Latest Sourdough Bake

Tartine Style Country Loaf w/Seeds

50% White Bread Flour

40% Stone Ground Whole Wheat Flour

5% Spelt Flour

5% Whole Rye Flour

65% Water (total)

15% Sourdough Starter at 75% hydration

4% toasted sesame seeds

4% toasted sunflower seeds

2.5% poppy seeds

5.5% 9 grain cereal

Pre soaked all seeds in water for 45 minutes then dripped as dry as possible.

Mixed flour and 60% of water then autolysed for 45 minutes, then added salt and starter, mixed well and bulk rose for 3.5 hours with 5 pulls and folds, then separated/shaped and proofed in the fridge for 16 hours. Baked in covered Dutch over at 475℉ for 20 minutes then uncovered at 450℉ for 15 minutes.

1000 total grams of flour made two 900g loaves.

Not as much oven spring as I would like but best I've gotten so far and very tasty.

Done