The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough with Sesame Seeds and Sourdough Rye with Ground Caraway

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Bashert's picture
Bashert

Sourdough with Sesame Seeds and Sourdough Rye with Ground Caraway

Hey guys, this is my first Fresh Loaf blog, but I have been reading these pages for a long time. Bread is my thing. As I know it is for a lot of you. Anyway, I am a part-time baker (bashertbakery.com), full-time school teacher, but.... Friday was a rain-out day in South Florida (our version of a snow day, sorry everybody in most of the rest of the country right now)! So, no school, which means I could bake!

I decided on experimenting with seeds. Check out the fruits of my unexpected day off below: two country sourdough boules with sesame seeds and two sourdough rye boules with ground caraway. I used ground caraway because I screwed up and ordered ground instead of whole. I am using the Tartine method for high hydration dough, modified to accommodate my schedule. Which today meant I did a bulk rise of 3.5 hours, then shaped the loaves, then had a relatively short, room-temperature (75 F) final rise of 2.5 hours.

 

I ended up being very pleased with the results! Both varieties had nice oven spring, crisp crusts, and a moist, open crumb. I love the earthy quality the sesame seeds lend to the mild tang of the country sourdough. As for the rye with ground caraway... Not a bad experiment! The flavor of the caraway came through and complimented the rye, as always, but it was a bit more mild and even flavor compared to using whole seeds. Below, I have the formulas I used. Thanks for sharing my bake with me!

Leaven (100% hydration; enough for 4, 1000g loaves, with some leftover)

300g - Water

3tbs - Sourdough starter

50g - Organic rye flour

250g - White/Wheat Flour 50/50 blend

Mix and cover with a towel. Seeya in 8 hours or so!

 

Final Dough

Country Sesame (75% hydration; yield: two 1000g loaves)

750g - Water

200g - Leaven

450g - All-Purpose flour

450g - Bread flour

100g - Whole Wheat flour

20g - Sea salt

1 cup toasted sesame seeds

 

Rye with Ground Caraway (80% hydration; yield: two 1000g loaves)

800g - Water

200g - Leaven

200g - Rye flour

600g - All-Purpose flour

200g - Bread flour

20g - Sea salt

1 cup ground caraway seeds

Comments

dabrownman's picture
dabrownman

that turned put perfect for a first post on TFL - Welcome and happy baking!

Bashert's picture
Bashert

Thanks for the welcome, glad to be part of the community!

Floydm's picture
Floydm

Very nice breads.  Welcome!

Bashert's picture
Bashert

Thanks! I am looking at some of your posts and will be commenting on your great looking stuff, too!

Bashert's picture
Bashert

Floyd, I'm a dumb-dumb, didn't realize it was you I was responding to earlier... but, anyway, thanks for welcoming me and thanks for having all of us! I have loved this site for a long time!

isand66's picture
isand66

Looks like your baking apprentice has an eye on a few of your beautiful breads!  You better watch out or you may be missing one of them soon :).

Bashert's picture
Bashert

His name is Bruce and he is very helpful in the kitchen (when he's not being a trouble maker)!

ElPanadero's picture
ElPanadero

looking loaves there and some nifty scoring !  I might have a go at the Country Sesame :-)  You say you're a part-time baker.  How many days do you bake and is the profit margin worth the effort ?

Bashert's picture
Bashert

Thanks for the nice comments! I bake every Friday night (making a total of 32 loaves or so), for selling at the local farmers market Saturday morning. I wish I could do more, but so far that is as much as I can do out of my house. Strictly for profit, it is probably not worth it... I am definitely not getting paid well for my labor. But I get a lot more out of it than just money. It's a passion that may turn into an occupation some day. Are you thinking of trying something like that?

Mebake's picture
Mebake

First, let me say that those are top notch sourdough breads! Serious hardcore stuff! you definitely have experince, it shows.

And yes, it is hard to draw much profiting from a meager weekend bake, i know, i've just started baking for a market ( nothing like you 32 loaves, though). But, as you said, this is the inevitable road to success. Keep up the passion and baking!

khalid

Bashert's picture
Bashert

Thanks, Khalid! Awesome to hear encouraging words from a fellow weekend market hustler. I look forward to reading posts about your next market bakes. I wish you great success and fun! - Joel

Darwin's picture
Darwin

Nice bread and a cut lil assistant. 

Bashert's picture
Bashert

Thanks! I am training him to be a Labreador Retriever.

Julie McLeod's picture
Julie McLeod

Wonderful appearance to these loaves and I'm sure just as delicious.

I'm curious, did you add the sesame seeds after an autolyse?

I look forward to seeing more of your work!

Bashert's picture
Bashert

Thanks, Julie! Yes, the sesame seeds (and the ground caraway) went in, with the salt, after an autolyse. This has always worked well for me when adding anything into my doughs.