TRADITIONAL WHOLE GRAIN SOURDOUGH - BREADTOPIA
A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) whole grain bread I’ve baked and on par with some of the best whole grain bread I’ve had anywhere.
Provided by Eric Rusch
Prep Time 0 minutes
Cook Time 0 minutes
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Evening of Day 1:
- Mix all ingredients together
- Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
- Morning of Day 2:
- Add day 2 to day 1 ingredients
- Knead, place in plastic covered bowl and refrigerate for 24 hours.
- Morning of Day 3:
- Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
- Bake at 485F for 40-45 minutes.
FIFTY-FIFTY WHOLE WHEAT SOURDOUGH BREAD - THE PERFEC…
A delicious loaf of sourdough bread with 50% whole grains. This bread is airy, light in hand, and it has a deep, complex flavor profile from the assertive wheat and fermentation flavor.
Provided by Maurizio Leo
Total Time 24 hours
Prep Time 24 hours
Yield 900
Number Of Ingredients 10
Steps:
- (12:30 p.m.)In a small container, mix the Levain ingredients and keep it at a warm temperature for 3 hours.
- (1:30 p.m)In a medium mixing bowl, add the 453g whole wheat flour, 214g medium-protein bread flour, 238g high protein flour, and 634g water and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.
- (3:30 p.m.)To the mixing bowl holding your dough, add the levain and a splash of water. Mix thoroughly and strengthen the dough for about 4-5 minutes. Add the salt, another splash of water, and mix until incorporated. Strengthen the dough further if necessary until it’s elastic and smooth. Transfer the dough to a bulk fermentation container and cover.
- (3:40 a.m. to 7:10 p.m.)This dough will need 5 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
- (7:10 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 20 minutes, uncovered.
- (7:30 p.m.)Shape each piece of dough into a round (boule) or oval (batard) and place the dough in proofing baskets.
- (7:35 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
- (The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).
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