SOURDOUGH GRAIN & SEED BREAD
This was inspired by recipe #340196, which I love dearly, but wasn't making as much once I discovered sourdough. So I converted it! This is the result. Prep and cooking time does not include rising time, which is approximately 4 hours.
Provided by Katzen
Categories Sourdough Breads
Time 55m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- ABM:.
- Place all ingredients (in order listed) in your bread machine, and set to dough cycle. When complete, form into a loaf and place in a greased loaf pan. Allow to rise to doubled. Bake in 375 oven for 40 minutes, until it is golden and passes the knock test. For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one! You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
- KA or Stand Mixer:.
- Place all ingredients in order listed, in bowl. Mix using dough hook until dough pulls away from sides of bowl. Dough shoud be smooth, slightly damp. Oil a large bowl, and place dough in, swishing it around to coat.
- Allow to rest for 30 minutes. Fold dough (like you would a letter), turn 90 degrees, and repeat foldings. Allow to rest 30 minutes more. Repeat foldings.
- Form into loaf and place in greased loaf pan, or onto a greased cookie sheet. Allow to rise until doubled (2-3 hours.) Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
- Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
- If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
- Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board. Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone. Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.).
ARTISAN WHOLE GRAIN SOURDOUGH
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
Categories Recipes
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.
SOURDOUGH BREAD FOR BEGINNERS RECIPE BY TASTY
Making sourdough bread can be intimidating, but this recipe is the perfect guide if you're ready to bake your first loaf of bread. The crust is crunchy, while the crumb is springy and delicious. The recipe calls for bread flour and whole wheat flour, but if you only have all-purpose flour, use 375 grams (1 ½ cups plus 2 tablespoons) water instead of 400 grams for the initial mix.
Provided by Katie Aubin
Categories Sides
Time 18h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Autolyse: Add 400 grams of warm water and the sourdough starter to a medium bowl. Stir with a rubber spatula to dissolve the starter.
- Add the bread flour and whole wheat flour. Use a spatula or your clean hands to mix until combined and there are no dry spots. Cover with a clean cotton kitchen towel and let sit in a warm place for 60 minutes.
- Bulk fermentation: After resting the dough, add the salt and remaining 10 grams water. Use your hands to incorporate the salt, squishing the dough through your fingers to make sure it is evenly distributed.
- Set a bowl of water nearby. Once the salt is incorporated, dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8 times, rotating the bowl slightly after each fold.
- After the folds, carefully lift the dough up, flip it over, place it back in the bowl and tuck the edges under the dough. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 60 minutes.
- Repeat the stretching and folding process 2 more times, waiting 60 minutes after each folding session before beginning again. You should see signs of fermentation in the form of an increase in volume and bubbles along the edges and top of the dough. Wait a little longer, up to 30 more minutes between folds, if you don't see those signs yet.
- Preshape: An hour after the final stretch and fold, dip your hands in the water. Think of the dough as the face of a clock. Slide your hands into the bowl at 3 o'clock and 9 o'clock. Partially lift the dough from the bowl and let it fold under itself. Rotate the bowl and repeat the lifting and fold under 5-6 times, until dough has begun to come together in a ball.
- Carefully lift the dough onto a clean surface. Lightly sprinkle the dough with the dusting flour. Using a bench scraper, or lightly floured hands, carefully rotate and drag the dough towards yourself along the surface, building tension until you have a round, taut ball of dough. Do not make the ball too tight, as it may tear. Lightly flour the dough, cover with the towel, and let rest for 30-40 minutes.
- Final shape: Dust a proofing basket or a medium bowl lined with a cotton towel lightly with flour.
- After 40 minutes, the dough should look relaxed and have spread out slightly. Lightly flour the top of the dough again. Using the bench scraper, or a silicone spatula and lightly floured hands, carefully flip the dough over, so the unfloured part is facing upwards.
- Think of the clock again. Fold in 12 o'clock towards the center, then 6 o'clock, 3 o'clock, and 9 o'clock, then each of the remaining 4 diagonal corners. Carefully transfer the dough, seam-side up, to the prepared proofing basket or bowl. Pinch the seams to ensure they are sealed. Cover the bowl with the towel.
- Final proof: Transfer the dough to the refrigerator to finish proofing overnight, 12-18 hours. If you want to bake the same day, leave at room temperature for 2-3 hours, then transfer to the refrigerator while you preheat the oven. (Overnight proofing is highly recommended!)
- When you are ready to bake, preheat the oven to 500°F (260°C). Place a Dutch oven or cast iron combo cooker in the oven while it preheats. Make sure your oven has come up to temperature before baking, at least 30 minutes.
- Prepare a piece of parchment paper about the size of the bottom of your baking vessel. Place the parchment over the proofing basket and gently flip the basket over so the dough drops onto the parchment.
- Carefully remove the baking vessel from the oven. Use the parchment paper to carefully lift the dough into the pan. Use a sharp paring knife or bread lame to slash the top of the dough a few times. This scoring will allow steam to escape. Cover the vessel with the lid and carefully place in the oven.
