Seeded loaf

Testing my new 50% hydration starter.

I feel like I could have pushed the bulk a bit but I was quite happy with the result since I took such a lazy approach with this one

Recipe:

• 185g bread flour (74%)
• 65g whole wheat (26%)
• 190g water (76%)
• 50g starter (20%)
• 5g salt (2%)
• 25g mixed seeds toasted and hydrated in 35g water (I used chia, black sesame, golden and brown flaxseed)

Process:

1. Autolyzed flours with water for about 40min
2. Added starter with salt and mixed for 10min, added the seeds and mixed for another 10 min. Let it rest for an hour.
3. Did one strong coil fold and let it rest until 40% rise (I didn't time it but it took at least 5 hours)
4. Pre shaped and rested for about 30/40min
5. Shaped, into the banneton and let it rest for another hour at room temp.
6. Cold retard for 22 hours at 5 ºC
7. Pre heated the oven with the dutch oven to 260 ºC for 45min
8. Score and bake at 230 °C with the lid for 20min, remove the lid and bake at 200 °C for 25min