Curry and sunflower seed bread

I start becoming exotic with my baking and try some non-European spices in my breads. Last time was cardamom. This time is curry powder. They are both excellent breads but let me express my preference for this one. The curry powder gives more color and taste. In combination with sunflower seeds the entire bread becomes a wow!

  • 900g bread flour (medium protein level)
  • 50g millet flakes
  • 25g oat flakes
  • 650ml water (32ºC)
  • 250g sourdough (to discard - not fed)
  • 18g salt
  • 25g olive oil
  • 2 teaspoons curry powder
  • 100g sunflower seeds

  1. 8:55AM Mix flour, flakes, sunflower seeds, curry powder with water.
  2. 9:00AM Let the dough rest for 40 minutes.
  3. 9:40AM Add remaining ingredients (oil, salt, sourdough) and mix well with a standing mixer for 10 minutes.
  4. 9:50AM Cover the bowl with a lid and let it stand at 22ºC for 5 hours. This is the bulk fermentation phase.
  5. 15:00 Divide the dough in 3 and shape 3 oblong loaves.
  6. 15:20 Put the dough in bannetons and cover with a linen towel. Let it stand at 22ºC for the final fermentation around 1h30".
  7. 16:00 Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
  8. 16:40 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.

This recipe was inspired from Pain maison : Spécial machine à pain- Cathy Yta, page 56.


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