Mixed seeds are without doubt the best way to give your sourdough an amazing flavor boost. The toasted smell from the outside and the chewy delicous taste inside is simply incredible. It's very handy to keep a jar with mixeds seeds available at all times. For these breads I used pumpkin seeds, sunflower seeds, flax seeds and sesame seeds. Minimal preparation needed. No soaking, no roasting. Just have your levain ready to go!
Levain:
84g wheat starter
70g whole wheat flour
26g water
Ferment at 30c for 7 hours.
Dough:
180g levain
500g bread flour
200g stone milled wheat flour
150g whole wheat flour
700g water
19g salt
120g mixed seeds
Mix slow for 5 minutes without salt and seeds.
Add salt and mix for 3 minutes at high speed.
Move dough to container and spread seeds on top. Press the seeds into the dough slightly.
Bulk ferment 4.5 hours at 23c.
Fold three times about 1 hour apart. The seeds will incorporate into the dough.
Final shape into two batards.
Rest 20 minutes in a warm place.
Cold proof in fridge for 12-15 hours.
Bake for 45 minutes. First 15 minutes with steam at 240c. Without steam at 200c until done.
00:00 Intro
00:21 Ingredients
00:51 Mix
02:24 First fold
03:02 Third fold
03:42 Shaping
06:27 Bake
07:21 Results
