Mixed seeds Sourdough Batard(78% Hydrations)

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I baked  clasic soudough bread again!





👆 I forgot to take the crumb shots...😅


Mixed seeds Sourdough Batard (78% Hydrations)

Ingredients：

200g  Bread Flour  

50g    French Bread Flour 

35g    All Purpose Flour

15g   Organic Rye Flour

235g  Water ( reserved 5g water for mixing salt)

6g   Salt 

60g   Sourdough Starter (Levain)  

Some flaxseeds and white & black sesame seeds


Method:

  • Mix all flour and water  -Autolyse 1 - 2 hours
  • Add levain- rest 30 mins
  • Add salt and 5g water- rest 30 mins
  • 2 x Stretch and Fold - 30 mins intervals 
  • 1 x  lamination - rest 1 hour (mix in seeds)
  • 3 Coil Folds - 30 mins intervals - rest 1 hour
  • Cold Retard - 14  hours
  • (Next day）Room temperature -1 hour 
  • Bench fold - rest 5 mins
  • Shapping -  rest 1 hour  in fridge 
  • Preheat the oven and a baking tray at 250℃ for 45 mins.
  • Score and Spray lots of water onto the dough. Bake at 250℃  for 20 mins. Place two small bowl of hot water and add some ice cubes into one of the bowl. 
  •  Spray some water in the oven every 5 minutes ( I did it twice).
  • Remove the bowls and decreast to 200℃  and bake for 20 mins.
  • Leave the bread in the oven for 15 mins (oven is turned off) before taking it out.


Happy Baking!


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