Saturday, 29 October 2011

Sunflower Seed Bread

This is a very satisfying nutty and chewy bread. It is given a bit of a tang via a two-day process and the addition of rye.

And the crust is wonderful!

I'll give you a tip on preserving a great crust - keep it away from plastic.

Start collecting heavy-duty paper bags. Wrap your loaves in the paper and you will still have great crust the next day. Wrap it in plastic and you will have a mealy crust the next day. It really does make a huge difference.(And paper bags can be re-used until you deem them ready for the recycling bin)

I get my heavy paper bags from the liquor store. If I mention that I use them for bread - quite often they will throw a couple extras in. And friends and neighbours collect them for me too. Everyone loves to help a bread baker. ☺

Sunflower Seed Bread with Pâte Fermentée
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

The night before

Rye chops - 6.4 oz
Water - 8 oz

Combine soaker ingredients in a bowl, cover and let sit overnight.

Pâte Fermentée
Bread flour - 6.4 oz
Water - 4.2 oz
Salt - ½ tsp
Dry instant yeast - 1/8 tsp

Combine pate fermentée ingredients in a bowl, cover and let sit overnight.

The next day

Final dough
Bread flour - 1 lb, 9.6 oz
Water - 13.4 oz
Salt - 1 Tbsp
Dry instant yeast - 1½ tsp
Malt syrup - 2 tsp
Sunflower seeds - 6.4 oz
Soaker - all
Pâte fermentée - all

Put all the ingredients, except the pâte fermentée, into the stand mixer bowl. Mix on low for 2 minutes, scraping down or re-adjusting if necessary along the way.
Tear the pâte fermentée into chunks and add to the mixer.
Mix another 3 minutes, until you have a thoroughly mixed dough, and then dump out onto a lightly floured board.
Knead for a few minutes, then shape into a ball and place in a clean bowl.
Cover and let rest 1 hour.
Fold dough into itself and let rest another hour.
Divide into two equal pieces and shape into French bread loaf logs.
Let rise about 1½ hours, depending on how cool your kitchen is.
Preheat oven to 460°F.
Score your loaves and bake 30-40 minutes, depending on your shaping.
Turn the oven down by 20° if loaves are colouring too fast. 
Internal temperature should be over 200°F.
Let cool on racks.

Goes great with Dofino Havarti Cheese!
Seriously, we have been living on this bread with jalapeño havarti all week and love it!

Bread Tips
I made my chops in my blender. Rye berries, pulsed a few times until they are all broken.
I used a Chicago Metallic French bread baking form for these loaves.
Always use an instant read thermometer for your bread. The insides can be hard to gauge otherwise.
Always use water that has sat out all night for your starters - so the chlorine has dissipated. I use my (room temp) kettle water.

This bread has been Yeastspotted!