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Seeded sourdough

A blend of white and wholemeal sourdough with five types of toasted seeds.

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Levain ingredients

  • 40g mature sourdough starter
  • 40g strong white bread flour
  • 40g rye flour
  • 80g water

Sourdough ingredients (two loaves)

  • 200g levain (25%)
  • 720g strong white bread flour (90%)
  • 80g wholemeal bread flour (10%)
  • 600g water (75%)
  • 16g salt (2%)
  • 24g each seed (poppy, chia, sesame, sunflower, and pumpkin) - 120g total (15%) + extra for topping

Method

  1. Mix and fully incoporate the levain with water and flours to form a shaggy dough - rest for 1 hour
  2. Prepare your seeds by toasting them on a baking tray in the oven at 200C for 10 minutes or until visibly toasted
  3. Pour the seeds into a bowl and soak with 80g of almost boiling water - allow to cool and water to be absorbed
  4. After letting the dough rest for 1 hour, add salt to the dough with a splash of water, mix the salt in by hand (Rubaud method/slap and fold) for approximately 5 minutes until the dough strengthens (becomes smooth, airy and elastic) - rest for 15 minutes
  5. Further strengthen the dough using the Rubaud method or slap and fold method - rest for 45 minutes
  6. Lamination and add seeds - lightly spray your surface top with water, stretch and spread the dough into a large rectangle (be careful not to tear the dough), spread the seeds evenly on the dough, and fold the four sides of the dough into a square shape and transfer into a bulking container
  7. After 1 hour, perform a set of of coil folds by picking up the dough with wet hands to release the far side of the dough from the bulking container, turn the container 90 degrees and repeat for all four sides
  8. After 30 minutes, perform a second set of coil folds
  9. After 30 minutes, perform a third set of coil folds
  10. Rest the dough for approximately 1-3 hours until the dough shows sufficient signs of fermentation (becomes airy and light with rounded edges and air bubbles on the surface)
  11. Pre-shape the dough by turning it onto a floured surface to prevent sticking - divide your dough into two, use a floured bench scraper and your hand to round each divided dough into a boule and create surface tension
  12. After resting the pre-shaped dough for 20 minutes, shape each dough into a batard/boule (I use the Tartine stitching method)
  13. Coat the top of the shaped dough with seeds by misting it with water and rolling it on plate of mixed seeds
  14. Place your dough upside down into a floured proofing basket and let rest for 10 minutes
  15. Retard the dough by placing it into the fridge for approximately 12-16 hours
  16. Pre-heat your oven at maximum temperature (mine is 250C) for at least one hour
  17. Transfer the dough out of the fridge and turn onto parchment paper - lightly mist the top of the dough, score it with a sharp blade/knife, and place it into the pre-heated dutch oven (add ice cubes to create steam inside dutch oven if possible)
  18. Bake at maximum temperature for 20 minutes with the lid on, then a further 15 minutes at 230C with the lid off or until crust becomes your desired colour
  19. After baking, let it cool completely for 2 hours to let the crust set before cutting

Added by: samuelchtsui


Tags: Bread Seeds Sourdough

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