The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poppy and sesame seed sourdough (80% hydration, 80% bread flour/20% khorasan)

TwoCats's picture
TwoCats

Poppy and sesame seed sourdough (80% hydration, 80% bread flour/20% khorasan)

I fed my starter, and, at peak, instead of discarding it, I saved it in a jar to use as a "levain" the next day.

This was the resulting bake.

  • 255g Central Milling Bread ABC+ flour
  • 70g Central Milling khorasan flour
  • 260g H20
  • A sprinkle of poppy and sesame seeds (untoasted, although I realized I should've toasted these)

Let the oven heat up at 500F for about 1 hour before throwing the bread in.

Threw it in, baked it at 500F for 20 minutes, then lowered it to 450F and baked for another 20 minutes. No dutch oven, just on a pizza stone.

Edges are a bit singed—not sure how to avoid this, other than turning the oven down.

Happy with how it turned out! Didn't taste it because I gave it to our neighbor. :)

Comments

Danni3ll3's picture
Danni3ll3

I just love that crumb! That's what I aim for and seldom get it! 

TwoCats's picture
TwoCats

Thank you! It took years of practice and cultivating a very healthy and active starter, but I'm getting more consistent. :)

hreik's picture
hreik

That Khorasan will add a lot to the taste.  Well done.

hester