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Sourdough Bread with Old Bread and Seeds

© 2022 |

© 2022 |

© 2022 |

To keep bread fresh for longer, it really only needs one thing: more water. Easier said than done, because simply dumping more water into the dough just doesn't work. Depending on the variety, flour can only absorbs a limited amount of liquid. The higher the W-value of a flour or its protein content, the more water can be bound. For example, the most highly refined soft flour has a W index of between 90 and 180. It absorbs up to 50% of its weight in water. Plain flour has a W index of between 180 and 250 and absorbs up to 65% of water. Spelt contains less gluten than wheat, and can therefore bind less water. As a general rule, the darker the wheat flour, the better its ability to absorb liquid. The lighter the flour, the more coarse-pored, fluffy and soft the crumb of a loaf can develop. Basically, old bread porridge is just flour cooked with water, which causes some of the starch to gelatinize, very similar to 'tangzhong' method, which helps retain a lot of moisture in dough. But in this recipe I am using old bread instead to make this 'pudding or porridge-like' starter.
I love adding nuts and seeds to my bread. If you do too, then one thing to rememeber is to soak the seeds and nuts beforehand. Otherwise, they take the moisture out of the dough and the bread will become dry again. The seeds are brewed with boiling water and get swollen with water. Cool it before adding to the bread, where they provide taste, bite and great nutritional value.

PrefermentOld Bread 'Porridge'
  • 80 g Active sourdough starter
  • 80 g Water, lukewarm
  • 80 g Organic wholemeal flour
  • 50 g Stale bread or breadcrumbs
  • 140 g Water
  • 14 g Salt
  • 1/2 tsp Honey
Seed SoakerMain Dough
  • 70 g Seeds (sunflower, flax and sesame seeds)
  • 50 g Boiling water
  • 400 g Plain flour
  • 210 g Water
  • 240 g Prefement
  • 160 g Old bread 'porridge' (part of the water evaporated during boiling)
  • 120 g Seed soaker
  1. Combine the sourdough starter with the warm water, then add the flour. Let rise for about 3 hours until the preferment has doubled.
  2. Grind the stale bread into crumbs in a blender. Toast the bread crumbs in a medium skillet over medium heat. This will provide an intense flavour for the bread. Add the salt to the breadcrumbs and then mix everything with the water. Bring the mixture to the boil. Simmer until the mixture has thickened considerably. Remove from heat, stir in the honey and leave to cool, covered.
  3. Put the seeds in a bowl and pour boiling water over them. Cover and leave to cool as well.
  4. Roughly mix the flour and water, cover and set aside for 30 minutes. If the preferment has still not doubled yet, then leave the dough in the refrigerator until the preferment is ripe.
  5. When the preferment has doubled, knead it with autolysis dough and the old bread soaker in the bowl of your stand mixer. Mix slowly for about 7 minutes, increase the speed and knead the dough until it pulls away from the sides of the bowl, about 8 minutes. Now lower the speed and knead in soaked seeds.
  6. Place the dough in a lightly greased container and for 3-4 hours and let it rise at room temperature until it has significantly increased in volume, but not quite doubled. Stretch and fold the dough after 60 and 120 minutes.
  7. Scrape the dough on a floured work surface. Stretch the bottom end a little and then fold it up. Fold in the sides one by one and press down, then fold over the top. Cover and let rest for 15 minutes.
  8. Repeat the procedure and form the dough into an oval. Place the dough in well-floured proofing basket with the seam side facing up. Let rise for another 2-3 hours. The dough should spring back quickly when lightly pressed.
  9. Preheat the oven to 250C/500F with a Dutch oven or a Roman pot for an hour. Turn out the bread dough onto a piece of baking paper, score the dough with a sharp blade if desired.
  10. Lift the baking paper with the bread into the preheated Dutch Oven or Roman pot. Cover with the lid and bake for 35 minutes. Reduce the temperature to 210C/410F and remove the lid. Bake for about 25 minutes until brown and crusty.

© 2022 |

© 2022 |

© 2022 |


Tom 9/7/22 02:09

...I love sourdough bread, every morning I have it as toast.

J.P. Alexander 9/7/22 03:05

Gracias por la receta. Se ve muy rico el pan. Te mando un beso.

kathyinozarks 9/7/22 04:09

Beautiful photos of your bread

Margaret D 9/7/22 04:17

Very nice and good advice.

