Sourdough Seed Bread
METHOD Approximately 16 hours before mixing the final dough, mix together the ingredients for the liquid levain build. Let sit at room temperature, covered. At the same time, combine the soaker ingredients. Cover these and let sit out at room temperature. Toast the sesame and sunflower seeds and set aside, covered.
Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the liquid levain to perpetuate the culture). In a spiral mixer, mix on first speed for 3 minutes, then turn the mixer to second and mix to moderate gluten development, about 4 minutes.
DESIRED DOUGH TEMPERATURE: 75 - 78°F
BULK FERMENTATION: 2 - 2 ½ hours, with a fold halfway through.
Divide, shape and cover the loaves for the final proofing. Bake at 450°F with steam. Loaves weighing .7 kg should bake for 36-40 minutes. The loaves can also be retarded after shaping. In this case, a 2 hour bulk fermentation is ample.
| Item | METRIC | BAKER'S % |
|---|---|---|
| King Arthur Sir Galahad Flour | 9.2kg | 92% |
| Whole Rye Flour | 0.8kg | 8% |
| Water | 7.3kg | 73% |
| Salt | 0.23kg | 2.3% |
| Sunflower Seeds, toasted | 1.2kg | 12% |
| Sesame Seeds, toasted | 0.6kg | 6% |
| Flax Seeds | 0.7kg | 7% |
| TOTAL YIELD | 20.03kg | 200.3% |
| Weight | Baker's % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 1.5kg | 100% |
| Water | 1.875kg | 125% |
| Culture | 0.15kg | 10% |
| TOTAL YIELD | 3.525kg | 235% |
| Weight | Baker's % | |
|---|---|---|
| Flax | 0.7kg | 100% |
| Water | 2.1kg | 300% |
| TOTAL YIELD | 2.8kg | 400% |
| Weight | |
|---|---|
| King Arthur Sir Galahad Flour | 7.7kg |
| Whole Rye Flour | 0.8kg |
| Water | 3.325kg |
| Salt | 0.23kg |
| Sunflower | 1.2kg |
| Sesame | 0.6kg |
| Levain | 3.375kg |
| Soaker | 2.8kg |
| TOTAL YIELD | 20.03kg |
