- Bread Flour 450g (90%)
- Pearled Spelt Flour 40g (8%)
- Crystal Rye Malt Flour (non diastatic) 10g (2%)
- Water 340g (68%)
- Olive Oil 10g (2%)
- Salt 10g (2%)
- Goji Berries 50g (10%) [at a guess as I was eyeballing it]
- Pumpkin Seeds (toasted) 50g (10%)
Levain Build: 12 hours
- Bread Flour 55g
- Water 70g
- Liquid Starter 10g
- Bread Flour 390g
- Pearled Spelt Flour 40g
- Crystal Rye Malt Flour (non diastatic) 10g
- Water 265g
- Olive Oil 10g
- Salt 10g
- Goji Berries 50g
- Pumpkin Seeds 50g
- Levain 135g
Fermentalyse the flour, berries, seeds and levain for 1 hour.
Sprinkle the salt over the dough and add the olive then combine. Knead till medium gluten formation.
Bulk Ferment till ready, about 4 hours, giving the dough 2-3 sets of stretch and folds.
Shape and final proof till ready, about 1.5 hours.
Absolutely delicious! Was an experiment and it worked a treat. Very happy with this bake. A multitude of flavours coming through from the toasted pumpkin seeds, goji berries, crystal rye malt and it’s sourdough to-boot. Will be right up there on my baking repertoire. This is gonna toast up well.