March 16, 2019 - 11:07am
Seeded Multigrain Sourdough
I made this seeded multigrain a few days back. I consider it a success but I would make changes next time. It was light and soft (short from the oil) but not at all sour, and I'm not sure the tiny hard seeds are even digestible. Next time I might sprout and/or grind the seeds first, and use less oil (it was too shortened).
Preferment:
- 30g 100% hydration starter
- 520g water
- 90g wheat flour (88% extraction)
- 90g AP flour
- 35g rye flour
- 20g buckwheat flour
Let it ferment for 12 hours at room temp (averaged 19C).
Seeds:
- 20g golden flax seeds
- 20g chia seeds
- 10g black sesame seeds
- 15g pumpkin seeds
- 15g sunflower seeds
- 100g water
Soaked the seeds, let them absorb and "gel up".
Dough:
- All of the preferment
- All of the seeds
- 135g wheat flour (88% extraction)
- 135g AP flour
- 30g rye flour
- 270g bread flour [EDIT: bottleny noticed something was off. Thanks bottleny]
- 30g olive oil
- 18g salt
I did several stretch and folds and bulk fermented at 8C for 8 hours, then divided and shaped and proofed at room temp for 2 hours. It could have gone longer.