Wednesday, June 19, 2013

Sourdough Sunflower Seed and Raisin Breakfast bread

I love this bread, the last time I made this bread I made it with liquid levain rather than a simple poolish, but this time I used a 50% bread flour and 50% whole wheat flour starter hydrated at 80% and had pretty good results. I was a little discouraged by the fact that the topa of these loaves did not quite brown up and caramalize the way it typically does, and I am unsure why this was the case, but it any event this is a bread worth talking about and certainly worth baking for those interested. The formula comes from Daniel Leaders Book, with some minor changes, but his formula is great, although the amount of flour used is a range, which I never quite understood how a formula for a bread could have a variable. That is the whole point of having a FORMULA in the first place, to create a uniform loaf every time. The two major changes that I made to this bread is that I used a semi-liquid levain (85% hydrated) which is fed with equal parts of whole wheat flour and bread flour. The addition of the whole wheat flour, particularly the inclusion of the bran in this build adds quite a bit of flavor and robustness. I actually feel that this is one of the reasons that I love Liza May my rye starter so much, all that bran, sour rye flavor is delightful. Surprisingly this is a bread with not a single gram of rye flour, I know I am in Denial, but what can I do. The other change that I made to this bread is that I used toasted sunflower seeds instead of toasted sesame seeds, but I wish that I had increased the amount of seeds because toasted sesame have such a robust flavor where as gram for gram sunflower seeds are much more subtle.
This is all the starter it takes to raise these two loaves
I was able to take some wonderful macro pictures of the baking of this bread of the starter, the raisins and the seeds so I could show you more aspects of this breads overall process. I always soak raisins when I put them in a artisan bread. I also always drink the remaining raisin water, its earthy and delicious. I had Kelly taste it, she was simply not as found of it as I was/am and will continue to be. Maybe its the idea of using all that flavor in some way, or maybe its cause I find it delicious, We may never know. 

I used the poolish approach for this bread, which incorporates a mix of flour and water both at 100% which attributes a nutty flavor to this bread. It also helps to achieve a lightness, well it is hard to achieve lightness when each loaf has 1/2 a pound of raisins, but it certainly helps. You can tell when looking at the inside of this bread that there is a surplus of fruit. As mentioned before the seeds were a bit lost, but "you can't win them all".


I am still trying to figure out what caused the tops of these breads to have an white, flat appearance. I did retard this bread for several hours, but I do not think it could have caused the coloration. Perhaps I baked the bread before it came back to room temperature, but I do not think that is the reason either. Anyway, I can not complain, the bread is tasty. One of my favorite things of making a bread such as this into a crusty loaf enables it to go far beyond being a breakfast bread, Kelly and I ate this bread with some homemade Turkey Burgers and it held up quite well. Though it does need some fine tuning, this is a bread that I will continue to come back to over the years. Next time I will have to get some rye into, otherwise it just does not feel like a true hearthbaked tunes production. 



As an aside Kelly made me chocolate cookies and was able to convince her to put salted and roasted sunflower seeds on top of them prior to baking and I think we have created something wonderful! Try it! They were great!

As always, Bake On!

-DW
The Rye King

1 comment :

  1. Looks very nice, and congratulations to the new camera.
    Which of Leader's formulas is it? (I have "Local Breads") Did you check the errata list for Leader's books? There are quite a few of those.

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