|Sunflower seed sourdough|
The first loaf had an amazing crust, which I attribute either to cooking it in a dutch oven or cooking it almost too much. Perhaps both. The second loaf had a good crust, but it wasn't as crunchy-chewy as the first.
With the first sourdough, I had enough time to let the dough rise slowly, although (sadly) I didn't keep the details. I think the first rise was about 24 hours, mostly in the fridge.
After the first rise, I shaped the bread and added pumpkin seeds. (They might have been roasted, but they weren't salted, and I didn't soak them.) I pushed the dough into a flat rectangle, then spread a layer of pumpkin seeds on top, and then sort of folded it a few times.
This way of adding the seeds had worked before, with the walnuts, but it didn't work as well for the pumpkin seeds. They ended up clumped. It'd probably be better to mix the seeds into the dough at the beginning.
I don't recall how long the shaped dough was in the fridge, but I did take it out for a final rise at room temperature. I forgot to set an alarm, so the dough rose a little too long. Oops.
|After rising perhaps a bit too much|
I put the bottom of a dutch oven in the oven, on top of a baking stone, and heated the oven to 500 degrees for 30+ minutes. Then I flipped the dough onto some parchment, and gently laid the parchment in the dutch oven, added a lid, and turned the oven down to 475. As usual, I removed the lid after 20 minutes and cooked the bread for another 15+ minutes.
For some reason, this time the parchment paper folded in such a way that the bread had little protuberances around the bottom.
|Parchment paper induced bulbs at the top and bottom right|
I cooked the heck out of this bread. It looked almost burnt, but it was really really tasty.
If you look closely at the interior, you can see clumps of pumpkin seeds.
The sunflower seed dough was a different beast entirely. I started the night before, toasting and then soaking the sunflower seeds (~ 1 cup), but I didn't have time to put the dough in the fridge. I just made the dough, and then kept it out until it was ready to shape.
|Ready to go into the oven|
I baked this loaf directly on the stone (with a pot on top for the first 20 minutes), but I think the dutch oven produced a better crust.
I like how this bread had sunflower seeds everywhere.
It looks like the crust separated a little bit, but I only noticed that in one spot.