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Sunflower seed rye sourdough bread

This particular baking experiment was no ordinary baking experiment. Not only did the dough I prepared had a higher hydration (approx. 73% to 75%) than my last rye sourdough bread, but I was accompanied by Diana, whom I'll sometimes refer to as my baking assistant and student Unfortunately for her, I'm an awful teacher with limited experience in bread baking.

That's okay!

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We met up for dinner at an Italian restaurant and we both agreed to help each other improve our culinary skills. She will teach me how to cook. And I will teach her how to bake. With our passions combined, we'll make super, sexy foodsprobably.

(This post has been submitted to YeastSpotting.)

Contents

  • Introduction
  • Objectives
  • Ingredient List
  • Equipment List
  • Procedures
  • Results
  • Conclusion

Objectives

The primary objectives for the sunflower seed rye sourdough bread we're the following:

  • firm, smooth, brown crust
  • fairly dense, open, medium soft crumb
  • batard shape with angled ears
  • moderate wheaty odour
  • faint to mild tangy taste
  • Ingredient List

    Adapted from the website Wild Yeast, the following adjustments we're made to the original recipe:

  • proportionately decreased recipe amount
  • substituted 50% hydration starter with 75% hydration starter
  • substituted finely ground whole rye flour with type 1150 rye flour
  • used type 55 flour
  • omitted instant yeast
  • implemented several different techniques and procedures

Additionally, if available, I've listed brand names of the food products I used in the tables below. Disclaimer: This isn't an endorsement. I'm simply indicating the names of the branded products used in my baking experiment.

Yield : 2 sunflower seed rye sourdough bread (loaf)

Total Prep Time : N/A

Total Bake Time : 37 + 37 minutes

124 gIreksMineral water, Room temp.93 gWater ORye sourdough starter, 75% hydration31 gN/A358 gIreksAll-purpose flour / Plain flour / Type 55 flour, Chilled358 gTop BudgetRye sourdough starter, 75% hydration220 gN/AMineral water, Room temp.430 gWater OIodized table salt14 gKingdom SaltSunflower seeds, Toasted119 gOriginsN/AN/AIce cubes, Tap waterN/AN/ARice flourN/ADouble Squirrel

Equipment List

Procedures

Warning: Do not attempt my "recipe" (i.e., experiment) without considering the following; variations in room temperature, humidity, altitude, food products, kitchen utensils and equipment, techniques and methods, amongst other factors, will influence the outcome of your baked goods.

Before I began, I measured, prepared, and organized my ingredients and kitchen equipment. This includes:

  • refreshing or feeding the rye sourdough starter (refer to pre-ferment ingredients)
  • resting the rye sourdough starter at above room temperature (approx. 31C / 87.8F) for eleven hours, then chilling the rye sourdough starter for two and a half hours at approx. 7C / 44.6F
  • placing unglazed clay tiles onto the middle rack of the oven
  • toasting the sunflower seeds in the oven at 180C / 356F for a total of fifteen minutes (convection mode on)
  • cooling the toasted sunflower seeds
  • lining the sheet pan with parchment paper

Step 1 : *Looks at drowsy Diana.*

"Go have your coffee."

As my baking assistant brewed and drunk her coffee, I assembled the type 1150 rye flour, type 55 flour, strainer, and mixing bowl. Thereafter, I sifted the flours into the mixing bowl.

Step 2 : After whisking the said flours, I fetched the mineral water and Abitalmy beloved sourdough starter.

Note: Abital was not de-chilled for a prolonged period. After all, she was only in the refrigerator for an two and a half hours.

Step 3 : "Your arms getting tired?" asked Diana, with a subtle but taunting smile.

"Umm, slightly."

Upon pouring the water and starter into the mixing bowl (containing the flours), the ingredients we're mixed with a plastic spatula. As time progressed, the dough began to form, stiffen, and resist movement. However, once combined, the dough was autolyzed (i.e., rested) for fifteen minutes.

Step 4 : Next, the dough was transferred to the cutting board and kneaded using the "French kneading method" for several minutes. (As I kneaded, Diana mimicked the gestures of my handsakin to a mime but more adorable.)

Shortly afterwards, the dough was divided into halves with a Chinese chef's knife, where each half was taken by Diana and myself.

"Alright, sprinkle half the salt and sunflower seeds onto each dough."

Diana did as instructed. Subsequently, we both proceeded to French knead our doughs for approx. twenty-five minutes.

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Contributing Sources

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Posted in Home Improvement Post Date 02/08/2018


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