Seedy Loaf - Part 2
- Chef Toor
- Apr 6, 2017
- 1 min read
Today is bread making day. This recipe is different than our normal ones in that we're going to stuff the dough in the fridge instead of folding sets. Here's how:
My starter from yesterday looked like this:

Measure 50g amaranth flour:

Then 50g brown rice flour:

Followed by 50g dark rye flour:

Then 150g white whole wheat flour:

Measure 125g water at room temperature:

And dissolve 10g of sea salt in that:

Add all the above to the starter:

And mix until a sticky dough forms:

Cover the container and put the dough in the fridge for 8 hours:

Mix two table spoons flax seeds:

Two table spoons sunflower seeds:

And some poppy seeds:

Sprinkle a table spoon on top of the cold dough:

Then fold its left in:

Then right:

Then near:

Then far:

Then sprinkle another table spoon:

And flatten the dough ball down with your hands:

Work more seeds into it until they're all gone:

Shape it into a proper loaf:

Then dust its face with some flour:

Sprinkle some flour on a parchment paper:

Preheat the oven with a baking steel to 565 degrees:

Place the dough on the parchment paper

And let it proof for an hour:

Then move it onto a baking peel and score its face:

Slide the dough on the hot steel and bake it covered for 30 minutes:

Remove the cover and continue to bake for another 20 minutes:

Let it cool completely on a wire rack:

Enjoy!
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