Seeds, Seeds and More Seeds Sourdough (Sesame, Amaranth, Millet, Sunflower, Flax, Buckwheat)
No story! Just needed to use up some of my stash! 😊
Makes 3 loaves
50 g Sesame seeds (I used half black and half white)
30 g Amaranth seeds
30 g Millet seeds
70 Sunflower seeds
30 g Buckwheat groats
175 g room temperature water
30 g plain yogurt
600 g strong baker’s unbleached flour
150 g high extraction Selkirk flour (175 g berries)
150 g high extraction Red Fife flour (175 g berries)
100 g high extraction Rye flour (115 g berries)
50 g freshly ground flax seeds
600 g water + 50 g
22 g Pink Himalayan salt
250 g levain (Procedure in recipe)
Extra bran or wholewheat flour for levain builds
Mid afternoon the day before:
- Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of bran or wholewheat flour. Let rise in a warm place.
- Mill the berries and sift to obtain the needed amount of high extraction flour. Save the bran for the levain or another use.
- Place the required amounts of the high extraction flours in a tub and add the unbleached flour to it.
- Add the freshly round flax seeds to the flours. Cover and set aside.
The night before:
- Toast all the seeds either in the oven or in a dry frying pan until fragrant. Be careful not to burn them. Cool.
- Add the room temperature water and the yogurt to the cooled seeds. Cover and leave on the counter overnight to ferment.
- Before going to bed, feed the levain 36 g of water and 36 g of AP flour flour including any left over high extraction flour. Let that rest in a warm spot overnight.
Dough making day:
- Feed the levain 72 g of filtered water and 72 g of AP flour and let rise 6 hours in a warm spot.
- An hour or two before the levain is ready, mix the water with the flour and seed soaker, and mix on speed 2 until all the flour has been hydrated. Let sit until the Levain has doubled.
- Once the levain is ready, add the salt, and the levain to the bowl. Mix on speed one for a couple of minutes to integrate everything, then mix on speed 2 for 5 minutes. I added the extra 50 g of water here because I felt the dough was too stiff.
- Remove dough from bowl and place in a covered tub. Let rest 30 minutes.
- Do 4 sets of folds at 30 minute intervals, then do another set an hour later. Let rise for another hour then place the dough in a cold fridge for 3 hours. The dough rose just over 50%.
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter.
- Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Shape the dough by “cinching“. Then cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
- Sprinkle rice flour, then extra sunflower seeds and sesame seeds in the bannetons (Oops! I forgot to do this!). Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours.
- The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.