/ck/ - Food & Cooking

>>4095253
I worked with the dough quite a bit yesterday, but then forgot to upload any of it, my apologies.

After the starter was ready, I threw a dough together using the following percentages: 100% flour, 80% starter, 65% water, 3% salt. I usually shoot for 90% starter, but I shorted it since the dough was going to sit and slow-ferment over night. All the flour was bread flour, since the starter had plenty of whole grain flour in it.

I mixed the dough in the mixer until windowpane (about 8 minutes), then added in pumpkin and sunflower seeds, and walnuts. Then I folded it into a quick boule and placed it in to a greased container for its slow ferment.