The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread1965’s “Let’s Blame CNN Sourdough”

Danni3ll3's picture
Danni3ll3

Bread1965’s “Let’s Blame CNN Sourdough”

This is a copycat version of Bread1965‘s loaf from his Blame CNN post. I enjoyed the loaf he gave so much that for this weekend, this was the loaf to make! I tweaked the method and the amount of Levain to what works for my schedule but I tried to be as faithful as possible to the ingredients. 

This makes 3 approximately 650g baked loaves. 

1. Toast 50 g of sunflowers seeds and 25 g each of flax and chia seeds in a dry frying pan. I put a lid on it to stop the seeds from jumping all over the place. The toasted seeds were super aromatic. I hadn’t used chia in breads before so this was a first!

2. Autolyse the toasted seeds with 60 g freshly milled Buckwheat flour, 140 g freshly milled rye flour, 140 g Arva Flour Mills whole-wheat flour (Thanks, Bread1965 for this!), 610 g unbleached flour, 50 g ground flax seeds, and 750 g water. Let sit for at least a couple of hours. 

3. Mix in 30 g yogurt, 21 g sea salt, 270 g 80% hydration young levain, and 30 g water. I do this by hand. I originally forgot to add in the yogurt so it got added right after the initial mixing. 

4. Do 4 sets of folds 30 or so minutes apart and let rise till double in a warm place (my oven with door cracked open and lights on). 

5. Divide into 745 g boules, shape loosely, let rest 15-20 minutes and then shape tightly. Place in covered bannetons and put to proof overnight in the fridge (12 hours or so). 

6. Preheat oven to 475F with pots inside. Bake loaves in covered pots at 450F for 25 minutes, remove lids and bake for a further 22 minutes at 425F. 

Let cool and enjoy!

 

 

Comments

Bread1965's picture
Bread1965

I always love the look of your bread! Can't wait to see the crumb shot and hear about the taste!

Danni3ll3's picture
Danni3ll3

I think that toasted chia, flax and sunflower is my new favourite seed combo. Then again, it could be the buckwheat with the rye. I don't know but this is delicious! The crumb could be more open for sure but it is nicely gelatinized and springy. Thanks, Bread1965 for the recipe. I am going to make this one again for sure!

Bread1965's picture
Bread1965

I loved the taste too!

Looking at your crumb (and thinking about my own) I'm thinking we've being doing this all wrong. When I started making bread I'd get all kinds of random holes and thought "wow, look at this".. Then I starting making bread that looked exactly like yours - consistent uniform crumb and thought "wow, look at this".. and now reading Trevor's new e-book I'm thinking "wow, I've got it all wrong".

I realize today in hindsight that I've been 'stretching & folding' my dough way too much. It's given me a very consistent crumb. But I'd like something more open. I've just made a loaf that is cooling and I'll cut it open and try it tomorrow (and post).  It has a great spring to it's touch as it's cooling down and I think it's going to be a great looking crumb. Based on how it looks I'm going to come back and make this next weekend and see if I can get it to give me an open crumb just by changing my technique per Trevor's suggestions. I still have to finish his book - but it's dense with great ideas!

Danni - overall great looking bread !  I can taste it from here!! I LOVE it toasted!

 

dabrownman's picture
dabrownman

Bur that is what we are all about right?  Your bread is grand!  I have to make some yogurt and get back to baking do bread like this after the Holidays after I lose the extra pounds, start walking again and work on my tan:-)   Yhat tan is important!  I still have to download Trevor's book  too.  The bread is grand and so are the Holidays!

Happy baking Danni

Mini Oven's picture
Mini Oven

the same "to do" list.  

Danni, you're doing great with your breads!  I can't seem to keep up with your blogs.  Lol!

Mini

Bread1965's picture
Bread1965

Thinking about you something struck me this morning that I forgot to mention above. Many of your recipe's are very "floral" in aroma and flavour. I don't mean that too literally, but if you think about your additions they have a very feminine light fruit and floral component to them. I'm getting this from how I think about the wines I drink - something else I spend way too much time thinking about and less doing (drinking/baking!).  Wines can crudely be divided on a spectrum of floral/herby to earthy/mushroom type flavours and aromas...(that is way too simplistic but I'm just trying to make the point)..  I thought of this in the context of your comment of friends loving the blame ccn bread. They are use to many of your herb added floral flavour notes.  This is more earthy in tone from the toasted seeds in the mix and the flours in the mix.  Think about your onion bread. It's very aromatic and has herby/floral notes to it. Using AP flour gives the bread a blank canvas, unlike rye, buckwheat and whole wheat flours. It could be that your friends liking the CNN bread are saying they like that type of bread too. I'd encourage you to think about this and consider using more seeds, whole wheat and rye with things like walnuts dates and even raisins like this week's bake. I think you could be surprised by the reaction. Obviously the floral notes appeal to you personally.. just thought I'd share that thought..

Danni3ll3's picture
Danni3ll3

but I do know that a lot of my baking lately has been to please a few specific friends. I have one that absolutely loves cranberries in anything, hence me using that ingredient so often, and another that is into fruit breads only. I also have requests for non-fruit breads, especially from the husbands of friends. So I have been trying to do a fruit bread one week and a non-fruit the next. 

My breads are around 40% whole grains, but I have been keeping the rye content quite low. I have been wary of using too much rye, due to the lower gluten content and now realize that I should up the amount for better flavour. 

I do like your analysis of floral vs earthy and I will definitely think of that when planning my future bakes.

alfanso's picture
alfanso

but they look your typical great to me.  If Ian and dbm don't watch themselves, you will be creeping up in their "how many things can I add today" rear view mirror ;-) !

Mini Oven's picture
Mini Oven

but.... you might try grating some of the heavier ones or part of them in a barrel grater.  That would lighten up the seeds and let them float up with the rising dough.  Just an idea...  :)

Dixongexpat's picture
Dixongexpat

That's a lot of dough/bread! Looks like it produces some great looking bread. I may have to experiment some with these seeds/flavors. Thanks for the inspiration :)