The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ru's Seeded sourdough with a twist

leslieruf's picture

Ru's Seeded sourdough with a twist

I loved the look of Ru's seeded SD so decided to have a go.  I made the exact quantity that she did but because I couldn't find any black sesame seeds I used black chia seeds instead.  

I refreshed my rye starter that sulks in the fridge without being wanted for weeks on end.  Wednesday at 8:30 am I mixed together

20 g starter + 40 g water + 38 g rye (all I had in the pantry)  and left at RT.

15:30 pm added 13 g water + 13 g rye flour and left to mature.  

10 pm mixed the levain as per recipe: 20 g starter + 36 g water + 46 g rye flour.  RT was 22 deg C but it dropped overnight.

Next morning:

8:30 toasted seeds separately, ground the flax seed. I added 100 ml boiling water to seed mix ( 17g chia + 42 g sesame seed + 25 g flax seed), covered and left.

11 am.  Autolyse - 279 g flour + 6 g spelt (left over from another bake) + 73 g wholewheat flour + 4 g gluten flour + 234 g wter

13:30 pm.  Added the seed soaker and did a few stretch and folds to roughly mix into dough. then added  101 g of levain and did a few stretch and folds until incorporated.  Instead of sets of stretch and folds I decided to do 150 slap and folds before adding the salt and doing a few initial stretch and folds then about another 10 slap and folds.  Dough felt good 

2:45 pm about 6 coil folds (a la Trevor Wilson) then left for 45 minutes.  Repeated this 2 more times before leaving to bulk ferment.

17:30 pm preshaped and left for 15 minutes. Final shaping went well, dough was poofy but easy to manage.  I placed it in a banneton and then in my conservatory (temperatures were quite cool) to 2 hour proof before retarding overnight.  No seeds on outside as hubby prefers it that way.

Baked at 240 deg C for 15 mins lid on 15 minutes lid off at 230 deg C. 

We were going away for the weekend so wrapped and took with us about 11 am.  Crumb shot - taken on Saturday when I cut the loaf.

Crumb is moist and this is a very delicious loaf. 

2nd bake of the day was  my version of Fieldblend #2

My standard white starter was refreshed on Wednesday - 10 g + 20 g water + 30 g flour and left until mid afternoon

I took 15 g of this and added 15 g water + 15 g flour and left.

10 pm mixed 16 g starter + 21g mixed rye & wholewheat bran + 83 g flour + 85 g water and left overnight

11:30 am  Autolyse - mixed 287 g flour + 10 g wholewheat + 115 g rye + 5 g gluten + 271 g water (I held back an additional 45 g water)

1 pm Added 10.4 g salt and 205 g levain and did about 100 slap and folds adding back 30 g more water.  

13:45 pm coil folds. This was repeated 2 more times before dough left to bulk ferment.

4:50 pm dough has probably increased 70% so preshaped, rested and at 17:05 shaped and left on bench to start final proof.  At 5:55 pm it was placed in fridge as I had to go out. 

Next morning baked the same time as Ru's seeded loaf. It is a little bigger than the seeded loaf. 

Crumb shot

This bake day I have concentrated on trying to make sure I have good dough strength so have gone back to slap and folds.  Normally I don't do so many so was keen to see the difference.  Also to try out Trevor's coil folds and see what effect that had.

Both doughs were easy to work with.  Partly I think because I am not allowing BF to go so long and partly better gluten development.  Still some way to go I think but not too bad.  I would like more height in the loaves and I think other scoring patterns would help this.    Mind you, Trevor seems to be able to get incredible height even when he does a single score so that is why I think I still have a way to go.

Ru"s recipe is really great and next time I will try to find some black sesame and see what difference it makes.  I did add more liquid because of the chia (100 g instead of 55 g as chia can soak up to 5 x its weight if I remember correctly) so hydration will be a bit higher.  When I added the soaker it had absorbed pretty much all the liquid  but it did add a little to the dough.  We cut the loaf the day after (Saturday) and then finished it on Sunday and it was still moist and soft. 

