Multi Seed Open Crumb Sourdough Bread

by - August 04, 2019








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.

Please read the below notes before baking for beginner.

SOURDOUGH STARTER

A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want nice big crumb bread that rises nicely and to use the starter (levain) at its peak.

If the mother starter is not strong, the bread dough will not rise much even though the starter is used at its peak.

My daily feeding schedule:
9.00 am - Ratio 1:5:5 @ room temperature of 26 - 28C
9.00 pm - Ratio 1:5:5 @ room temperature of 26 - 28C

I learnt making sourdough starter from "How To Make Starter From Scratch" by Full Proof Baking.  Thank you to Full Proof Baking for the detailed video which proved invaluable.

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. Warm ambient temperature will shorten the fermentation time while cooler ambient will extend fermentation time.  For this bread, we prefer a longer fermentation as this allows you to have more time to develop the gluten structure . Therefore, short fermentation in  warm ambient doesn’t allow you to work the dough as well.  Credit to Janet The Soprano

The ambient temperature that worked for me is between 24C - 25C and bulk fermentation time is between 4.5 hours to 5.5 hours.  At the end of bulk fermentation, my dough would have increased 40% - 50% in volume. 

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 24C - 25C.
  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 24 - 25 C.
  3. Cooler bag - Place ice cooler packs inside a cooler bag.  Then rest the dough inside the cooler bag during bulk fermentation.  Try to maintain temperature 24C - 25C.
DOUGH STRENGTH AND EXTENSIBILITY

The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.   Over-working the dough may affect the crumb structure and oven spring.  

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 & pull?
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. 

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%

Banneton (proofing basket)'s size - 6.5" oval shape

METHOD:
  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours.
  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 65g 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.

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1 comments

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