- Bake for 25 minutes, then remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for another 15-20 minutes, until the crust is amber brown.
- Remove the bread from the oven and carefully transfer to a wire rack. Check to make sure it is done baking by tapping on the bottom--you should hear a hollow sound. Though it may be tempting to dive right in, let the bread cool completely, at least 2 hours, before slicing with a serrated knife.
- Store the loaf cut-side down on a cutting board, or in a plastic bag. You can freeze the whole loaf, or pre-slice, then freeze and pull out slices as needed.
- Notes: If you are using all-purpose flour, use 375 grams of water instead of 400 grams of water for the initial mix. If you don't have a Dutch oven or cast iron combo cooker, you could bake in a cast iron skillet, a pizza stone or a sheet pan, uncovered. You could also bake the bread in a greased 9 x 5-inch (22 x 12 cm) loaf pan (place the bread in the pan seam-side down instead of in a proofing basket.) Bake at 475°F (240°C) for 40-45 minutes, until amber brown. Reduce the oven temperature for the last 20 minutes of baking if the bread is getting too dark on top. The bread won't look as shiny and have as crispy of a crust, but will taste just as good!
- Enjoy!
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HOW TO MAKE SOURDOUGH BREAD | ALLRECIPES
From allrecipes.com
Estimated Reading Time 7 mins
- Prep your sourdough bread starter. The night before you plan on baking, remove your starter from the fridge (if that's where you're keeping it) and feed it so it is ready to work.
- Mix the dough. Using your happy, active, well-fed starter, mix it with the water, salt, and flour. The dough will be very sticky. Use wet hands when handling the dough if you need to.
- Take a nap. Let your dough rest (autolyse). This jump-starts gluten development and makes the bread much easier to handle. Plus, strong gluten means great tasting (and textured) bread.
- Give a tuck. Fold, don't knead, your dough. First, it's a lot easier for you to simply fold the dough over on itself a few times. Second, it's a lot better for the bread.
- Shape the dough. If you're making smaller loaves, lightly dust your work surface with flour and cut the dough in half with a bench scraper or knife. If you're make one large loaf, place the dough on a flour-free surface (otherwise it's difficult to shape).
- Let it rise. The long rise, or bulk fermentation, is where the magic happens. This helps develop flavor, structure, and texture in your sourdough. Some folks like to leave their dough in a warm spot, covered with plastic wrap and a clean towel for 3 to 12 hours.
- Let it rise (again!). Wake up the dough from its long, cold sleep. This is a shorter rise than the first, letting the dough recover from all the work it has been through and to activate the natural yeasts.
- Bake it. Now is the good part, where your kitchen fills with the smell of homemade bread. Baking bread in a Dutch oven will keep a moist, humid environment and let the bread get a good rise and develop a perfect crust.
- Cool down. As mouth-watering as your bread may smell and look, make sure to let it cool for at least one hour before slicing. It's still working a bit inside the loaf, and if you cut it open too soon, it will be a gummy mess.
BAKER'S GRAIN SOURDOUGH BREAD - KING ARTHUR BAKING
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4.3/5 (33)Total Time 3 hrs 50 minsServings 1
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4.3/5 (33)Total Time 3 hrs 50 minsServings 1
- Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess. , Mix and knead all the ingredients — by hand, mixer, or bread machine — to form a smooth, elastic dough.
- The dough will be a little bit sticky; but if it's firm enough to hold its shape, no more flour is necessary., Cover the dough and allow it to rise for 1 to 2 hours (depending on the vigor of your starter), until noticeably puffy, though not doubled in bulk., Lightly grease and lightly flour the base pan of a long covered baker (glazed or stoneware) or 4 to 4 1/2-quart baking crock or Dutch oven. , Gently deflate the risen dough and shape it into a log.
- Place it in the baker, put the lid on, and allow it to rise until it's level with the rim of the glazed baker or 1" over the rim of the stoneware baker, about 1 to 2 hours.
- Towards the end of the rising time, preheat the oven to 350°F., Bake the bread for 35 to 40 minutes with the lid on, then remove the lid and bake for 5 to 10 minutes longer, until the bread is golden brown and the interior registers 190°F on a digital thermometer.
SOURDOUGH BREAD RECIPES | ALLRECIPES
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- Add all the ingredients to a small bowl and stir to combine. Place the levain in a warm spot, preferably around 78°F/26°C for 5 hours or until it has doubled/tripled in size.
- Four hours after you prepared the levain: Add flours and water to a large mixing bowl and mix until combined. How much water you will need depends on your flour and experience handling high hydration doughs. My recommendation is to start low with 270 grams of water and add more if needed. Cover the bowl and rest/autolyse for 1 hour until the levain is ready.
- Place your Bread Pan or large Dutch oven in the oven. Preheat for 45-60 minutes at 500°F/260°C.
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