The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seeded sourdough with an oops!

leslieruf's picture
leslieruf

Seeded sourdough with an oops!

I started out to make Ru's seeded sourdough which I love.  I ran out of levain (didn't calculate properly) so added in the left over from the first refreshment of the refrigerated starter.  I am not sure how much water I added to it to thin it from 66% hydration - a dumb move as it was quite thin when I used it. 

12 midday - toasted 15 g chia seed, 37 g sesame seed and 22 g flaxseed. I had blitzed sesame and flaxseed a little in the coffee grinder. I then added 55 g water but it sucked it all up so I added another 55 g water and left to soak.

12:15 pm Autolyse 245 g flour, 50 g wholewheat flour freshly milled, 28 g freshly milled rye and 4 g gluten flour with 198 g water.  I amended the water amount because of the extra with the grain but it was too dry so just went with what it should have been. 

13:30 I added the seed soaker and 90 g 100% levain. I did 100 SLAFs and dough just wouldn't come together.  Far too wet! This was my oops, too much extra water.  Thinking about it I realised that in the past I have added seed soaker when I did the autolyse!!  I really don't know where my head was that day.  What shall I add to soak up the excess?  Oh, how about some oat bran, got a packet of that!  So I worked in 20 g oat bran and did 30 more SLAFs before adding 7 g salt.  This was followed by another 130 SLAFs and dough felt really good!

14:15 pm one set of coil folds. 

14:50 pm one set of coil folds

15:25 pm one set of coil folds

16:00 pm final set of coil folds and dough was left to bulk ferment.

19:00 pm dough had risen about 50% so preshaped and left for 25 minutes

19:25 pm final shaping followed by 30 minute bench rest and retarding at 19:55 pm

Baked the next morning after 14 hour retard in a preheated DO for 15 minutes at 240 deg C with lid on and 18 minutes lid off.

Managed a small ear! Crumb shot

Really really happy with this loaf, lovely nutty flavour.  My oops correction worked out really well so I may add some oat bran again in future.

It feels good to be starting to bake a bit more again.

Leslie

 

Comments

DanAyo's picture
DanAyo

Leslie, those slices look appetizing! I like the uniform structure of the crumb. And, it will hold the butter. LOL

I have noticed in your 2 latest post that you are adding 3 extra scores to to side of the dough. Do you think that those side scores are allowing the to spread out during the bake?

Danny

leslieruf's picture
leslieruf

I am so out of my routine its a wonder I get anything good.  it is definitely possible that those slashes contribute to the spread.  will leave them out next time. 😊

Leslie

isand66's picture
isand66

Looks like you ended up with a perfect crumb even with the oops!

Happy Baking!

Ian

leslieruf's picture
leslieruf

thanks Ian

Leslie