The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seeded Loaf

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jamesjr54's picture
jamesjr54

Seeded Loaf

Top: The boule

Bottom: A sloppy turkey and jack w/mayo and dijon on seeded sourdough

Made a modified sourdough (with 1/8 tsp active dry yeast for timing) with toasted sesame, poppy and sunflower seeds. Came out great. Thanks to TFL'er Jay and the "The Basic Problem with my sourdough" thread contributors for guidance on my starter.

Formula

Levain:

102 g KAF AP

108 G water

43 g 100% hydration starter

5 g Rye

Fermented overnight (12 hrs minimum) at room temp.

Final dough:

417 g KAP AP

100 g Whole Wheat flour

310 g water

All of the levain (258 g)

1/8 tsp active dry yeast

13 g salt

20 g each sunflower, poppy and sesame seeds, toasted and cooled

Comes out to ~70% hydration, but feels wetter to me.

Mix all but salt, seeds and yeast. Autolyses 1 hr. Add salt, seeds (cooled) and yeast. Knead 10-12 minutes until moderately developed. Ferment 2-3 hours w/2 S&Fs.

Divide and preshape for 2 boules. Rest 20-25 minutes. Shape as boules. Proof for 90-120 minutes (watch the dough, not the clock ;-)).

Preheat oven 500F for 30 last 30 minutes of proof. 

Bake in cast iron covered dutch oven 20 mins covered; 20 minutes uncovered until 190F internal. (I use a parchment paper "sling" to load the dough, which I remove for the last 10 minutes.)

 

 

Comments

jamesjr54's picture
jamesjr54

I lowered the over to 475F after loading the loaves. 

Floydm's picture
Floydm

Looks great.

-Floyd

isand66's picture
isand66

Nice looking bread.  Your sandwich is making me hungry!

Syd's picture
Syd

Looks delicious.  Lovely moist looking crumb.  

Syd

wassisname's picture
wassisname

A beautiful loaf with a tasty combination of seeds... what's not to love?  Nicely done!

Marcus