500gheirloom flour, atta or white unbleached85% extraction (coarse bran removed) fine stoneground
15gfine sea saltTO BE ADDED AFTER REST/ AUTOLYSE
100-150gsunflower seedsTO BE ADDED AFTER KNEAD
Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat.
Use when bubbly
Measure ingredients -
Beginning with the starter, weigh and place the wet ingredients into your Magimix metal bowl. Then weigh and add the dry ingredients, except salt
ROUGH Mix ingredients - USE MAGIMIX CE DOUGH HOOK XL
Set your machine to "BREAD/BRIOCHE" programme - speed 13, which will nicely mix/knead the dough in 1min increments. Run for the full 2 mins . The mixture will look dry at the beginning but the final dough mixture will be wet and homogeneous
Rest - AUTOLYSE
Let the dough rest in the bowl for 30-60 minutes.
First rise -
Unload the dough into a container with a lid or inside a freezer bag to rise for 1 hour in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
ADD SALT, Set your machine to "BREAD/BRIOCHE" programme - speed 13, for 1 min then rest for 30mins in the bowl.
Repeat this sequence of 1 min knead and 30 min Rest, three times.
Make sure that the lid is on in between knead (during rest times).
Add sunflower seeds
Add sunflower seeds then set your machine to "BREAD/BRIOCHE" programme - speed 13, for 1 min.
The seeds will be equally distributed without being chopped.
Divide and shape -
Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
Final rise/double the dough volume -
Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder or shorter if your dough has risen substantially in the fridge.
Preheat your oven to 250-260°C (455-500°F) with a Dutch OVEN to fit your loaf when your dough is almost doubled.
Bake dough inside your dutch oven for 15 minutes at 250-260°C (455-500°F), then reduce the oven to 225°C (437°F) for a further 15 minutes. Take lid off the dutch oven and bake for a further 15-20 mins at 205°C (401°F) until the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. If you are unsure, insert a thermometer, the inner temperature of the dough should be 95°C (203°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
Let the bread cool before cutting.
Suitable for freezing and will keep for a couple of months frozen.