August 29, 2019 - 5:11am
Seeded Sourdough
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) | |
4:00 PM | Autolyse | ||
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 | ||
89 | Shape | ||
9:30 PM | Into fridge | ||
Day 2 | 7:10 AM | Bake | |