Love this! Different from last time, the sunflower seeds were toasted beforehand this time, and definitely has made the bread much nuttier. Couronne shape of the bread has increased the crust to crumb ratio. The rye, toasted seeds and high amount of crust resulted in a strong taste and went very well together, and filled the mouth with a long finish even with a small piece. It really impressed me how the shape of a bread will affect its taste. Yet I still need more practice for better shaping the dough!!
Recipe from Peter Reinhart’s Bread Baker’s Apprentice
Makes 1 pound loave
33g 100% hydration levain
38g unbleached high gluten or bread flour
Mix and ferment at room temp. for 4 hrs, until doubles in size. Then fridge overnight.
80g coarse whole-rye (pumpernickel-grind) flour or rye meal
85g water, at room temperature
Mix and soak at room temperature overnight.
78g firm starter (take out 1 hr beforehand to get off the chill)
127g unbleached high-gluten or bread flour
2g instant yeast
56g-85g water, lukewarm (90F – 100F)
1/4 cup toasted sunflower seeds
1) Mix the ingredients except the seeds, adding water slowly to adjust the dough consistency. Knead for 4 minutes. Then add the sunflower seeds. Knead for extra 2 minutes until the dough passes window pane test. Avoid over-knead to prevent the dough from turning gummy with rye.
2) Bulk fermentation: 1.5 hrs until doubles in size.
3) Shape into couronne. Final fermentation: 1-1.5 hrs untnil 1.5 times in size.
4) Preheat the oven to 500F. Bake at 450F after steam for 10 minutes. Then lower to 425F and bake until golden brown for extra 15-25 minutes.
5) Cool completely before serving.