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One of my favorite bread, wholewheat with sunflower seeds. Of course you can optional add the sunflower seeds or without. And this dough base is very match with sunflower seeds.
Time: 15 hours
Room temp: 26 celcious
7 pieces 125g roll or 2 pieces Loaf
Recipe:
65g sourdough Levain
350g Flour (200g BF, 150g Wholewheat flour )
7g sea salt
280ml water
200g sunflower seeds (20 g topping)
1. Light mix flour, water and Sourdough Levain , malt powder, autolyse for 1 hour.
2. stretch and folds 2 times in 6 hours (approx. 2-3 hours/time) add salt and sunflower seeds in 2nd time. Why? salt will slow down the fermentation process, i will add salt at last before bulk ferment for a better texture develop.
3. bulk proofing in room temperature for 3 hours, stretch and folds put into basket(3.1) for retard ferment 8 hours in fridge.
3.1 with sunflower seeds on top, moist the dough surface and stamp on the sunflower seeds and put into the basket cover with dough canvas.
4. Bake in a dutch oven 30 mins, remove lid after 10 mins.
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