Multiseed Sourdough Bread Making | Start to Finish Explained with TIPS
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- čas přidán 26. 08. 2021
- A slew of nutritional benefits with this naturally-leavened and slow-fermented Multiseed Sourdough bread. Sourdough can be super light and airy even its packed with aromatic toasted pumpkin, sunflower and flaxseeds. Great texture with a sweet nutty taste as you nibbling through the slice. Join me through the whole process of making with detailed explanation through each step individually to gain better understanding. Including building strength to the dough, bulk fermentation, temperature, lamination, cold retard, scoring and finally baking.
STARTER / LEVAIN BUILD
30g Starter
30g Flour
30g Water
*Refresh a couple times prior using to achieve optimum results
(Takes approx 4-5 Hrs to PEAK @ 27C)
PREPARE SOAKER
15g Flaxseeds
10g Sunflower Seeds
15g Pumpkin seeds
50g Water
*Soak 1 hour
RECIPE
30g Wholewheat
270g Bread Flour
230g Water
60g Active Sourdough Starter
6g Salt
Bake in a pre-heated dutch oven at 250C @ 20 mins (lid covered), and final at 210C @ 15-20 mins (lid removed)
NOTE:
⚠️ Kindly adjust the hydration accordingly based on your comfort level, more or less if necessary (10g +/-)
⚠️ Banneton basket size: 25cm
⚠️ Total bulk fermentation: 5.5 Hrs @ 25C
⚠️ Adjust cold retard based on internal fridge temperature
Chinese subtitle is available, please turn on [CC] subtitle
有中文字幕，请开启 [CC] 字幕
Instagram: @sour.lotti
/ sour.lotti
HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
Open Crumb Sourdough | Full Guide & Recipe : www.youtube.com/watch?v=pgx9x...
How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N - Jak na to + styl
Fantastic! The best sourdough I’ve made so far. Left longer in bulk fermentation stage bc it’s winter here in Chicago.
That crumb is awesome!
Absolutely the best video on how to do lamination and add soaked seeds! Thank you very much !
I just watched the ART of sourdough bread making! I gave up on sourdough starter years ago because of the constant waste and time/effort/care it entailed but after watching you, I can’t help but want to follow your detailed instructions and hope that I can bake breads like yours! Hats off to you!
You can do it!
Hard work pays off
Хлеб получился просто замечательный по этому рецепту, спасибо
Made this recipe and it was outstanding. Entire loaf was eaten within 3 days, so will need to make again. Followed recipe except didn't have flax seeds so used a little ground flax but also added chia seeds, and soaked a little longer than recipe. I wasn't as successful in the laminate folds as there was some sticking on bottom, so next time I will use more flour on the silicone mat, but still turned out just like finished loaf pictured. Definitely will be making again. Thank you!
u should use water not flour. flour is only when u shape the though into the Benetton!
I must try following all your advice
It such a great video. Thank you❤❤❤
So amazing!
It's so deliciously beautiful. So much care n love put into it n the steps are so clear. Thanks for sharing.
💛
I love your videos, thank you. May I make a suggestion, please? The subtitles are white and don't show up well on screen; also the font is tiny which also makes it hard to read them.
Thank you for your feedback, I truly appreciate it. I have changed the font and updated in my recent videos. Check them out and let me know if you prefer it that way. Thanks!
Clean and clear tutorial, keep it up!!
Thanks, will do!
Bravo
Bravo,c'est magnifique
that’s helpful thank you
Superbly done
Your videos are always so amazing!
So amazing. Keep up the good work!
I will try one, thank you
"Thank you, for this easy and simple recipe. I will try this soon in my chanel"
Thk you for sharing such a great tutorial!
Glad it was helpful!
Your bread bread knife is so cute!
Also, I shall try laminating with seeds in my next bake. You make it look so easy 🙌🏽
It's not difficult, I'm sure you can do it too!
Thank you for sharing this learning. So detailed, I tried got more air bubbles, still need practice to get the wild crumb like yours. Thank you
Glad it was helpful!
Delicious 😋😍😍
Your bakings are so perfect and your videos are so derailed. Thanks for the tutorials. May I ask why you have to soaked the seeds? Will this add to the total hydration? I
Hi Abby, thank you for sharing such wonderful recipe. I have same question why need to soak the seeds?
Wow.....
So delicates, I am going to try
Amazing !
Have fun!
The open crumbs in your sourdough are wild 😮😮😮😮
非常棒！
Absolutely lovely...I love your pot too .. have been looking for one that shape
Got it from IKEA!
@@SourlottibyAbby thank you. I just looked online..they don't seem to stock it now.. I made double the quantity..one seeded like yours and the other walnut and cranberry both absolutely 😋 😋.The best sourdough I've made so far..Thank you so much
Thanks from Tukie. Your videos, very nice and beneficial. İt's usefull.
Thanks!
Looks fantastic!
