Homemade sourdough bread, wheat with the addition of chia seeds. Bread baked in a cast iron pot

Amber Bakery in September, this time wheat sourdough bread with the addition of chia seeds.

Pszenny chleb na zakwasie z nasionami chia

You can use wheat or rye sourdough to prepare bread. The one you have at home and which suits you better.

The recipe comes from the blog Cooking at Ola and according to For that recipe, we need 500 g of wheat flour type 750. I decided to reduce the amount of bread flour and add 100 g of whole wheat flour instead. I like this bread better.

Pszenny chleb na zakwasie z nasionami chia

INGREDIENTSfor one loaf

  • 100 g sourdough - fed 10 - 12 hours earlier
  • 400 g bread flour type 750
  • 100 g wholegrain wheat flour type 1850
  • 370 g of water
  • 10 g of salt
  • 15 g of chia seeds

EXECUTION

  1. In a bowl, mix water with sourdough starter and flour, so that everything is well combined.
  2. Cover the bowl and leave it at room temperature for an hour.
  3. After this time, add salt and chia seeds and, using your hand or a food processor, press them well into the dough.
  4. Let the dough rest for 45 minutes, covered.
  5. Then fold the dough 3 - 4 times every 45 minutes until a visible increase in volume and the formation of a strong gluten mesh.
  6. FOLDING THE CAKE - with a hand moistened with water, grab the dough on one side, stretch it slightly and fold it inwards. Turn the bowl with the dough and repeat 3 - 4 times on all sides.
  7. Put the dough on a surface sprinkled with flour and form an oblong or round loaf and place it in the proofing basket.
  8. Cover the basket and put it in the fridge for proofing for about 10 - 18 hours.
  9. Bake immediately after taking it out of the fridge.
  10. Before baking, heat the cast-iron pot in the oven for about 30 minutes at 250°C. Gently put the loaf on the baking paper, make cuts, e.g. with a razor blade.
  11. Put the cut bread into a preheated pot and bake for the first 20 minutes at 250°C with the lid on.
  12. Then remove the lid, reduce the temperature to 210/230°C (temperature depends on the oven) and bake for another 20 minutes.
  13. Cool the baked bread on a grid.
Pszenny chleb na zakwasie z nasionami chia

Chia bread on blogs:

Lilies of the valley in the kitchen
Gucio's kitchen
Kitchen door
My little magic
Gardens of Babylon
Secrets of taste
Kitchen privacy

also check

Pumpkin sourdough bread in the shape of a plump pumpkin

dyniowy-chleb-na-zakwasie-w-ksztalcie-dorodnej-dyni

Sourdough bread with jalapeño, cheddar, and chives

chleb-na-zakwasie-z-jalapeno-cheddarem-i-szczypiorkiem

Sourdough bread with dark beer, honey and walnuts

chleb-na-zakwasie-z-ciemnym-piwem-miodem-i-orzechami-wloskimi

Vermont sourdough bread with wholemeal rye flour

chleb-z-vermont-na-zakwasie-z-dodatkiem-maki-zytniej-razowej-pieczony-w-zeliwnym-garnku

Comments

Anna 2022-09-26 21:23:30

Ale piękny! I te nacięcia mistrzowskie. Dziękuję za wspólne wrześniowe pieczenie. Wspaniale jest piec w dobrym towarzystwie,

Response

TajemniceSmaku 2022-09-26 21:28:33

Dziękuję Aniu. Dziękuję za wspólną zabawę w bardzo dobrym towarzystwie 🙂

Response

Marzena 2022-09-27 07:21:49

Jak zawsze cudny🙂Ty to masz rękę do chlebów. U mnie bez chia, bo nikt inny, by go nie ruszył...

Response

TajemniceSmaku 2022-09-28 15:54:07

Dziękuję 🙂 Widziałam też Twój bochenek, jest piękny!

Response

Konwalie w kuchni 2022-09-27 10:04:33

Aniu, ja chyba wproszę się do ciebie na chlebowe korepetycje. :)

Response

TajemniceSmaku 2022-09-28 15:50:02

Zapraszam 🙂

Response

Dorota 2022-09-27 13:13:26

Te Twoje przepiękne wzorki na chlebie, super 🙂 Piękny bochen, cudny wypiek, do następnego Aniu 🙂

Response

TajemniceSmaku 2022-09-28 15:54:57

Dziękuję pięknie Dorotko 🙂 Do następnego przy piekarniku spotkania 🙂

Response

Kamila 2022-09-27 18:49:37

Bardzo urodziwy ten Twój bochenek! Wspaniale piec razem we wrześniu!

Response

TajemniceSmaku 2022-09-28 15:55:46

Dziękuję 🙂 Bardzo lubię te nasze piekarnicze spotkania 🙂

Response

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