Sourdough seed bread

Oh that ear!!! ... When I made my last bread (not listed on this blog) I put it straigt on the hot stone and score it there with the oven open. And what a surprise, the bread made an ear. I was impressed of the result that I started to investigate from where it comes the difference with my previous scorings.
I have started to search over the internet about the secret of the ear and found a trick on blog that made me understand what I made wrong till now. Even if I have used exactly the tools used by professional beakers, even if I understood exactly the importance of the angle al the blade when scoring there was something that I didn't notice. Scoring a bread deeper results in the border falling with its own weight. This is what I made wrong. For this bread, the appearance of an ear was not anymore a serendipity but an indended fact. When scoring more like a scratch, with a blade used in an angle the border raise, the cut creates a nice open in the bread and raise from inside without merging with the border. That's the secret!
This bread in particular is not so wet as most of the breads presented by Hamelman, so the dough is easy to work with, Toasting some of the seeds adds a nice flavour to the bread. The seeds anyway gives the dominant flavour that complements the sourdough taste and aroma. It is a nice bread and worth totally the effort of doing a sourdough bread.


Preferment (total 368g):
Soaker (280g)
  • 70g flaxseeds
  • 210g water

Final dough (total 2053g for 2 breads):
  • 770g organic bread flour
  • 80g whole wheat flour
  • 120g sunflower seeds
  • 60g toasted sesame seeds
  • 352g water
  • 23g salt
  • the above soaker (280g)
  • the above preferment (368g)

  1. Make the preferment 12 hours before. Let it sit and covered at 21ºC.
  2. Make the soaker immediately after the preferment.
  3. Mix all ingredients with a standing mixer for 10 minutes.
  4. Bulk fermentation 2h30" with stretching and folding twice after 50 minutes.
  5. Shape it in 2 oblong loafs.
  6. Final fermentation in floured bannetons for 8-18 hours in the refrigerator.
  7. Score the loafs.
  8. Bake for 45" at 240ºC with steam in the first 15".

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 186-187.


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