Seeded Multi Grain Sourdough
So Proud I had to share!
This is my comeback from an over-proofed disappointment (aka bread crumbs) on Monday. This is my interpretation of a mixed grain seeded sourdough.
My formula;
16 oz Bread Flour 80%
2 oz Spelt 10%
1 oz WW 5%
1 oz Rye 5%
13-14 oz Water somewhere between 65-70%
Additions;
1 oz (pre hot soak) Flax seed Meal 5%
1 oz (before boiling until soft) Bulger Wheat 5%
.4 oz Salt 2%
Mix dough (just flours and some water) and autolyse 1 hr, Add the rest machine/ hand kneed until windowpane or as much as the Bulger will allow, retard in the fridge 25 hours.
Sit dough out for 30-60 minutes to warm up, shape, turn dough onto a wet towel then onto a sheet pan of seeds. I used a mix of sesame flax and sunflower, proof 90 to 120 minutes.
Score and bake in a preheated 475 degree oven with steam on a stone and drop the temp to 450. bake 30- 40 minutes.
Hope you all enjoy!
J
I love your recipe with spelt, rye ww with Bulgar scald. The seeds look terrific too. This has to be a fine tasting bread. Show us a crumb shot when you cut into it!
Very nice baking.
Karin
but if my eyes aren't deceiving me I don't see how much levain is used in your recipe.
Larry
Looks GREAT!
Show us the CRUMB! It should be outstanding!
Jay
Thanks for all the kind words! I couldn'd get a crumb shot, it went to fast! I've been working on the crumb being more open but this loaf wasn't really where I want it to be. I'm going to doing the bulk ferment on the counter and retard the shaped loaves to see if the crumb improves.
I used about 8.5 oz of active starter at around 75-80% hydration. I usually guess at the right consistancy when I'm mixing levain.
On a side note does anyone have a calculation to figure out the four weight in a perticular hydration? i.e. if I want 20% tfw in a recipe what is the total weight of the levain at 75% hydration?
I worked out a calculation a while ago but I'm sure its off.
Thanks,
J