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Experimental Sourdough Seven Seeds

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Panloaf, overnight proof in the pan.

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BKR %WEIGHT (GRS)2-DAY SCHEDULE

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Desired total weight900DAY 1

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Mix leaven with tepid water, add flours and malt powder0:1017:00

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Autolyse0:3017:10

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wholemeal wheat18,0058Bulkferment, S&F every 25 minutes0:5017:40

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rolled oats7,0022Add and mix in syrup, salt and seeds0:0518:30

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stoneground white75,00241Bulkferment 2 hours, S&F every 30 mins2:0018:35

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total flour100,00321Shape and start proof0:0520:35

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water (! = minus soakerwater)70,00189Start retardation20:40

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leaven32,50104

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salt1,876

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malt extract powder3,5011DAY 2

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maple syrup12,5040Take out of cold cupboard1:008:00

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soaked linseed15,0048Load into oven0:059:00

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sixseed mix45,00144

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totals280,37863,89Bake covered (start at 240 C)0:209:00

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Lower temp (210 C), remove cover, finish bake0:209:20

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Check doneness0:069:40

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HydrationLeaven buildEnd bake9:46

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flour in starter52desired weight179

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flour in dough321old starter27Start oven0:128:48

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total373water76

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flour mix76Refresh starter9:008:00

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water in starter52

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water in dough189Start soaker9:009:30

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water in soaker36

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total277

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hydration74

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Desired soaked linseed48

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linseed2512

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water7536

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Desired six seed mix144

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sesame seed1826

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sunflower seed1826

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pumpkin seed1826

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poppy seed1826

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caraway seed1826

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aniseed1014(used less aniseed, because it was a bit overpowering in the original recipe)

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NOTES

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Prep 6-1-2011, bake 7-1-2011

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Let's see if I can convert the Seven Seeds loaf to sourdough - without that load of sugar...

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Subtracted the linseed-soak water from overall water. The hydration is hard enough to handle as it is :).

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Hamelman's SD Seedloaf uses 40% leaven, I usually use 25%... Opted for the middle: 32.5.

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I lightly roasted the sesame and sunflower seeds beforehand.

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I mixed all the seeds plus soaked linseed, salt and syrup about an hour before adding them to the dough. The idea being that moistening the

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seeds a bit would prevent hard, dry seeds from ripping into the gluten. No idea if it really works that way, but doing it like this felt right.

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And the moist premix was easier to add to the dough than separate ingredients would have been.

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Adding it was daunting, the volume of premixed seeds seemed larger than the volume of dough...

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Still, it all came together quite well. And it more or less doubled during bulk fermentation.

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And I'm altogether delighted with the way it turned out! Amazing, the way my starter managed to lift all those seeds! Very tasty.

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Photo's: http://picasaweb.google.com/mrs.jaydot/Brood#