Sunday, December 15, 2013

Sunflower Seed Bread with Poolish

Here is the conversation that led to this bread"

Kelly: "Dave"
Dave: "yeah"
Kelly: "There is no bread"
Dave: sigh
Kelly: "Yeah"
David: "How about something with sunflower seeds"
Kelly "Okay!" 

Since it was early in the afternoon, I did not quite have time to do a full preferment, but I was able to let a poolish sit for about four hours, which was able to give this bread a little more flavor that it would have gotten as a straight dough. The actual formula calls for a pate fermente, which contains salt, but I did not want to do this because the salt would slow down the growth of the pre-ferment so I did away with it. Another thing I forgot to do was to look at this formula's yield, which is three loaves and I typically bake two breads at a time, (I only have two brotforms), but i was able to handle this by proofing one of the breads on a wooden pizza peel dusted with a healthy amount of semolina flour. 

The water with the barley malt

This bread is made with 80% bread flour and 20% rye chops, but to be completely honest this bread was so wet, possibly from the poolish that I needed to add a whole bunch of whole wheat flour. My guess is by the end the bread was at least 10-15% whole wheat. 

The Poolish
The rye chops are prepared in a soaker composed of 120% water and 80% rye chops, but the soakers I usually make are composed of 100% water and 100% rye grain. All of the water was absorbed after four hours. I think I used a tiny bit too much yeast in the poolish because when I added it to the water in the final dough it almost immediately combined after a few strokes with the whisk, which has never happened to me before. 

Right before the mix
Once the poolish was added I treated the bread as a straight dough. All the rest of the ingredients are added including the soaker and the sunflower seeds and the mixed on first speed for three minutes and then second speed for three minutes. (this is when I added all the whole wheat flour. I would have left the dough alone if I was not planning on proofing this bread in brotforms, I have made that mistake before, and dealing with it was a pain in the batinski, so I decided to firm up this dough with additional flour. The reason I used whole wheat flour was to simply add some more health the the dough.....FIBER IS FUN!

The bread then ferments for two hours with one solid fold after one hour. Then it is shaped and proofed for ninety minutes and is baked at 450 degrees for roughly forty minutes or until it is done. I think I might have over baked these breads by two minutes, but the final result is quite tasty. A nice crust and a medium tender crumb.

I will bake this again, although I think it is a bit better when made with a piece of old dough, but making a poolish with slightly less yeast with a bit longer to ferment also would have done the trick.

As always, Bake On


  1. I love how you made the adjustments as you went along!

    1. You have to adapt to your surroundings and your supplies. I am glad you enjoyed it.