Two-day multigrain sourdough bread. This loaf is 70% white bread flour, 20% wholemeal flour, 5% wholemeal spelt, 5% barley flour. 75% hydration with 100% hydration sourdough starter. Super healthy, high in fiber and packed with flavour!
For the recipe, please follow the steps on my original recipe of sourdough bread here. The only variation here is the types of flours I use and the addition of seeds but please note I also provide a schedule sample below =)
Recipe
How much time you need?
Preparation time: 2 hrs
Cook time: 40 min
Total time: 23 hrs
Resting/Proofing time: 20hrs
Ingredients: makes 2 loafs of ~750gr
700gr white bread flour '00'
200gr wholemeal flour
50gr wholemeal spelt flour
50gr barley flour
150gr active sourdough starter
20gr fine salt
750gr water
35gr seeds mix (sunflower, pepitas, flax, sesame, pine nuts, poppy seeds)
Method:
Follow the steps on my original recipe of sourdough bread here and see below a sample of the schedule I normally do on weekends.
Saturday schedule:
7AM take starter out of the fridge
8AM fed starter
11.15AM autolysis for 45min (mix flour & water)
12PM add starter and salt. Mix, stretch and fold for 1 min.
Rest 30 min. Repeat 4 stretch and folds for 1-2 min every 30 minutes.
Rest 30 min after the last stretch and fold and place in a covered bowl in the fridge till next day.
Sunday schedule:
7AM take dough out of the fridge. Let reach room temp. for aprox 1 hr.
8AM pre-shape. Rest 30min.
8.30AM extend the dough, sprinkle 3/4 of the seeds, fold a few times & shape the loaf, roll over remaining seeds and place in a floured proofing basket. Proof at 25°C for aprox 4-5 hrs.
12PM preheat oven at 250°C with Dutch oven in.
20 min later, score bread, place in Dutch oven, bake for 20min, lid on. Decrease temperature to 230°C. Remove lid and bake for 23-25min. Many people go with 20min but I prefer to go for extra few minutes to caramelise the crust. Turn oven off, let rest for 20 min with oven door slightly open to cure the crust. Remove from the oven and let cool in a cooling rack at least 2 hrs before slicing.
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