Seeded Ruchmehl sourdough

Continuing to enjoy the particular high extraction flour widely available here in Switerland aka Ruchmehl. It is very strong, holds a lot of water, and produces tasty and fluffy bread. Very non-white, but also without any grassiness or bitterness that whole wheat breads sometimes have.

This time I threw together some dough for two loaves using 110 g rye levain (1:10 grown during the day at 25C until doubled and then refrigerated until afternoon next day), some of leftover liquid starter (~110 g also, has been in the fridge for a long time) from the experiments following Rus Brot's "yeast-less" bread (which contained some rye schrot, red rye malt, active barley malt, and some raisins), lightly toasted and soaked 50 g pumpkin and 50 g sunflower seeds, and also a couple handfuls of toasted sesame seeds, with 800 g ruchmehl and water until good consistency, not trying to push the hydration, I'd guess around 75% accounting for everything.

I used warm water and kept the dough warm around 25C, but still was surprised how quickly the fermentation proceeded: the dough looked and ready in around 4-4.5 hours, despite the levain having been refrigerated, and the liquid starter had been in the fridge for 3 weeks I think.

Pre-shaped, shaped, rolled in sesame seeds, and final proofed overnight on the balcony, which should be around fridge temperature. The loaves visible grew by morning, and actually felt quite fragile on the verge of overproofing. Luckily I think I caught them just in time, they had decent oven spring, and great crumb. Forgot to take a picture of the batard-shaped one, here is is after cutting:

There aren't too many seeds in the crumb, but the pumpkin and sunflower seeds are quite large, so biting just into one gives a very nice nutty taste. The sesame seeds on the crust are as usual completely intoxicating. Crust is quite thin and crispy, crumb is soft and tender. There is clearly some sourness, more than I usually get, probably due to using refrigerated starters, in particular the liquid one. Not sure if it's visible in the photos, but I think even the tiny amount of red rye malt (less than 10 g) from the liquid starter darkened the crumb a little and gave a reddish hue, looks quite nice.

Anyway, I'm still very pleased with this flour, such a thrown together recipe, but the result is great. And nice to bounce back from semi-failed rye breads from my previous post.