I was not originally planning on using my pullman pan for this bake, but with the high percentage of rye and spelt fresh-milled flour in this bake, there was no chance of getting this into anything else to bake.
I used fresh milled Ryman Rye from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.
I decided to do a scald, which provides added plasticity to the crust and crumb. It also tends to make the crumb softer. I used fresh-milled Ryman Rye that was not sifted.
I picked up a bag of sprouted sunflower seeds from Whole Foods the other day with the express intention to try them in a bread. I thought walnuts would be a good combo with the sunflower seeds along with the rye and spelt.
For this bake instead of buttering the Pullman pan, I simply sprayed it with cooking oil.
The fresh-milled flour was milled in my Mockmill 200 and sifted once with a #30 drum sieve, and re-milled at the finest setting.
I used my Ankarsrum to mix up the dough and baked it at 395°F with the lid on for 25 minutes and 25 minutes with the lid off until the internal temperature hit 210°F.
The dough was definitely over-fermented after bulk and was difficult to form into any shape at all. I used wet hands and my bench scraper to form it into a log shape and dumped it into the pan. It ended up with very little rise in the refrigerator overnight and did not get much oven spring. I think next time I would definitely cut the bulk down, but overall, this turned out very tasty.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.
Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Scald Directions
Pour boiling water over the flour and mix until incorporated. Cover and let cool to room temperature
Main Dough Procedure
Note: I use an Ankarsrum Mixer, so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all the water to your mixing bowl except the 70 grams of water. Add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Let it rest for 10-20 minutes and add the levain, salt, sour cream, scald, and the remaining water (as needed), and mix on medium-low (about speed 3) for around 12 minutes until you have a nicely developed, smooth dough. This is a very sticky and hydrated dough, and with such a high % of rye flour will not really be easy to handle. After the dough is relatively smooth and developed, add the sunflower seeds and walnuts and mix until incorporated.
Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed, you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart. (See dough temperature and specs in formula above.)
As I mentioned at the beginning of this post, this dough is very difficult to shape, especially if you let it over-proof like I did. I sprayed my work surface with cooking spray and shaped the dough into a loaf shape using wet hands and my dough scraper sprayed with cooking spray. Put it in the pullman pan and smooth the top as best as you can, and put the cover on and refrigerate overnight.
When you are ready to bake, an hour beforehand, preheat your oven to 395°F. When ready to bake, score as desired. Bake for 25 minutes with the cover on and then remove and bake for another 20-25 minutes until the internal temperature hits 210°F.
Take the bread out of the oven when done and remove it from the pan, and let it cool on a baker’s rack for as long as you can resist.
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that's some good-looking bread, Ian. Better doing that in bulk ferment rather than in final ferment, evidently.
Good save!
Paul
I was surprised how well this turned out.
Best,
Ian
Nicely done Ian. Looks and sounds tasty. I have black steel pans and found a recipe for pan release. Let me know and I'll provide it.
Tony
I didn’t have any issues with the dough releasing from the pan if that’s what you’re referring to. If not let me know as I’m intrigued.
Thank you for your comment.
Best,
Ian
That looks yummy. I am intrigued by the idea of spraying the Pullman pan. For the Danish rugbrod (see my blog post elsewhere), which has a very similar dough consistency to what you described, I buttered the pan and then fit parchment paper inside. The times that I have tried rye loaves without doing that ended badly with dough seemingly cemented to the sides of the pan.
Also, your description of trying to shape the dough reminded me of working with the Danish ryebread dough. After the bulk fermentation I use two spatulas (one hard plastic and the other flexible silicon) and simply lift chunks of the dough into the Pullman pan little by little. Then I smooth out what has been transferred into the pan, pushing the dough into the corners the same as I would a mix for brownies, and then continue to put more chunks in until I have cleaned the bowl and smoothed the top (a wet spatula does wonders with this kind of dough).
Barton Springs has great flours, so here is a plug for them. You were the impetus for my ordering from them in the first place, and this is a thanks for you. Have you tried their Danko Rye? Wow, does it have a special flavor.
Lastly, you didn't comment about whether you actually were pleased with the combination of sunflower seeds and walnuts (although you anticipated being pleased). Were the ratios what you would do the next time? More of one than the other? And did the sour cream make a difference?
Rye breads with add-ins are so commonly found in European markets and stores but are not as popular here in the States. Good that we can produce these things in our kitchens and share them with others.
Happy baking.
Ted
So glad I was able to get you to try Barton Springs Mill. I have both rye varieties and love both of them.
I think the amount of sunflower seed and walnuts were just right in this bake and wouldn’t change it.
I’m surprised my Pullman pan released the finished dough so effortlessly after reading your comment. I used butter the last time and that was perfect as well.
Thanks for your comment and I hope you give this one a try and let me know what you think.
Best,
Ian
You would never know that it was over fermented Ian, the crumb looks perfect so perhaps it isn’t over fermented. I’m interested in the sprouted sunflower seeds. I have never heard of these before. How do they look in comparison to unsprouted sunflower seeds? Is the flavour any sweeter or different in some way?
Benny
I agree the end result looks spot on but when I dumped the dough out after bulk it was very aerated. In the end it came out great.
I found the sunflower seeds at Whole Foods and it was a spur of the moment purchase. I didn’t really notice much difference in the taste from other roasted sunflower seeds so not sure I would go out of my way to find them. They did make a nice combo with the walnuts.
Thanks again for your comment.
Best,
Ian