Seeded SD and another (mostly) white SD
So, you know when your choices are 1) wake up super early to get your loaves in the oven and have fresh bread or 2) don’t bother baking because your day is really busy and go without the bread… Clearly, the right answer is to wake up and bake. Am I right? Well anyway, that’s what happened to me this weekend and here is the consequence of my choice.
One (mostly) white SD
...and one seeded SD loaf
The white loaf is the pretty much the same as my previous post except I upped the hydration a tiny bit from 76% to just shy of 79% and dropped the prefermented flour % from 12% to 11% (yes, 1% is important to me!! LOL!!)
This loaf has become my little project and I must say, I prefer the result I got this time. The crumb is noticeably softer and melty in mouth. Yum… I let this one have a much longer shaped proof (3.5 hours instead of 1.25hours) and retarded it for 8 hours instead of 14hours.
I'm happy with the oven spring on this one,
Crumb shot...
Still playing with my scoring :)
The next loaf was a seeded loaf… nothing fancy, just a mix of white and black sesame seeds and linseeds. I’ve made a seeded SD loaf before and I really enjoyed it but I thought that the seeds sucked a lot of moisture out of my dough. So this time I toasted the seeds and soaked them in boiling water overnight before putting them in the dough. I put just enough water so that it would all be absorbed, I didn’t want extra water to end up in my dough.
Here is the formula and method:
| Weight (g) | Final dough | % | |
Levain (80% hydration) | 90 |
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| |
Water | 296 | 336 | 80% | |
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Flour | 370 | 420 | 100% | |
Unbleached white bread flour | 330 | 330 | 79% | |
Whole wheat flour | 40 | 80 | 19% | |
Rye flour |
| 10 | 2% | |
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Salt | 9 | 9 | 2% | |
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Seeds | 80 | 80 | 20% | |
Sesame seeds (black) | 15 | 15 | 4% | |
Sesame seeds (white) | 40 | 40 | 10% | |
Linseeds | 25 | 25 | 6% | |
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Total dough weight | 845 | 845 |
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1. 1 stage 12 hour levain build. 20 g NMNF rye starter plus 45g whole wheat flour and 36g water.
2. “Pre mix” the flour and water for the dough the night before mixing, chill in the fridge for a few hours and leave to come to room temperature overnight.
Toast the seeds and soak in 55g of boiling water.
3. Add the salt, levain and seeds to the dough and mix.
I spent about 50 mins mixing the dough initially (about 2 -3 mins on, 10 mins rest x 4) and then did 3 set of stretch and folds, not quite hourly but they were done within the first 3.5 hours of the bulk fermentation. Then another 5 hours bulk fermentation (yes, things were slow because its cold here)
4. Pre shape and let the dough rest for 30mins.
5. Shape and let the dough sit in the basket for 3.5hours before refrigerating for 8 hours.
6. Baked at 250 dC for 20mins with steam and then at 230 dC for another 25mins.
Result:
Slicing this loaf was amazing! The aroma of the seeds was just so good…I was worried that I didn't have enough seeds in the dough, but I think I got just the right amount.
Soaking the seeds was a good idea, the crumb is nice a moist because the seeds didn’t steal as much water from the rest of the dough.
I hope everyone has a great week! Happy baking friends :)
Ru
Comments
quite well, but you're right, it is a long process :) Here's what I did:
1.Yes, the premix, was just mixing flour and water until there was not more dry flour (this took maybe 3 mins on Friday night).
2. I toasted and soaked the seeds at the same time as the premix. Put them, in the fridge and took them out again at the same time as the premix (lets call it 10 - 15mins).
I did the levain build at about 21:00 that evening (maybe 2 mins).
3. I started mixing the dough on Saturday morning at about 09:00ish (after a nice long run! LOL!) I was done with my stretch and folds at about 13:30 (I did the last one as I was walking out the door to leave). I just took my time doing these because I had nothing to do that morning, but I'm not opposed doing stretch and folds with less time inbetween (e.g. 20 mins, if I need to go somewhere).
