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Sourdough Seed Bread; Leinsamenbrot; Roasted Almond and Raisin Bread
Monday 5th March 2012
The sunshine returned to Northumberland today, allowing me to enjoy myself firing the oven and baking these different breads.
The sourdough seed bread takes inspiration from the Hamelman formula, but uses a stiff levain, very different leavening procedure and flour combination. The flavour from the tamari-roasted seeds is intense.
I made the Leinsamenbrot in bread pans, although this is probably not authentic. I used my liquid rye sourdough plus a flax seed soaker with 3 times water to seeds. So the hydration in the formula is very high; intentionally so. I'm pleased with the final result at 40% rye, 60% white flour.
The Roasted Almond and Raisin Breads have a biga pre-ferment and I finished off my current supply of fresh yeast in the final dough. There is butter in the formula, but no sugar, or spice. They baked beautifully in the brick oven too!
Recipe/formulae details given below, plus photographs.
1. Sourdough Seed Bread
Levain Build:
Day | Time | Stock | Flour | Water | TOTAL |
Sunday | 10:30 | 40 | 250 | 150 | 440 |
Sunday | 15:30 | 440 | 250 | 150 | 840 |
Sunday | 23:00 | 840 | 300 | 180 | 1320 |
Material/Stage | Formula [% of flour] | Recipe [grams] |
1a. Wheat Levain |
|
|
Marriage’s Organic Strong White Flour | 20 | 800 |
Water | 12 | 480 |
TOTAL | 32 | 1280 |
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1b. Soaker |
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Flax Seed Blond | 7 | 280 |
Cold Water | 21 | 840 |
TOTAL | 28 | 1120 |
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1c. Tamari-Roasted Seeds |
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Organic Sunflower Seeds | 6 | 240 |
Organic Pumpkin Seeds | 6 | 240 |
Organic Sesame Seeds | 6 | 240 |
Organic Tamari Soy Sauce | - | - |
TOTAL | 18 | 720 |
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2. Final Dough |
|
|
Marriage’s Organic Strong Wholemeal | 50 | 2000 |
Marriage’s Organic Strong White Flour | 30 | 1200 |
Water | 45 | 1800 |
Soaker [from 1b] | 28 | 1120 |
Salt | 1.8 | 72 |
Wheat Levain [from 1a] | 32 | 1280 |
Tamari Roasted Seeds [from 1c] | 18 | 720 |
TOTAL | 204.8 | 8192 |
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|
|
% pre-fermented flour | 20 | - |
% overall hydration | 78 on flour | 63seeds + flour |
% wholegrain flour | 50 | - |
FACTOR | 40 | - |
Method:
- Build the levain as shown. Prepare the soaker the night before. Roast the seeds ahead of time to allow them to cool before adding to the dough.
- In the mixer, combine the flour with the water and soaker and mix 3 minutes on first speed, scraping down to clear. Autolyse for 1 hour.
- Add the salt and levain and mix 2 minutes on first speed and 6 minutes on second speed, scraping down as needed. Add the roasted seeds and mix on first speed to clear. DDT 28°C.
- Prove in bulk for 2½ hours; stretch and fold after 1 and 2 hours.
- Scale, divide and mould round. Rest 15 minutes and prepare bannetons. Re-mould.
- Final proof 3 hours
- Bake in the wood-fired oven.
- Cool on wires.
2. Leinsamen Bröt
Rye Sourdough Build
Day | Time | Stock | Flour | Water | TOTAL |
Saturday | 18:00 | 40 | 450 | 750 | 1240 |
Sunday | 10:30 | 1240 | 435 | 725 | 2400 |
Material/Stage | Formula [% of flour] | Recipe [grams] |
1a. Rye Sourdough |
|
|
Bacheldre Organic Dark Rye Flour | 40 | 880 |
Water | 66.7 | 1467.4 |
TOTAL | 106.7 | 2347.4 |
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1b. Soaker |
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Flax Seed Blond | 10 | 220 |
Cold Water | 30 | 660 |
TOTAL | 40 | 880 |
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2. Final Dough |
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|
Rye Sourdough [from 1a] | 106.7 | 2347.4 |
Soaker [from 1b] | 40 | 880 |
Marriage’s Organic Strong White Flour | 60 | 1320 |
Salt | 1.3 | 28.6 |
TOTAL | 208 | 4576 |
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|
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% pre-fermented flour | 40 | - |
% overall hydration | 96.7 | - |
% wholegrain flour | 40 | - |
FACTOR | 22 | - |
Method:
- Build the Rye Sourdough as shown, and prepare the soaker the night before.
- Mix the soaker, sourdough and white flour using a paddle beater, on first speed for 3 minutes, scraping down, until clear. Autolyse for 1 hour.
- Add the salt and mix for 2 minutes on first speed and 4 minutes on second speed. Use the hook if it picks up the dough, otherwise stick with the paddle beater. DDT 28°C.
- Bulk Ferment for 2 hours.
- Scale and divide into prepared bread tins.
- Final proof 2 hours.
- Bake in the wood-fired oven.
- Cool on wires.
