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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