Multigrain Sourdough Bread

Whole grain absorbs a lot of water the trick to a light whole grain bread is high hydration and soaking your grains 6-8 hours before using it, so the grains don’t deplete the bread from all the water...

When feeding your starter for this recipe prepare your soaker as well so you get 6-8 hours before you are ready to put up the dough.

This recipe yields a large loaf, you may divide it in half for 2 smaller loaves.

 

For the soaker

50g oats

50g quinoa

10g flax

10g chia

135g room temp water

 

6-8 hours before you are ready to prepare the dough feed your starter and soak the grains.

 

For the bread

90g active sourdough starter

250g bread flour

250g spelt flour

335g water

Soaked grains  

10g salt

 

Prepping the dough

  • In a large bowl combine the starter, flour, soaker and 315g water.
  • Mix until well incorporated.

Autolyse

  • Cover the bowl and leave to rest for 60-90 minutes.
  • After you let the dough rest add 20g of water and 10g salt and knead very well until salt and water is combined into dough.

Bulk Rise (a.k.a. ‘bulk ferment’)

  • Cover and set the bowl in a warm area (75-80 degrees) for 3 to 4 hours.
  • During the bulk rise, perform stretch and folds every 30-60 minutes. Towards the last hour fold more gently to avoid pressing gas out of the dough.

Bench Rest

  • Scoop the dough onto the countertop.
  • Lightly flour the top of the dough. Very gently turn over the dough so the floured side is face down, and fold the dough on all 4 ends, gently shape into a round boule.
  • Leave to rest for 20 minutes. The edges should be round and thick (it's ok if it flattens a little) but they should not taper off. If they do taper or flatten off, reshape, and let sit for another 20 minutes (this is like doing another set of folds during the bulk rise).

Shaping

  • Sprinkle a lined bowl or banneton with 50/50 flour blend of rice and white wheat flour.
  • Fold bottom third up, right side third over, left side third over, top third over and then roll the entire loaf over and gently pull toward you letting tension form the loaf (at this point you can make the top of your dough a bit damp and roll in oats.
  • Place the shaped bread in the prepared bowl.
  • Let rise for 3 to 4 hours at room temp or place in refrigerator for 8-24 hours (known as ‘retard’).

Baking

  • Place your Dutch oven in the oven and preheat the oven to 500 degrees.
  • Gently place the dough into the Dutch oven and score the top of the bread.
  • Bake at 500 degrees covered for 20 minutes.
  • Remove lid, lower temperature to 450 and continue to bake for an additional 20 - 30 minutes until crust is a rich dark amber color.
  • Let it cool on wire rack.

 

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