Uploaded October 2022 | Updated September 2026, 1 week ago
One way to get a crunchy crust and nutty taste is to coat your dough with oats and seeds. My favourite coating ➡️ rolled oats ➕ pumpkin seeds 😋. You can use any seeds on any dough, even on sweet breads and sandwich loaves. I coat my vegan sandwich loaves 🍞 with rolled oat and pumpkin seeds too (recipe shared earlier in my youtube).
Some of you asked if I need to pre-toast the oat/seeds. No, you don’t need to, as it will brown during the baking.
For this loaf I added flaxseeds in my dough, here’s the recipe in case you want to try it.
*Dough Spec*
240g bread flour
60g whole-wheat flour
220g water
60g starter
6g salt
20g flaxseeds soaked in 40g water for 1-2hr
*Method*
➡️ autolyse 1 hour
➡️ mix in levain and rest 15mins
➡️ mix in salt and rest 15mins
➡️ laminate flaxseeds
➡️ transferred to greased container
➡️ make 2 coil folds 1hr apart
➡️ total proof for 4.5hr at 25C (from adding starter)
➡️ Shape and coat dough with rolled oats and pumpkin seeds
➡️ retard dough overnight in fridge ( less than 4C)
➡️ baked in DO at 250C 20mins covered, 210-220C 20mins uncovered.
Note that not everyone share the same timing and handling due to different flour used and ambient. Head over to my YouTube channel for more understanding of basic process and tips. You may refer to these few videos in my YouTube
▪️ Open crumb for a basic Country Sourdough
▪️ Read the dough not the clock
▪️ How to handle higher hydration dough
▪️ How to shape a batard
________________________________________________________________________
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instagram.com/autumn.kitchen/?hl=en
Facebook page / 臉書網頁
facebook.com/profile.php?id=100057101184601
One way to get a crunchy crust and nutty taste is to coat your dough with oats and seeds. My favourite coating ➡️ rolled oats ➕ pumpkin seeds 😋. You can use any seeds on any dough, even on sweet breads and sandwich loaves. I coat my vegan sandwich loaves 🍞 with rolled oat and pumpkin seeds too (recipe shared earlier in my youtube).
Some of you asked if I need to pre-toast the oat/seeds. No, you don’t need to, as it will brown during the baking.
For this loaf I added flaxseeds in my dough, here’s the recipe in case you want to try it.
*Dough Spec*
240g bread flour
60g whole-wheat flour
220g water
60g starter
6g salt
20g flaxseeds soaked in 40g water for 1-2hr
*Method*
➡️ autolyse 1 hour
➡️ mix in levain and rest 15mins
➡️ mix in salt and rest 15mins
➡️ laminate flaxseeds
➡️ transferred to greased container
➡️ make 2 coil folds 1hr apart
➡️ total proof for 4.5hr at 25C (from adding starter)
➡️ Shape and coat dough with rolled oats and pumpkin seeds
➡️ retard dough overnight in fridge ( less than 4C)
➡️ baked in DO at 250C 20mins covered, 210-220C 20mins uncovered.
Note that not everyone share the same timing and handling due to different flour used and ambient. Head over to my YouTube channel for more understanding of basic process and tips. You may refer to these few videos in my YouTube
▪️ Open crumb for a basic Country Sourdough
▪️ Read the dough not the clock
▪️ How to handle higher hydration dough
▪️ How to shape a batard
________________________________________________________________________
instagram.com/autumn.kitchen/?hl=en
Facebook page / 臉書網頁
facebook.com/profile.php?id=100057101184601
