recipe Whole Grain Sourdough
Pesona Karya-- Minggu, 7/7/2019
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.
Yield: 1 Loaf Ingredients
Evening of Day 1:
200 grams (7 oz. or ⅞ cup) water
120 g (4 oz. or ½ cup) sourdough starter
236 grams (8⅓ oz. or 2 cups) whole wheat flour
Morning of Day 2:
200 grams (7 oz. or ⅞ cup) water
120 g (4 oz. or ½ cup) sourdough starter
236 grams (8⅓ oz. or 2 cups) whole wheat flour
274 grams (9⅔ oz. or 1¼ cup) water
85 grams (3 oz. or ⅞ cup) rye flour
250 grams (8¾ oz or 2 cups) white bread flour
170 grams (6 oz. or a tad over 1¾ cups) spelt flour
13 grams (scant tbs.) salt
Instructions
85 grams (3 oz. or ⅞ cup) rye flour
250 grams (8¾ oz or 2 cups) white bread flour
170 grams (6 oz. or a tad over 1¾ cups) spelt flour
13 grams (scant tbs.) salt
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.
Notes
Mix all ingredients together Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
Add day 2 to day 1 ingredients
Knead, place in plastic covered bowl and refrigerate for 24 hours.
Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F. Bake at 485F for 40-45 minutes.
The recipe was created using grams for measurement. For those without a kitchen scale I have translated to ounces and cups. Some of the measurements don’t translate all that nicely, but what I have here is close enough.
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