Pumpkinseed Rye
Ingredients
| Ingredient | Overall | Baker's percentage |
Sponge | Soaker | Final dough |
|---|---|---|---|---|---|
| Bread flour | 120g | 31% | 120g | ||
| Medium rye flour (type 1370) | 295g | 64% | 125g | 170g | |
| Water (41℃) | 425g | 65% | 125g | 125g | 175g |
| Salt | 9g | 2% | 9g | ||
| Instant yeast | 2g | 0.5% | 2g | ||
| Rye sour culture | 12g | 2.5% | 12g | ||
| Pumpkinseeds | 150g | 33% | 150g | ||
| Flaxseeds | 20g | 6.5% | 30g | ||
| Coarse rye meal (type1800) | 20g | 5% | 20g | ||
| Plain flour | 20g | 20g | |||
| Black rye malt | 8g | 2% | 8g | ||
| Sponge | 262g | ||||
| Soaker | 362g | ||||
| Total | 262g | 362g |
Method
- Day 1 evening - sponge. Mix the sponge ingredients by hand until blended. Allow to ferment at room temperature overnight for 10-12 hours.
- Day 1 evening - soaker. Mix the soaker ingredients by hand until blended. Allow to ferment at room temperature overnight for 10-12 hours.
- Day 2 morning - final dough. Combine all the soaker, all the sponge and the final dough ingredients in the bowl of a stand mixer. Mix at low speed (Kenwood 1) until a stiff dough forms - about 10-12 minutes. Cover and ferment at room temperature until barely expanded - 20-30 minutes. Turn the dough onto a well floured surface and shape into a ball. Place seam side up in a baneton. Cover and proof at room temperature until the loaf has visibly expanded and shows cracks or broken bubbles - 60-75 minutes.
- Day 2 - bake. Preheat the oven with a baking stone and steam tray to 250℃. Turn the dough onto a floured peel. Slash and brush the top generously with water. Bake with steam for 5 minutes, then reduce oven temperature to 200℃ and bake until cooked and sounds hollow when tapped, internal temperature of 92℃ - 45-50 minutes. Transfer to a rack and cool.
Stanley Ginsberg The Rye Baker