Sunflower Butter Sourdough Bread
AuthorRochelleWhisk together water, eggs, starter, salt, oil, sunflower butter and salt.
Add flours and combine thoroughly with a Danish dough whisk or by hand. Cover tightly and let set 60 minutes. Flatten the dough in your bowl or trough and sprinkle the roasted sunflower seeds over the dough and gently fold in. The seeds will continue being incorporated as the dough bulk proofs.
Let the dough set another 4-5 hours. Stretch and fold at least once every hour. Dough will be sticky so wet your hands before touching the dough to fold it.
Dough is finished bulk proofing when very fluffy and stretchy. At this point you can move the entire covered bowl to the fridge to chill overnight before shaping the next morning or you can chill for one hour (for easier handling) and then shape before moving the shaped loaf to the fridge overnight.
To shape, move the dough to your work surface fand flatten gently into a rectangle approximately 9"x18". The dough is sticky so wet or very lightly oil your hands before touching. You can very lightly flour your work surface to keep sticking minimal.
Roll up from the short end of the rectangle until you have a fat roll of dough. Seal the seam and move, seam side down to a greased or parchment paper lined 9"x5" loaf pan. At this point you can cover the entire loaf pan with a plastic bag to retain moisture in the fridge overnight or you can drape gently with a wet paper towel and continue the final proof.
Let rise at room temperature for 3-5 hours (depending on how warm your room temperature is) or until not quite doubled in size. When you poke the corner of the loaf gently the dent should bounce back slowly but should not remain deflated or bounce back rapidly. Brush the top of the loaf with a beaten egg and score one long slash lengthwise down the center of the loaf. Move to a pre-heated 350F/176C for approximately 40-45 minutes or until golden browned (or internal temperature reads 190-200F.) Remove from oven, let cool ten minutes before removing from bread tin. Let cool completely before slicing.
Ingredients
Directions
Whisk together water, eggs, starter, salt, oil, sunflower butter and salt.
Add flours and combine thoroughly with a Danish dough whisk or by hand. Cover tightly and let set 60 minutes. Flatten the dough in your bowl or trough and sprinkle the roasted sunflower seeds over the dough and gently fold in. The seeds will continue being incorporated as the dough bulk proofs.
Let the dough set another 4-5 hours. Stretch and fold at least once every hour. Dough will be sticky so wet your hands before touching the dough to fold it.
Dough is finished bulk proofing when very fluffy and stretchy. At this point you can move the entire covered bowl to the fridge to chill overnight before shaping the next morning or you can chill for one hour (for easier handling) and then shape before moving the shaped loaf to the fridge overnight.
To shape, move the dough to your work surface fand flatten gently into a rectangle approximately 9"x18". The dough is sticky so wet or very lightly oil your hands before touching. You can very lightly flour your work surface to keep sticking minimal.
Roll up from the short end of the rectangle until you have a fat roll of dough. Seal the seam and move, seam side down to a greased or parchment paper lined 9"x5" loaf pan. At this point you can cover the entire loaf pan with a plastic bag to retain moisture in the fridge overnight or you can drape gently with a wet paper towel and continue the final proof.
Let rise at room temperature for 3-5 hours (depending on how warm your room temperature is) or until not quite doubled in size. When you poke the corner of the loaf gently the dent should bounce back slowly but should not remain deflated or bounce back rapidly. Brush the top of the loaf with a beaten egg and score one long slash lengthwise down the center of the loaf. Move to a pre-heated 350F/176C for approximately 40-45 minutes or until golden browned (or internal temperature reads 190-200F.) Remove from oven, let cool ten minutes before removing from bread tin. Let cool completely before slicing.
Drooling 🤤 this looks and sounds amazing!