Pumpkin Seeded Whole Grain Sourdough
AuthorTeresaAround 4 pm, mix water, starter, oil, flours and salt (in that order) in a large mixing container. Put a lid on the container and allow to set at room temp 70F/21C
The dough should be somewhat slack and wettish.
After the first hour, add the pumpkin seeds and fold them into the dough. Every hour, for the next four hours, fold the dough.
Ever time you fold you should notice increasing dough strength and the dough should be less sticky.
After four hours bulk ferment, the dough should have some bubbles and be ready to shape. Divide the dough into two pieces and shape into rounds or batards. Let set for 15 minutes and then do a final shape. Rub a small amount of flour over the top of the dough (helps it not to stick to the banneton).
Place shaped dough upside down into floured banneton, place a bag over the dough and refrigerate overnight for 8-10 hours. Optionally, if you have a cold porch or somewhere where the temperature is between 40 - 50F/4-10C store the dough there overnight (It would be ready to bake sooner in the morning).
In the morning, pre-heat your oven and stone to 480F/248C for at least one hour. When your dough and oven is ready, score your dough, spray the top of the dough with water, then bake for 18 minutes (covered to create steam) an additional 18 minutes without steam (uncovered). Internal temperature should be 205F/96C or higher.
Remove loaf to a cooling grate.
Repeat the baking for your second loaf. There's not a lot of seeds in this loaf, but it adds a nice flavor and nutrition to the loaf. You can optionally add more seeds if you wish. This bread is great for sandwiches and superb as toast.
Ingredients
Directions
Around 4 pm, mix water, starter, oil, flours and salt (in that order) in a large mixing container. Put a lid on the container and allow to set at room temp 70F/21C
The dough should be somewhat slack and wettish.
After the first hour, add the pumpkin seeds and fold them into the dough. Every hour, for the next four hours, fold the dough.
Ever time you fold you should notice increasing dough strength and the dough should be less sticky.
After four hours bulk ferment, the dough should have some bubbles and be ready to shape. Divide the dough into two pieces and shape into rounds or batards. Let set for 15 minutes and then do a final shape. Rub a small amount of flour over the top of the dough (helps it not to stick to the banneton).
Place shaped dough upside down into floured banneton, place a bag over the dough and refrigerate overnight for 8-10 hours. Optionally, if you have a cold porch or somewhere where the temperature is between 40 - 50F/4-10C store the dough there overnight (It would be ready to bake sooner in the morning).
In the morning, pre-heat your oven and stone to 480F/248C for at least one hour. When your dough and oven is ready, score your dough, spray the top of the dough with water, then bake for 18 minutes (covered to create steam) an additional 18 minutes without steam (uncovered). Internal temperature should be 205F/96C or higher.
Remove loaf to a cooling grate.
Repeat the baking for your second loaf. There's not a lot of seeds in this loaf, but it adds a nice flavor and nutrition to the loaf. You can optionally add more seeds if you wish. This bread is great for sandwiches and superb as toast.
Responses