Multiseed Sourdough Bread Making | Start to Finish Explained with TIPS

A slew of nutritional benefits with this naturally-leavened and slow-fermented Multiseed Sourdough bread. Sourdough can be super light and airy even its packed with aromatic toasted pumpkin, sunflower and flaxseeds. Great texture with a sweet nutty taste as you nibbling through the slice. Join me through the whole process of making with detailed explanation through each step individually to gain better understanding. Including building strength to the dough, bulk fermentation, temperature, lamination, cold retard, scoring and finally baking.

STARTER / LEVAIN BUILD
30g Starter
30g Flour
30g Water
*Refresh a couple times prior using to achieve optimum results
(Takes approx 4-5 Hrs to PEAK @ 27C)

PREPARE SOAKER
15g Flaxseeds
10g Sunflower Seeds
15g Pumpkin seeds
50g Water
*Soak 1 hour

RECIPE
30g Wholewheat
270g Bread Flour
230g Water
60g Active Sourdough Starter
6g Salt

Bake in a pre-heated dutch oven at 250C @ 20 mins (lid covered), and final at 210C @ 15-20 mins (lid removed)

NOTE:
⚠️ Kindly adjust the hydration accordingly based on your comfort level, more or less if necessary (10g +/-)
⚠️ Banneton basket size: 25cm
⚠️ Total bulk fermentation: 5.5 Hrs @ 25C
⚠️ Adjust cold retard based on internal fridge temperature

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HOW TO MAKE SOURDOUGH STARTER: https://bit.ly/3BJrPTG
Open Crumb Sourdough | Full Guide & Recipe : https://www.youtube.com/watch?v=pgx9x...
How to strengthen your starter guide: https://bit.ly/3udzzsU
How to read the dough, not the clock: https://bit.ly/3vfNv6N