I used unhulled hemp seed because I bought way too much and never used them. I have no idea in fact why I originally bought them. Unhulled hemp seeds are a bit weird, super hard and just no recipe uses them. They do work really well with this bread.
The soaker ingredient aftre 30 min. The longer you leave them to soak the better. Soaker ingredients really pop up once mixed in the dough.
The combination of the hempseed and linseed with the oats and the rye flour really makes this loaf hearty and delicious.
The bread is still quite bubbly. The texture and taste of it is really enjoyable. The hempseed and linseed gives it a pleasurable crunch.
85g hemp seed and linseed
90g hot boiling water
Final Dough Ingredients
240g white bread flour
100 wholemeal flour
175g rye flour
In a small bowl mix all the soaker ingredient and leave for at least 30min
In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
In a large bowl add the rest of the water + the starter and mix to dissolve.
+ add the flour + soaker ingredient + the now tepid 10g salt water
Mix until combined
Cover with a plastic freezer bag and leave in the fridge for 20 hours.
Scoop out your dough on a clean floured surface shape your dough. The seams bottom down, push down and rotate your shaped dough to close the seams on the bottom.
And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
Slash the top and Bake at 260C˚ for about 30mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
So I finally broke down and thought at this point I am invested in making bread and decided to splash some money. I ordered two bread proofing baskets ages ago but because of some kerfuffle I only received them this week.
I tried two breads to celebrate the two bread proofing baskets. The first is a recipe from the ever wonderful bewitching kitchen blog. Although for the first time ever was not especially pleased with the rye cumin and orange sourdough. I could really taste the sweetness from the orange juice. The cumin also did not really mesh well. I did learn that to check whether the bread is proofing by poking it and it should bounce back. I never could tell when the bread “doubled” in size.
I also made another bread, which I made up the recipe for. It was basically a way to get rid of the rosemary and thyme that had seen better days a week ago. I also added some oats to give it a bit of oumpf. It turned out surprisingly well. This is my most bubbliest of bubbly bread. I slashed it right down the middle and it sort of exploded and expended upwards which gave it a really cool shape.
300g bread white flour
100g wholmeal bread flour
50g rye flour
50g sourdough starter
sprigs of thyme and rosemary
Mix flour+rye+water+starter+ Oats+salt+thyme +rosemary and let it rest for 40 min.
Stretch and fold the dough every 15 min X5.
Shape, let it proof for 20 hours in an proofing basket in the fridge.
Pre heat the oven to 245ºC with the baking stone in and take the dough out of the fridge.
Flour and score the loaves.
Bake for 45 min.
Cool on a wire rack for at least an hour.
This was an amazing bread! I really loved it. Having the bread basket made such a difference. Literally just popped on the baking stone, it’s amazing. Another reason why it might have been so bubbly is it was continuously at room temperature being feed for the last couple of days. I have had my starter for ages and I don’t make bread every week, so I usually keep it in the fridge so I don’t have to feed it. This might affect its activity, something to test at some point.
Dear readers, my new lover is a book called Tartine No. 3. It is amazing! Anyways I am back on sourdough.
I bought turmeric for one dish ages ago and they only had a massive bag on sale and I bought it. There is really only so many dishes you can put turmeric in. It’s the fish sauce of the spice world I tell you.
Anyways which brings me to my mind point: TURMERIC BREAD! well added onion so really it feels like the absolute onion bahjis of bread. I looked around the internet, thinking I would not find a thing. I was wrong the internet is a wondrous place. So there is this amazing red lentil turmeric bread, and this turmeric bread or this onion quinoa turmeric sourdough. You wonderful internet people.
So after bit of internet research and really experimentation made my own recipe. I am not going to lie it looked alarmingly yellow as originally I put in 2 tablespoon. The bread tasted okay in the end, but the turmeric was a bit too present. And although the taste of turmeric really does mellowed much more than I expected once cooked, I reduced to one tbsp in the recipe.
185 grams starter
150 grams white bread flour
200 grams whole wheat bread flour
35 grams rye flour
225 grams water
10 grams salt
1 tbsp turmeric
First thing first, caramelise the onion. Cut the onion into thin slices. Cooke the onion onmedium low heat in skillet or cast iron pan with some olive oil, pinch of salt and pepper. Caramelising onions takes ages but not a lot of attention, I threw them on during dinner. It should take about 40 min gently moving them around every once in a while to prevent the onion from burning.
Once the onions are caramelised let them cool. Meanwhile in a bowl add the starter +flours + water and mix.
Once cooled add the onion + turmeric + salt and mix.
To avoid the the dough sticking to your hands just make sure your hands are wet.
Leave to proof for 5 hours at room temperature (16ºC). Or overnight in the fridge.
Heat the oven to 215ºC with a dutch oven inside.
Once the oven and the dutch oven are heated to 215ºC cook your bread for 40min or until the internal temperature is 198ºC.
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.
100 g mixed seeds (I used linseed, sunflower, chia, and pumpkin)