The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seeded Multi Grain Sourdough

Alvaremj's picture
Alvaremj

Seeded Multi Grain Sourdough

So Proud I had to share!

This is my comeback from an over-proofed disappointment (aka bread crumbs) on Monday.   This is my interpretation of a mixed grain seeded sourdough.

My formula;

16 oz Bread Flour 80%

2 oz Spelt 10%

1 oz WW 5%

1 oz Rye 5%

13-14 oz Water somewhere between 65-70%

Additions;

1 oz (pre hot soak) Flax seed Meal 5%

1 oz (before boiling until soft) Bulger Wheat 5%

.4 oz Salt 2%

Mix dough (just flours and some water) and autolyse 1 hr, Add the rest machine/ hand kneed until windowpane or as much as the Bulger will allow, retard in the fridge 25 hours.

Sit dough out for 30-60 minutes to warm up, shape, turn dough onto a wet towel then onto a sheet pan of seeds. I used a mix of sesame flax and sunflower, proof 90 to 120 minutes.

Score and bake in a preheated 475 degree oven with steam on a stone and drop the temp to 450. bake 30- 40 minutes.

Hope you all enjoy!

J

 

 

dabrownman's picture
dabrownman

I love your recipe with spelt, rye ww with Bulgar scald.  The seeds look terrific too.  This has to be a fine tasting bread.  Show us a crumb shot when you cut into it!

Very nice baking.

hanseata's picture
hanseata

Karin

wally's picture
wally

but if my eyes aren't deceiving me I don't see how much levain is used in your recipe.

Larry

longhorn's picture
longhorn

Looks GREAT!

Show us the CRUMB! It should be outstanding!

Jay 

Alvaremj's picture
Alvaremj

Thanks for all the kind words! I couldn'd get a crumb shot, it went to fast! I've been working on the crumb being more open but this loaf wasn't really where I want it to be. I'm going to doing the bulk ferment on the counter and retard the shaped loaves to see if the crumb improves.

I used about 8.5 oz of active starter at around 75-80% hydration. I usually guess at the right consistancy when I'm mixing levain.

On a side note does anyone have a calculation to figure out the four weight in a perticular hydration? i.e. if I want 20% tfw in a recipe what is the total weight of the levain at 75% hydration?

I worked out a calculation a while ago but I'm sure its off.

Thanks,

J