Sourdough Seed Boule

Posted by 4akitchenblog on 02/25/2013 · 10 Comments 

Fill your kitchen with the smells of healthy & hearty bread !!!

Sourdough Boule + Sunflower seed + Pumpkin seed + Walnut = Happiness

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This time, I baked this bread for myself to get more energy :-)

Why?

You will see the reason why I bake this bread when you eat this bread!

 60% hydration Sourdough starter

 Pre-shaped the dough

 Ready to bake!

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While you bake this bread, you smell a hearty scent.

While you eat this bread, you taste an earthy flavor!

And, your heart FEEL you are alive :-)

 

Whenever I see this crumb and crust, I just can’t stop smiling!

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Sourdough Seed Boule

Makes 1 Large loaf

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Recipe

250 g Bread flour

180 g water

5 g Salt

75 g 60% Firm sourdough starter

50 g Walnut

20 g Sunflower seed

30 g Pumpkin seed

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Formula

259.4 g Bread Flour (100%)

189.4 g Water (73%)

5 g Salt (1.9% )

50 g Walnut (19.3% )

20 g Sunflower seed (7.7% )

30 g Pumpkin seed (11.6% )

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Directions

1. Making the Levain — In a mixing bowl, combine Bread Flour, Water and Sourdough seed starter / culture. Let it preferment at room temperature for 12 hours.
2. Meanwhile, mix flour and water, cover it with plastic and Autolyse for for 12 hours.
   
3. Next day, toast seeds and nut in the oven, let them cool.
4. Mix starter into the dough and slap & fold for 1 minute.
5. Add salt and seeds & nut mixture and slap & fold for 1 minute or until the dough becomes a rough ball.
6. Let it rest for  30 minutes.
7. 1 set Stretch & Fold (1 set = right over left, left over right, bottom over top, top over bottom)
8. Let it rest for  30 minutes.
9. 1 set Stretch & Fold
10. Let it rest for  30 minutes.
11. 1 set Stretch & Fold
12. At a cooler place, let it rise until the dough just starts showing the ‘activity’ and becomes about a third in size, about a third in size.
13. Put it in the fridge for 18-24 hours.
14. Pull it out of the fridge and leave it out for 1 hour.
15. Pre-shape the dough and let it rest for 15 minutes.
16. Shape into Boule and place into a mixing bowl lined with well-floured tea towel, seam-side up.
17. Final fermentation for 60 – 90 minutes.
18. 1 hour before you plan to bake, preheat the oven to 500°F.
19. Flip the bowl over so that the dough sits on the middle of a parchment paper.
20. Score the top of the Boule using a lame or a sharp, serrated knife.
21. Put the bread in the preheated oven.
22. Bake the bread for 30 minutes with steam.
23. Turn the heat down to 460°F and bake for 10-15 minutes without steam.
    
24. Once the boule is nicely brown, turn the heat off  and let it sit in the oven for another 5-10 minutes.
25. Let it cool onto a rack.
26. Enjoy!

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Filed under BOULE, SOURDOUGH · Tagged with Boule, Bread flour, Gold medal, Overnight fermentation, Pumpkin seed, Sourdough, Starter, Sunflower seed, Walnut