From aa77744a37ef3aefeb672fbff9efa49c211ff583 Mon Sep 17 00:00:00 2001
From: Mohit Agarwal <mohit.agarwal@sky.com>
Date: Thu, 12 Dec 2024 16:55:12 +0000
Subject: Initial commit.

---
 03-11-thee-seed-sourdough-baguette.md | 98 +++++++++++++++++++++++++++++++++++
 1 file changed, 98 insertions(+)
 create mode 100644 03-11-thee-seed-sourdough-baguette.md

(limited to '03-11-thee-seed-sourdough-baguette.md')

diff --git a/03-11-thee-seed-sourdough-baguette.md b/03-11-thee-seed-sourdough-baguette.md
new file mode 100644
index 0000000..4ad9364
--- /dev/null
+++ b/03-11-thee-seed-sourdough-baguette.md
@@ -0,0 +1,98 @@
+## Three-Seed Sourdough Bread
+
+***JMonkey***
+
+> This is a great dinner bread – the seeds add a rich nutty flavor to
+> the loaf, which is already full of sourdough flavor. It’s a bit too
+> much for most sandwiches, though.
+>
+> This recipe was adapted from "Bread" by Jeffrey Hammelman.
+
+**Overall Formula**
+
+* White flour: 80%
+* Whole wheat flour: 20%
+* Water: 80%
+* Salt: 2.3% (high, because of all the seeds)
+* Sunflower seeds, toasted: 12%
+* Sesame seeds, toasted: 6%
+* Flaxseeds: 7%
+* Water: 75%
+
+20% of the flour is in the starter (which should be a whole wheat
+starter), which is at 60% hydration
+
+**Ingredients**
+
+**Soaker**
+
+* Flaxseeds: 30 grams or 3 Tbs
+* Water: 120 grams or ½ cup + 1 Tbs
+
+**Final Dough**
+
+* White flour: 370 grams or about 3 cups
+* Water: 235 grams or 1 cup + 1 Tbs
+* Stiff whole wheat starter: 160 grams or about ½ cup
+* Salt: 11 grams or 1.5 tsp
+* Sunflower seeds, toasted: 60 grams or 1/3 cup + 2 Tbs
+* Sesame seeds, toasted: 34 grams or ¼ cup
+* All of the flaxseed soaker
+
+**Making the Soaker**
+
+Mix the flaxseeds and the water for the soaker together. Cover and let
+sit overnight.
+
+**Toasting**
+
+Spread the sesame and sunflower seeds on a cookie sheet and toast them
+for 5 to 6 minutes at 380 degrees. Unless you have a high-end toaster
+oven, I'd recommend avoiding it -- some will burn, while others will
+be raw. Very unpleasant.
+         
+ **Mixing**
+ 
+Dissolve the starter into the water, and then add the salt and the
+soaker Finally add the flour and seeds. Mix until everything is
+hydrated.
+          
+**Dough development and the first rise**
+
+However you develop the dough, from the time you mix until the time
+you shape the dough, it’ll take about 4 hours for the first rise at
+room temperature.
+
+**Shaping**
+
+Be gentle. You want to retain as many of those air bubbles as
+possible. Rounds and batards are the traditional shapes.
+
+**Second rise and retarding**
+
+Sourdoughs benefit quite a bit from retarding -- they often taste
+better. You can simply cover the shaped dough and place it in the
+fridge or, if you’re lucky and the overnight temperature will be
+between 45 and 55, you can simply place it outside, in which case the
+bread will probably be ready to bake when you wake up.
+
+If you put it in the fridge, it’ll need to warm up for 3-4 hours to
+complete its rise.
+
+If you don’t want to bother with retarding, you can let it rise for
+another 3 hours at room temperature. You can also speed things up (and
+increase sourness) by placing the dough on an upturned bowl in the
+bottom of a picnic cooler, throwing a cup of boiling water in the
+bottom and covering it quickly. After an hour, throw another cup of
+hot water in. The rise should only take a couple of hours this way.
+
+**Baking**
+
+Score the bread as you like. Hash marks are traditional for rounds,
+and batards usually take a single, bold stroke down the center or a
+couple of baguette-style slashes.
+
+While you can certainly bake this bread on a cookie sheet, it benefits
+from a stone and some steam, or a covered baker.  However you do it,
+bake at 450 degrees for about 40 minutes.
+
-- 
cgit v1.2.3