Linseed raisin sourdough

I sort of found this loose recipe based loosely on Tartine bread recipe book and then I further adapted. A vague dream of a recipe really. Mostly because I saw some dried raisins that needed to be used up and a had a huge bag of linseed from when I did my multigrain bread.

Ingredients:

  • 100 grams starter
  • 250 grams  whole wheat bread flour
  • 150 grams white bread flour
  • 135 grams rye
  • 13 grams salt
  • 440 grams water
  • 110 grams linseed
  • 140 grams dried raisins

Recipes:

  1. Place the dried raisins in a bowl with warm water to soak overnight
  2. Add starter +flour + water + salt, let it rest for 10 min
  3. Add linseed + raisin
  4. Fold 6 times every 20 min
  5. Bulk rise – oil the bowl, let it rise for about 5 hours
  6.  Preheat the oven at 240C˚ the Dutch Oven (I have a le creuset pot).
  7. Slash the top and Bake at 240C˚ for about 30mins with the lid on. With the lid off cook for a further 20min.
  8. Take it out of the oven and let cool for a couple hours.

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Decided to those cool side slash that all the cool kids seem to be doing. Just look how cool the breads looks! Also don’t eat the burnt raisins on the top. Burnt raisins don’t taste good.  The rest of the bread was really good.

 

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Lovely texture as you can see. The linseed is not very perceptible. The raisin and the rye work really well together. The sweetness of bread is balanced enough to work well with savoury food.

Seeded multigrain oat sourdough

Hello rye sourdough how wonderful you are. Moving on from your plain normal rye sourdough I decided to explore rye and seeded sourdoughs. Again the most wonderful wild yeast blog comes to the rescue with an amazing multi seed multigrain sourdough. The recipe called for shaping into 2 batards (think the shape of fat cigars), but I am more of a boul girl myself as you can see. It does mean the baking time is longer though.

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Soaker Ingredients:

  • 100 g mixed seeds (I used linseed, sunflower, chia, and pumpkin)
  • 35 g rolled oats
  • 86 g water

Final Dough Ingredients:

  • 240 g flour
  • 94 g whole wheat flour
  • 41 g coarsely-ground whole rye flour
  • 227 g water
  • 170 g mature 100%-hydration sourdough starter
  • 10g  salt
  • All of the soaker ingredients

Recipes:

  1. In a small bowl mix all the soaker ingredient and leave for 30min
  2. In another bowl mix all the flours + water + starter into a shaggy dough, cover and rest for 30 min
  3. After 30 min add the salt +soaker ingredient to the shaggy dough and mix until combined. Let it rest for 30 min
  4. Fold 5 time every 15min X3
  5. Shape in boule or batard (think fat cigar shape).
  6. Do quick gentle role in a mixture of seeds to get a nice seedy crust.
  7. proof for about 3hours or can overnight it in the fridge.
  8. preheat the oven to 245ºC
  9. Reduce to 235ºC and bake with steam for 10 min and without steam for 35 min
  10. Leave to cool form at least an hour.

 

Such a hearty loaf. The seeds added on the crust, slightly burnt, give it such a nice flavour. 3.jpg

The texture is quite lovely. Although this bread is on the heavy side, some nice bubble come through. Definitely a great way to use seeds in the kitchen.