Multigrain sourdough with seeds
Well, Passover is over, and leavened bread is back, with the vengeance. :-) Today's creation: sourdough multi-grain bread with seeds. I wish Internet had the ability to transmit the emotion which crunchy crust elicits while one tastes a slice with good salted Irish butter.
I started with same sourdough recipe I blogged before, which works well for me. The only modifications were: I upped the percentage of whole wheat flour a bit, and also added about 1/2% of water because I figured that all the seeds would need it. The seeds included chia, which I understand likes absorbing water, so I could probably easily go with the whole extra 1% of water. I'll try it next time.
For the seeds mix I used some arbitrary amounts of pumpkin seeds, sunflower seeds, flax, chia, white sesame, and rolled oats. I toasted everything lightly on a dry pan, and let them cool completely before adding into the dough after fermentolyse phase, together with salt. The total amount of seeds weighed after toasting was 88g.
I also sprinkled some oats inside the banneton before I put the dough inside, and a bit more along the sides of the dough ball, between it and the walls of the banneton. The advantage turned out to be dual: I got oats stuck to the surface of my bread and baking perfectly crunchy, which is what I wanted. Those same oats also kept the dough completely from sticking to the form, so it practically fell out on its own while I was inverting the form on the cooking sheet.
Levain (100% hydration) - 50g starter, 50g warm water, 50g KA WW flour, mixed in the morning and put in warm place.
Water - 315g
Flour - 400g Wegmans AP unbleached (I didn't have any BF on hand) + 50g KA WW
Salt - 10g
Flour total 450+75 (from levain) =525g
Water total 315+75 (from levain) =390g
AP flour - 81%
WW flour - 19%
Water - 74%
Salt - 1.9%
Various seeds - 1.7%