The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Multi-Grain, Multi-Seed Sourdough

Danni3ll3's picture
Danni3ll3

Multi-Grain, Multi-Seed Sourdough

In the middle of baking these loaves last night, I was rudely interrupted by a skunk who decided that hanging around the pen of our two dogs in the backyard, was a good idea. I had the chinchillas out of their cages for a run and was heating up the oven to bake when I smelled that lovely odour of "Eau de Pepe le Pew". I ran out to grab the dogs, hoping against hope, that our streak of luck of skunks staying out of our yard continued. Well, the luck ran out. I ran to the dog pen and just off to the side against the main fence was the biggest skunk I had ever seen with her tail (my dad tells me the bigs ones are female) straight up into the air. She was stomping her front feet and making little rushes at the dog pen. Hubby and I managed to get the dogs in the house with the skunk glaring at us and me yelling at her to get back. The dogs got some overspray on them but no direct hit. No matter, it still smelled awful. So I bathe these dogs around midnight with skunk shampoo and then finished my bread baking at 2:30 am. What a night! 

I guess as a reward, my bread had the best oven spring that it has had in a long time. It made up a bit for it until I cut the loaf I kept, open this afternoon. Anyhow, I am doing a photo presentation again... saves me typing tons. He he!

My recipe

Soaking the seeds and the 10 grain cereal

My levain after stirring it down.

Following the autolyse with all the flours, buttermilk, seeds and 10 grain cereal, this is the dough after mixing in the levain and salt. I find adding the add-ins at the autolyse stage much easier.

Half hour bench rest.

The dough after a 10+ hour retard.

Out of the basket onto the counter sprinkled with cornmeal.

Into the hot dutch oven on a piece of parchment paper.

Some of the loaves. I am really pleased with the oven spring on these!

Another of the 5 loaves I made

The baby loaf made for one of the clients from the soup kitchen. This person wanted to buy a loaf from me because they really enjoyed the bread. Of course, there is no way I would take payment but I did make a small loaf for him or her to enjoy.

Okay, I always strive for an open crumb but this is ridiculous! I am putting up another post to find to find out what the heck happened here. I sure hope that my other loaves don't look like this one although this is the one that had the highest oven spring.

Comments

BXMurphy's picture
BXMurphy

Hi, Danni3ll3!

Great-looking bread! What a clever way of posting the recipe by just snapping a picture of your notes. Perfect. Cool!

I keep thinking I'm missing something by not having those expensive bannetons but I see that you just used a simple basket. I love that! So awesome!

Murph

Danni3ll3's picture
Danni3ll3

I would love to have a couple but I found $5 plastic baskets that are food and dishwasher safe. Can't beat that price unless you go to goodwill like Dab and get wicker ones. 

By the way, I finally saw some at a bread baking class and was actually less than impressed with them. They are very small. 

Ru007's picture
Ru007

about the banneton envy, LOL! But i found a cheap basket for the equivalent of $2, it does the trick just fine :)

Nice bake Danni. Your loaves look absolutely gorgeous!! Love that bold bake and they way your loaves open up. 

I like how much good stuff you packed into those loaves, the flavour must have been incredible. I'm also going to be a bit bolder with the amount of stuff i add to my loave in future! 

Ru

Runnerfemme's picture
Runnerfemme

Danni, wowza!  Ok, not that I'm glad your poor pups got skunked, but I sure can relate! Never had skunk issues but it seems my Lola and Zorro are always getting into crazy shenanigans while I'm trying to get bread in the oven.  I echo others when I say that your breads are always so warm and inviting.  You'll be happy to know that I decided not to score my faux Hovis Granary loaves this past weekend recalling how much I admire your natural fissures.  I just love seeing what others are doing.  All these gorgeous multigrain loaves are driving me ever closer to a mill buy!

dabrownman's picture
dabrownman

of work and I try to keep work very far from me:-)  Better to have an apprentice to do all the work and get all the shame when things go wrong while you get all the credit when things go well!

The holes had to caused by the hemp hearts.  Once a loaf goes Hempy there is no way tp get back on the ground.  It just wants to take off like a blimp.  Hempy and Blimpy are the same things in my book, not that I would ever want to write one which really seems like a lot of work.

These loaves sure look grand on the outside and they have to be tasty.  Just full of seedy goodness.

Well done and happy baking Danni.

 

 

Danni3ll3's picture
Danni3ll3

So what's the reason? The wee beasties get high on the hemp and produce a lot of gas?

bakingmaniac's picture
bakingmaniac

Beautiful loaves, Danni! My mouth watered reading all the delicious seeds and ingredients you put there.

LP14's picture
LP14

I've made it twice now, using whatever grains and seeds sounded good at the time, and had really great results. The dough is lovely to handle once it's strong. The crumb is surprisingly light given the heavy soaker. I had been baking with a soaker loaf from Breadtopia, but I prefer your recipe - it's much easier to handle and I've had consistently better results. 

I didn't use hemp hearts and didn't have any blowouts that you experienced, so I can't weigh on on whether they were your culprit. It's hard for me to imagine that they caused such large holes.

The only problem I had when making this is timing the proofing. I live in south Texas and with the high humidity and heat. I like a sour loaf, so prefer a long retard, but the time on the bench warms it up too much.  It's getting cooler so I'm hopeful it won't be such a problem. 

Anyway, thanks for the recipe! 

First loaf (based on crumb, just a tad overproofed):

Second loaf (a bit underproofed):

 

 

 

 

Danni3ll3's picture
Danni3ll3

I am so glad I was able to inspire someone to try this And I am happy it turned out so well for you.