Ru007 inspired Cornmeal Sourdough with Sunflower and Pumpkin Seeds
Ru007's post on her Sourdough with Polenta, Sunflower seeds and Pepitas motivated me to try her recipe since it looked amazing! I didn't have any Polenta but thought that cornmeal might be close enough and with her encouragement, I went ahead and used cornmeal.
The plan was to double her recipe and be done but my starter was 100% hydration as opposed to 80% like hers and my math got wonky when I started using the baker's percentages instead of the actual weights after I had soaked my cornmeal. No matter, I am really happy how it turned out.
Make Soaker: Pour 220 g of boiling water over 80 g of medium grind cornmeal and let sit for several hours (5 hours or so)
Levain: Feed starter with a 1:2:2 ratio of part rye, part whole grain flour and water. Let sit 6 hours.
Add ins: Toast 75 grams each of hulled sunflower and pumpkin seeds in frying pan. Let cool.
Autolyse: Mix 275 g of cornmeal soaker with 300 g wholegrain wheat flour, 700 g unbleached all purpose flour, and 560 g of water. Let sit for an hour.
Mix dough: Sprinkle 22 g of sea salt over the dough and add 200 g of the levain. Pinch and fold to incorporate. I also added 20 grams of water here because the dough felt too stiff.
Fermentation: Do a series of 4/5 folds every half hour at the beginning of fermentation and every hour later on until risen by 30-50% which took about 5 hours. Add in seeds during the second set of folds. I used the slap and fold method to get the seeds evenly distributed since the pinch and fold method wasn't doing it for me and my hand was getting sore.
Divide and Pre-shape: Divide the dough into two loaves and used the letter fold method to pre-shape. The loaves sat uncovered on the counter for about 40 minutes.
Shape: Flip the balls upside down and do the letter fold method again. I got a nice tight skin by pulling the dough towards me on the counter. Let it sit for a few seconds and then put it seam side up in floured (all purpose and rice) baskets. Put the baskets into plastic bags to prevent the dough from drying out.
Proof: Let proof on the counter for one hour and then into the fridge for 20 hours and 20 minutes.
Baking: Heat oven with baking stone and dutch ovens to 500F for 45 minutes. When oven is ready, turn out dough onto counter sprinkled with cornmeal. Remove dutch ovens from oven and sprinkle bottom with cornmeal. Gently drop loaves in dutch ovens and score with razor blade. Bake at 500F for 20 minutes with lid on, drop oven temp to 450 and bake for 10 minutes longer. Remove lid and bake for another 30 minutes.
I let it cool for about 20 hours before cutting it up to go into the freezer in slices. I am really pleased with the crumb!
I ate the ends and I was really pleased with the flavour. Thank you Ru007 for your post and your inspiration!