Sourdough Bread: Sunflower Seed Rye

• 1 1/3 cups (5.65 ounces) coarse whole-rye (pumpernickel-grind) flour or rye meal
• 3/4 cup (6 ounces) water, at room temperature
• 1 cup (5.5 ounces) firm starter (page 233)
• 2 cups (9 ounces) unbleached high-gluten or bread flour
• 1 1/2 teaspoons (.38 ounce) salt
• 1 1/4 teaspoons (.14 ounce) instant yeast
• 1/2 to 3/4 cup (4 to 6 ounces) water, lukewarm (90 to 100F)
• 1/2 cup (2 ounces) toasted sunflower seeds
• Semolina flour or cornmeal for dusting

1. The day before making the bread, make the soaker by stirring together the coarse rye flour and water in a small bowl.
2. The rye will soak up the water quickly, but it will all hydrate.
3. Cover the bowl with plastic wrap and leave it out overnight at room temperature.
4. Also the day before baking (or up to 3 days before), make a firm starter.
5. The next day, remove the starter from the refrigerator 1 hour before making the dough.
6. Sprinkle a little flour on the counter and transfer the starter to the counter.
7. Cut it into 8 to 10 pieces with a pastry scraper or serrated knife.
8. Mist with spray oil, cover with a towel or plastic wrap, and let sit for 1 hour to take off the chill.
9. To make the dough, stir together the flour, salt, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer).
10. Add the soaker and starter pieces and then slowly add the water, stirring with a large metal spoon as you do (or mixing on low speed with the paddle attachment), until the ingredients form a soft ball.
11. Sprinkle flour on the counter, transfer the dough to the counter, and knead the dough (or mix on medium speed with the dough hook).
12. Sprinkle on bread flour (not rye) as needed until the dough feels soft and supple, tacky but not sticky.
13. Try to accomplish this within 4 minutes, by hand or machine, to avoid overmixing (rye flour gets gummy if mixed too long).
14. Add the sunflower seeds by gradually working them into the dough within the next 2 minutes.
15. Total mixing time should not exceed 6 minutes, if possible.
16. The dough should pass the windowpane test (page 58) and register 77 to 81F.
17. If it is not up to 77F it will take longer to ferment, but do not continue mixing.
18. Lightly oil a large bowl and transfer the dough to the bowl, rolling it in the bowl to coat it with oil.
19. Cover the bowl with plastic wrap.
20. Ferment the dough at room temperature for 90 minutes, or until it doubles in size.
21. Sprinkle flour on the counter and gently transfer the dough to the counter, taking care to minimize degassing of the dough.
22. Divide the dough into 2 equal pieces and gently form them into boules, as shown on page 72.
23. Let them rest on the counter for 5 minutes, then shape them into a couronne, as shown on page 75.
24. Transfer the dough to a sheet pan that has been lined with baking parchment and misted with spray oil, or use the couche method shown on pages 3840.
25. Mist the dough with spray oil and cover loosely with plastic wrap or a towel.
26. Proof the dough at room temperature for 60 to 90 minutes, or until it increases to about 1 1/2 times its original size.
27. Prepare the oven for hearth baking as described on pages 9194, making sure to have an empty steam pan in place.
28. Preheat the oven to 500F.
29. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and gently transfer the dough to the peel or pan.
30. Slide the dough onto the baking stone (or bake directly on the sheet pan).
31. Pour 1 cup hot water into the steam pan and close the door.
32. After 30 seconds, open the door, spray the walls with water, and close the door.
33. Repeat twice more at 30-second intervals, then lower the oven setting to 450F and bake for 10 minutes.
34. Check the breads, rotating them 180 degrees, if necessary, for even baking.
35. Lower the oven setting to 425F and continue baking until the loaves are golden brown and register at least 200F in the center.
36. This should take 15 to 25 minutes longer.
37. Remove the loaves from the oven and cool on a rack for at least 1 hour before slicing or serving.
38. Lean, standard dough; indirect method; mixed leavening method
39. Day 1: 4 to 5 hours soaker and firm starter
40. Day 2: 1 hour to de-chill firm starter; 6 minutes mixing; 3 hours fermentation, shaping, and proofing; 25 to 35 minutes baking
41. You can substitute barm for the firm starter, but remember to cut back on the water in the final dough.
42. Sunflower Seed Rye %
43. (SOAKER)
44. Coarse rye flour: 100%
45. Water: 106.2%
46. Total: 206.2%
47. (DOUGH)
48. Soaker: 129%
49. Firm starter: 61.6%
50. High-gluten flour: 100%
51. Salt: 4.2%
52. Instant yeast: 1.6%
53. Water (approx.
54. ): 55.6%
55. Sunflower seeds: 22.2%
56. Total: 374.2%

flour, water, starter, bread flour, salt, yeast, water, sunflower seeds, flour

Taken from www.epicurious.com/recipes/food/views/sourdough-bread-sunflower-seed-rye-392126 (may not work)