Hiivaleipa with Sunflower and Pumpkin Seeds
This is my take on a Finnish bread. I've changed it up quite a bit from the original, so I'm not sure I should even call it that anymore. For the most part, the ingredients are true to the recipe. However, this uses a 2-stage pre-ferment, a yeast water for leavening, and a mash. The original is a straight dough yeasted recipe.
22.5g Whole Rye Flour
22.5g Barley Flour (I used fresh milled Hulled Barley)
56.3g Yeast Water (recently refreshed and active)
1) Combine ingredients and ferment at 78-80 deg F for approximately 12 hours or until flours are bubbly and doubled
90.0g Bread Flour
1.6g Sea Salt
1) Combine ingredients with all of Levain 1 and lightly knead into a dough. Ferment at 78-80 deg F until 2-3x in volume (6-8 hours)
22.5g Cracked Rye or Rye Chops
22.5g Barley Flour
22.5g Toasted Sunflower Seeds
22.5g Toasted Pumpkin Seeds
135.0g Whole Milk
1) Pre-heat Crockpot with 1-2" of water in it to 150 deg F using Inkbird Controller with probe in the water. Cover the Crockpot with two large towels to insulate it.
2) Combine dry ingredients in a bowl that has a tight cover
3) Warm milk in the microwave to 165 deg F. Keep it covered as much as possible to avoid evaporation.
4) Pour hot milk over dry ingredients, stir until fully wetted, cover tightly and place in Crockpot.
5) Allow ingredients to cook at 150 deg F for 3-8 hours (I went for about 6 hours overnight)
6) Set the Inkbird temp to 180 deg F and let cook until mash temperature reaches 180 deg F (1.5-2 hours)
7) Remove from Crockpot and let cool to room temperature
(Alternative: Replace sunflower and pumpkin seeds with 1 tsp of crushed fennel seed)
135g All Purpose Flour
135g Bread Flour
56.3g Yeast Water
6.5g Sea Salt
1) Combine flours, yeast water, water, and Levain 2. Mix until flours are wetted. It will be on the dry side and stiff. This is needed to accommodate the mash hydration.
2) Fermentolyse 15-20 minutes
3) Fold in salt and mash in 4-5 increments. Thoroughly mix in the salt and mash using pinch and squeeze method. Rest 10 minutes.
4) Perform 4 sets of bowl kneading with 10 minute rests between sets. Bassinage in additional water as needed to get a supple dough.
5) Bulk ferment in an oiled bowl at 74-76 deg F.
6) Fold every 45-60 minutes until dough is feeling puffy. Allow the dough to bulk 80-100%.
7) Pre-shape and rest for 20-30 minutes
8) Gently shape and perform final proof at 78-80 deg F until jiggly and roughly doubled.
9) Pre-heat to 465 deg F; Bake in steaming oven for 1 minute at 465 deg F; 19 minutes at 425 deg F; vent oven; 20-25 minutes at 425 deg F or until a hollow thump
I made both the fennel and seeded versions for this bake. I wasn't able to get a crumb shot for either, but the fennel loaf was what you would expect for a loaf with 20% low gluten flour. Reasonably airy with an evenly distributed crumb and no large open areas.