Seeded Sourdough
I just wanted to recommend the recipe given on this site: Seeded Sourdough Recipe, and post a couple of pictures of my try at the bread. I found the recipe to be well done, and the ferment/proof times pretty close to what I used. I was surprised the loaf came out as well as it did, as I thought the seeds may break the worked up gluten (I did do a couple more stretch and folds than called for, maybe that helped, perhaps not), and the oven spring was fairly good for how little a boule I made (may be due to a better scoring pattern, or a higher hydration than I am used to, or luck). Anyways, thanks to the original post-er, as I have found a reliable seeded sourdough recipe that I will definitely make again.
Seth
Sorry for the low quality of pictures- taken with a macbook.
The taste and texture were good, and even had hints of peanut butter (yet there were no peanuts in it, guess it was the roasting of sesame/sunflower seeds).
That's a great looking boule, Seth. Doesn't the bread have a terrific aroma and taste? It's one of my favorites.
Since you enjoyed that recipe, I encourage you to pick up a copy of Jeffrey Hamelman's Bread. It contains many more terrific formulas.
This is lovely bread. I'll second Lindy's suggestion to get Hamelman's "Bread."
If you like the seeded sourdough, you'll love the 5-grain levain in "Bread."
David
Thanks for comments. I really should get 'Bread', but at the moment I am just searching around here for the pertinent information for my questions - I really like the recipe/information exchange that seems to be a part of bread making. I am going to look for a more seeded bread (this one only had three), but not sure what advantage of all those extra grain/seeds would have (besides nutritional), I think any hint of taste from the combination of seeds would be lost.
Seth
-Sorry, but I have no idea about the counter except it serves the purpose. I think the light in this case is playing tricks.
Seth, you inspired me to try something new. This is my first attempt at the seeded sourdough. Hand mixed/folded and made three small loaves approximately 1 lb. each. I never get a real open crumb, but it sure tasted good. My wife's new favorite.
Well whatever your doing I would keep doing it. The color of the crust, as well as the crumb look really good (I sort of cheat by baking mine in corningware, don't have to think about added steam). My crust wasn't extremely open, but I still found it nice and moist. From the bread I have baked so far, only a couple, it too was our favorite.