Breads (Sourdough) - Open Crumb

Multi Seed Open Crumb Sourdough Bread

August 04, 2019 | Recipe by Bake with Paws




This recipe is adapted from "Full Proof Baking" by Kristen with added multi-seed in the recipe.

Characteristic of this bread:  The texture is moist with a hard crust and slightly tangy taste. Usually sourdough starter provides an aromatic flavour to the bread and with addition of roasted seed, the bread has a more substantial flavour.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Multi Seed Open Crumb Sourdough Bread 

Yields:  1 loaf

INGREDIENTS:

240g bread flour (I used Japanese high gluten flour) - 80%
60g whole wheat flour - 20%
224g water, reserve 10g for salt - 77% final hydration 
6g sea salt - 2%
60g Multi seed (sunflower seed, pumpkin seed , flaxseed and sesame seed), toasted
Some extra sesame seed for topping

Levain:
60g sourdough starter (100% hydration) – 20%
  • Please reserve some liquid and not add it all in one go as each flour absorbs water and hydrates differently. 
  • Banneton (proofing basket)'s size - 6.5" oval shape
  • Ambient temperature after adding in levain:  25C 
METHOD:
  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours.  Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use. 
  2. Autolyse - Mix flour and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  The dough will tear easily when you pull on it. The dough is no extensibility after immediately water is added, gluten is not formed yet. Cover and leave for 1 to 3 hours at room temperature (28C - 30C).  After 1 - 3 hours I checked the window pane stage.  The dough was very extensible when I pulled on it.
  3. Levain - Wet your hand, add 60g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes.  I used machine for this loaf.  Cover and rest for 30 minutes.
  4. Sea Salt - Dilute sea salt with the balance of 10g water.  Pour on top of the dough, use hand to mix in the sea salt water.  It takes about 5 minutes until it is fully incorporated.  Cover and rest for 15 minutes.
  5. Bench Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for 30 minutes 
  6. Lamination -  Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape.  Sprinkle multi seeds evenly. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  The reason to use a square dish is because it is easier to judge how much  the dough has spread.  Cover and rest for about 30 - 45 minutes or until dough spreads.  
  7. Coil Fold 1 - At this stage, the dough is weak and extensible.  Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until dough spreads.
  8. Coil Fold 2 - At this stage the dough still extensible but stronger compare with the dough  before the 1st coil fold.  Fold the dough in the dish.  Cover and rest for about 30 - 45 minutes or until dough spreads.
  9. Coil Fold 3 - At this stage, the dough is quite strong and not so extensible and will be the last coil fold. Fold the dough in the dish. You may need only half coil fold instead.   Cover and rest for 60 - 90 minutes or until dough rise 40 - 50% in size since you added the levain.  
  10. Shape - 90 minutes later, the dough had risen about 50% in size since adding the levain. This is the end of bulk fermentation. Flour the counter top.  Shape and coat the dough with sesame seeds then transfer to a  slightly flour banetton.  
  11. Proof - Proof at room temperature for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  12. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  13. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
  14. Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
  15. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

GENERAL NOTES


SOURDOUGH STARTER


A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  


HYDRATION

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

BULK FERMENTATION

Bulk fermentation starts when you add in levain to the dough and ends when the dough is ready for shaping.  

TEMPERATURE DURING BULK FERMENTATION

Ambient temperature plays a very important part in sourdough baking.  It will affect the dough temperature and eventually affect your fermentation time.  The cooler ambient temperature will extend the fermentation time.  The greater degree of proof, the stronger the dough will be as explained by Trevor J. Wilson. 

The ambient temperature that worked for me is between 25C - 26C and bulk fermentation time is between 4.5 hours to 5.5 hours.  At the end of bulk fermentation, my dough would have increased 50% in volume.   The dough should look puffy.  It should jiggling when you slightly shake it.  This is the end of bulk fermentation.  

But, my kitchen ambient temperature (without air-conditioner) was 29C - 30C.  So, I have to bring down the temperature. 

How to bring down ambient temperature?
  1. Air-conditioner room - Rest the dough in air-conditioner room during bulk fermentation.  I used this option sometimes.  I turned on my air-conditioner when I added in levain and try to maintain temperature between 25C - 26C.
  2. Home oven (that's turned off) -  Place ice cooler packs inside along with an ambient temperature thermometer.  Then place your dough during bulk fermentation in the oven. Keep an eye on that thermometer and try to keep between 25C - 26C.

DOUGH STRENGTH AND EXTENSIBILITY

Too strong (tension or elastic) dough will take a longer time to increase (proof) in volume.  So too strong dough may not have good oven spring and open crumb.  While too weak dough (extensibility) dough may not hold it shape and rise with good oven spring too.  

So over-working the dough (too strong dough) or under-working (weak dough) may affect the crumb structure and oven spring.  

The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.  

As demonstrated in an experiment by Kristen (Full Proof Baking) the over-worked dough rose super tall but was smaller in overall size and had a more dense crumb while the control dough rose tall during the oven spring and had a better overall result.

How do we know when it is enough and no more coil folds are needed? 
We usually do 3 coil folds for this method.  However, if by the second coil fold the dough is strong with less extensibility as you lift up a part of the dough then it should be the last coil fold, or just do a half coil folds instead of full. The resistance of the dough to being folded should be an indication to refrain from folding further.

How do we know when to do the next coil fold or stretch & fold?
When the dough spreads. Please do not rely on the time given in the recipe as it is just a guideline.  Please watch your dough and not the clock.  

SALT

You may wonder why most of the recipes asked to add salt after autolyze and adding levain.  Salt will tighten the gluten and make it harder to stretch. 

Comments

  1. Why does your website now has many ads? S😩D

    ReplyDelete
  2. Hi, Which stage are the multi seeds added in?

    Thanks

    ReplyDelete
    Replies
    1. Hi, thanks for reading. I added the seeds during lamination. Please refer to Step 6 Lamination.

      Cheers :)

      Delete
  3. Possible to create a printable version of all your recipes? So don't have to print the ads.

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. I have tried to install printable button in my website. Unfortunately it didn't work. I am so sorry. I can understand the inconveniences caused.

      Cheers :)

      Delete
  4. Hi! I've tried this recipe in an Aircon room of 25C, and my 3 coil folds were after 30mins each. However, throughout the BF, the dough still seemed extensible (a little stronger at 3rd CF compared to 1st) but when I tried to shape after BF, the dough splat flat and could not hold any shape. May I know what went wrong? Thank you! My starter is active and could triple in 3hours. Thank you!

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe. The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough. It could be because of the flour. Some flour is more extensible. In this case, please add one or two more coil folds.

      I hope it helps.

      Cheers :)

      Delete
  5. Hi, it was written levain as 60g sourdough starter under the ingredients but under no. 3 in method, you mentioned 65g of levain. Which is which? I would like to make this bread but I was not sure about the amount of levain. Please clarify and thanks.

    ReplyDelete
    Replies
    1. Hi, Sorry for the typo error. It should be 60g levain/active starter. I have already amended.

      Thanks for dropping by.

      Cheers :)

      Delete

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