The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

9 grains/seeded sourdough loaf

leslieruf's picture
leslieruf

9 grains/seeded sourdough loaf

 Decided it was time to make a multigrain loaf. Sunday night grabbed starter from fridge and mixed up the levain. made up hot water soaker with salt and left on bench.

Monday morning mixed up flours remaining water, honey and soaker as it is much easier to incorporate soaker at this point.  Autolysed 45 mins, then added levain. 4 slap and folds every 30 minutes then bulk ferment.  This took ages as I think starter was sluggish. 7 hours later it had doubled so preshaped, rested for 15 mins then final shape and into fridge over night. Baked this morning 15 mins lid on at 250°c then 20 mins lid off at 230°c.

Formula

Bread flour 88%, wholewheat 8% (in levain only), gluten 4%, water 93%, salt 2.8% (in soaker), honey 3.5%. 5% each Kibbled rye,rolled oats,buckwheat, quinoa, sunflower seed, pumpkin seed, 2% each flaxseed and chia, 1.5% sesame seed. 

here is the result

of course we had to try it at lunchtime... yum... here the crumb shot.

We've had a few visitors and bread supply was depleted so mixed up a small batch (2 x 550 g loaves) of FWSY white bread eith poolish. added 15% spelt just cause I like the crumb and crust i get with a bit of spelt in the dough.  This was done and dusted by mid afternoon.  I am trying to reduce spread and get more height so am scoring 3 diagonal slashes rather than 1 long one.  It seems to be working as the loaves just seem to have better height and more rounded shoulders.

Next bake I will remember to refresh levain during the day so I have it good and active when its time to mix the levain...  

Happy baking

Leslie

Comments

Lechem's picture
Lechem

a hurried levain build, throw together a soaker and voila... Two perfect yummy looking loaves.

Then a repeat performance!

Lovely!

- Abe

leslieruf's picture
leslieruf

I love grainy breads and I needed to use up seeds that been around for while. the BF was so slow I wondered if I would just have a wet sticky gloop this morning so was really happy. scoring cold dough is always easier too!

Happy baking

Leslie

Danni3ll3's picture
Danni3ll3

Looks like a nice and tender crumb! I wish I could taste it as it looks delicious!

leslieruf's picture
leslieruf

we don't often eat the bread the day I bake so it was a treat all round.  I love how you always come up with great combinations, wish I could try some of them too!

Leslie

IceDemeter's picture
IceDemeter

Obviously a vacation and a sleepy starter are no obstacle at all to you coming out with a gorgeous bake!

Your multi-seed bread looks just how I'd expect from you, and no doubt it will be gone in no time at all.  That crumb on the other loaves looks amazing, too, especially for same day --- which definitely gives me hope if I should ever need to do a one-day bake.

Thanks for sharing!

leslieruf's picture
leslieruf

I have to come clean! The poolish was made the night before when I mixed the SD levain. It wasn't super active either as it is still pretty cool here especially overnight. I mixed the final dough about 10 am and it was out of the oven by 3 so it wasn't quite a same day bake. But it went well.  Ken Forkish's straight doughs go through in one day but now you have given me a challenge.  Next bake if I can, I will try to get a similar crumb with his "Saturday White bread" or his "Saturday 75% wholewheat bread"!!! 

Thank you for your comments though, I am really enjoying baking again.

Happy Baking Laurie - loved your Eclipse loaves.

Leslie

Leslie

 

IceDemeter's picture
IceDemeter

I've only used a poolish a couple of times, and both times were just 6 hours (it's crazy 30 deg C heat here these days - things move quick!), so I wonder if that would be enough to build up flavour to still do it in one day.

Can't wait to see how your challenge on those formulae work out.  While vacations are wonderful, it's always best to get to come home, isn't it?!

All best to you, Leslie - and keep baking happy!

leslieruf's picture
leslieruf

at the moment it is between 7 - 12°c overnight outside - very changeable weather as it is late late winter or early spring depending on your viewpoint! The daffodills are flowering though, such a happy sight.

I don't see why it wouldn't work in one day, maybe reduce yeast a little in main dough but if you started first thing you could mix the main dough by 12-1 pm? bake by or just after dinner? lol here is your challenge!

Leslie

IceDemeter's picture
IceDemeter

there will definitely be no baking any time other than very first thing in the morning, before the heat sets in!  I'll take that one-day challenge --- in a month or so when we start settling in to autumn!  I suspect that I might do it as a hybrid though - with a 6-hour ADY poolish, and a shot of sourdough starter out of the fridge --- I'll be pondering on it.

Thanks for the smiles and the challenge!

Best, Laurie

 
MonkeyDaddy's picture
MonkeyDaddy

Did you soak the seeds first, or just put them in dry?

leslieruf's picture
leslieruf

- boiling water over all the seeds and the salt (in this recipe). I had added a bigger variety of seeds/grains to try and clear out the pantry and thought it was drier than usual. once the seed mix cooled I added a bit more from the remaining water and left it over night.

This recipe is the only one I add some gluten to the flour as I think all the seeds tend to cut the gluten a bit.  Whatever it is, it works every time!  I have found that adding the grains at the same time as the starter is really hard work so my way around this is to add the soaker at theeginning so the autolyse is not quite tradition but easier to do.

happy baking

Leslie