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seeded sourdough batons

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Seeded batons

My obsession with sourdough isn’t letting up. I’ve got five little – not so little – pots of sour in the fridge, like Winnie the Pooh and his pots of huny. There’s a rye and a whole wheat; there’s San Francisco and Tartine; and the really old one that I’ve had going for so long, I’ve forgotten what it started as.

I’ve been experimenting with yeast water and old dough. I’ve made sweet sourdough buns and breads, I’ve made weird cakey things using sourdough discard instead of baking powder. I speak the lingo and even almost understand hydration and autolysing.

Sourdough batons

I still can’t get to grips with ear slashing and really large air bubbles in the crumb. I do try to cheer myself up that all the butter ends up falling through this mega open crumb but like with everything else, I’d like to master the skill so I knew what I drop.

There aren’t many rolls, batons or baps out there in the sourdough communities so I thought I’d produce these snakeskin, very seeded batons. The recipe is roughly the classic Tartine country bread, stretched over an additional day so the dough deepens in flavour. What can I say? These are damn good.

  • INGREDIENTS
  • 200g white seeded flour(or strong bread flour)
  • 100g malthouse or granary flour
  • 60g wholemeal flour
  • 100g white bread flour
  • 40g oats or/and barley flakes
  • 375g water at room temperature
  • 2 tbsp. linseed
  • 2 tbsp. millet grain
  • 2 tbsp. sunflower seeds
  • 1 tbsp. pumpkin seeds
  • 150g sourdough starter at 100% hydration
  • 30g honey
  • 10g fine salt

METHOD

The recipe for those who have a sourdough starter stashed away in the fridge – any wheat starter will do, at about 100% hydration so fairly sloppy. If you need to make it up first, here’s the recipe for the Tartine starter.

Refresh the starter if it’s older than 3-4 days on the day you start making the dough, but at least 8 hours earlier. Possible timing guidelines:

Day 1 midday – refresh starter
Day 1 night – make the first mix
Day 2 morning – add starter and salt, work the dough
Day 3 morning – shape and bake

Seeded sourdough batons

On the night of day 1 mix all the flours, flakes and seeds with water roughly, to make shaggy dough. Cover and put in the fridge for 12 hours. If you’ve refreshed the starter earlier, also put it in the fridge overnight.

The next morning add the sourdough starter, the honey and the salt to your mix and hand mix it in well, it will be firm and hard to work with. Cover and leave at room temperature. For the next 2-3 hours (depending on the ambient temperature and how quickly the dough will revive), every 30 minutes pick the dough from the bowl with oiled hands and stretch and fold it on itself until it resists to stretch any more. Put it back in the bowl and cover. At the end of this exercise the dough should feel almost as warm as body temperature and should be significantly smoother and springier. Cover and return it to the fridge for about 24 hours.

The following morning take it out of the fridge first thing to bring it back to room temperature and to complete the rise, for about 2 hours. After that time turn it out onto a lightly floured surface and divide in three or four pieces. Flatten each piece to a rectangular shape and roll up quite tightly. Cover with a tea towel and leave to rest for 30 minutes.

Shaping sourdough batons

Shape the batons:  flatten the roll of dough into a rectangle again, fold top half to the centre, then fold its corners on top, like ears. Turn the dough round 180 degrees and do the same with the other side. Now fold in half stretching the outer surface and seal the seam. Roll from the middle outwards to aim for 30cm length. Place the batons on parchment folded upwards between each two, to help keep their shape. Cover with a tea towel and leave for 1 – 1 ½ hour.

Proofing batons or baguettes

In the meantime preheat a baking stone or a heavy baking sheet in an oven set to 220C/450F/gas 8. Place another baking dish at the bottom of the oven, or prepare a spray bottle to inject steam.

Using a baker’s lame, razor blade or a very sharp knife, cut several slashes lengthwise in each baton. Transfer the batons with the parchment onto the preheated stone or sheet, throw a very wet cloth onto the bottom tray or spray the inside of the oven with water and close it immediately. Bake for 10 minutes, then remove the steam source and bake for another 10 minutes. Turn the oven off, leave the batons in for a few minutes, then remove and cool on a wire rack.

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