Tuesday, November 22, 2011

Toasted Sunflower seed Sourdough bread with Rye Chops

This is one of my personal favorites. The Rye Sourdough chapter is the only chapter in Hamelman's book that I went through in order, starting with the lighter rye breads, moving to the dark rye loaves and lastly baking the exciting and modern loaves such as the sunflower seed bread mentioned above. The only exception is that I did not make the Pumpernickel because, well I was scared by it. But I have made a goal of completing this book before the years end, and I will not back down now!


This sun flower seed bread, is a gem! The flavor is so pronounced, it has a mild sour flavor. This is because all of the rye flour is used in the sourdough build, the rest of the flour comes in the form of bread flour and rye chops (which I grind myself). The chops are soaked in an equal amount of water. The sun flower seeds are toasted, which enhances there flavor considerably. You can do this in either a saute pan on the stove or on a sheet pan in the oven. I prefer to do them in the oven, but this is merely a personal preference. I like to get a fairly noticeable toast on the seeds. Do not burn them, but you do want considerable color. The smell is simply terrific! It is commonly not recommended to add ingredients such as seeds and nuts until after the dough has been mixed on first and then second speed, but in this dough it is aceptable to add the seeds with the rest of the ingredients in the beginning of the mix. In the following bread, this is not advised.


This bread is mixed on first speed for 3 minutes, and then on second speed for 3 minutes. I am not sure why but the dough in the bowl was very wet and loose, so I let the dough mix for an additional minute on second speed. I am certain that I weighed all of the ingredients properly. This extra time in the mixer did help develop some gluten, but it did not correct the problem. Instead of adding extra flour, when I shaped the breads, I added a considerable amount of bread flour to the dough on the bench. Still I was not able to shape these loaves into round, so I was forced to form them into pan loaves. The result was still marvelous. I think there is a lot to be said for using doughs which have content or percentage of water. I am not a huge fan of ciabbatta, but I do really like looser doughs.


This bread does call for malt syrup, I used honey instead. Do to the addition of this ingredients, the oven temperature must be reduced after twenty minutes in the oven. If you do not adjust the temperature this bread will burn.


Here is the final product:



This is what happens when you bake Bread with Caryn. I tried to convince her to let the bread cool, but she would not take my advice. We had fun, and it was good, but I personally prefer bread when it cools. 

I baked with Caryn again, which is always a good time!!
Keep reading; Keep Baking
DW

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