Takeaways
Loaf 1 (27h proof) had medium rise, not quite as much as I’d like and tighter crumb, likely overproofed. Flavor from the seeds was rich but overall flavor was mild, with low sourness.
Loaf 2 (36h proof) had low-to-medium rise. No notes on flavor or crumb for loaf 2 since it was a gift.
I shaped both loaves into batards, which is something I’m less experienced with. I struggled a bit with this and want to work on this to improve my shaping.
Next time: End bulk slightly earlier and cold proof for 12 hours.
Formula
Levain
| Ingredient | Weight | Baker's % |
|---|---|---|
| Medium-protein bread flour or all-purpose | 27g | 50% |
| Whole wheat flour | 27g | 50% |
| Water | 55g | 101.9% |
| Ripe sourdough starter | 27g | 50% |
Total Dough
| Ingredient | Weight | Baker's % |
|---|---|---|
| White flour (~11% protein) | 615g | 70% |
| Whole wheat flour | 263g | 30% |
| Sunflower seeds, roasted and unsalted | 132g | 15% |
| Black sesame seeds | 35g | 4% |
| Honey | 35g | 4% |
| Water 1 (soaker, levain, and autolyse) | 632g | 72% |
| Water 2 (reserve for mixing) | 44g | 5% |
| Fine sea salt | 16g | 1.8% |
| Sourdough starter | 27g | 3.1% |
Schedule & Timeline
LevainLevain / 6:30am-6:30am / 1 event
Build levain
85° water, target use in 5h
AutolyseAutolyse / 11:07am-11:07am / 1 event
Autolyse start
587g whilte flour + 236g whole wheat flour + 542g water @104F, mixed by hand and it was very sticky; next time: mix with spatula first and finish mixing with wet hands
MixMix / 12:42pm-12:42pm / 1 event
Mix dough
mix by hand, autolyse is 76ºF
BulkBulk / 12:47pm-6:10pm (5h 23m) / 6 events
Bulk start
@73F, glass bowl, putting in oven with light on (estimated 80ºF) to bring dough temperature up
Stretch and fold #1
added sunflower seeds and black sesame seeds during folds, dough temp up to 75ºF ![[IMG_7746.jpeg]]
Stretch and fold #2
dough is already reasonably strong, dough temp up to 76º
Stretch and fold #3
dough is quite strong and holding shape well, no more turns needed, dough temp is ![[IMG_7751.jpeg]]
Check in
dough still shaggy and spread out, 78°, moving to counter to finish bulk at 70° ambient ![[IMG_7753.jpeg]]
End bulk
cues, % rise estimate, dough feel
ShapeShape / 6:15pm-7:05pm (50m) / 2 events
Divide / preshape
rest 35 min
Final shape
batard shaping was tough, I’m not familiar with it; need to watch a video for next time
ProofProof / 7:20pm-7:20pm / 1 event
Proof start
fridge 40°F
BakeBake / 9:25pm-11:00pm (1h 35m) / 4 events
Loaf 1: Preheat
challenger bread pan, 500°
Loaf 1: load with lid on
450F for 20 min
Loaf 1: lid off
450F for 32 min
Loaf 1: cool
BakeBake / 7:20am-8:33am (1h 13m) / 4 events
Loaf 2: Preheat
challenger bread pan, 500°
Loaf 2: load with lid on
450F for 20 min
Loaf 2: lid off
450F for 29 min
Loaf 2: cool
