Seeded Turmeric and Leek Sourdough
After an epic failure Saturday (I decided to create my own porridge sourdough recipe and it was pancake batter), I decided to try the Sarah Owens recipe for Seeded Turmeric and Leek Sourdough from her book Sourdough. I made some slight modifications. I did 1.5x the recipe since her loaves are on the small side.
The recipe was 75% hydration, but closer to 80% including the olive oil used to sauté the leeks. I sautéed 275g of leeks with 1tsp turmeric and black pepper. Once browned, I took off heat and added 20g poppy seeds, 30g flax, and 1 diced shallot. The add-ins were incorporated in the 2nd set of mixing. I really focused on improving my shaping method this time and also used an oiled bowl for the bulk since I felt I was tearing the gluten removing the dough from my 6qt Cambro container. One of my scores was awesome and the other one not so much. The crumb was pretty standard for me, but trying not to worry too much about a fairly closed crumb and instead focus on how moist ant tasty it is!
|Day 1||9am||build levain|
|4pm||Mix water, levain, and flour (autolyse)|
|4:45pm||add salt and extra 20g water|
|Trevor Wilson mixing method 5min, 15 wait, 5min|
|5:30pm||Stretch and folds every 30 minutes|
|8:00 PM||Preshape, shape, fridge|
|Day 2||6:00 PM||Bake|