This is a 60% hydration dough, for some reason that is , for me, the best hydration to work with.
Recipe:
250g Mature Wheat Sourdough
450g Bread Flour
50g Wholemeal * Only small amount as my Daughter does not like to much Wholemeal in the bread *
300g Water
10g Sea Salt
A good handful of Pumpkin and Sunflower Seeds
Mixed it all up, gave it 6 S&F every 30 Minutes for a period of 3 hours.
Bulk fermentation in the Fridge for 18 hours, let the dough come to room temperature , Shaping, final proofing in Banneton for 2 hours.
Baked in a Dutch Oven for 30 Minutes with the Lid on at 250C and a further 20 Minutes with the Lid off at 200C.
Family agrees that this is the best SD Bread so far.
Sorry for the missing Slice of bread, the shape was nicer and I should have taken the Images before I had a slice, one has to taste the bread;)
- PetraR's Blog
- Log in or register to post comments
Of course the Dutch Oven was preheated with the Oven.
I have heard that some start in a cold Oven.
Petra: It seems like a very easy recipe, and your photos are great. I think I will have to try this one. Thanks for sharing. Best, Phyllis
The recipe works every time and is my fav. one.
Glad you like the Photos:)
with the dough. The larger holes are nice for a bread that has hard add ins and such a low hydration. Just love the way our side looks too. Great bloom!. Keep sneaking those wholee grains in there. They probably won't notice till it gets to 20%:-) Well Done and
Happy baking
Thank you, I am pleased how this bread came out, I must say, I try to not disturb dough to much and do be very gentle when I work with it:)
I shall try to sneak more whole grains in over time because it is healthy and it makes the bread taste so much better.
Saw your Baguettes and they are GREAT, I shall give it a go next week.
You did a great job Petra, it looks wonderful and I wish I could bake loaves as beautiful as this one and I really wish I could have a taste, it sounds yummy.
Thank you so much Bob:)
I wish I could share the bread with you.
You are as generous as you are an accomplished baker. :)
Nice golden ,crunchy crust color. And what an impressive bloom! Could have used slightly more warm up time. Crumb shows sufficient fermentation. Good job!
Khalid
Thank you Khalid:)
I am not sure what you mean with * slightly more warm up time * though.
I meant , more bench time after refrigeration to remove the chill. Judging from the impressive oven spring, the dough could have fermented for more time before being baked. However, this is all aesthetics that you could do without.
Khalid
Great looking loaf Petra. You could also lob in some poppy seeds and sesame seeds which are small enough not to be noticed by youngsters and of course chia seeds.
Thank you ElPanadero.
Great Idea with the poppy and sesame seeds.
Where could I find chia sees in the Uk. hmmm
Have to ask Google:)
Oh, I forgot to mention in my post that I always let the Dough come up to room Temperature. ooops, my fault.
Added it now to my post.
Thank you for the reminder Khalid:)