Broken wheat and sunflower sourdough boule
This is a 3-stage bread, I started out with a small quantity of 100% rye wild yeast starter, built a white flour biga and finally integrated this with some wholewheat flour, white bread flour, toasted sunflower seeds and broken whole wheat to arrive at a 70% hydration dough that was shaped as a boule and baked it. It was just an experiment but turned out well so without further ado:
40 grams of 100% hydration wild yeast sourdough rye starter
200 grams white all purpose flour
123 grams water
200 gr. of wholewheat flour
300 gr. strong white bread flour
300 gr. preferment
8 gr. lo-salt*
2 gr. bread machine yeast**
40 gr. broken whole wheat kernels (2 mm fragments)
50 gr. toasted sunflower seeds
370 gr. water***
Black sesame seeds and flour for dusting.
Combine sourdough culture, water and white bread flour, allow to ferment (covered with a loose fitting lid) at room temperature (18-21 centigrade) for about 14 hours.
Retard overnight in a 4 centigrade fridge
Toast sunflower seeds until slightly browned, reserve and let cool.
Combine water, preferment (biga), bread machine yeast and flours, mix at speed 1 for 2 minutes or until everything is incorporated.
Autolyse for 25 minutes
Add salt, broken wheat (no soaking required but make sure the fragments are small (about 2 mm)) and toasted sunflower seeds.
Mix at speed 1 for 3 minutes, followed by 5 minutes at speed 2, the dough will be quite soft and somewhat sticky.
Bulk ferment at about 25 centigrade for 1.5 hours or until doubled, giving one fold after 45 minutes but be gently and don't expel all gas
Divide if desired, stretch and fold gently, shape into a boule and place into a floured banneton.
Final proof of 45 minutes or until doubled, gently place on a silpad covered baking sheet, the dough will be sticky and flatten out a bit but no worries. Spray with water, apply poppy seeds.
Score and place into a preheated oven at 230 centigrade in which you generate some steam (I toss a cup of boiling water in a stainless steel baking tray sitting on the bottom).
After 5 minutes, reduce oven temperature to 195 centigrade. Bake for another 40-45 minutes until the crust is brown and the loaf sounds hollow when tapped. 25 minutes after insertion into oven, carefully open the door and quickly remove the tray with water.
The resulting loaf should have a nice brown crust, airy crumb structure and present a slight sourdough flavour (certainly not excessive) and good complexity of taste. Nothing extraordinary, just a plain, tasty and honest all-purpose loaf.
* Adjust salt as desired, I don't use much but that's the way I prefer my bread.
** The extra bread machine yeast is not really required, if omitted bulk fermentation will just take a little longer.
*** Depends on the flours used, the idea is to end up with a soft, slightly sticky dough, 370 gr. is what I used and should be used as an indication.
Apologies for the crappy picture, this was taken inside under artificial lighting with my cellphone.