16
seed bread 85% hydration
(lemmy.ca)
Today's bake. 30g gluten flour, 270g sprouted whole spelt flour, 700g AP flour, 80g wheat germ. 850g water, 150g starter.
Added in 50g flax soaked 100g water, 50g chiaseed 100g water, 50g each sunflower and pumpkin seeds. 30g salt. Topped with black sesame seeds.
Pretty good, i think. It takes a solid 24 hours before it fully cures, so the texture hasn't peaked yet. Try to stop me from having it fresh, though.
Cutting it early causes internal tearing because the structure is weak.
It is beautiful. Enjoy!