How long did the bulk fermentation take overall?
hi abby! thanks for your video!!! I've a question about the container for your starter....where you bought!? thanks a lot!
I just baked my sourdough breads following your method and tips
Too bad I can upload my pictures. Both look great. The crust was no longer crusty/crispy after two hours but I can always toast them again! Yay! Thank you!
I mean can not upload
Tag me on ig! @sour.lotti
Супер!!!
Приветик, я из России🇷🇺, очень приятно смотреть вашу работу, из красивых рук получается красивый хлеб ❣️
Thanks Abby for sharing. Firstly, why do we need to soak the seeds?
2) Is it advisable if I increase my seeds to 15% of flour weight?
3) How do we decide how much water we put to soak the seeds?
4) Will the water for soaking affect the overall hydration of the dough?
Thanks for this delicious multigrain recipe. I baked this bread yesterday but when I sliced into it after it has cooled down completely, I found that there were bits of bread sticking onto it, not wet but just gummy-like. And it has no oven spring at all. My room temperature is around 23-24°C and bulk fermentation to final shaping is about 7 hours. Cold retard overnight in fridge for 14 hours and baked next morning. The dough is quite slack when I scored it. Have I underproof or overproof? I know it’s hard for you to tell me what went wrong but maybe you could give some advice on how to achieve good oven spring? And what are some common mistakes that would not give good oven spring? Thanks again for sharing your knowledge with your viewers.
hi thanks for the beautiful recipe. do you have multiseed vegan sourdough sandwich bread with no butter and egg recipe. but texture still soft, fluffy yet not chewy. thanks
hi again, after trying your tuna buns and ciabatta, i decided to try this (without the wholewheat) ...and it turns out surprisingly well (very proud of myself lol). it;s crusty outside and soft and fluffy inside, making it difficult to cut. Time to invest in a good "saw". I really like your video and step by step method and detailed instruction. I've roamed around many youtube videos, but find yours easiest to follow. It's really good that you put in the temperature for us to follow too.
I appreciate your feedback Amelia! Thank you and have a nice day!
👍🏻
Hi, my banneton basket is 23cm. Should i adjust the flour measurement? Thanks.
😍😍😍😍😍
Hi how can I slice sourdough without it being compressed? Do I have to use an electric serrated knife?
Abby I am new to your channel and so happy I found you. My starter is new about 2 1/2 yrs old. I can’t wait to try your way. Can you tell me what Dutch Oven you are using? Also where are you filming from? Thank you.
Hi Carol! Nice to meet you. I'm using a dutch oven from IKEA
Any chance you could make the print easier to read when it's on the screen? White font color is hard to pick up on a light background.
Hi, Abby why we need to put inside cool bag.
tu as bien jouer avec la pate
Abby, may I ask what you lined your basket with?
Just perfect bread for me. I like the fabric you use for the proofing basket. Where can i find ?
Hi! It's disposable hairnet, you can purchase it online
Your banneton is lined with some kind of net. What is it? Where can I get it? I see that you didn’t dust your banneton with flour. Is it be cause of the lining net?
Hi Abby, thank you for share your beautiful knowledge!! I am trying to do this kind of bread without much success. I made exactly your recipe but my dough is a bit wet. What can I do? 😌😫
Reduce hydration and work on a comfortable hydro. Try 65-70% perhaps!
Ya me perdí....en final cuantas horas....para este pan tan pequeño?
Beautiful bread! Do you put the D.O on top of a pizza stone? My bottom crust is hard when I baked in a D.O without any pizza stone. How do achieve a thinner crust?
Yes i put pizza steel underneath my dutch oven. Try this hack!
Thanks for sharing this recipe. I am beginner, made it and it was the best sourdough! Very fluffy on the inside. I love cranberry and walnut SD. Can i replace the seeds with these?
yes absolutely
Could you please teach us instant yeast breads?? Instant yeast bread loaf🍞 . I really want to learn.
Thank you for this video, it’s so helpful. But why did you put the dough in the bag, the one that keeps the temperature?! And is it important to do it ?!
I live in a tropical country with constant 28-31C. It is to control the dough in cooler temperature to ferment slowly
Where can I find a written recipe? Love the relaxing music and slow pace but having to run back to my PC and halt instructions whilst I make this. Thanks.
Description box above
Bonjour vos recettes sont magnifiques.....pouvez vous sous titrer en français? Merci et bonne continuation👍👍
Total bulk fermentation: 5.5 Hrs @ 25C? Is it doubled?
È raddoppiato di volume? O meno?
Thanks for sharing. May i know when stretching the dough in lamination, how big will you stretch? Thanks
It doesn't need to be big or thin, just a comfortable size without breaking the dough.
Can I want to use only wheat flour? I am going to make my life's first bread. fingers crossed. please reply
Wow, beautiful loaf! But so much tedious work.
