July 16, 2015 - 4:14pm
Looking for recipe advice
Does anyone have a recipe that uses a 100% hydration whole wheat sourdough starter, oatmeal, nuts, and sunflower seeds? I am fine with using other goodies, as well. I'm looking for something that is sturdy enough for sandwiches, so don't want huge holes in this one. It doesn't need to be a recipe already published, but maybe just how to take a recipe and tweak it to accommodate the oatmeal and the nuts/seeds. Thanks!
JoAnn
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then add in the nuts, etc.
If your normal recipe makes big holes then reduce the water in the main mix - my usual bread is 65% overall hydration and has small holes, not big ones. You may find that you do need to up the hydration a little though as some nuts/seeds will absorb some water. (I buy a ready mixed 5-seed mix from Shipton Mill as I'm too lazy to make up my own and it does need a little more water)
Just experiment though - I'd start with your regular bread and add in a handful of mix. What's the worst that will happen?
-Gordon
If you have the book it's on page 170. The overall hydration is 75% because the grains will absorb water. It also calls for instant yeast in addition to the levain. This will accelerate the final proof time and lead to a more even crumb. I haven't tried this recipe yet but do make a similar bread with a yeast pre-ferment rather than levain using sunflower, flax, and sesame seeds. It's my favorite everyday sandwich bread.
Thank you, Alan. I don't have Hamelman, but I will look for something similar in the Reinhardt books or the other couple that I have. My concern is adding oatmeal & the seeds to the mix, not quite sure how much extra water, if any, I'd have to add. Maybe not much, if I want to lower the hydration of the recipe I'm using now.
Thank you, Gordon. Right, what's the worst that can happen? Eventually, I'll get it right!