Farmer's Market Week 30 (Sunflower Sour)
30 weeks since I started this now tradition. I've had this idea on my mind a while. I've eaten this bread at a few bakeries and they vary from sweet levain style to slightly enriched pan breads. I thought I'd start with a light rye sour as the base. The end results are pretty tasty. The 30 percent of Whole Rye brings a great sweetness to the loaf but since 22% is prefermented for 15 hours it also brings a lovely sour flavor to the loaf. The toasted sunflower pairs as it does in Volkornbrots. Sweet crunchy crust, soft almost fluffy fine crumb laden with toasted seeds. I took a guess with 80% hydration which could easily go a bit higher. Just to open the loaf a touch more. Otherwise this is a good loaf. I scaled my loaves at 800g and also think a larger loaf would be better. So I'll scale for 2 larger loaves below
Sunflower Sour
Rye Sour (22% PF @ 70F for 12-15 hours)
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20 Seed
200 Whole Rye
200 H20
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420
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Dough
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76.4 Whole Rye
668 Bread Flour (11.5% protein)
553.6 H20
23.6 Salt
196 Sunflower Seeds, toasted
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total flour: 954.4 (22% PF) (30% Whole Rye, 70% Bread Flour (11.5% protein))
total h20 763.6 (80% Hyd) (I think I'd increase this to 83-85% next time around)
total dough 1937.6 (2 @ 968g)
Happy Baking All
Josh
Comments
a lot of great loaves! I only use sunflower seeds in breads with high rye percentage, but seeing your lovely creations may try this as well!
I love sunflower seeds in bread. They add moisture and richness which makes for a very smooth bite, Really good sandwich bread.
Those loaves look excellent Josh. I have to stop reading your blog. I find myself playing catch up with your bakes and don't seem to get round to all the other bakes I have been planning!
What did you scale those loaves at?
All the best,
Syd
Gorgeous looking loaves, Josh! Love the scoring. What oven do you bake in?
I bet your clients will absolutely LOVE those. Keep them coming!
Khalid
I agree with Khalid....just beautiful looking loaves and I know those sunflowers must add a great crunch.
Well done as usual.
Ian
Yes the seeds add texture and the finished loaf has a lovely softness to the crumb. Great sammi bread. All I'd consider changing is hydration a bit and maybe seeing how it compared with the entire portion of Rye pre fermented.
Cheers All
Josh