Seeded sourdough
The last two weeks have been busy for me, but now exams are done! Well, for now at least, one more to go in November. For now, I’m free to bake and post again :)
This weekend, I decided to try a loaf with a mix of seeds, and after seeing CedarMountains beautiful seeded loaf i was quite inspired.
Here’s the formula:
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| Weight (g) |
| Final dough | % |
Levain (80 % hydration) | 130 |
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Water | 263 |
| 321 | 80% |
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Flour | 330 |
| 402 | 100% |
Unbleached white bread flour | 280 |
| 280 | 70% |
Whole wheat | 50 |
| 119 | 29% |
Rye flour |
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| 3 | 1% |
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Salt | 9 |
| 9 | 2% |
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| 85 |
| 85 | 21% |
Sunflower seeds | 30 |
| 30 |
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Pumpkin seeds | 25 |
| 25 |
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Black sesame seeds | 15 |
| 15 |
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White sesame seeds | 15 |
| 15 |
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Total dough weight | 817 |
| 817 |
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Method:
1. Levain builds in 3 stages, refrigerate over night.
2. Autolyse over night in the fridge.
3. Two hours before mixing, take levain and dough out of the fridge and allow to come to room temperature.
4. Mix dough, seeds, levain and salt. Leave to rest for 45mins. I did at a bit more water at this point because the dough wasn't feeling as soft as i wanted it to.
5. 4 sets of stretch and fold at 45 min intervals.
6. Allow to bulk ferment undisturbed for 2 ½ hours until, almost doubled in size and there are nice surface bubbles.
Pre shape, and allow to rest for 30 mins before shaping.
After shaping, place dough in a rice floured basket and put the basket in a plastic bag.
Leave the dough at room temp for another hour or so, before putting it in the fridge overnight.
I left the dough in the fridge for 19 hours.
7. Bake for 40 mins, at 250dC with steam for the first 20 mins and then for a further 20 mins at 220dC.
The loaf sprang pretty nicely
The crust is thin and crackly.
The crumb came out fairly well too.
The flavour of this loaf is really good. It’s got a nice tanginess and the flavour of the toasted seeds also comes through nicely. This is one of those loaves that pretty much goes with anything!
Next time, I’m going to play around with the amount and proportions of seeds, maybe increase the % a bit. I also want to try adding some oat porridge along with seeds and see how that goes.
Happy baking TFLers!