Crumb was not too wild on this one but still soft and squishy. High hydration dough that I slapped around way more than normal and I think I could feel the gluten development; it was easy to work with as a result. Seeds and honey continues to be my favorite flavor combination for sourdough. I want to figure out how to get my loaves to be more vertical! They have great oven spring but they only spring sideways lol.
80% bread flour
20% wheat flour
87% water with 1-2 spoons of honey dissolved
20% starter
2.5% salt
15% mixed seeds, soaked in hot water
autolyse 1 hour
add starter, slap and fold for a couple minutes, rest 30 min
add salt, rest 30 min
3 stretch and fold 20 minutes apart
lamination, add seeds
3 or 4 (can't remember…) coil folds 30 minutes apart
total bulk 6.5h at 75-80F (it varied)
shape, rest 10 minutes in banneton
Cold proof 15 hours
Bake 500F covered with 2 ice cubes for 15 minutes, uncovered 465F for 10 minutes
by almostedible2
Dining and Cooking