Seeded SD v3

July 22, 2018 - 9:12am

Ru007

Seeded SD v3

Hello friends -

This weekend, I revisited my seeded SD. The recipe is very similar to the last version except:

I changed the seed blend a bit, added some pumpkin seeds and upped the total amount of seeds from 19% to 23% and
I adjusted the flour blend, less white (79% is now 71%), more whole wheat (19% is now 24%) and more rye (2% is now 5%).

Formula:

	Levain as separate ingredient		Levain spread across recipe
Levain	90	24%
Water	300	81%	340	81%

Flour	370		420
white	298	81%	298	71%
w/w	72	19%	103	24%
rye			19	5%

Salt	10	3%	10	2%

Seeds	95	26%	95	23%
Pumpkin seeds	20	5%	20	5%
Sesame seeds (black)	20	5%	20	5%
Sesame seeds (white)	30	8%	30	7%
Linseeds	25	7%	25	6%

Total dough weight	865		865

The method I used is a bit different. I've been playing around with different ways to develop strength in the dough. I'm loving the lamination technique. I think I just like stretching my dough out across the counter. Is it weird that I find doing this fun and actually quite therapeutic?

Method:

1. Night before mixing: Levain build (20g NmnF rye starter, 12g rye flour, 38g w/wheat flour, 40g water). Leave over night.

Toast seeds and soak in 50g boiling water.

2. Next morning: 2.5 hour autolyse before adding levain and salt. Mix for about 30 mins. [I mix for about 2 - 3 mins, rest for 5 - 6 mins and repeat x 3]. Rest for an hour.

3. Lamination: Gently, stretch dough over counter. [I did get two little holes, but that's fine]. Sprinkle over seeds and fold the dough over into a little parcel. Rest for an hour.

I really enjoyed adding the seeds with the dough stretched out, I was so much easier (and less messy) than how I usually do it (at the initial mixing stage).

4. Stretch and folds. I did one every hour for the next 3 hours. In hindsight, I should have skipped the first one. The dough still felt a bit tight.

5. Bulk ferment for however, long the dough needs until it nice a proofy and jiggles when you shake the container. My dough took anther 4 hours. I really had to convince myself to leave it alone for as long as it needed. I was making a white loaf at the same time and that dough was ready after 2.5 hours. The dough for the white loaf was exactly the same as the seeded loaf, just without the seeds.

6. Scoop the dough out of the container and leave to rest for 30mins. I skipped the preshape, I didn't think the dough needed it.

7. Shape and proof for 1 hour at room temp, retard for 14 hours before baking.

Here it is:

I'm very happy with how this turned out. The crumb is not as open as the previous version. Might be because of the higher seed and whole grain content, but I'm not complaining. I prefer this version of the loaf to the last one. The crumb is super soft and fluffy and it tastes really nice, the pumpkin seeds are a nice addition.

Here's the (mostly) white loaf I made at the same time. The formula and method is exactly the same as the seeded loaf, just no seed and this one had a shorter bulk.

Okay, that's all from me. have a great week everyone, happy baking :)

PalwithnoovenP

July 22, 2018 - 9:40am

A treat for the eyes.

I got a couple of questions for this beauty. I'm sorry but I'm too drowsy to do the math, what is the hydration level of this loaf? Or maybe I should ask how did this one feel; tacky, sticky, wet, dry? I would like to stretch my dough wide and fold it neatly too but I must know how this dough felt so I can determine if I can imitate the laminating too. How did you fold it after stretching? I can't find anything about "this lamination", all that I found involves butter. :)

Also, how did you shape it? I love the squarish (or more accurately rectangular) batard look rather than a pointy one. Oh, and that ear!

Thanks for always spoiling us with beauty after beauty my friend. Happy baking Ru!

Ru007

July 23, 2018 - 11:03am

Thanks Job!!

That's so kind of you!

Then hydration is 81%, it doesn't feel very wet though because the seeds do absorb some of the moisture.

To shape, I use the stitching method and then roll the dough. Almost like this:

https://www.youtube.com/watch?v=2YSzK4_uM6s

but I only do what he does from about the 14 second mark.

Thanks for the kind words Pal!!

Happy baking!

not.a.crumb.left

July 22, 2018 - 10:26am

You've did it again and....

beautiful loaves! Did you also use the lamination for the white loaf or just for the seeded loaf?

If I ever go into seeded loaf territory, I certainly shall try this loaf first with the lamination and some poppy seeds that are in the cupboard waiting to be used..

I bet that loaf with the seeds just tastes amazing!!! Kat

Ru007

July 23, 2018 - 11:07am

Thanks Kat!

I used the lamination for both, I really like doing it! LOL!!

