Seedbread

I am not using commercial yeast or any other ingredients then flour, water, salt. I have replaced the commercial yeast by prefermented dough, made with self made yeast water (refer to the chapter how to make it). Even with the wild yeast - the oven spring is enormous. The crumb is medium to large sized. The seeds give a delicious flavor. At the end i have added the recipe using commercial yeast - as a reference.

The result is nearly perfect - a "Every-Day-Bread"

This recipe is forwarded to in YeastSpotting

Wheat Sourdough

• 100 g. Wheat Sourdough (below schedule makes 400 g.)
• Keep the sourdough starter in a covered plastic box in the fridge - you can do that for 2 weeks without refreshing
• For Refreshing, i use the following schedule - it gives you 400 g. of starter
• 2 days before baking day, let the starter relax at room temperature / remove it form the fridge
• 1 day before baking day take 50 g. of your starter and add 25 g. of flour and 25 g. of Water at 1 pm (let it rest at room temperature)
• at 9 pm add 50 g. of flour and 50 g. of water
• at 6 am on the baking day, add 100 g. of flour and 100 g. of water and let it rest until the starter is mature
• if you are not sure if the starter can be used, take a teaspoon and put in a glass of water - if it sinks down, it is not ready yet. If it stays at the surface - it is ready to use

Soak

• 63 g. Seeds (linseed, sesame, sunflower seeds, pumpkin seeds...others) 
• 75 g. Water 
• 8 g. Salt

Preferment (goto Wild Yeast / Wilde Hefe / Preferment / Vorteig)

• 150 g. (75 g. Whole Grain Wheat Flour, 75 g. Water)

Dough

• Sourdough + Soak + Preferment 
• 150 g. Wheat Flour 550 (All Purpose) 
• 77 g. Whole Grain Wheat Flour 
• 66 g. Water 
• 10 g. Honey 

Prepare your sourdough according the example above. Mix Seeds, Water and Salt together and let it soak for 3 hour at room temperature or overnight in the fridge.

In the morngin of baking day, mix all ingredients together, except Honey and let it rest for 30 Minutes (Autolyse). Kneed 10 minutes on lowest level (used my Kitchen Aid), add the honey and kneed additional 2 - 3 minutes.
The dough must peel away from the bottom of the bowl.
Let it now rest for bulk fermentation for about 3 - 4 hours at room temperature (20 to 24 degree). Fold every hour. The volume should double. Preshape as bowl and let it relax for 15 minutes. Shape it as Pain Fendu or any other shape and let it rest for the final rise in a banetton with linen seem side up or on a linen for about 1 to 1 1/2 hours at warm  temperature (about 28 degree).

Dough on Bulk-Fementaion

Once the final rise is done - make the fingertip test - bake it with a lot of steem at 250 Degree Centigrade down to 200 Degree for about 45 Minutes (i use a Manz Oven which keep the steem inside). Otherwise add water or steem in the first 10 Minutes every 2 Minutes. Release steem after 20 Minutes.

 

Organic Seedbread
 with sourdough, wild yeast and whole grain

You can also prepare this bread, using commercial yeast / baker's yeast combined with your mature sourdough starter:

Wheat Sourdough

• 42 g. Wheat Flour 550 (oder 1/3 Zopfmehl, 2/3 Halbweissmehl) or All-Purpose
• 52 g. Water
• 8 g. Mature Starter (i used my San Francisco Sourdough Starter)

Soak

• 63 g. Seeds (linseed, sesame, sunflower seeds, pumpkin seeds...others)
• 75 g. Water
• 8 g. Salt

Dough

• Sourdough + Soak
• 132 g. Wheat Flour 550 (All Purpose)
• 175 g. Whole Grain Wheat Flour
• 135 g. Water
• 4 g. Yeast, fresh
• 10 g. Honey

Same procedure as above, except the bulk fermentation will only need 1,5 hours at room temperature and the final rise will take about one hour at warm (28 Degree) temperature.

Once the final rise is done - make the fingertip test - bake it with a lot of steem at 250 Degree Centigrade down to 200 Degree for about 45 Minutes (i use a Manz Oven which keep the steem inside). Otherwise add water or steem in the first 10 Minutes every 2 Minutes. Release steem after 20 Minutes.