Wholemeal Sourdough Bread with Pumpkin Seeds + Flaxseeds + Multi-grains toppings
- Tanoshi Premium Japanese bread flour
- 35g pumpkin seeds + 35g flaxseeds
- mix wholegrains for topping (wet the shaped dough and rub grains over it before transferring to banetton... and CF in fridge)
- 74% hydration (224g instead of 210g water for each bread)
- 3hr bulk fermentation
Foodnote: Attempt to make a healthier wholemeal sourdough bread with seeds. I have pumpkin and flax seeds. Not sure how it will turn out but it rise well and check out the oven spring. Will definitely be baking this again soon!
- Tanoshi Japanese bread flour
- 10g flaxseed + 30g sunflower seed + 30g pumpkin seed
- 74% hydration (225g water)
Foodnote: Made this again because I love it although it tasted like delicious cardboard lol. Really love it because it have all healthy seeds. I reduced the flaxseed and added sunflower seeds.
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