The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Double levain seeded sourdough

pul's picture
pul

Double levain seeded sourdough

The smell of fresh bread in the air is so good in the morning. This one was baked at 4:30 am for breakfast. The recipe is as follows:

65 g levain @ 100% hydration

288 g flour mix (175 g bread flour, 93 g whole wheat, 20 g rye)

20 g seeds (chia + quinoa) scalded with 25 g boiling water

183 g water for mixing

15 g water (for double hydration)

4.5 g salt

Splash of honey

 

The levain came from two starters, one made using 80% bread flour + 20% whole wheat, and the other made with 100% whole wheat. First dissolved levain in the mixing water, added all flours and shortly mixed manually. Waited 20 minutes and mixed salt, kneading it in for about 1 min. Waited another 20 min to mix the scalded seeds, kneading again for about 1 min to mix the seeds in. After 30 min added the water for the double hydration and kneaded another 1 min or so. Applied 2 sets of stretch and folds in the bow, bulk fermented for about 4 hours in the oven with lights on. Shaped and placed it in the fridge for about 4 hours until it was baked straight from the fridge for 35 min in 220 C dutch oven with lid on + 2 min with lid off. Nice taste, moist crumb and great crust consistence. It took less than 12 hours between mixing and baking. The flavor has not been compromised by a quick bake like this one.

 

 

Comments

Danni3ll3's picture
Danni3ll3

Good to hear that the flavour is good! I need to try quinoa in bread. I haven’t done that yet!

pul's picture
pul

Thanks Danni, try quinoa you will like the texture it provides to bread.

not.a.crumb.left's picture
not.a.crumb.left

inside and outside! As I just started baking with Chia seeds, quinoa sounds like another great idea! And the honey...

Lovely!!!! Kat

pul's picture
pul

Thanks Kat, I like smalls seeds in bread since they almost disappear after baking. Not so fond of large seeds such as nuts or pumpkin. Usually I mix up flax seeds, chia and quinoa, and the results have been always good. I think small seeds do not change much the dough density.