Took a while to get this where I wanted, but dang is it good. Recipe below is for a single loaf.
Starter: 80g (100% hydration)
Flours
* Bread flour: 250g
* Semolina: 50 g
* Whole wheat flour: 35g
Water
* For dough: 240g
* For seed soaker: 45g
Seeds & Add-ins
* Flaxseed: 15 g (soaked)
* Sesame seed: 15 g (soaked)
* Sunflower seed: 15 g (toasted)
* Lemon zest (optional): from 1 lemon
Salt: Fine sea salt: 6 g
Notes
* For seed soaker, boil water, and pour over soaked seeds in the morning (when you feed your starter)
- Add seeds + lemon zest during first round of stretch and folds. Add about 1/3, stretch, fold, add 1/3, stretch, fold, add final, stretch fold, stretch fold. Then bulk / stretch as normal
Process:
- 1-hour autolyse
- Add starter
- Add salt after 15 minutes, slap and fold until dough starts to smooth
- 4 sets of stretch and folds @ 30 minute intervals
- Additional ~2 hour bulk ferment @ 90 degrees until it passes window pane test
- Shape, place in fridge overnight
- In the morning, bake in preheated 450 degree oven (I use a lodge combo cooker, 20 minutes covered with 5 ice cubes, then 20 minutes uncovered (or until desired color)
I fed starter and set up seed soaker at 9am, and then started mixing around 4pm for reference.
by giacal3
4 Comments
Oh no! I forgot to add the water amount for the seed soaker: it is 45g water, boiling. This goes over the sesame seeds and flax seeds in the morning:)
That looks so good! I’ll have to try seeds in one of mine next 😍
Seeded sourdough is my favorite kind to make. I add fennel too! I’ve decided that 15g per loaf is the perfect amount for me.
Edited to add that I’ve soaked the seeds and also just added extra water at the beginning and didn’t notice a difference.
This looks amazing! I have to give this a go soon 🤩