1/2 and 1/2 Honey Sunflower Seed Bread

I am working with 1/2 & 1/2 dough, half whole wheat and half bread flour which will end up being a Whole Wheat Honey Sunflower seed loaf. Approximately 1/3 of the recipe is sourdough starter, then water, and everything else. I use my K-tec mixer to mix up the dough. I never mix for more than five minutes. After proofing for only four hours, the dough was doubled but too sticky, so I kneaded more flour into the dough with the salt and the sunflower seeds. The dough is now resting in “boule” form before I “twist” it up and place it in the proofing baskets.Here are the boules:

boules resting

I let the dough rest for about five minutes after it is in the boule shape. Then I twist up the dough so it sits high and has surface tension to keep the dough sitting higher.

It is very hard to describe so I will try to show you. This is what the boule looks like before and after I do the twist up.The one on the left is still resting before being twisted up. The one on the right has been twisted up. The dough was somewhat wettish so it doesn’t sit as high as a lower hydration dough. The effect is much more pronounced in a lower hydration dough especially a white loaf.

boules before and after

I place my hands in this position on both sides of the loaf and turn while jiggling and rocking back and forth gently. The turn is to the left. It is like gently twisting the loaf while pulling the skin over the dough tighter. I first heard it explained in Nancy Sliverton’s book “The Breads from La Brea Bakery”. Here is what it looks like:


I will add more as I bake the loaves today.

I had too much spread with these loaves. I believe I proofed too long the first proofing and the gluten wasn’t as strong as it could have been. Here are two of the loaves:

finished loaf sunflower seed bread

second finished loaf

I will post interior later.

Okay, here is the interior. It came out nice and the bread was very delicious with the flavor of the sunflower seeds coming through just perfect. I was only disappointed in the lack of oven spring. Next time less time on the first proof for a 1/2 & 1/2 whole wheat dough.

Interior crumb of the Sunflower Seed Bread:

Interior crumb of Sunflower Seed Loaf

Tomorrow I will try to get a video of the Basic White Boule when  I “twist” it.


Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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