An enriched sourdough loaf for soft tasty sandwiches with multiple variations.
More flavourful with the addition of a small amount of rye or semolina but still very tasty without.
With 50 grams of stiff levain combine the starter flour, water and sugar, knead until combined and smooth and allow to slowly ferment until ripe, eight to twelve hours here atm, in the fridge if required.
Mix the dough of 150 grams of ripe Levain, (I put aside the remaining and knead into it enough flour for a stiff levain ball for the next batch).
385 grams of bread flour, here I decide if I'd like to add a touch of flavour by replacing 100 grams of this plain flour with rye or semolina.
Add the water, salt and milk. *note, without seeds reduce the water to 215 grams.
Add the seeds that you like, one 1/4 cup and one 1/8 cup.
Linseed and 1/8 cup Poppy seed are my go to but also have done 1/4 cup Sesame (white), 1/8 cup Sesame (black), 1/8 cup Chia.
Knead until it window panes, I use a Kenwood chef with dough hook on speed two for ten to fifteen minutes, Ball and place in an oiled bowl covered with a shower cap.
Stretch and fold at thirty minute intervals for three hours, allowing a six to eight hour ferment.
The seeded dough will be stiffer than non seeded but both easy to work with.
That's all that's left of yesterdays seeded loaf and the semolina one is all gone.
After fermentation pre shape and rest for an hour before shaping.
Brush lightly with milk and sprinkle with seed of choice.
Score and bake in a preheated oven at 230 degrees c / 450 deg f for ten minutes with steam.
Then thirty to forty minutes.