I got my inspiration for this bread from Cedar Mountain's Khorasan Spelt Seeded Bread. I was totally impressed with the crumb and look of that bread and decided to make something similar with the flours and seeds I had in the house.
Levain - Build up to 230 g of 80% levain (132 g flour/98 g water) in 3 stages from my NFNM starter. I ended up using a tad more not to waste what was in the jar.
Add-ins - Toast 50 g chopped almonds, 50 g pumpkin seeds, 50 g black sesame seeds, 50 g sunflower seeds, and 75 g Buckwheat groats in a frying pan. Pour 300 g of nearly boiling water over seeds and soak 15 minutes. Drain but reserve soaking water for autolyse.
Autolyse - Mix all add-ins with 750 g water (next time I will reduce this to 700 g) and 678 g unbleached bread flour, 194 g wholewheat flour, 48 g Buckwheat flour and 48 g sprouted Buckwheat flour. The plan was to add in also a teaspoon of walnut oil but it turned out to be old so I didn't want to risk using rancid oil. Let sit for 30 minutes.
Mix - Add in 22 g sea salt and 240 g of 7 hour old levain. I used pinching and folding to incorporate everything. The dough felt very hydrated.
Ferment - I gave the dough 4 sets of many folds over the next few hours. We went out to dinner in the middle of this so timing between sets was not consistent. Dough fermented for 7 hour, some at 72 F and some st 82F, until it was 2.5 times the original volume.
Divide and rest - I split the dough in two and did a very loose preshape. I let it rest 10 minutes and then had fun trying to do the final shaping due to it being so wet. It was hard to get a tight skin on it and I had to redo it several times to get it to the point it had somewhat of a skin.
Proof - I popped the dough into the baskets and then into the fridge for a 13 hour proof.
Bake - Baked at 500F for 20 minutes in preheated Dutch ovens, 10 minutes at 450F and another 20 minutes with the lid off until internal temp was 206F.
The loaves didn't have a huge oven spring but the crumb actually turned out very nice. I love the flavour too. I am thinking of redoing this next week with the reduced hydration and adding some nut or sesame oil.
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even with the bitter buckwheat. Just the way it should be. Well done and happy baking Danni
the bread to be bitter at all. I had some with cheese this afternoon and it complemented the cheese well. Might have a bit more later with butter and honey. :-)
love that crumb. The combo of grains and nuts must taste great.
Nice Bake.
Ian
That crumb is beautiful. The combo of seeds and grains and nuts sounds lovely.
Why do you think you didn't get the oven spring you were looking for? My last couple of loaves alsohaven't had great spring so I'm trying to figure it out too.
Anyway, great post Danni
Happy baking :)
to a number of factors. I used a new bulk unbleached bread flour just to try it, and my proofing time was somewhat longer due to the change in time (daylight savings time). So either of those might have affected it. Like I said, I am thinking of making this again next weekend.
Well, i'm looking forward to the next post :)
Good luck!
It has to taste great with cheeses. Love the crust and crumb. Also, so many breads! Is it your stock for the week or are there some lucky recipients?
Happy baking Madame Danni.
and the other three go to a local soup kitchen that survives purely on donations. They don't get any government funding so I try to help out a bit by baking 3 loaves for them each week.
What a great looking crumb that has, and beautiful bold crust too! It will be very interesting to see how it turns out with a lower hydration.
I would never have thought of soaking seeds. What difference did that make, do you think? I've soaked grains and flakes, and will soak flax seeds to a gelatinous mass, but not usually almonds, sesame, pumpkin or sunflower seeds. I wonder what it would have done to the hydration and 'stickiness' of the dough to have toasted but not soaked them?
but I decided to toast everything together so it all got soaked at once. I was surprised at how much of the water was absorbed and how the volume of the total amount almost doubled. I didn't think that much would would soak in but it did.
I have done dough without soaking the seeds and you can definitely feel them when folding the dough. By presoaking them, the dough felt a lot softer with less sharp pieces in it. I didn't find the dough really sticky, but then again, I was generous with the flour on the counter; it was just looser in general.
Wow. Hard to see how it could be done any better. I always assume that if the dough is difficult to form and gets poor oven spring that it's over-proofed. Not certain this is the case. But the crumb here looks amazing, so it seems to be a moot point.