Then I was out and about for the whole afternoon and I preshaped, when I got home around 19:00ish. And just let it sit until just before I went to bed that night. I baked early on Sunday morning (around 07:00, because I had to leave the house early, but I'm not opposed to baking the loaf later in the day. That, being said, i think my fridge is really cold because my dough does next to nothing in the fridge over night (hence the long shaped proof).
4. Nope, baking happened at 07:00 on Sunday morning, which i agree is really early for a Sunday, but like I said, I only baked that early because of my schedule not because I was worried about the dough over proofing in the fridge.
So basically what I put in the post isn't necessarily the only way I'll ever bake this loaf, its really just what my day(s) would allow. I really hope this gives a bit more context to the timing. Let me know if you have any other questions or if you have any ideas on how to make this better, scheduling can be tough!
Happy baking!
This helps greatly and confirms what I suspected (that the process starts on the second evening before the morning bake).
that I think is worth mentioning is that when I was writing this formula and planning the bake, I used less pre fermented flour than I did last time I made a seeded loaf (almost 2 years ago!) banking on this and the cold weather to slow things down for me while I was out for the day. For comparison, it was 17.9% in spring then vs 11.1% in winter now, I was So I think you could up the amount of starter if you want things to go faster! Here's the link to my other post
http://www.thefreshloaf.com/node/49171/seeded-sourdough
Sorry for the loooooong response :)
Happy baking!
I have this bread underway now. I have used chia instead of black sesame as that is what I had. I will report back how it goes. My room temperature is probably 20-21°c so expect bf will be quicker.
Leslie
I can't wait to hear how it turns out! I wander if they'll absorb more water than the sesame seeds? Hmmmm....
I will write up method in a day or so as my method was a little different.
we are heading off but taking this bread with us so crumb and taste report will be later. so thank you for the inspiration
I'm so honoured that you tried it!
The photo is a thumbnail, but it looks like a winner. I await your write up of your method (and larger photos).
"I will write up method in a day or so as my method was a little different."
Please post your method and photos. I am interested in baking this bread, but want to see what you did first. (Thanks.)
http://www.thefreshloaf.com/node/56547/rus-seeded-sourdough-twist
The dough was not fast rising but you could do it in a day if you started earlier than I did. I mostly choose to do an overnight retard but it isn't essential.
Leslie
Love the crumb!!!
I'm glad you liked it!
Happy baking
Ru
Very nice crumb. What is your starter feeding schedule?
I keep an 80% hydration all rye starter in the fridge. I refresh it once every two weeks. I keep a maximum of 70 g (which is enough to make 4 loaves and have some left to build up to 70g again). When I refresh, I'll feed in a 1:2:1.6 ratio, discard/use the excess, feed again and repeat. After the third feed I'll refrigerate after a couple of hours at RT. Because the feed quantities are quite small there isn't much waste if I don't use the excess.
I used to go about 3 months between feeds, but as the starter gets older I found I had to do more than a single stage build to get the levain strong enough for a bake (usually a 3 stage build). My schedule has changed a bit and I'm trying to keep my starter young enough so that a single stage build is enough to get the levain ready, because I don't always have time to do a 3 stage build. I hope that makes sense? Let me know if you need more info.
Thanks for the compliment!
Ru
The crumb shot on the seeded SD is absolutely incredible!! I am definitely giving this a whirl this week. thanks!
That's kind of you!
Let me know how it goes!!
Happy baking
Ru
Holy cow these look amazing. Nicely done!
How do you steam your oven? Those look perfect!
That's very kind of you!
My steaming method is very basic - two mini cake pans in the oven each about half filled with water! I put one near the front of the oven and one near the back. By the time the first 20 mins is done the water is usually gone.
Happy baking
Ru
That crumb is absolutely beautiful! SD Goals lol! Thanks for posting your method. Still struggling to create gorgeous holes such as these, so every tip helps! Happy Baking!
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