Flax Sunflower Sourdough
I am super pleased with the oven spring on this one. This is a variation of Tartine 3's Flax Sunflower Bread.
I toasted 140 g of sunflower seeds and 140 g of flax seeds. I gave the flax a whirl in my mini chopper and then soaked them overnight in 180 g of water.
The next morning, I put 700 g of warm water in my mixing tub, added the sunflower seeds and soaked flax. I had to work the flax a bit to loosen it up as it had gelled quite tightly. To that I added 500 g unbleached flour, 100 dark rye, 100 spelt, 100 g white whole wheat, and 200 multigrain flour. I let that autolyse for one hour.
After the hour was up,I added 22 g salt , 200 g of a 3 stage 100% hydration part rye/part wheat levain as well as 60 g water as the dough felt tight.
I then did 6 sets of folds a half hour apart and then let the dough sit until I saw bubbles forming on the sides of the bucket.
I divided the dough into two, preshaped it, let it rest for maybe 10 minutes, shaped it, and then into baskets for an overnight retard of about 12 hours.
I baked the dough straight from the fridge into a hot Dutch oven as per my usual 20 minutes at 500, 10 minutes at 450 and then another 20 minutes uncovered.
I am learning that I like to mix in my add-ins with the water if the autolyse, put the flour on top and mix everything up. It seems easier than trying to add things at the first fold stage. Less messy and way less sticky. The add-ins seem better dispersed too.
The second thing I am learning is that I get better oven spring if I retard my loaves for 10 to 12 hours instead of 18 to 24. Not sure why but mixing the dough in the early evening and baking 12 hours later seems to be giving me better results.
Crumb shot will happen when we cut one open. ;-)
Comments
bred with seeds and nuts that came out great. This one has to be tasty for sure. Not quite as much mahogany color since no fruit sugars were in the mix but a very nice color none the less. This will make some fine toast that you can put butter and jam on!
I think you are about about the 12 hours max retard for better oven spring. That is my experience as well. Very nice indeed!
Well done and happy baking Danni
You can really see the colour differences as you pointed out when they are side by side. I knew that the sugars affected the colour of the crust but I didn't realize how much it could.
Great bake!! I'm sure they'll be very tasty. I've never used flax or eaten flax seeds. They're just one of those i usually pass by in the isle. Can you describe the taste? Or is that too hard to do? LOL!
I totally agree with you about the mixing in seeds before the first fold. The folding thing doesn't work for me.
I've always retarded my loaves for quite a long time (usually in the region of 18 hours). Next time, i'll try cutting it down and see what happens.
Can't wait for the crumb shot, i'm sure it'll be awesome.
Well done!
then again, anything toasted ends up with a nutty taste. This is the crumb shot. This bread was truly delicious with italian deli meats.
you got there!
Nice!
As for the deli meats... well, you're talking to a vegetarian! LOL! But i can still appreciate how yummy this bread must have been!
Well done Danni!
Great bake Danni. I agree with you regarding the retarding period that 12 hours is better than more. I just experinced that today when baking my second loaf of 80% kamut bread about 16 hours after shaping and actually thje oven spring was not so good as with the first one which I retarded just for 12 hours. I did this difference in purpose to see what is the difference. It looks like we are doing the same experiments at same time.
Happy baking Danni!
I like the shot of the three loaves! :) Just pile 'em up... jealous!
I like adding in the add-ins during autolyse to soften everything up. I suppose soaking beforehand would work just as well but I'm time challenged... which reminds me...
I usually wind up having to retard 24 hours to get my bake the following night after bulk. I know you like your 12 or so but have you done 24? Would you cut down your levain by maybe 10% or do you think that the refrigerator (36° F) would be enough to arrest too much fermentation?
Murph
retards but the last few bakes have had me making the dough in the late afternoon or evening and the 12 hour retard just happened accidentally. Happy accident I must say!
And I am doing 10% or actually slightly less of fermented flour. If I cut it back even more, the bulk fermentation will take forever. It takes 4-5 hours now in my oven with the light on and the door cracked open - around 82F. On the counter at about 70F- I had one loaf take 7 hours. That is way too long to be watching dough rise.
I ran across your beautiful bake and knew I had to do it. The results were good even though I made a few mistakes. My full post is HERE. Thanks so much for sharing your bakes and inspiring me to do something different! Absolutely Delicious!