February 11, 2016 - 7:09pm
Seed bread- Did I ruin it?
I am nearly at the end of FWSY having baked all but one of the recipes (Warm Spot Levain) so I am at the point of experimenting. I took the basic recipe for the Overnight Country Blonde and adapted it:
Autolyse
100 g dark rye
100 g whole wheat
680 g all purpose flour
20 g wheat germ
684 g water @ 90.7 (78%)
After 30 minutes, I added:
22g salt
216 g levain (80%)
75 g sunflower seeds
75g pumpkin seeds
25g sesame seeds
25g chia seeds
25g ground flax seeds
I did not soak the chia seeds and I am wondering if I should have. My dough is now bulk fermenting with 3 folds done and one more to go before bed. The dough is not as loose as usual. Will this work? Should I have upped the hydration because of the wheat germ, ground flax and chia seeds?
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yup, upped the hydration. It's not ruined just a little dry/stiff may take longer to rise than normal. Can still add it in.
:) I add 4 x the weight of the chia to the recipe. 100g
2 x wheat germ 40g
and 2x the flax + 50g
total additional water or about that 190g
Thanks for getting back to me, Mini. It is now over 6 hours into the bulk rise out of 12 to 15 so I am not sure that adding the water now is a safe thing to do. I will keep in mind your comments for the future and leave this to bulk rise longer if needed. I planned to retard the final proof so that will probably will take longer as well.
I went ahead and added the 190 g of water. I now have a super slack dough that is going to need quite a few more folds and turns for it to gain some structure. All part of the fun of experimenting right? ;-)
I managed to shape the dough into boules with the help of a fair bit of flour. It was sticking to everything in spite of a generously floured surface. Hopefully I put enough rice/AP flour in the baskets so they don't stick to those. They are now sitting in the fridge.
they get wet but Mini is right - better to add it in than not..
the original recipe?
I think the added moisture will be absorbed by morning. Did you let the dough rest a while after adding the water, before working in more flour?
No, there was no wheat germ in the original recipe. Forkish has other recipes with 1000 grams of flour and wheat germ, but they are the same 78% hydration as this one so that is why I didn't originally add extra water to account for the wheat germ or the ground flax seed.
I put in the extra water at 2:30 am and did about 3 sets of folds over the next hour and a half (yes, this was in the middle of the night). The water did absorb right away but the dough was quite loose compared to my other doughs from FWSY. I didn't touch the dough until 9:30 am where I tried shaping the dough in boules to go into my proofing baskets. I got one shaped not too badly but the second one was like trying to handle pancake batter. It stuck to my work surface, my scraper and my hands so I added flour under and on top of the dough to get it shaped. I even gave both of them a preshape and a bench rest which is not something that Forkish does. So yes, the dough tested for several hours after the water was added and before I used copious amounts of flour during shaping.
We are now 12 hours later with the loaves that have been sitting in the fridge proofing all of this time. I took a peek at them an hour ago and they seem to have risen a bit. They still look pretty flat as opposed to be nicely domed. I am wondering whether to go ahead and beat up the oven to bake now or wait a few more hours. Thoughts?
Well, I guess it could have been worse. Not a lot of oven spring and the crumb is a bit tighter than what I wanted but it tastes pretty good. Unfortunately, you can see some uncooked flour in the middle of the cut loaf which resulted from me cutting a piece from one loaf and adding it to the other loaf to make them more equal. Thank you to Mini and Dabrownman for your help!
water with the germ. I was thinking about that in the middle of the night that germ is more oily than dry wondering if I went over with the estimate (reading bran instead of germ.) I guess I figured you would add the water more gradually stopping when the dough felt right.
The loaf looks pretty good! Nice shoulders, even browning of crust. I think they could have gone directly into the oven. Try it again cutting back on the water.
I thought about only putting in part of the water after I put in about half but then threw caution and my gut feeling out the window, and added the entire amount. The loaf tasted pretty good right last night. I will see how the flavour develops over the next few days.