May 24, 2022 - 10:14am
Maurizio's Sunflower and Sesame Sourdough Bread
Hello fellow bakers,
Today I baked Maurizio's Sunflower and Sesame Sourdough Bread, where I also added some spelt flour and DW's favorite, pumpkin seeds, to the recipe.
As a new baker, I was excited to try baking my first seeded loaf. And I couldn't be happier with how tasty this came out! DW and kids thought this was the best tasting sourdough bread yet.
Thanks to Maurizio Leo for his recipe that inspired me to bake this!
-Paul
Below: after bulk fermentation, divided (not so evenly, oops), and shaped in bannetons for final proofing (cold retardation).
Below: baked and on rack to cool; doesn't seem to have quite the rise and oven spring I was hoping for
Below: crumb was more fluffy and airy than I had hoped!
Share
Paul those loaves look amazing, hard to believe that you're a new baker! Nicely done.
Benny
Thank you Benny!
I can hardly believe myself that I’m baking! For almost 50 years of my life, except for a couple of box cake & brownie mixes, I never really had the urge to bake… Now I’m enjoying the journey of learning how to bake so much. I try to bake at least once or twice a week, especially with sourdough. I guess that’s what they call catching the baking bug!
-Paul
This is beautiful bread, with lovely crumb and nice shape! I'm sure it was delicious as well. I love sunflower, pumpkin and sesame seeds too in my regular seeded loaf, and I also add flax, poppy seeds and millet, which makes for a lovely, crunchy loaf. It looks like you got the fermentation time down perfectly. Well done, and happy baking!
Thank you Leigh! I appreciate the compliments. That’s where utilizing the aliquots have really helped me during bulk fermentation.
I plan to try more seeds like flax, chia, hemp, and fennel.
Happy baking!
-Paul
I just made an altered version of this using spelt (no whole wheat in the pantry). It smells and looks great but I didn’t get the big oven spring I usually get, hope it tastes as good as it looks!
Very nice Glenn! The loaf still has very good height so it should be great. I love spelt, so I’m going to bet it’ll taste so good with those seeds.
Happy baking!
-Paul
Wow Paul, those loaves look amazing. I like your scoring too! I am going to need to try this recipe.
Thank you BC! I recently just made another 2 loaves as it's a family favorite. I have to give Gavin (gavinc) credit for the bread scoring. I saw some of his breads that he baked had that scoring and really liked how the bread looked with it, so I started incorporating it for most of my bakes.