 

Marriage’s Organic Strong Wholemeal

50

2000

Marriage’s Organic Strong White Flour

30

1200

Water

45

1800

Soaker [from 1b]

28

1120

Salt

1.8

72

Wheat Levain [from 1a]

32

1280

Tamari Roasted Seeds [from 1c]

18

720

TOTAL

204.8

8192

 

 

 

% pre-fermented flour

20

-

% overall hydration

78 on flour

63seeds + flour

% wholegrain flour

50

-

FACTOR

40

-

 

Method:

    • Build the levain as shown.   Prepare the soaker the night before.   Roast the seeds ahead of time to allow them to cool before adding to the dough.
    • In the mixer, combine the flour with the water and soaker and mix 3 minutes on first speed, scraping down to clear.   Autolyse for 1 hour.
    • Add the salt and levain and mix 2 minutes on first speed and 6 minutes on second speed, scraping down as needed.   Add the roasted seeds and mix on first speed to clear.   DDT 28°C.
    • Prove in bulk for 2½ hours; stretch and fold after 1 and 2 hours.
    • Scale, divide and mould round.   Rest 15 minutes and prepare bannetons.   Re-mould.
    • Final proof 3 hours
    • Bake in the wood-fired oven.
    • Cool on wires.

 

 

2.    Leinsamen Bröt

Rye Sourdough Build

Day

Time

Stock

Flour

Water

TOTAL

Saturday

18:00

40

450

750

1240

Sunday

10:30

1240

435

725

2400

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a. Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

40

880

Water

66.7

1467.4

TOTAL

106.7

2347.4

 

 

 

1b. Soaker

 

 

Flax Seed Blond

10

220

Cold Water

30

660

TOTAL

40

880

 

 

 

2. Final Dough

 

 

Rye Sourdough [from 1a]

106.7

2347.4

Soaker [from 1b]

40

880

Marriage’s Organic Strong White Flour

60

1320

Salt

1.3

28.6

TOTAL

208

4576

 

 

 

% pre-fermented flour

40

-

% overall hydration

96.7

-

% wholegrain flour

40

-

FACTOR

22

-

Method:

      • Build the Rye Sourdough as shown, and prepare the soaker the night before.
      • Mix the soaker, sourdough and white flour using a paddle beater, on first speed for 3 minutes, scraping down, until clear.   Autolyse for 1 hour.
      • Add the salt and mix for 2 minutes on first speed and 4 minutes on second speed.   Use the hook if it picks up the dough, otherwise stick with the paddle beater.   DDT 28°C.
      • Bulk Ferment for 2 hours.
      • Scale and divide into prepared bread tins.
      • Final proof 2 hours.
      • Bake in the wood-fired oven.
      • Cool on wires.

 

 

 

3.    Roasted Almond and Fruit Bread

Material/Stage

Formula [% of flour]

Recipe [grams]

1. Biga

 

 

Marriage’s Organic Strong White Flour

20

300

Water

12

180

Fresh Yeast

0.2

3

TOTAL

32.2

483

 

 

 

2. Final Dough

 

 

Biga [from 1]

32.2

483

Marriage’s Organic Strong White Flour

55

825

Marriage’s Organic Strong Wholemeal

25

375

Butter

5

75

Salt

1.67

25

Fresh Yeast

1.33

20

Water

56

840

Selection: Raisins, Dates, Figs

12.5

180

Almonds –skinned, toasted and chopped

12.5

180

TOTAL

200.2

3003

 

 

 

% pre-fermented flour

20

-

% overall hydration

68

-

% wholegrain flour

25

-

FACTOR

15

-

 

Method:

  • Prepare the Biga the night before.
  • Combine all the ingredients in the mixer except the fruit and nuts.   Mix on first speed until clear, scraping down as needed.   Mix for 6 minutes on second speed with the hook attachment.   Rest the dough for 20 minutes then add the fruit and nuts and mix to clear using a Scotch cutter.   DDT 28°C.
  • Bulk Ferment 1½ hours.
  • Scale and divide into 3 x 1kg pieces; mould round.   Rest 15 minutes then shape as bloomers.
  • Final proof 1½ hours.
  • Score the tops of the loaves, glaze with egg and bake in the wood fired oven.
  • Cool on wires.

 

Very best wishes

Andy

Comments

SylviaH's picture
SylviaH

What a hearty, wholesome bake of loaves...I did see a dab of butter : )  in my favorite pick..though, it's hard to imagine the a flavor of the tarmari roasted seeds...I'm not familar with.  It's hard to beat baking in beautiful weather and a wfo, I can imagine your enjoyment.

