March 16, 2019 - 11:07am
Seeded Multigrain Sourdough
I made this seeded multigrain a few days back. I consider it a success but I would make changes next time. It was light and soft (short from the oil) but not at all sour, and I'm not sure the tiny hard seeds are even digestible. Next time I might sprout and/or grind the seeds first, and use less oil (it was too shortened).
Preferment:
- 30g 100% hydration starter
- 520g water
- 90g wheat flour (88% extraction)
- 90g AP flour
- 35g rye flour
- 20g buckwheat flour
Let it ferment for 12 hours at room temp (averaged 19C).
Seeds:
- 20g golden flax seeds
- 20g chia seeds
- 10g black sesame seeds
- 15g pumpkin seeds
- 15g sunflower seeds
- 100g water
Soaked the seeds, let them absorb and "gel up".
Dough:
- All of the preferment
- All of the seeds
- 135g wheat flour (88% extraction)
- 135g AP flour
- 30g rye flour
- 270g bread flour [EDIT: bottleny noticed something was off. Thanks bottleny]
- 30g olive oil
- 18g salt
I did several stretch and folds and bulk fermented at 8C for 8 hours, then divided and shaped and proofed at room temp for 2 hours. It could have gone longer.
Share
Comments
Mike, I bet it was the flax and chia seeds that gave you problems. I have ground them in a herb grinder, mortar and pestle, and recently bought a grain flaker. Crushing them helps. IMO, chia are the worst.
It seems, sour bread is not easily made with sourdough. I think we need to push the fermentation to extremes and cater the flavor via temperature.
Thanks, yeah I'll grind them up next time.
This bread was way out of my comfort zone, and I just made up a recipe out the blue, so I'm pretty happy with the result given how random it was.
doesn't come out sour with these flour ingredients. Fla seeds you want to at least coarsely crack because, even if they are soaked, they will just pass through you undigested and you lose that great nutrition they bring to the bread. It sure looks great. It took years for Lucy to figure out how to make sour bread every time. No one ever asks - Is this sourdough bread?' anymore. What really helped I think was bulk fermenting the dough in the fridge and then shaping and final proofing n the counter the next day. Ian sent us a couple of his multigrain breads a few years ago and we was struck by how much more sour his bread was than mine. That was the last piece of the puzzle for Lucy.\Happy baking
Dab, exactly what was Ian’s secret? If you told me before, I apologize in advance for forgetting.
I want me sum of dat sour bread.
Dan
I was more just trying to bake it as it was getting late. I understand that sourness requires long ferments and I didn't bother in this loaf. This loaf was rather different for me -- I wanted to see what would happen with seeds and oil.
I bet they taste great! I toast the seeds before soaking them overnight. I find it helps with preventing them from sucking all the moisture out of the bread and they don’t come out hard in the bread. In this weekend’s bake, I also added yogurt to the seed soaker figuring the acid would also help soften them up. You might want to try that.
By the way, good for you for trying something out of your comfort zone! This is how you learn and get better! This definitely paid off! Nice job!
You added 520g water in preferment, so total water amount (excluding soaking seeds) would be 535g. Total flour weight is 550g. Is the hydration of the dough 97.3 %?
I missed the 270g bread flour in the final dough!