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Starting a Sourdough- (Update with pics)
Posted by tewino on 1/14/21 at 5:43 pm101
Sorry I didn't have time to fill in the story till now. I've been making sourdough for about 5-6 years so I've learned a lot along the way. This is a sunflower and flax seed sourdough which has slowly fermented over 3 days because I like it sour and wanted the extra flavor that only long fermentation can give.
Recipe is basically from the Tartine Book #3
I toasted sunflower seeds and soaked the flax seeds in hot water while I mixed the dough. Dough is high hydration (85%) which is a little tricky to work with but it makes for a beautiful open crumb. That's why it looks wet cuz it is.
This is a few hours after the initial mix
After a bunch of stretch and folds and overnight rise in the fridge. Divided
I rolled them in raw sunflower and flax seeds and placed into the bannetons
Back into the fridge for another long rise. Hey I had to go to work so bread had to wait anyway.
Next day....
Score the top and bake
Just out of the oven. It's cooling now so I don't have a money shot of the crumb
Recipe is basically from the Tartine Book #3
I toasted sunflower seeds and soaked the flax seeds in hot water while I mixed the dough. Dough is high hydration (85%) which is a little tricky to work with but it makes for a beautiful open crumb. That's why it looks wet cuz it is.
This is a few hours after the initial mix
After a bunch of stretch and folds and overnight rise in the fridge. Divided
I rolled them in raw sunflower and flax seeds and placed into the bannetons
Back into the fridge for another long rise. Hey I had to go to work so bread had to wait anyway.
Next day....
Score the top and bake
Just out of the oven. It's cooling now so I don't have a money shot of the crumb
This post was edited on 1/15 at 3:18 pm
re: Starting a Sourdough- (Update with pics)Posted by Trout Bandit on 1/14/21 at 5:58 pm to tewino
First one??
re: Starting a Sourdough- (Update with pics)Posted by BlackCoffeeKid on 1/14/21 at 8:42 pm to tewino
There was a very good bread thread on here a few months ago.
Seeded sourdough is my fave. I usually go with a mix of sunflower, flax, and sesame, toasted and soaked before folding into the dough. Made a batch of seeded baguettes earlier this week--they were mostly commercial yeast spiked with some unfed SD starter for flavor.
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