July 28, 2014 - 11:18pm
Sesame, poppy and chia seeds sourdough
Retarded for 20 hours (unintentionally). Too much tang for my liking, tastes "malty"
Makes 1 small loaf (450g)
Soaker
30g mixture of sesame, poppy and chia seeds
40g water
Final dough
120g bread flour
40g whole wheat flour
25g rye flour
115g water
1 tsp salt
100g 100% hydration sourdough
Comments
That looks super. I happen to have some chia, poppy and sesame seeds to hand so I think I'll have a go at this. Cheers
of flour,and long retard this bread has to be tasty. Well done and
Happy baking
That crumb is absolutely perfect!
Thanks all for the encouraging words. I've only restarted on SD again after almost a year. In fact the loaf was made using a very young levain...8 days old.
Great looking crumb and amazing considering how young your levain was.