This was the bread that confused me last week. The original formula in "Advanced Bread and Pastry" just seemed to have too much yeast (in addition to a whole lot of rye levain), and too long of a bulk rise and proof. Having faith in the book, stuck to the formula for the first try, massive failure. Overrisen and overproofed even after I cut the proof time in half, and drop the temperature by 10 degrees. Not one to give up easily, tried again with much less yeast (1/10 of original amount), nice results, even though I am not entirely sure ths is how the original formula intends to be.
There isn't a picture of the final product in the book, took a bit of google skills to find someone's flicker account, in which there are some photos of him taking the SFBI whole grain workshop. In two pictures, there's a glimp of this bread, they are covered by seeds and oatmeal flakes, which the book didn't mention, so here's my version of this bread.
medium rye, 85g
rye starter (100% hydration, no idea what hydration the original formula asks for), 10.5g
1. mix and fermentate at room temp for 12 hours.
coarse whole wheat flour, 25g
oat flakes, 25g
sunflower seeds, 25g
pumpkin seeds, 50g
2. mix and soak at room temp for at least 2 hours
- main dough
bread flour, 127g
high extraction flour, 127g (I used Golden Buffalo)
medium rye, 64g
water, 165g (this is more than what's in the origainl formula, I find the dough way too dry otherwise)
instant yeast, 1/8tsp (the formula calls for 1/8oz ==3.5g, 1/8tsp is about 0.38g)
3. mix everything togethe except for salt, yeast, and soaker, autolyse for 20 minutes. Add salt and yeast, mix until medium development, knead in soaker. At this point, the dough became MUCH looser and wetter. S&F came to the rescue!
4. bulk rise for 1.5 hours at about 73F, S&F at 20, 40, 60 minute.
5. divide, round, rest for 20 minutes.
6. shape into boules or batards, and place close to each other so they can proof into each other. Proof for 50 minutes. spray water, and put seeds and oat flakes on top. No need to slash.
7. bake at 450F for 35 minutes, the first 10 with steam. I covered the top for the last 15 minutes so the seeds and flakes don't get burnt.
The surface is crunch and frgrant with seeds; crumb is soft and moist from the soaker; seeds add great crunch; rye(~37%), ww, high extraction flour mingle together and create a very nice earthy flavor. A delicious and hearty bread, worth all the trial and error.