Basic Bread Essentials Part Two - Whole Wheat Sunflower

Hello Bakers,

In last weeks Basic Bread Essentials post I went on about how this is a master recipe - so how about some variations. You might get bored after making the original loaf a few times - so here is a whole wheat and sunflower variation. I added ground flax seed and sunflower seeds - but there are many options - wheat germ, sesame seeds would be good too. I love the whole wheat and sunflower because that was a bread I had made in Boston as the Lead Baker at the Boston Harbor Hotel - it filled the whole bake shop with a gorgeous wheaty aroma.

Enough nostalgia and on to the learning….

What’s different and why from our master recipe? Whole wheat flour hydrates more slowly than regular bread flour and it’s thirstier - so the hydration level is increased a little. Also a little honey is added - honey brings out the sweetness of whole wheat and rounds out it’s flavor. It will also contribute a little to preserving the loaf - but you know to freeze and leftovers - pre sliced if you like and thaw at room temperature for an hour or two. Or overnight or while you are at work.

Also we are going to hydrate the whole wheat flour with the water and instant yeast - this helps quite a bit. The whole wheat gets to soak up some water before the other ingredients come barreling into the bowl.

Ok - that’s enough talk - you want to get baking so here is the recipe and technique - the video in the post below will help you with the mixing - if this is where you are starting.

Equipment:
Scale
Baking Tray - half sheet pan or quarter sheet pan
Plastic bench scraper
Medium Bowl
Spray bottle with water
Serrated knife
Plastic Wrap
*really nice for beginning proofing: Ziploc XL Bags
https://ziploc.com/en/Products/Closet-Storage/Big-Bags/Big-Bags-XL or
really, really nice - the Brod and Taylor Proofer - this is a great investment if you find yourself making your own bread often.

Ingredients
Yield: one large loaf
5g Instant yeast
https://www.webstaurantstore.com/lesaffre-saf-instant-red-1-lb-vacuum-packed-dry-yeast/99915909.html
240g water (70-72) degrees - out of the tap
75g whole wheat flour (not whole wheat pastry flour)
14g honey
250g bread flour
28g ground flaxseed or wheat germ or both
28g sunflower seeds/sesame seeds or both
6g salt
Extra sunflower seeds for a pre bake garnish

If you find yourself really getting into bread - this proofer is a great investment

Combine the water, yeast and whole wheat flour in a medium/large bowl and let sit 5 minutes.
Mix the water, yeast, flour and salt mixture together with the bowl scraper until it is a shaggy cohesive mass - then continue to mix as demonstrated in the video to smooth it out - this is a short mix and the dough is not kneaded by hand - it stays in bowl while it is being mixed.
Cover with a piece of plastic wrap or slide the bowl into one of your ziploc bags and seal the bag. Set a timer for 60 minutes. The whole wheat dough benefits from a slightly longer initial bulk fermentation then the master loaf.
After 45 minutes, give the dough a fold as demonstrated in the video. Fold #1.
Let rest another 45 minutes - repeat fold. Fold #2
Let rest another 45 minutes - repeat fold. Fold #3
Let rest another 45 minutes - repeat fold. Fold #4
NOTE: if you need to leave your dough in the process - put it in the refrigerator, covered and then let it warm up for an hour on the counter before starting where you left out.
After the 4th fold, let the dough rest 20 minutes - then shape - see video here for demo.
Line baking tray with parchment and sprinkle with flour. Place boule in the center of the baking tray.
Proof the loaf for 1 hour and 15 minutes in one of your Ziploc bag with a heavy mug or pyrex cup half filled with steaming water or make a tent out of plastic wrap. Down the line we’ll talk about fancier proofers.
Preheat the oven to 500 degrees about 20 minutes before the proofing time is over.
Remove the pan from the bag or plastic wrap tent and let it set on the counter uncovered for 5 timed minutes - this helps with slashing the loaf.
After 5 minutes, spray the loaf with a little water and sprinkle with sunflower seeds - take the serrated knife or a lame and slash the top of the loaf 1/4 “ See demo here:
Place in the oven, grab the spray bottle and give the hot oven door a few spritzes.
Bake for 8 minutes - set a timer and then reduce the temperature to 425 degrees and bake for 22-24 minutes - open the oven door for a few seconds - close and bake an additional 3 minutes.
The dough should be light and if you have an instant read thermometer - the internal temperature should be 208 -210 degrees and the loaf should feel light when picked up with oven mitts or a dry towel.
Cool completely - at least 1 hour to slice. If cut while still hot will cause a rush of steam in the loaf that will cause the interior crumb of the loaf to be damp.