The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Triple seeded country sourdough

May 22, 2021 - 10:43am
Benito's picture
Benito

Triple seeded country sourdough

I won’t bother posting the formula as it is the same as previously posted.  For this loaf I added toasted black sesame, pumpkin and sunflower seeds during lamination.  Bulk went to  60% rise in the aliquot jar and then final bench warm proof to 110% at which time it went into the fridge for a cold retard.  Based on the slight spreading that this loaf had either it is a bit overproofed or over hydrated.






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Comments

justkeepswimming's picture
justkeepswimming
May 22, 2021 - 10:55am

That crust is beautiful!! Seeded bread of any kind is one of my favorite. Until I bake porridge bread, or semolina, or rye or (fill in the blank), then that is my favorite that week, lol. 

Mary

Benito's picture
Benito
May 22, 2021 - 11:21am

Thank you Mary, seeded bread is definitely my favourite, but I’m a bit like you, whatever I have just baked is my favourite until I bake something else.  It’s like cruise ships, the one I’m on is my favourite.

Benny

HeiHei29er's picture
HeiHei29er
May 23, 2021 - 6:34pm

Amazing gloss to that crust Benny!  I need to look at your baking set up.  I usually don't get close to that deep a color.

Benito's picture
Benito
May 23, 2021 - 7:08pm

Thank you Troy my baking setup is just a dutch oven. I always seem to get a dark crust which I like.