Tuesday, November 19, 2013


This sonnenblumenbrot or sunflower seed bread is my first effort at the recipe found in the first edition of J Hamelman's "Bread". I had to scale down the weights for a single pan loaf. I haven't found any information on the possibility that the formula had some errors in hydration during a brief search but I did end up adding an extra three Tbs (45 ml) of water to get what I thought was a workable dough. Some of the extra water may have been due to my using WWW for the preferment. It was supposed to be a pate fermentee but I forgot the salt. It turned out more like a thick biga. Overall, the hydration is supposed to be 80% but I must have missed something somewhere.

I made a mistake in using one of my larger pans for this loaf. It doesn't look too bad and if I had possessed more patience to proof the loaf longer, I might have gotten a better crumb. But it still tastes good, either in a ham and Swiss cheese sandwich or with a healthy smear of crunchy peanut butter.

72 g WWW flour
48 g water
1/8 tsp active dry yeast

72 g rye chops
90 g water

Main Dough
360 g bread flour
187 g water at 85F
10 g kosher salt
5 g honey
4 g active dry yeast
90 g toasted sunflower seeds, unsalted, plus extra for top of loaf
All of soaker
All of preferment

The second loaf is a variation of the Hearth Grain Loafs that I've been working on lately. This loaf used 28% WW flour rather than WWW and got 15 g of brown cane sugar.

The notable visitor over the past few days, whether deliberate or by accident, was from the Czech Republic.

Comments, humor, and questions are welcome.

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