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1
The day before making the bread, make the soaker by stirring together the coarse rye flour and water in a small bowl.
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2
The rye will soak up the water quickly, but it will all hydrate.
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3
Cover the bowl with plastic wrap and leave it out overnight at room temperature.
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4
Also the day before baking (or up to 3 days before), make a firm starter.
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5
The next day, remove the starter from the refrigerator 1 hour before making the dough.
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6
Sprinkle a little flour on the counter and transfer the starter to the counter.
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7
Cut it into 8 to 10 pieces with a pastry scraper or serrated knife.
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8
Mist with spray oil, cover with a towel or plastic wrap, and let sit for 1 hour to take off the chill.
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9
To make the dough, stir together the flour, salt, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer).
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10
Add the soaker and starter pieces and then slowly add the water, stirring with a large metal spoon as you do (or mixing on low speed with the paddle attachment), until the ingredients form a soft ball.
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11
Sprinkle flour on the counter, transfer the dough to the counter, and knead the dough (or mix on medium speed with the dough hook).
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12
Sprinkle on bread flour (not rye) as needed until the dough feels soft and supple, tacky but not sticky.
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13
Try to accomplish this within 4 minutes, by hand or machine, to avoid overmixing (rye flour gets gummy if mixed too long).
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14
Add the sunflower seeds by gradually working them into the dough within the next 2 minutes.
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15
Total mixing time should not exceed 6 minutes, if possible.
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16
The dough should pass the windowpane test (page 58) and register 77 to 81F.
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17
If it is not up to 77F it will take longer to ferment, but do not continue mixing.
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18
Lightly oil a large bowl and transfer the dough to the bowl, rolling it in the bowl to coat it with oil.
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19
Cover the bowl with plastic wrap.
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20
Ferment the dough at room temperature for 90 minutes, or until it doubles in size.
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21
Sprinkle flour on the counter and gently transfer the dough to the counter, taking care to minimize degassing of the dough.
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22
Divide the dough into 2 equal pieces and gently form them into boules, as shown on page 72.
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23
Let them rest on the counter for 5 minutes, then shape them into a couronne, as shown on page 75.
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24
Transfer the dough to a sheet pan that has been lined with baking parchment and misted with spray oil, or use the couche method shown on pages 3840.
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25
Mist the dough with spray oil and cover loosely with plastic wrap or a towel.
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26
Proof the dough at room temperature for 60 to 90 minutes, or until it increases to about 1 1/2 times its original size.
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27
Prepare the oven for hearth baking as described on pages 9194, making sure to have an empty steam pan in place.
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28
Preheat the oven to 500F.
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29
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and gently transfer the dough to the peel or pan.
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30
Slide the dough onto the baking stone (or bake directly on the sheet pan).
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31
Pour 1 cup hot water into the steam pan and close the door.
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32
After 30 seconds, open the door, spray the walls with water, and close the door.
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33
Repeat twice more at 30-second intervals, then lower the oven setting to 450F and bake for 10 minutes.
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34
Check the breads, rotating them 180 degrees, if necessary, for even baking.
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35
Lower the oven setting to 425F and continue baking until the loaves are golden brown and register at least 200F in the center.
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36
This should take 15 to 25 minutes longer.
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37
Remove the loaves from the oven and cool on a rack for at least 1 hour before slicing or serving.
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38
Lean, standard dough; indirect method; mixed leavening method
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39
Day 1: 4 to 5 hours soaker and firm starter
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40
Day 2: 1 hour to de-chill firm starter; 6 minutes mixing; 3 hours fermentation, shaping, and proofing; 25 to 35 minutes baking
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41
You can substitute barm for the firm starter, but remember to cut back on the water in the final dough.
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42
Sunflower Seed Rye %
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43
(SOAKER)
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44
Coarse rye flour: 100%
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45
Water: 106.2%
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46
Total: 206.2%
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47
(DOUGH)
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48
Soaker: 129%
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49
Firm starter: 61.6%
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50
High-gluten flour: 100%
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51
Salt: 4.2%
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52
Instant yeast: 1.6%
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53
Water (approx.
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54
): 55.6%
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55
Sunflower seeds: 22.2%
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56
Total: 374.2%