Amelia 9/7/22 05:15

Hi Angie, thanks for dropping by. Good to see you again. As usual nice bread and beautiful photos.

Anonymous 9/7/22 05:42

Looks so good -Christine

Grace 9/7/22 06:44

Me encanta esta receta Angie! Disfruto mucho hacer pan. Muchas gracias.
Te deseo un placentero fin de semana!!
Abrazo desde una madrugada lluviosa y fría.

Nancy Chan 9/7/22 08:52

You make beautiful breads. Have a great weekend.

Lola Martínez 9/7/22 09:02

Sabes mucho de pan, solo hay que ver como te quedan de apetecibles. Ojalá yo tuviera esos conocimientos, pues me encanta el pan casero.
Un beso.

Cooking Julia 9/7/22 09:44

You are the queen of bread!!

My name is Erika. 9/7/22 14:32

I always learn so much about baking (one of the things I love to do) stopping by. And it is interesting how it is all science too. Thank you Angie.

Whats Cookin Italian Style Cuisine 9/7/22 16:02

You are the bread queen this is 5 stars bakery worthy as usual

eileeninmd 9/7/22 16:18

Hello Angie, thanks for sharing, your bread always looks delicious. Take care, enjoy your weekend.

Kitchen Riffs 9/7/22 17:13

Your kitchen must always smell so good! Nothing has a better aroma than bread. :-) And wow, what a nice recipe you've made. Really good -- thanks.

Bill 9/7/22 17:57

Your bread always looks great. I love sourdough bread.

Rainbow Evening 9/7/22 19:12

when I was a kid, I love seed... yummy..
Thank you for sharing recipe

DEZMOND 9/7/22 23:10

So pretty! And the dish you baked it in is also so pretty!

Happy Retiree's Kitchen 10/7/22 08:17

I would love to be able to taste your sourdough bread Angie, it looks wonderful and so professional. I'm interested that you haven't used bread making flour, just plain and wholemeal flours, and your bread looks amazing. I need to get back to it. Thanks for sharing

rodzinatestuje 10/7/22 10:52

Very noce recipe-thank You :)

Liz That Skinny Chick Can Bake 10/7/22 12:53

Interesting facts about water absorption---I love learning from you. This bread would have made a great breakfast for me this morning. Smeared with cold butter with a cup of hot tea would be heavenly!!

Paolina 10/7/22 14:08

Che specialità! E' meraviglioso, complimenti!

Jeff the Chef 10/7/22 14:43

You are such a genius! That is a gorgeous loaf of bread, and no surprise, when you seem to know so much about the process. With me, it's a lot of guesswork. And I love your photographs! That casserole is just stunning, and I love the photo of the stacked slices.

Pedro 10/7/22 17:30

Wonderful! Quite a great baking lesson. I have no doubt that this bread must be absolutely delicious.
Thank you Angie!!

Roz | La Bella Vita Cucina 10/7/22 18:36

I'm such a sucker for good, hearty complex breads and your latest is definitely one that I would thoroughly enjoy! With butter? Oh my!

foodtravelandwine 10/7/22 21:31

What a beautiful recipe...I always use my breadcrumbs for making cookies...this is a recipe that I should try!........Abrazotes, Marcela

Muriel 10/7/22 23:06

Ce pain est superbe et j'aime cette idée anti-gaspi...

Veronica Lee 11/7/22 06:12

Yumm! You are indeed the queen of bread!

Happy Monday, Christine.

Anonymous 11/7/22 12:19

Great tips and fabulous information about water absorption! I love a good nutty bread but never soaked the nuts first so I’m definitely trying that next time I bake bread.

Assia 11/7/22 14:06

Waw il est beau ton pain

Balvinder 11/7/22 16:40

Superb! I love adding nuts and seeds to my bread too. Interesting fact about water and flour ratio value.

speedy70 11/7/22 19:25

Un altro pane fantastico!!!!

Sherry's Pickings 12/7/22 09:40

I've heard of the roux method but not using stale bread. amazing isn't it how many different ways to make bread?

Raymund 13/7/22 03:01

Wow what a unique way to make bread, with stale bread then toasted, I bet they you really add a nice robust flavour

Federica Simoni 13/7/22 15:33

complimenti chissà che buono!

Gloria Baker 13/7/22 18:32

This looks amazing I have to try this recipe

Anonymous 23/7/22 16:58

I can see you're on a mission to educate us into different bread techniques. I'm feeling like a kid in a sweetshop.
Choclette x


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