Happy Baking,

Sylvia

 

ananda's picture
ananda

Hi Sylvia,

Yes, plenty wholegrain here: 25% in the bloomers, 50% in the sedd bread and 40% in the leinsamenbrot...plus lots of lovely fruit, nuts and seeds too.   The bloomers smelled buttery when they came out of the oven.   They are baked very much as flavoured breads rather than significantly enriched.

Tamari is a superior type of Soy Sauce from Japan.

Lovely to hear from you; thank you as ever for your kind words.

Best wishes

Andy

hanseata's picture
hanseata

Always these great breads - a joy to behold!

The Sourdough Seed Bread is my favorite, the crumb looks lovely. Being a bad German I prefer wheat rye breads to the really dark ryes (don't like sauerkraut much either).

I put your Levain with Seeds on my "Equal Opportunity Baking" list, as one of the (trusted) fun breads among the alien (probably hostile) ones from neglected baking books.

Best wishes,

Karin

 

 

ananda's picture
ananda

There are quite a few to choose from now Karin!

This particular seed bread is definitely the best I have made so far; so you should probably go with this formula.

Yes, it's fun, but it packs a very tasty punch too!

Very best wishes

Andy

varda's picture
varda

on the top bread is just amazing given the composition of the bread.   I am guessing you were outside to get such good pictures of it.   With all those seeds, a slice must seem like a meal.   -Varda

ananda's picture
ananda

Hi Varda,

It is so good to get positive feedback about my photographs.   Generally I don't think I always do justice to my breads.   But, yes, the pictures always turn out so much better if I can capture photos outside in the sunshine!

That really is what the crumb looks like on the seed bread...and lunchtime beckons!

All good wishes

Andy

Franko's picture
Franko

Hi Andy,

Not that I'd turn away  a slice of either the Sourdough Seed or Leinsamanbrot, but your Roasted Almond and Fruit Bloomers are blooming awesome! No doubt destined for the local market, so I'll have to imagine what the crumb looks like, but  judging from the profile of the loaves I'm sure it's airy and open. Some lucky customer is in for a treat with any of these splendid loaves Andy.

Best Wishes,

Franko 

 

ananda's picture
ananda

Hi Franko,

Well, I'd buy those Fruit and Nut Breads, and that is a good measure of quality in bread.   Yes, they were scaled at 1kg, so pretty big loaves, but came out of the oven feeling light and airy as you suggest.

Very best wishes

Andy

PiPs's picture
PiPs

Lovely breads Andy,

How are the markets going?

Speaking of fruit breads, I just baked some spiced fruit sourdough for a friend - cloves, nutmeg, cinnamon, allspice and soaked raisins/sultanas. Nat was very happy that baked one for us as well ... been a while since I baked with white flour. A Treat!

Cheers,
Phil

ananda's picture
ananda

Hi Phil,

When I put this formula together, I was so tempted to make spicy breads as I have a lot of nice sweet spices in at the moment.   But I plumped for a more simple flavoured bread instead.   This version has 25% wholewheat flour.

I'll try for something more rich and spicy next time.

Very best wishes

Andy

dmsnyder's picture
dmsnyder

The crumb structure of the Sourdough Seed Bread is truly astonishing.  

Besides the beautiful breads, I do like your photography and the way you laid out your formula also. You're using some conventions that are new to me.

Regards,

David

ananda's picture
ananda

Hi David,

Thank you so much for your kind words; the comments are very much appreciated, especially coming from you.   Photography is a big "hit and miss" affair for me.

Regarding the formulae, I include all the detail which I know is useful to me.   I know they are not written out according to SFBI or BBGA, but they take the reader straight to the key bits of information which I look for when assembling recipes/formulae.   I'm glad you like these too.

All good wishes

Andy

dabrownman's picture
dabrownman

AMAZING Andy.   First rate all the way.  Your customers are being coddled and spoiled! Do you ship to far, far away deserts? I could use some coddling and spoiling.

ananda's picture
ananda

Only "virtual" tasting available here dabrownman, sorry!

But, thank you for your comments; they are much appreciated

Best wishes to you

Andy

FlourChild's picture
FlourChild

I'll chime in with the others, it's a magnificent collection of breads!  I'm amazed at the open crumb in your sourdough seed bread, and wishing I had a slice now. :)

ananda's picture
ananda

Thank you for your kind words FlourChild

Best wishes

Andy

njbetsy's picture
njbetsy

Andy,

Those breads look delicious.  If only I could taste them as well.  

Betsy

 

 

ananda's picture
ananda

Hello Betsy,

It's lovely to hear from you and thank you for your very generous comments

All good wishes

Andy

 

Aideuis's picture
Aideuis

WOW, Those look great!

ananda's picture
ananda

Thank you for commenting Aideuis


Best wishes

Andy