This week I decided to wing it somewhat, a departure for me. I made a dough I’ve made often before - 30% whole wheat, 79% hydration, 12% levain - and added a soaker of a small handful each of sesame, flax, chia, pumpkin, and sunflower seeds. I didn’t weigh the seeds or water in the soaker because I knew it would be a much higher percentage of the dough weight than much I was taught to use. My bad! I’ll have to experiment to recreate it to get the wonderful aroma and flavor. The dry seeds were probably around 30% or more of the dough weight.
When I make seeded breads I always have trouble with the scoring because the seeds prevent a clean cut. These loaves opened nicely on one of the 4 cuts, and verged into blowout territory in spots, while the other cuts nearly disappeared!
Pretty happy with the crumb for so many seeds, and as it turns out a good warmup for next week and the community bake.
Tom
- TomK's Blog
- Log in or register to post comments
Great looking bread. It must taste wonderful.