Sourdough Sandwich Bread v.

5
by Ben

Quantity: 1
Permanent Link: https://fgbc.dk/29e0

Dough
431g Bread Flour (72.9%)
121g WW Flour (20.5%)
90g Oat Milk (15.2%)
119g Starter (100% hydration) (20.1%)
15g Salt (2.5%)
38g Barley Malt Syrup (6.4%)
39g Tangzhong Flour (6.6%)
194g Tangzhong Oat Milk (32.8%)
60g Sunflower Seeds (10.2%)
30g Sesame Seeds (5.1%)
10g Flax Seeds (1.7%)
125g Seed Soaker (Oat Milk) (21.2%)
Totals
Dough weight:   1272g
Pre-fermented flour:   59.5g (9.1%)
Flour:   650.5g (59.5g from starter)
Fluid:   468.5g (59.5g from starter)
Inoculation:   21.6%
Salt:   15g (2.3%)
Dough hydration:   72%
Sugar:   5.8%

Notes
Make tangzhong, soak seeds, mix , rest 30 min, knead until smooth, bulk 3hrs, shape into loaf pan,
proof 4hrs, SCORE IT, bake 20 min @450° + 25 min @400°

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