15
Mar
Turn the oven light on and close the oven door. If using whole wheat flour add 3 cups of flour and 3 cups of warm water comfortable to the touch.
Using a pizza peel slide the two pieces of parchment with dough into the oven.
How to make whole grain sourdough bread. Pour the warmed milk into the bowl of a stand mixer. Sprinkle the yeast over the milk. Add the sourdough starter canola oil salt sugar baking soda and flour.
Using the dough hook mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. Put 1 cup of ready-to-be-fed starter in a fairly large bowl.
If using whole wheat flour add 3 cups of flour and 3 cups of warm water comfortable to the touch. If using whole spelt or einkorn flour add 3 cups of flour. 120g 4 oz.
Or 12 cup sourdough starter. 236 grams 8 13 oz or 2 cups whole wheat flour. Morning of Day 2.
274 grams 9 23 oz. Or scant 1 14 cup water. 85 grams 3 oz.
Or 78 cup rye flour. 250 grams 8 34 oz or 2 cups white bread flour. 170 grams 6 oz.
Or a tad over 1 34 cups spelt flour. Whole Wheat Sourdough Bread Recipe Instructions The night before you want to make your bread combine the flour starter oil salt honey and water in a large bowl. Knead the dough until it is stretchy about 15 minutes.
I use a stand mixer with a dough. Towards the end of the rising time preheat the oven to 350F. 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 190F on a digital thermometer.
The process I use to make whole wheat sourdough bread is practically identical to the process I use to make other sourdough breads. As with other breads you must complete bulk fermentation where. Cover the dough tightly with plastic wrap and place the banneton on the rack.
Turn the oven light on and close the oven door. Set a timer and let the dough rest undisturbed for 1 hour. When the timer beeps remove the dough from the oven.
Make the levain. In glass container that you can seal tightly or in a medium bowl mix the starter and water together with a fork pressing on the starter until it dissolves. Add the flour and mix until the flour is dissolved.
Seal tightly or cover tightly with plastic wrap and let rise in a dark place for 6 to 10 hours. Using a pizza peel slide the two pieces of parchment with dough into the oven. Bake the loaves for 20 minutes with steam then remove the steaming pans from inside the oven.
Then bake for an additional 30-35 minutes or until the interior temp reaches at least 206F 96C. Sourdough bread is not gluten-free. The fermentation process reduces gluten because the natural bacteria may make it easy to digest.
Gluten is a name for the protein in many grains. This is for an oval-shaped bread but you can make a round bread instead by stitching from all sides flipping and further rounding with your palms. Fold up the bottom third of the dough.
Fold inward the left and right sides. Then fold the top side of the dough down the to the bottom edge. Meanwhile prepare your banneton by dusting it with flour.
Alternatively layer a clean tea towel in a medium mixing bowl and dust liberally with flour 50-50 wheat and rice flour is a great dusting combo. Hand-Held Mixer Method Add sourdough starter and liquid ingredients to dry mixture. Blend on low speed.
Beat 2 to 3 minutes on medium speed. By hand stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic.
Add your lid and slide it into the oven. Turn down heat to 450 degrees and bake for 25 minutes. At the end of 25 minutes take the lid off and turn down the heat again to 425 degrees.
Bake for 35-40 minutes. Whole Grain Sourdough Bread. 40 minutes Cooking Time.
1 hour 30 minutes. The best homemade bread. Soft chewy sourdough bread with a beautiful golden brown crust.
This easy homemade bread recipe makes two loaves and is the perfect white sandwich bread. HOW TO MAKE SOURDOUGH BREAD.