This summer took part on a Tuesday between twelve and midday. Baker Süpke recommended to sing a song or to bake a bread to get the sun out of the rain clouds. I tried the
Summer Sun
but the sun wasn’t impressed. Fortunately the result was very tasty and the oven heated the kitchen.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Summer Sun  |
| Categories: | Baking, Bread, Sourdough |
| Yield: | 2 Bread à 500 g oder 1 bread about 1000 g |
Ingredients
| H | SOAKER | ||
| 60 | grams | Rolled oats | |
| 100 | grams | Sunflower seeds | |
| 30 | grams | Pumpkin seeds | |
| 30 | grams | Sesame seeds | |
| 12 | grams | Salt | |
| 200 | ml | Water, hot | |
| H | SOURDOUGH | ||
| 135 | grams | Light rye, rye flour type 997 | |
| 10 | grams | Sourdough | |
| 100 | ml | Water | |
| H | PREFERMENT | ||
| 120 | grams | AP flour (US), strong white flour (UK), wheat | |
| — flour type 550 | |||
| 1 | gram | Salt | |
| 1 | gram | Yeast, fresh = 0,1 gram dry yeast | |
| 80 | ml | Water cold | |
| H | DOUGH | ||
| Soaker, Preferment, Sourdough | |||
| 140 | grams | Light rye, rye flour type 997 | |
| 115 | grams | AP flour (US), strong white flour (UK), wheat | |
| — flour type 550 | |||
| 6 | grams | Sunflower Oil, rape seed oil works to, but it’s | |
| — all about the sun ;-) | |||
| 12 | grams | Yeast fresh = 3,4 grams dry yeast | |
| 65 | ml | Water | |
Source
| Bäcker Süpkes Welt |
| Edited *RK* 08/09/2011 by | |
| Ulrike Westphal |
Directions
SOAKER: Bive all the ingredients into a bowl and pour over the hot water. Cover to prevent evaporation. Let stand at least 5 h or prepare the soaker together wit sourdough an preferment.
Sauerteig: Alle Zutaten für den Sauerteig vermischen und abgedeckt 20 h stehen lassen. Anfangstemperatur: 20°C, denn es ist Sommer! ;-) Ulrike: kitchen temperature <20 °C ;-)
PREFERMENT: Mix together all ingredients, cover and let ferment for 2 h at roomtemperatur. Then keep in the fridge until used.
DOUGH: The target is a soft dough, but not too soft, that you can’t work with it.
Add all the ingredient to the mixing bowl and mix 4 min on low speed and 6 min on second speed. Desired dough temperature < 24 °C.
Bulk fermentation 20 – 30 minutes.
Form one or two round loafs. Make incisions like sunbeams. If you own a cake divider press it into the dough (so did I). Brush with water, press into sunflower seeds and place sunflower seeds down into well floured basket(s) or bannetons. Final fermentation 1 h.
Invert onto a peel and bake with normal steam at 230 °C on a baking stone for 10 minutes. Lower the temperature to 180 °C and bake further 35 min (1 large bread 45 min.)
Let escape steam after 1 minute.(Ulrike: after termination of steam injection)
total baking time: 45 minutes two breads, 55 minutes one large bread.
=====