My Field blend #2 version is a great everyday formula but I would like the crumb to open up a bit.  I didn't add the little bit of yeast that Ken Forkish does in his book, but will next time will try final proofing a bit longer on the bench before retarding (it is working for Dan!!) which means I will need to plan to start mixing the dough earlier in the day.   I would like to give it a bit more "omph!"  too next time but not sure what I will try for this - adding kibbled rye (textural effect) maybe a little carraway? maybe something out of left field.....

But pretty happy with how it went. 




Cedarmountain's picture

I think the crumb is just about perfect Leslie, the bread looks delicious.  And I don't know how much more height/spring you want but the loaf looks pretty good to me!  Very nice bake.

leslieruf's picture

I think! there is always something to do better - it keeps the brain occupied and challenged and that is a good thing!

I love the feeling and euphoria when I take the DO lid off and the loaves have sprung nicely 😊

thanks Cedarmountain


Lechem's picture
Lechem (not verified)

Looks hearty and delicious.

Exactly the type of bread I'd appreciate. Thank you for the write up.

leslieruf's picture

it was very good, shared with others, yum!


DesigningWoman's picture

Those are lovely loaves, both outside and in. You're doing beautiful work and I appreciate all of your notes and commentaries.

Thank you!


leslieruf's picture

and I am not an overly analytical person so writing it up helps me.  Happy that some of my efforts help you - I think we all have learnt so much from each other.

thank you Carole, bake happy


Ru007's picture

I'm going to try the seeded loaf with chia seeds one of these days, I've never worked with them before so I'm really interested to kind of taste what you're tasting! 

You know what's helped me get more height? Tighter shaping + better gluten development. I'm still not very good at shaping tightly but gently at the same time, but I'm learning one loaf at a time. I've seen some of Trevors video's and he makes it look so easy, but you can see from how cleanly the dough scores that there is a fair amount of surface tension. 

In any case, your loaves look wonderful just as they are! Well done Leslie :) Looking forward to your next bake! 

Happy baking


leslieruf's picture

your breads are lovely and I have really liked any of yours that I have made.  Next time I will just use white sesame and see what difference it makes.

Happy baking Ru


alfanso's picture

your take on Ru's seeded SD is the finest that I've seen come out of your oven.  Great oven spring and bloom and lovely consistent crumb.  Now if only the fellow in the background reading the newspaper would help do the dishes once in a while, you'd have it made!


leslieruf's picture

thank you for those kind words, I was happy with the crumb on the seeded loaf, perhaps a tad more open but.... it was delicious!

talking about dishes, I don’t know if I am alone in this or not, but I always seem to have so many dishes when I bake! maybe if I made only 1 bread it wouldn’t be so bad... 

happy baking, Alan - I enjoyed your Parisienne sojourn!


PalwithnoovenP's picture

You should be proud of what you've got. I tried to baked a whole wheat loaf today and I got a pancake but still delicious. 

To my taste buds black sesame seed differ only in color but has the same nutty taste.

leslieruf's picture

next time will make it with just sesame and see what I think.  it was very tasty with the chia though!

oh dear, pancakes are frustrating! but you will succeed I am sure.


DanAyo's picture

You have just produced my idea of the perfect crumb. IMO, that’s sandwich bread.


leslieruf's picture

oh dear, its all gone! you should try it Dan, you would like it I think


WatertownNewbie's picture

Thanks for the write up and photos.  Both breads look wonderful and I am sure tasted that way too.  Field Blend #2 is one of my favorites, and so far I have always included the small amount of instant yeast that Forkish has in his recipe.  My guess is that it affects the fermentation time more than anything else.  As others have mentioned, better gluten development seemed to be the biggest contributor to better oven spring for me.  Trevor Wilson's videos supplied the visual model as well as methodology that I needed, and indeed the dough does get a workout.

I will need to compare what you did with the seeded loaf to what Ru did, but it goes to show that bread can be made in so many different formulations.  Thanks again for taking the time to post such a nice write up.

leslieruf's picture

so I am not sure if my method influenced that as I tried to be quite gentle after the initial slap and folds. I could perhaps have proofed a little longer before retarding. 

Anyway, I think just have a go, as you say there is more than one way to do this. I had time constraints as I knew it needed to be shaped by 6 pm. Next time maybe I will follow Ru’s method. 😊

happy baking and I look forward to your version.