Detailed recipe for rye bread with sunflower seeds

Ingredients:

• Strong flour: 4.5 ounces (128 g)
• Natural sourdough starter: 4 oz (113 g, 100% hydration)
• Water: 1-2 oz (28-56 g)
• Rough rye: 5.65 oz.
• Water (room temperature): 6 oz.
• Strong flour: 9 ounces (255 g)
• Natural sourdough starter (starter): 5.5 ounces (156 g) (note: this is not the entire sourdough starter used!)
• Salt: 1.5 tsp.
• Dry yeast: 1.25 tsp.
• Water: 4-6 ounces (113-170 g)
• Toasted sunflower seeds: 2 oz (56 g)

Steps:

1. Mix all the ingredients and knead the dough. Cover and leave to ferment at room temperature for about 4 hours until doubled in volume. If the dough has not doubled in volume, extend the time, checking every hour to see if the dough has reached the desired volume.

2.Place in the refrigerator overnight.

3.Mix the flour and water, cover and leave overnight to soak.

4.One hour before kneading, take out the sourdough starter, cut it into small pieces and leave it at room temperature to warm up.

5.Mix all the ingredients and knead the dough. Cover and leave to autolyze (soak, see above for details) for 15 minutes.

6.Knead the dough until gluten is moderately developed, add the sunflower seeds and distribute them evenly. I had a small amount of dough, the food processor was not doing a good job, so I kneaded by hand for about 15 minutes. The original recipe calls for kneading until a «film» forms, but I wanted the texture to be more porous, so I reduced the kneading time a bit and added folding (see below).

7.Cover and let ferment at room temperature for 1.5 hours until doubled in size; the dough should not spring back when pressed with your finger. I did folds at the 30th and 60th minute, 2 times total (like here, but you have to fold top, bottom, left and right). It's been very cold here lately, so the fermentation lasted almost 2 hours.

8. Preheat the oven, along with the stone plate and tray, to 550°F (290°C) (see above for details on the purpose of the stone plate and tray). This will take approximately 40 minutes to 1 hour, as the stove, with its high heat capacity, requires a long warm-up time to reach the desired temperature.
9. Take the dough out, slightly deflate, form into a ball and let rest for 15 minutes. Form the dough into a circle, pierce the center, using your hands gently shape into an even ring, making sure the surface is taut. Place on a baking tray lined with parchment paper, place a round object in the middle to keep the shape. Cut a hole in the center of the parchment too, fold the edges up to separate the object from the dough and prevent sticking (oil the parchment).

10.Using a thin-handled wooden spatula or rolling pin, press gently around the circumference of the circle to make folds. Sprinkle flour inside the folds to prevent them from sticking together again during re-fermentation and baking.

11.Cover with clingfilm and leave to ferment for a second time, until the dough slowly partially springs back when pressed with your finger. This will take 60-90 minutes; mine took 70 minutes. Remove the round from the middle.

12.Pour a little boiling water into the tray and close the oven door. Take the dough out and transfer it with the parchment paper to the stone plate. Pour a cup of hot water back into the tray and close the door. Reduce the oven temperature to 450°F (230°C) and bake for 15 minutes. Then remove the parchment paper and the tray of water, reduce the temperature to 425°F (218°C) and continue baking for about 20 minutes until the crust is dark.

Tip:
This round shape has a crust and internal texture reminiscent of a baguette - crispy and delicious. The roasted sunflower seeds smell and taste delicious, while the rye flavor and slight sourness from the natural sourdough starter give a rich texture and layered flavor.