I had never used a recipe from The Perfect Loaf before, so I decided to try the beginner sourdough recipe. Not being able to help myself, I decided to add 16% seeds (poppy, sesame, sunflower, and pumpkin). This recipe was 78% hydration and only 7.5% starter inoculation.
My loaves last weekend came it well, but different from what I expected in terms of crumb. It turns out it was because I bought locally milled half-white, also know as T85, flour and didn't fully understand its properties. My loaves were 80% T85 and 20% whole wheat, which resulted in a very high whole grain percentage. For these loaves I decided to try 48% BF, 48% T85, and 4% rye.
|Day 1||9:00 AM||Mix levain (5-6 hours)|
|4:45 PM||Add levain and mix 4 min using Trevor Wilson|
|5:00 PM||Add salt and extra water and mix 4 min|
|5:30 PM||Start Coil Fold on counter|
|6:00 PM||Lamination on counter and add seeds|
|6:30 PM||Coil fold 3x 30 min apart doing last one at about 7:30pm|
|8:50 PM||Divide and pre-shape|
|9:30 PM||Into fridge|
|Day 2||7:10 AM||Bake|