I'm sure you'll venture into the "add in" territory one day, but to be honest you can get so many different flavours out of sourdough by just mixing up the flour blend. But I do have a soft spot for seeds and oats and in my loaves :) Good for you and tasty all at the same time!

Happy baking!

dabrownman

July 22, 2018 - 1:50pm

I am so far behind the times I don't even know

what this kind of laminated dough is. Puff pastry, Croissants, danish has butter laminated between the bread dough is that what this is or is it like the epoxy method of Peter Reinhart? From reading the post it must have something to do with dough and gluten development? I really need to pay more attention to what is going on in the bread world because I want to do this lamination when the bread comes out great using it. It is just perfect in every way! 3B's on the outside and wonderful OSM on the inside. Just lovely!

Well done and Happy Baking Ru

Ru007

July 23, 2018 - 11:40am

LOL!!

To be honest, I didn't know what lamination in the context of bread was until a week or so ago! I saw someone do it on instagram and was just so fascinated. I couldn't believe how far the dough could stretch and how it cleanly it came off the counter, I just had to try it!

I think the idea is that when you fold the dough you create layers (just like with pastry), I have no idea where this originated from though. Yes, the idea is to help develop the gluten. The first time I tried it, I just wanted to get some strength in the dough quickly (because i'm not a slap and fold kinda gal ;)) and it really does help!

Check this out:

https://www.youtube.com/watch?v=Bncopq4aH1Y

This is the same person I saw on Instagram.

Thanks for kind words Dab, so glad you liked it.

Happy baking

dabrownman

July 23, 2018 - 11:50am

I get it now. I do similar for add ins

Stretch the dough at flat like you did, Put half the add is on. Fold one side over to the middle, Put 1/4 of the left over seeds on the 'clean ' part of the fold. Fold the other half all the way over the last fold. Put another 1/4 of the add ins on the clean part. Fold bottom up half way and put 1/4 of the add ins on the clean part and them fold the top over the bottom fold and put and put the last of the add ins on the clean top. By the time the S& Fs are done the stuff is incorporated.

We can't call this lamination, since it already taken .......so you have to come up with a new name and 'The Sleeping Ferret Fold' is now taken as well:-) A perfect description of what is happening too. No one can forget it. Good Luck with it Make it good cause it is like naming a new baby - it has to last forever and be catchy yet describe what is happening - exactly!

Happy baking

WatertownNewbie

July 23, 2018 - 2:12pm

Lucy's Glazed Look

"Stretch the dough at flat like you did, Put half the add is on. Fold one side over to the middle, Put 1/4 of the left over seeds on the 'clean ' part of the fold. Fold the other half all the way over the last fold. Put another 1/4 of the add ins on the clean part. Fold bottom up half way and put 1/4 of the add ins on the clean part and them fold the top over the bottom fold and put and put the last of the add ins on the clean top. By the time the S& Fs are done the stuff is incorporated."

Geez, this explains that glazed look that Lucy had in the other thread.

dabrownman

July 26, 2018 - 12:00pm

A picture is worth a thousand words. The Strutting

Peacock Fan Fold

dabrownman

July 26, 2018 - 12:53pm

Ok Two Picture are better than 1

This one had 3 different sets fi add in Strutting Peacock Fan folds to get all the add in incorporated

http://www.thefreshloaf.com/node/56155/lucy-went-all-out-cinco-de-mayo

Ru007

July 26, 2018 - 9:28am

I hear you!

But to be fair, it's not my method/baby to rename... but for our little TFL community I'll try come up with something interesting and descriptive to call it! LOL!

Thanks Dab!

WatertownNewbie

July 22, 2018 - 5:39pm

The Seeded Sourdough Champ

Ru, you are in charge of seeded loaves. What another great bake,and that seeded loaf looks spectacular. After your previous bake I expected to see sunflower seeds too, but the addition of pumpkin seeds sounds great too. Yummy, no doubt.

Ru007

July 23, 2018 - 11:24am

Thanks Ted!!

That's very high praise indeed :) You're totally right, the plan was to add sunflower seeds until I went to weigh out my seeds a realized I didn't have any! Sigh... There was no going back though, so I used the last bit of pumpkin seeds I had. Next time....

This one tastes really nice, I prefer this flour blend and a higher % of seeds. The crumb is softer too, might be the rye?

Thanks again

Elsie_iu

July 22, 2018 - 6:17pm

Incorporation of seeds by lamination

Believe it or not, I have always used this method to incorporate the add-ins into the dough. In fact, this is the only method that works to distribute them evenly to me!

Nice crumb and I especially love the ear you got this time!

Ru007

July 23, 2018 - 11:28am

I can see why you use this

method, it works really well!! I've always added the seeds when I add the starter to the dough. I think this method is a lot gentler on the dough too!

Glad you liked it, Thanks Elsie.

happy baking