Whole wheat sunflower seed bread

I made this bread in parallel with the French bread. It suited perfectly the schedule as one was with yeast and the other one with sourdough and I could bake them one after another without over proofing one. Of course the yeast one was the first and this one, with sourdough, was just ready to be baked when the first one was out of the oven. As 50% of it was wheat flour I was not expecting to raise so much and indeed it raised decently. It got a crumb more dense but a nice country aroma.

The flavor was also increased by the addition of  sunflower seeds in the dough.

  • 500g bread flour (10% proteins)
  • 500g whole wheat flour
  • 700g water (at room temperature)
  • 220g sourdough (100% hydration)
  • 50g spelt flakes (mine were for babies)
  • 21g salt

  1. 11:10 AM mix the flours with water and let it stand for minimum 20 minutes.
  2. 11:50 AM add salt,  flakes and sourdough and mix/knead for 15 minutes on the second speed of a stand mixer.
  3. 12:10 AM do the bulk fermentation for 3h at room temperature - 23ºC (it can be longer if the temperature in the room is lower) . Do also 2 stretch and folds at 45 min interval. I did this at 13:15 and 14:40.
  4. 15:20 take the dough out of the bowl and shape 2 boules. Put the shaped dough in floured bannetons and cover them with a towel.
  5. 15:30 start the final fermentation for 2h.
  6. 16:45 turn on the oven at 260ºC to preheat the baking stone and the pan with lava stones under it. 
  7. 17:30 Slide the loaves into the oven on the hot baking stone. Pour 150ml of water on the lava stones under.
  8. Bake for 15 minutes at 260ºC and then reduce to 230ºC and continue to bake for 45 minutes. The bread is ready at 18:30. Let it cool on a rack.


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