Rye sourdough with emirates dates

baking a  SD rye inspired by Khalid with little adaption of my own.

200g rye starter  at 100% hydration

54g dark rye flour

150g rye flour

25g whole spelt flour

200g bread flour

400g AP flour

600g water (hold back 240g)

15g salt

20 dates soaked in hot water 10mins. seeded n blend with 240g water

80g toasted sunflower seeds

dough hydration 72%

mix AP flour and Starter and 360g water. let rest 8 hours (sponge)

add pureed dates, salt, toasted sunflower seeds, all rye flour  and spelt n bread flour to the sponge till soft n smooth ball.

rest 40mins SF 3 times 30, 60 and 90 mins

shape and proofed 1- 2 hours. or retard in the fridge 8-12 hours

preheat oven 420 F .. bake with lava stone steam at 375 F 40 - 45 mins. remove lava stones tray after 15 mins.

yield 2 medium loaves

my mom's garden.. she lives 3 hours drive away from me. she caught a busy bee gathering honey from her bush flower tree :)

this bread have a good sour using a sponge method and i did retard the dough for 12 hours. suprisingly not sweet.. just hint of sweet from the dates.

little crunch from the beautiful green sunflower seeds.

good with smoke salmon n Gorgonzola !! 

happy baking and gardening 

evon