The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Multiseed sourdough

FranciscoA's picture

Multiseed sourdough

Hi everyone, 

I've learned many things thanks to the people in this forum over the past year. I've been lurking a lot but it was time to post my last loaf and let you tell me what you think about it.

A short video of the crumb:


Here's what I used:

90% Bread flour

10% Whole wheat flour

70% Hydration

2% Linseed

2% Sesame seeds

2% Sunflower seeds

2% Chia seeds

2% Salt

10% Sourdough starter


Starter build

50% Bread Flour

50% Whole wheat

100% hydration




I mixed the flours, water and sourdough starter; autolyzed for 1 hour, then added the salt and the seeds. Mixed everything using the pincer method and let it bulk fermnet. I didn't even bother doing folds this time.

I've been baking with a very poor quality oven lately, which has given me some consistent problems. I'd like to know if it's actually the oven's fault or something I'm doing wrong every time.

this is a cheap gas oven with incredibly poor insulation. Virtually no heat is reflected from the top, what makes it incredibly hard to get brown crusts without burning the bottom.

I know there are many things I can do to improve this (like getting a Dutch oven), I just haven't had time to get one. What I would like to know is, if you've had the same issues with poor quality ovens and how you were able to make the most out of them.

Thank you very much in advance.


Happy baking :)