The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough 50/50 WW/white flour bread with butter and pumpkin seeds

MaximusTG's picture

Sourdough 50/50 WW/white flour bread with butter and pumpkin seeds

So after the low yeast version I baked a while ago, I baked some more of those. 

Then I wanted to use my own sourdough culture to bake that bread. 
I had some trouble getting the hydration right, because I feel like the use of baker's percentage is a bit harder when using a sourdough (another source of flour and water) to aim for a certain hydration. 

I used 

300 grams whole wheat flour (50%)

300 grams white flour (50%) \

                                               100 grams sourdough, 58 gram flour, 42 gram water

420 grams water (70%)            /

12 grams of salt (2%)

30 grams of butter (5%)

and a handful of pumpkin seeds.

I mixed all of the WW flour, all the sourdough and 258 grams of water the night before. 

In the morning I mixed in 242 grams of flour and 120 grams of water, the salt and the melted butter.

Kneaded with handmixer, left to rise an hour. Then shaped into a boule and put seam-side up in a banneton. After 2 hours proofing turned on a peel and scored and baked in a steamed oven on a stone for 55 minutes at 190 C. 








Mebake's picture

Great looking bread Maximus! nice way to use you starter in an overnight sponge.

The bread looks wonderful! nicely colored and smooth even crumb.Enjoy it please :)


dabrownman's picture

and bloom.  Looks like a very tasty and healthy sandwich bread. 

Happy baking

DoughBoyFresh's picture

Looks like a great loaf! Good crumb! However, I thought the flour decoration was a bit contrived.




MaximusTG's picture

What do you mean with contrived? The flour 'decoration' is a result of the flour that the banneton or proofing basket is rubbed/coated in before the dough is put in, to prevent sticking. 
It would actually be hard nót to get flour like that on the resulting loaf.