Christean N.
Feb 2, 20223 min
This is my sourdough #22 with mixed seeds, one of my many favourite bakes.
Yield: 1 x Loaf
Levain
60 g Water at 24°C
60 g Starter
30 g Whole Wheat Baker's Flour
30 g Organic White Baker's Flour
Final Dough
250 g 62.5% White Baker's Flour (Manitoba) - 14.5% Protein
150 g 37.5% Whole Wheat Baker's Flour
8 g 2% Fine Salt
80 g 20% Active Levain
310 g 78% Water at 24°C
Inclusions
45 g Soaked Mixed Seeds
Total Hydration = 80%
Note: Throughout the whole preparation process, the dough internal temperature is maintained at 24˚C. A lamination and total of three coil fold is performed with 30 minutes resting time between each coil fold. There is no pre shaping involved in the preparation as the dough seem to be holding really well on its own and is final shaped after the last coil fold.
There is a total of 4 hours bulk fermentation time from the point that the salt are added before the dough is left in the fridge to retard overnight. This is only a guideline and it is always best that you take your own best judgement on the readiness of the dough. If the dough feels slack after the last coil fold and is losing form, do an additional coil fold. If you are in a particular cold kitchen, leaving the dough out for longer after the final shaping with the dough in the proofing basket at room temperature, covered, for longer before retarding.
7 am Build Levain
Mix all the ingredients for the Levain until well combined. The Levain is a 100% hydration Levain and takes approximately 4 to 5 hours to mature at room temperature.
11 am Autolyze
Mix all the flours with the water together into a shaggy mass one hour prior to the estimated time that the Levain will be bready.
Cover and leave to autolyze.
Meanwhile, soak the mixed seed into some water for 30 minutes and strain. Leave aside until ready to use.
12 pm Add Levain
Test to check the readiness of the Levain by scooping some of the Levain gently and dropping into a jug of water. If it floats atop, it is ready!
Add in the required amount of Levain in to the dough and incorporate by pinching and folding the Levain into the dough. This process takes roughly around 5 minutes by hands.
Cover and let the dough rest for 30 minutes.
12:40 pm Add Salt
Sprinkle the salt over the dough and dip your hands lightly with some water then rub the salt to help it dissolve and mix the salt into the dough like you would with the Levain until you can no longer feel grains of salt.
Cover and let the dough rest for 30 minutes.
1:10 pm Lamination and adding inclusions
Lightly spray some water on your work bench (not too much otherwise the dough will slide and be hard for you to stretch out).
Transfer the dough over the sprayed area and starting from the centre, stretch the dough out (it does not matter if it is rectangle or squares, just enough for you to spread the inclusions and fold the dough over each other. The dough do not need to be stretched out too thin either)
Sprinkle the soaked mixed seeds over the dough then gently pick up the top end of the dough and fold it over to the centre one third of the way. Then from the opposite end, fold the dough over to fully cover the top. the dough is now shaped like a strip, Pick up one side of the dough and fold it one third of the way to the centre then fold the opposite end to fully cover the opposite side.
Grease a container with some oil then pick up the dough from the centre with two of your palm. Let the two edges from the north and south side to fold over to the bottom of the dough. Turn the dough 90° and repeat the process (this fold is called the coil fold).
You have now done a Lamination and #1 coil fold. You will need to do 2 more sets of coil fold for a total of 3 folds in the process with 30 minutes resting time in between.
Cover the dough and let it rest for 30 minutes.
Note: Depending on the flour you used, additional coil fold may be require if you feel that your dough is spreading out too much after the #4 coil fold.
1:40 pm Second Coil Fold
Cover and rest for 30 minutes
2:20 pm Third Coil Fold
Cover and rest for 2 hours untouched for the rest of the bulk fermentation.
4:20 pm Final shaping
Final shape the dough and place it into a well dusted proofing basket. Leave at room temperature for 20 to 30 minutes then retard in the fridge standing at 5 degrees Celsius overnight.