40% Atta Flour and Sunflower Seeds Pain au Levain

Long time lurker, first time posting (and will be my only post)

Never thought I will get back baking sourdough again. Or bake anything. I love baking, but no longer have as much time as I used too. Since I decided to get serious about getting in shape, I am very careful about things I eat. I constantly trying to figure out ways to sneak in more protein into my food. And I want real food.

I eat enough legumes, but not enough grain protein to balance those out. I was hooked with black rice, but grew tired of it. So I thought, maybe this is an opportunity to get baking again. As for cakes and pastries? I bake them to my heart's content, and donating them to charities. A win-win solution!

So I lurked around TFL once again to re-learn everything I've forgotten. My goal always have been creating mild loaves with 40% whole grains at most, without compromising texture too much. Since I only care about nutritional aspects of sourdough, I don't put too much effort on cosmetics. And to achieve my goal, several things I always do:

1. Putting my weakest flour in the beginning of fermentation, and strongest flour added during final mixing. Which means, I use whole grain starter
2. I use 50% hydration starter and 50% hydration levain. Levain made in 3 stages, with refrigeration between stages.
3. Bulk and final proofing done on same day. By bulk, I mean only time needed for S&F. I want mild flavor, time is my enemy..

Pardon my broken English :D Oh I never measure temperature, but where I live, it can get somewhere between 26 to 38 degree celcius

Overall: 80% hydration, 40% whole wheat, 20% sunflower seeds, 30% prefermented flour. Cold pan method

Day 1

Mix 3 grams 50% hydration whole wheat starter, 6 grams atta whole wheat, 3 grams water. Ferment for 2 hours, then refrigerate

Day 2

Mix previous levain with 28g atta whole wheat and 14g water. Ferment until mature.

Mix previous levain with 108g atta whole wheat and 54g water. Ferment for 2 hours, then refrigerate.

Day 3

Dechill levain for an hour.

Puree levain with 312g water for 15 seconds, then mix in 288g 13% protein white flour, 96g toasted sunflower seeds, and 48g atta flour. Rest 20 min.

Add 12g salt, mix well. With spatula, stretch the dough north-south, then west-east. Then lift the dough up in the air with hands, S&F north-south then west-east. Rest 20 minutes.

Repeat S&F and 20 min rest until the dough resisting stretch. Usually takes me 1,5 hours or two.

Shape, proof in enameled pan. Blow dry the risen loaf (I usually use standing fan for 15 minutes). Score.

Bake with baking steel, 250°C 45 minutes.

Taste assessment

This bread tastes and smells chocolatey, and sweet too. The acidity is so subtle, but complements the chocolatey flavor in a beautiful way.

Note:.

I do cold pan method because it allows me to properly proof my loaf for fluffier, more palatable texture. I'm not fond of rubbery texture that comes with underproofed, banneton method

I feel soaking the seeds makes the bread taste bland. So I don't do that.

Because of atta, be careful with shaping. You'll want to shape it tight, which is easy, but when it's time to seal the seams, don't over spin it. It will turn from tight elastic dough to puddle in a blink of an eye. I learned it the hard way lol

I do high hydration not for cosmetic purpose. I feel higher hydration gives better stretch and fold feedback. It gives clearer signal on when to stop doing S&F.

Thanks TFL :D

And no, I'm not vegan lol 

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