Chia Seed Sourdough ❤️ Sourdough Bread Practice

Logging another sourdough practice bake. Proof that I keep trying no matter how many times I stumble 😊😊😊. Sourdough is super diet-friendly and healthy, so I am going to keep practicing.

🍞 Levain 84g (active sourdough starter 8g, whole wheat flour 38g, water 38g), spelt flour 50g, whole wheat flour 30g, bread flour 270g, water 265g, salt 4g, 1 spoonful of chia seeds (I got lazy this time and didn't pre-soak them).

🍞 Timeline:

🌼 Took my sourdough starter out of the fridge and fed it 3 times over about a day and a half. Then took 8g of starter + 38g water + 38g whole wheat flour to build the levain and left it at room temperature overnight.

🌼 Mixed the water and flours and let the dough autolyse for 2 hours.

🌼 Mixed in the levain until incorporated, then mixed in the salt.

🌼 Performed 6 sets of stretch and folds, spaced 30 minutes apart.

🌼 Bulk fermented (first proof) for 3 hours.

🌼 Shaped and placed into the banneton. I added the dry chia seeds during shaping this time (last week I soaked the chia seeds in a 1:2 chia-to-water ratio and laminated them in during the second fold, which worked much better).

🌼 Covered the banneton with plastic wrap and cold-retarded in the fridge for 16 hours.

🌼 Preheated the oven and Dutch oven together to 250°C. Baked covered for 15 minutes, removed the lid, lowered the temperature to 225°C, and baked for another 25 minutes or so.

🍞 My banneton is a large size from Taobao, and my cast-iron Dutch oven is 26cm.

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