40% rye bread with sunflower seeds

Lately, I wanted to try a good rye bread. And because the rye flour is not like the wheat flour I was searching for a good recipe. So I grabbed the Hamelman's book and chose the first bread with rye. The original recipe was with caraway instead of sunflower seeds but as I didn't have caraway nor am I a big fan of it, I easily adapted recipe. And I do not regret, because I wanted to taste the flavor of rye without hiding it behind another strong flavor.

Ingredients: 

Sourdough (752g):

• 400g whole rye flour
• 332g water 
• 20g  rye sourdough

Final Formula (1763g)

• 600g bread flour 
• 348g water 
• 50g sunflower seeds
• 18g salt 
• 15g fresh yeast 
• 732g of sourdough (prepared as above) 

Directions: 

1. Blend all ingredients for the sourdough in a big bowl. The result will be a stiff rye dough because the rye is more absorbent than wheat. However it will swell, so no need to worry, there's nothing wrong with the recipe. 
2. Let the sourdough at room temperature between 12-16 hours depending on how warm it is in the room. For example, now in the summer, we had about 25ºC in the house and I kept the sourdough around 12 hours but when the weather will cool I will keep it longer. 
3. In the mixer bowl add all ingredients from the final formula and mix for 10 minutes. Rye flour does not contain as much gluten as wheat so the dough will not be very elastic. 
4. Cover the bowl with a lid or foil and leave it to rise at room temperature for one hour. Yeast in composition will hasten growth. This recipe can be made ​​without yeast, but in this case the fermentation time needs to be nearly doubled. 
5. Put the dough on a board and divide into two. Shape the loafs sprinkling flour on them to not stick. The composition is quite sticky and dough rye flour is also much stickier than wheat so it is not a very easy task.
6. Flour well 2 bannetons and put the dough inside for the final proofing which lasts for another hour maximum. 
7. Preheat the oven to 250°C with the baking stone inside for 45 minutes. To sync with the dough schedule, I turn on the oven about 15 minutes after I put dough to rise in baskets. Under the baking stone I put a pan filled with stones to heat and to create steam later. 
8. Turn the dough upside down on baking paper, score the bread with a blade and slide it in the oven with the baking paper on the hot stone. Pour 200ml of hot water in the pan with hot stones in the oven to create steam. This operation must be done carefully to avoid any burning yourself with steam. The quantity of water is sufficient to evaporate in the first 15 minutes of baking, when the bread needs moisture for oven spring. 
9. Bake the bread at 230ºC for 45 minutes.

The recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, 40 Percent Caraway rye, page 208-209.