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Everything Multigrain Sourdough Bread
Rated 5.0 stars by 1 users
Category
Breads & Muffins
Creator
Culinary Genie
Makes
12-14 slices
Active Time
1 hour
Total Time
17-30 hours
For this recipe, we used Sunrise Flour Mill sourdough starter and organic heritage flours. Organic heritage wheat flours are healthier for you and easier to digest than conventional wheat flours. In fact, some people with gluten sensitivity (not celiac) find that they can tolerate foods made with heritage wheat, however, every person’s health and dietary journey is different, so what some may be able to tolerate, others may not. If you are gluten sensitive, you will need to determine if heritage wheat is worth trying. Also, the process of sourdough bread makes it easier to digest as well.
When baking bread, it is best to measure by weight than volume, however, we recognized that not everyone has a kitchen scale, so we’ve given volume measurements as well.
Ingredients
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350 grams (about 1½ cups) warm water (85-90°F)
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100 grams (about ½ cup) active sourdough starter
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300 grams (about 2¼ cups) organic heritage white flour
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200 grams (about 1 cup) organic heritage whole wheat flour
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5 grams (1 teaspoon) fine sea salt
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¼ cup Super Seed Everything Seasoning Blend
Directions
Make the Dough: In a 3-4 quart straight-sided container or large mixing bowl, combine warm water and active sourdough starter. Mix with a fork to combine slightly. Add both flours and salt. Using a spoon, mix until a shaggy, rough dough forms. Cover with a damp towel and let rest 30 minutes.
Stretch & Fold:
a. After 30 minutes, remove towel from container. Wet your hand and then reach down one side of the container and grab the dough. Pull the dough up and into the center, pressing down slightly. Rotate the container 90 degrees and repeat process until you’ve done 4-5 stretch & folds. Cover with damp towel and let rest 30 minutes.
b. Repeat stretch & fold for a 2nd time; cover with damp towel and let rest 30 minutes.
c. Sprinkle dough with Super Seed Everything Seasoning Blend. Preform a 3rd stretch and fold, incorporating the seasoning into the dough. Cover with damp towel and let rest 30 minutes.
d. Repeat the stretch & fold for a 4th and final time.
Bulk Fermentation (First Rise): After 4th stretch & pull, cover container with damp towel and let rise at room temperature until double in size. This can take anywhere from 6-12 hours depending on the temperature of your kitchen (at 78°F it can take 6-8 hours, but at 70°F it can take 10-12 hours) and the strength of your sourdough starter (if you have a new starter, it may take longer than if you have a well-established thriving starter).
Shape & Final Proof:
a. Line an 8-inch banneton with a clean flour sack-style towel and dust with a bit of flour. Set aside.
b. Lightly flour a clean work surface. Lightly wet your hand and reach down one side of the container to grab the dough and coax it out onto work surface.
c. To shape, fold the top down to the center and the two sides into the center. Fold the bottom up, rolling the dough over itself. Transfer to the prepared banneton, seam-side-up. Gently fold sides of towel over the top to cover. Place banneton in a plastic grocery bag and tie the handles.
d. Place in the refrigerator to proof for 8-15 hours.
Bake:
a. Place oval Dutch oven with lid in oven. Preheat oven to 550°F.
b. Remove dough from refrigerator and plastic bag. Place a piece of parchment paper (about 11x17-inch) over dough. Carefully flip over; remove banneton and towel.
c. Using a sharp knife or bread lame, score the top of loaf. Remove Dutch oven from oven. Using parchment paper, place bread (and paper) in Dutch oven; cover.
d. Bake 30 minutes. Reduce temperature to 400°F and continue baking 10 minutes. Remove cover and continue baking 5-10 minutes or until internal temperature reaches 200°F on an instant-read food thermometer.
e. Using parchment paper, remove bread from Dutch oven and place on cooling rack. Cool completely before slicing.