Hello, thank you for sharing your knowledge, I am your follower, I love how you explain it, but the color of the letters on the screen cannot be seen well, since it is very light or very white, please make it a little darker the letters, thank you 🙏 my name is ; Nora, from Florida USA ❤
Hi Abby, after 50% rise of bulk fermentation and shape, if I would like to bake on same day, how should I determine if the dough is done proofing in banetton and can send to oven?
Hi! You can put the dough in the freezer while preheating the oven. Then bake like usual for same day bake. Check out my sourdough batard to see how.
Im very interest with sourdough croissants from your ig, can you make a video about it?
Thank you for your suggestion, I'll definitely put it on my list
Thanks for sharing. If I don't have a Dutch oven, can I do open baking? May I know the temp and for how long? Tq
Yes you can. However open bake can be trickier as you need lots of steam to bloom the dough. Check out my Sourdough Batard video, same baking temperature and time
Hi Abby, is the net lining for the Banetton same as the one for the ones people wear on the head? Thanks
Yes, its called the disposable hair net.
@@SourlottibyAbby thanks a lot🙏🏻😃
Love your videos. May I know where did you get the long handle parchment baking paper?
I cut it myself, its a reusable teflon baking paper. Search it up, im sure it’s available online
Hi Abby, how you usually determine the amount of active soughdough starter to be used? If the recipe is using instant yeast,how should i convert it to active sourdough starter?
Hi, usually 20-25% is sufficient
If it is helpful, I multiply the amount of dried yeast by 20. Then I reduce the flour and liquid each by half that amount. Example: 5g of dried yeast x 20 = 100g of starter. Reduce flour and water of recipe by 50g each. This works for me.
Hi, Abby. What did you use for the lining of your banneton basket?
May I ask what brand name of bread flour you used? Your sourdough starter is always very fluffy and strong. I tried fed my starter 3 consecutive days before bread making, starter is still not as active as yours.
Japanese bread flour (pan syokunin)
How do you make a sourdough starter? How do I keep it in hot weather? Will it be stored in the refrigerator or kept out of the kitchen? I've tried many recipes and they take up all my time.
You can check her tutorial on sourdough starter
Hi! I have just uploaded the tutorial on my youtube channel, hop on to the video here -> HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
Beautiful loaf, Abby. Thanks for the nice video. Btw where did buy the saucepan from?
Hi! It's from Fika
@@SourlottibyAbby thank you Abby. Really enjoyed watching your video. Looking forward to your upcoming video! 😊
so beautiful. why your sourdough top so smooth without the seeds popping out when final proof. especially those pumpkin seeds and sunflower seeds. I used this recipe to make sandwich bread. but when final proof, the seeds tearing rhe smooth top surface of sourdough. so it has uneven surface. I added the seeds when when kneading. and I soaked it in water for 30 minutes already. will help me how to get smooth top even I add multiseeds.? thank you
Try adding the seeds during lamination. I have shared the lamination process in this video. Do watch til the end
@@SourlottibyAbby thank you. I will try
When the dough inside the ice pack may i know what is the inside fill in the blue bottle ???
Внутри синей бутылки ледяная вода
Hi! What hydration percentage was in your starter?
100%
How many hours do you wait before you slice your fresh bake breads?
Once its fully cooled down its good to slice
Can you share with me the link I can buy the knife like yours
Its called Kuhn Rikon
Pane favoloso complimenti ma in italiano?
Hi abby, what size of ur dutch oven? Thanks
Hi! Im using 26cm
@@SourlottibyAbby 多謝你
Why soak the seeds?
Can I use 100% wholewheat flour ? ( that’s mean 300 gr )
Im afraid it would be challenging to handle
What kind of whisk is that?? Name?? I want to get that. Can we get it in Amazon??
Danish dough whisk
Hi Abby. Thanks for the sharing. When I combine the starter to my dough is very sticky not like yours. I follow your recipe. But can get the same texture..... So sad
Hi jack, yes every starter is different. Dont worry, you can always strengthen it by feeding it regularly at peak. Thats how i do it
I baked my very 1st sourdough bread but the taste is very sour, how can I bake one is not sour? In Uk.
Hi! Feed your starter more regularly, it helps to reduce acidity
Thank you
Mi mandi la ricetta in Italiano grazie🙏
Beautiful. I'm newbie in sourdough. My sourdough texture always gummy. Can I know where went wrong? Tq.
Hi! Gummy can due to several reasons: inactive starter, under or overproofed or even underbaked.
@@SourlottibyAbby tq
Si può avere la ricetta in italiano 👍
Hi你好！😊
I do like this, but that weird crunchy click track is really annoying!
😴
It’s better to have chinese and english on different lines
I envy your empty fridge. My fridge is never empty because I am living with my Asian mum
Don't be fooled by my video! I can tell you that the other side of the fridge is 100% full, completely.
What an overhead.. omfg.. you made this simple recipe of about 15-20 minutes of total work into a whole day of work! fun to watch, not worth to make. And this bread is under ferment. looks good on the outside, but once you open it, u see the underfermentation.
I don't like these big holes.