3. Roasted Almond and Fruit Bread
Material/Stage | Formula [% of flour] | Recipe [grams] |
1. Biga |
|
|
Marriage’s Organic Strong White Flour | 20 | 300 |
Water | 12 | 180 |
Fresh Yeast | 0.2 | 3 |
TOTAL | 32.2 | 483 |
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|
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2. Final Dough |
|
|
Biga [from 1] | 32.2 | 483 |
Marriage’s Organic Strong White Flour | 55 | 825 |
Marriage’s Organic Strong Wholemeal | 25 | 375 |
Butter | 5 | 75 |
Salt | 1.67 | 25 |
Fresh Yeast | 1.33 | 20 |
Water | 56 | 840 |
Selection: Raisins, Dates, Figs | 12.5 | 180 |
Almonds –skinned, toasted and chopped | 12.5 | 180 |
TOTAL | 200.2 | 3003 |
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|
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% pre-fermented flour | 20 | - |
% overall hydration | 68 | - |
% wholegrain flour | 25 | - |
FACTOR | 15 | - |
Method:
- Prepare the Biga the night before.
- Combine all the ingredients in the mixer except the fruit and nuts. Mix on first speed until clear, scraping down as needed. Mix for 6 minutes on second speed with the hook attachment. Rest the dough for 20 minutes then add the fruit and nuts and mix to clear using a Scotch cutter. DDT 28°C.
- Bulk Ferment 1½ hours.
- Scale and divide into 3 x 1kg pieces; mould round. Rest 15 minutes then shape as bloomers.
- Final proof 1½ hours.
- Score the tops of the loaves, glaze with egg and bake in the wood fired oven.
- Cool on wires.
Very best wishes
Andy
Comments
What a hearty, wholesome bake of loaves...I did see a dab of butter : ) in my favorite pick..though, it's hard to imagine the a flavor of the tarmari roasted seeds...I'm not familar with. It's hard to beat baking in beautiful weather and a wfo, I can imagine your enjoyment.
Happy Baking,
Sylvia
Hi Sylvia,
Yes, plenty wholegrain here: 25% in the bloomers, 50% in the sedd bread and 40% in the leinsamenbrot...plus lots of lovely fruit, nuts and seeds too. The bloomers smelled buttery when they came out of the oven. They are baked very much as flavoured breads rather than significantly enriched.
Tamari is a superior type of Soy Sauce from Japan.
Lovely to hear from you; thank you as ever for your kind words.
Best wishes
Andy
Always these great breads - a joy to behold!
The Sourdough Seed Bread is my favorite, the crumb looks lovely. Being a bad German I prefer wheat rye breads to the really dark ryes (don't like sauerkraut much either).
I put your Levain with Seeds on my "Equal Opportunity Baking" list, as one of the (trusted) fun breads among the alien (probably hostile) ones from neglected baking books.
Best wishes,
Karin
There are quite a few to choose from now Karin!
This particular seed bread is definitely the best I have made so far; so you should probably go with this formula.
Yes, it's fun, but it packs a very tasty punch too!
Very best wishes
Andy
on the top bread is just amazing given the composition of the bread. I am guessing you were outside to get such good pictures of it. With all those seeds, a slice must seem like a meal. -Varda
Hi Varda,
It is so good to get positive feedback about my photographs. Generally I don't think I always do justice to my breads. But, yes, the pictures always turn out so much better if I can capture photos outside in the sunshine!
That really is what the crumb looks like on the seed bread...and lunchtime beckons!
All good wishes
Andy
Hi Andy,
Not that I'd turn away a slice of either the Sourdough Seed or Leinsamanbrot, but your Roasted Almond and Fruit Bloomers are blooming awesome! No doubt destined for the local market, so I'll have to imagine what the crumb looks like, but judging from the profile of the loaves I'm sure it's airy and open. Some lucky customer is in for a treat with any of these splendid loaves Andy.
Best Wishes,
Franko
Hi Franko,
Well, I'd buy those Fruit and Nut Breads, and that is a good measure of quality in bread. Yes, they were scaled at 1kg, so pretty big loaves, but came out of the oven feeling light and airy as you suggest.
Very best wishes
Andy
Lovely breads Andy,
How are the markets going?
Speaking of fruit breads, I just baked some spiced fruit sourdough for a friend - cloves, nutmeg, cinnamon, allspice and soaked raisins/sultanas. Nat was very happy that baked one for us as well ... been a while since I baked with white flour. A Treat!
Cheers,
Phil
Hi Phil,
When I put this formula together, I was so tempted to make spicy breads as I have a lot of nice sweet spices in at the moment. But I plumped for a more simple flavoured bread instead. This version has 25% wholewheat flour.
I'll try for something more rich and spicy next time.
Very best wishes
Andy
The crumb structure of the Sourdough Seed Bread is truly astonishing.
Besides the beautiful breads, I do like your photography and the way you laid out your formula also. You're using some conventions that are new to me.
Regards,
David
Hi David,
Thank you so much for your kind words; the comments are very much appreciated, especially coming from you. Photography is a big "hit and miss" affair for me.
Regarding the formulae, I include all the detail which I know is useful to me. I know they are not written out according to SFBI or BBGA, but they take the reader straight to the key bits of information which I look for when assembling recipes/formulae. I'm glad you like these too.
All good wishes
Andy
AMAZING Andy. First rate all the way. Your customers are being coddled and spoiled! Do you ship to far, far away deserts? I could use some coddling and spoiling.
Only "virtual" tasting available here dabrownman, sorry!
But, thank you for your comments; they are much appreciated
Best wishes to you
Andy
I'll chime in with the others, it's a magnificent collection of breads! I'm amazed at the open crumb in your sourdough seed bread, and wishing I had a slice now. :)
Thank you for your kind words FlourChild
Best wishes
Andy
Andy,
Those breads look delicious. If only I could taste them as well.
Betsy
Hello Betsy,
It's lovely to hear from you and thank you for your very generous comments
All good wishes
Andy
WOW, Those look great!
Thank you for commenting Aideuis
Best wishes
Andy