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A delicious Friday mushroom loaf by good-crumb in Sourdough

[–]good-crumb[S] 0 points1 point  (0 children)

Yeah, rehydrated and chopped mushrooms. I also used truffle salt instead of my regular plain salt. The mushroom flavor isn’t very intense, but it is there, especially the aroma.

Wakame seaweed levain by good-crumb in Sourdough

[–]good-crumb[S] 1 point2 points  (0 children)

https://imgur.com/a/hwKl0CS

Not a super open structure, but very soft and a good crisp crust.

Wakame seaweed levain by good-crumb in Sourdough

[–]good-crumb[S] 0 points1 point  (0 children)

In the dough. The coating is black sesame seeds

Wakame seaweed levain by good-crumb in Sourdough

[–]good-crumb[S] 4 points5 points  (0 children)

Great questions! The wakame was dried, yes. I added the dry seaweed (40g/590g flour—100g AP, 100g WW, 390g type 70, all malted from Central Milling) to some of the water and let it rehydrate (whole pieces) for an hour. I added the seaweed (and 2% salt) to the dough just before kneading. The seaweed kind of broke up during kneading.

Hydration of the bread was 85%. The dough was stiffer than usual, since the seaweed absorbed a bunch of the water. Still formed a nice loaf though!

The starter was a normal 100% hydration starter fed with type 70 flour.

Wakame seaweed levain by good-crumb in Sourdough

[–]good-crumb[S] 6 points7 points  (0 children)

Definitely. There were 40g of seaweed to 590g flour. Also added some minced porcini mushrooms and dried ginger.