October 19, 2015
Chia, Poppy seed and Turmeric sourdough bread
Levain:
200g white starter (100% hydration)
400g flour
400g water
11 hr RT ferment
Final dough:
1000g levain (all of the above)
1240g cool water
2000g flour
50g salt
25g Extra Virgin Olive Oil
50g poppy seeds
50g chia seeds
10g Turmeric
45 min autolyse (flour and water, then add levain and the rest of the ingredients)
2 hours bulk with S/F every 30 min
3 hour retard in the fridge
Scaled, shaped and transferred to proofing baskets.
12-hour cold ferment
Baked for 30 minutes with steam at 230C then lowered to 200 for around 15-20 minutes.
