May 1, 2012

Currants and Sunflower Seeds

Since the formula we used for the walnut sourdough was so successful, we promptly used it in our next loaf. This time making a slightly larger batch, and incorporating currants and sunflower seeds. So good. 

The Formula
makes one large loaf

240 gr ripe rye sourdough culture (48 %)
370 gr all-purpose flour (74 %)
50 gr whole rye flour (10 %)
80 gr whole wheat flour (16 %)
360 gr water (72 %)
14 gr salt (2.8 %)

100 gr currants (20 %)
100 gr sunflower seeds (20 %)

Incorporate all of your flour together with all of the water and the rye sourdough culture. Make sure the flour is properly hydrated, but do not knead or develop your dough yet. Let it sit for 30 minutes for the autolyse, then add the salt and knead the dough for about 10 minutes. Once your dough is fully developed, gently incorporate the currants and the sunflower seeds. Let the dough ferment for about 2 hours, then give it a gentle stretch and fold and let it rest for another hour or two. Now the dough is ready for shaping. Let it proof for one hour and bake the proofed loaf for about 50 minutes in the preheated oven at 450 F.

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