Sesame and flaxseed seeds Quinoa Sourdough Bread (Same day)

My friend W gave me some really active sourdough starter and that prompted me to restart my Artisan bread journey.

Chanced upon this lady's FB and I like how detailed her recipe is and got my act together to try this out.

Learning experience: 

I should have sprinkled some Quinoa flakes on the dough before baking. 

I did not use a dutch oven to bake this.

Source

What you need:

240g bread flour (80%)
60g wholewheat flour (20%)
120g liquid starter at peak (40%)
210g water (75% hydration)
6g salt (2%)
15g flaxseeds, toasted (5%)
20g Sesame seeds, toasted
20g Quinoa flakes

Method:

Combine flours. Mix with water to form a dough.  Cover and let it autolyse for ½ hr. Room temperature 28°C.

Add in the starter and mix until it is well combined in the dough. Cover and let it rest the dough for ½ hr.

Mix in salt (diluted with 1 tsp water).

Transfer dough to an oiled container. Do a stretch and fold to round up the dough into a ball. Repeat the stretch and fold 3 times with ½ hr interval.

Mix in the seeds and quinoa flakes during the last stretch and fold.

Bulk fermentation (about 3 to 3.5hrs).

Tip the dough out of the container on a floured countertop. Pre-shape dough, rest 20 mins.  

The final shape and transfer dough to a floured banneton.

Final proof on countertop till the dough is ready for baking (about 50 mins; do indent test).

Preheat oven. Freeze dough for ½ hr. (I did not do this step)

Prepare parchment paper. Tip dough out of banneton. Score and load into the preheated dutch oven (DO).

Bake in DO at 250°C for 20 mins covered and 230°C for 15-20 mins uncovered. 

Transfer to a rack to cool completely before slicing.



Enjoy!