Quadruple Seeded Country Sourdough
Those who know me know that adding seeds especially black sesame seeds is one of my favorite inclusions to add to my sourdough breads. For this loaf I’ve added poppy seeds, toasted sesame, pumpkin and sunflower seeds. I’ve used my country sourdough recipe except that I’m trying a new flour which as you know is always a challenge. I’m using Anita’s Organic All Purpose Flour for all of the white flour in this loaf. It has a protein of around 12% so it should be up to the challenge of a bread. As you know, Canadian flours are pretty strong so even most of the AP flours are strong enough for bread. I also did a gluten test on this flour and found it more extensible than the bread flour I usually use but less absorbent of water. I’ve reduced the hydration to 78% because of that change, but otherwise it is my usual country loaf with 15% whole red fife and 5% rye. The pre-fermented flour is 9% and the seeds totaled 10%. Because I’ve been overproofing lately I didn’t go for quite as much bench proofing before cold retard especially since I’m not that familiar with this flour, so I only allowed a 45 min bench proof. Given the size of the baked loaf I’m thinking it won’t have my coveted lacy crumb that I so elusive to me. I hope over time with this extensible flour that I’ll find the sweet spot for lacy crumb.