SUNFLOWER SEED BAGUETTE

We are celebrating the return of the Olympics with sunflowers by using sunflower seeds in our baking. This is the recipe for our sunflower seed baguette. Sunflowers from the Miyagi area of Japan are featured at the Olympics. The organizers said that after the earthquake and tsunami, the parents planted sunflowers on a hillside in Miyagi in memory of their children who died, and every year now the hill becomes covered with sunflowers.

seeded baguette
seeded baguette


For the sunflower seed baguettes, we used our master recipe for Pain a l’Ancienne French bread. Pain a l’ancienne French bread gets it’s name by referring to an ancient way of making bread by allowing it to raise for a long time in a cold place. Making up a batch of dough is quick and easy. The dough is refrigerated overnight which allows the bread to rise slowly, improving the flavor, and creating a dough that doesn’t need much kneading. The bread has a nutty, buttery taste. This recipe makes two baguettes that can be baked on different days, anytime in the next four days. The bread is truley incredible, with a soft interior and a crusty exterior.

French bread

SUNFLOWER SEED BAGUETTE

Easy baguette that rivals the breads in France
Prep Time: 20 minutes
Cook Time: 1 hour
Course: Appetizer, Breakfast
Cuisine: French
Keyword: Baguette, French Bread

Ingredients

Instructions

DOUGH

  • Using a scale, measure the flour and the salt into the mixing bowl for a stand mixer. Reset the scale and measure in the yeast, barley malt syrup and water, resetting the scale after each measurement.
  • In the stand mixer, using the paddle attachment, mix on low speed for 1 minute.
  • Stop the mixer and wait 5 minutes.
  • Switch to the dough hook. and mix on low for 1 minute.
  • Stop the mixer and wait 10 minutes.
  • Mix on low for 1 minute.
  • Stop the mixer and wait 10 minutes.
  • Mix on low for 1 minute.
  • Stop the mixer and wait 10 minutes.
  • Using a spoon, lift a corner of the dough and fold it over the top. Turn the bowl a quarter turn and do this again. Fold it like this a total of eight times.
  • Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.

ON BAKING DAY

  • Remove the dough from the refrigerator. Cut in two pieces. Roll each into a ball, rolling and tucking the edges under to make the surface smooth. Pull the dough into two long cylinder shapes. Tuck the edges under to form a shape that is about a foot long. Place them on parchment paper on a baking sheet with rolled up towels under the parchment paper to keep them from spreading sideways.
  • Let the dough rise for about 2 hours or until it has doubled in size.
  • Preheat the oven at the highest setting, usually 500 degrees F.
  • Mix the egg white with an equal amount of water and paint the mixture over each loaf.
  • Sprinkle the seeds over the loaves until they are well coated.
  • Using a scissors or sharp knife, make a cut down the center of each loaf.
  • Shape a sheet of tinfoil to cover the bread, but not touch it. A disposable tinfoil pan works well for this.
  • Remove the rolled up towels, sprinkle about a Tablespoon of water over the top of the loaves. Quickly set the tinfoil over the top and place the sheet with the bread and tinfoil in the hot oven.
  • After 15 minutes, remove the tin foil. Continue baking for about 15 to 20 minutes until the bread is golden brown.
  • Remove the bread from the oven and cool on a rack. It's important to wait until the bread is cool before slicing.
Tried this recipe?Let us know how it was!

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