Marlas Spring-Sun

Marla's Frühlings-Sonne

The BEST one up to now... on the picture: the (wheat) sourdough sponge, a (wheat) pre-dough, soaked sunflower seeds, pumpkin seeds, sesame seeds, lineseeds and 5-grain flakes... the rye-wheat mix for the bread and the water that is waiting to get added with some honey and oil.
As I only have got one banneton, my salad bowl had to do for the rising before baking:

And here I proudly present:

The twins :)  

And here the recipe:

Marlas Spring Sun (with wheat Sourdough 50:50)

Sourdough:
Risingtime about 16-18 hrs  30°C falling to 25°C
150 g wheat wholemeal
150 g water (about 35°C, but not warmer than 40!)
15 g wheat starter (rye is also possible, but wheat is milder for this recipe)

Predough:
Rising: about 12 hrs at 18-20°C
100 g wheat wholemeal or wholemeal-bakingmeal mix
80 g water 1 pinch yeast (0,5 g)

Soaking Part:
let soak for at least 3 hrs or over night in fridge. Don't forget to bring to room temperature, when you make the bread dough!
60 g rye malt flakes. As I could not find them anywhere I took "Oncle Toby's Oats Multigrain"
50 g sunflowerseeds
25 g line seeds
25 g sesame seeds
11 g salt
200 g water


Bread dough
Sourdough sponge
Pre Dough
Soaking part (at roomtemperature!)
65 g wheat wholemeal or mix
255 g rye wholemeal or mix
15 g malt sirup or honey
10 g Oil (I took Macademia Oil)
about 50-70 g water (lukewarm)
5 g yeast (I added about 2,5)

Knead all ingredients slowly for about 6 min.  Let dough rest for 20-30 min. It should not rise in this time, just relax. - Knead briefly, form though, moisten it lightly and roll in sesame-line-seed mix. If you want it to break up rustically on top, put it with the "Schluss" downwards into a rising-container.
Let rise for about 60 min at about 27°C. Without yeast as long as needed (might be a bit longer)
Meanwhile:
Preheat oven to 250°C,
When bread dough is slightly "under-risen",

bake, temperature gradually falling to 200°C .
Baking time all in all: about 60 min