The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough with seeds, raisins and dried blueberries

Cfraenkel's picture
Cfraenkel

Sourdough with seeds, raisins and dried blueberries

The interesting thing here is that both loaves were from the same dough. You can't really see in the picture but the rise was very different. One proofed in a linen lined bowl and one in a banneton.  The one in the bowl didn't split for some reason and is much smaller.  They smell great though, hopefully they will taste good too.  I took my inspiration from Dani's current and honey loaf. I'm just starting to get brave enough to try putting my own spin on things. 

9g hemp hearts (what I had left in the bag) ,50 g chia seeds,50 g sesame seeds,50 g raisins (found some that I could eat! - these are just dried grapes, no oil added),25 g dried blueberries

Soaked all above in 30g honey and 200 g hot water for about an hour and a half.

Autolyse 550g AP flour, 250 g sprouted spelt, 200 g whole wheat with 50 g ground flax and 50 g kefir and 660 g water. I left it about 30 mins

Mix in 20g salt and 360 g levain - 3 sets of folds and let ferment for (not long enough because it was late and I needed to get up early) about 3 hours.  Shaped into banneton/bowl and left to proof in the fridge for close to 15 hours. 

Baked at somewhere between 450 and 410 (my oven isn't the greatest at regulating it's temperature) in DO with lid on 30 mins and lid off 20 mins. 

Comments

IceDemeter's picture
IceDemeter

between the result of the two proofing containers. 

I would suspect that the banneton loaf cooled down faster (less insulation from the cold of the fridge), and so had fermentation stop sooner --- and that the additional insulation from the cloth-lined bowl kept the other loaf warm enough to actually over-proof before it cooled down, too.

Regardless, I bet both loaves tasted wonderful!

Good for you for choosing one of Danni3ll3's formula to work from!  She always has such great flavour inspirations, and her method is a treat to follow.  I also have found that her bakes are a wonderful basis to work from for personal tweaks and pantry-cleaning.

Nice job - and thanks for sharing!

Danni3ll3's picture
Danni3ll3

Your loaves look lovely! Did you bake them at the same time or one after the other? I am wondering if one overproofed. I see that you used a lot more levain than I do and I wonder if 15 hours were a bit too much. I find that the sweet spot for me is between 10 and 12 hours for proofing in the fridge. 

Cfraenkel's picture
Cfraenkel

I baked them both at the same time, which just makes the mystery greater.  The one on the right was definitely the one with the issue, because it is hockey puck like in texture....the one on the left is fine ( except I probably won't bake with Chia seeds again - weird texture in the dough and the bread)  Both were  exactly the same except for the banneton/bowl proofing.  An interesting experiment! Thanks for the inspiration!  I am now baking the tried and true because school has started and I don't have enough creative brain cells left at the end of the day to do anything more.  Please keep posting recipes Danni, you are my seeded bread inspiration!