Bulgur Flaxseed 30% Whole Wheat Sourdough

My 2nd attempt at a seed loaf.  First attempt was too ambitious (with sunflower, pumpkin, quinoa, oats and sesame) using Hamelmann 5 grain levain formula and turned out to be a salty wet mess due to soaker hydration issues.

This one I kept to my standard SD formula with adjustments from 16% to 30% whole wheat. Added a soaker of course ground bulgur and a cold soaker of flaxseed.

Dough seemed just a little bit loose but preshape and shaping went well.  after overnight cold retard, dough firmed up and didn’t spread, which was what i was afraid of.

20 minutes covered in oven. much better spring than i anticipated from a loaded 30% WW.

nearly 30 minutes uncovered. i think i should have gone on for another 10 minutes. maybe at reduced heat. not quite enough color on the crust.

Crumb was good. it bit of moisture left (should have baked 10 more mins). But acceptable. I don’t think i get any of the bulgur texture in the crumb, but on the crust, they add some good flavor and crunch.  maybe i should do a shorter soak.   the flaxseeds were interesting. making a gel envelop during the soak. next batch will be slightly lower hydration, longer bake, and a bit more salt and maybe a touch of honey.  For some reason i mentally expect more salty taste on a seed bread.

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