A few of us seem to have been intrigued by DMSnyder's seeded sourdough. Occidental just tried it, and I've baked something similar to it a few times now.
I actually don't have a sourdough starter going right now so I've just been making it with yeasted preferment.
Preferment
50g whole wheat flour
50g water
a pinch of instant yeast
I mix that and leave it on the counter overnight.
The next day I mix it into the final dough.
Final dough
the preferment
250g all purpose flour
200g whole wheat flour
30g honey
30g olive oil
300g water
8g salt
about a teaspoon of instant yeast
150g sunflower seeds
I gave it about 2 hours of bulk fermentation with a fold part way though, then just under an hour for the final rise after shaping. Baked at 385 for 50 minutes.
It's good! And the process fits my schedule these days.
I'm sure it'd be tasty with other seeds mixed in as well, but sunflower seeds are what I had in the pantry so sunflower seeds are what I used.
- Floydm's Blog
- Log in or register to post comments
Nice bake!
Paul
looks good, Floyd
Jay
Nothing wrong with using yeast. It is there for a reason. Here's an idea - one you probably know - get a starter going while you use the yeast. It takes nothing to get going - just time. Enjoy!
I love that side shot of this bread, it looks so appealing.
Okay, I've been resisting our new trend of loaf pan breads with trinity extras, but time to just give in and make one too.
-Jon
Great looking pan loaf Floyd, nice to see more bakers using their pans.
Benny