This dough is a sticky challenge. The water to flour ratio is 86 %, so most of its handling takes place in the bowl. Tip: Keeping dough cool is a great trick for adding taste.
When you mix flour and water, enzymes start breaking down the complex starches in the flour, transforming them to simple sugars that are eaten by yeast, which then release carbon dioxide that creates air pockets in the dough that causes the dough to rise.
By keeping the dough cold you enable the enzymes to make more sugar. It also keeps yeast activity low (they aren’t keen on cold), so when you bake the bread, the yeast won’t manage to eat all the sugars before the heat kills it. As as result, the open crumb has a bit of sweetness that goes well with the nutty flavour of the seeds.
The only complaint came from my daughter who said that big holes make it difficult to butter. However, it didn’t prevent the bread and rolls from being consumed in less than 24 hours.
Ingredients: Two loaves or 12 rolls.
550 g cold water (5°C )
5 g fresh yeast
100 g sourdough
575 g flour
70 g whole grain wheat flour
70 g pumpkin seeds
13 g salt
This is what I did
- Mix water, yeast, flour, seeds and starter and place in the fridge for two hours.
- Mix in salt and give it a good knead in the bowl.
- Place back in the fridge and leave it there for the night. I gave it a couple of stretch and folds before going to bed, a hour between each.
- Next morning take out the dough and let it wake up at room temperature with a couple of stretches as it rises. Don’t be too vigorous, we’re going for big, irregular holes.
- Divide, shape carefully, roll in seeds, and proof until almost doubled in size.
- Bake at 230°C for 35-40 minutes until the crust is golden-brown.