Wednesday, 9 November 2011

5-Grain Sourdough

There is something so satisfying about bread with crunchy grains in it. Rustic and hearty, and perfect with a good sharp cheddar or hard salami. Or both, who am I to quibble?

And while you have your hearty rustic bread, sharp cheddar, and hard salami going, you might as well open a bottle of wine. Or two. After all, you deserve it. You are a baker of bread! A feeder of people! And a bit of a lush, but let's not quibble. On the the bread, shall we?

5-Grain Sourdough
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

The Night Before:

Rye Sourdough
Rye flour - 8 oz
Water - 6.7 oz
Sourdough starter - 1½ Tbsp

  • Combine well in a smallish bowl. Cover with plastic wrap and leave out on counter while you sleep.

Hot Soaker
Flaxseeds - 2.9 oz (I didn't have enough flax, so I subbed in some amaranth)
Cracked rye - 2.9 oz
Sunflower seeds - 2.4 oz
Oats - 2.4 oz
Salt - 3½ tsp
Boiling water - 13.2 oz

  • Mix dry ingredients up in a heat-proof bowl (your metal stand mixer bowl works nicely). Pour hot water over and give a stir. Cover and let sit out on counter while you sleep.

The Next Day

Feel like a mad scientist when you wake up and see your concoctions waiting for you on your counter. Make yourself a coffee and admire your work thus far.

Final Dough

Bread flour - 1 lb, 8 oz
Water - 10.5 oz
Instant yeast - 2 tsp
Honey - 2 tsp
Soaker - all
Sourdough - all (or save a tiny bit for the next bread)

  • Everyone into the pool! 
  • Throw all the ingredients into the stand mixer bowl and mix with dough hook on low for 3 minutes. Turn to medium and mix another 3 minutes. 
  • Turn out onto a floured board and knead a couple more minutes, adjusting hydration if necessary. 
  • Form into a ball and place in a clean bowl to rise, covered. 
  • Let rise 1 hour. 
  • Divide into 3 smaller loaves or 2 large ones. I did 2 large long loaves. 
  • Let rise, covered, 1 hour. 
  • Preheat oven to 460°F
  • Slash and mist loaves and pop them into the hot oven. 
  • Bake 15 minutes, then turn oven down to 440°F
  • Bake about 20 minutes more for long loaves, longer for round ones. 
  • You are looking for an internal temperature of over 200°F
  • Let cool on racks. 
  • To keep crust crackly, store in heavy paper bags.

This bread has been YeastSpotted! This week hosted by the Tartine Bread Experiment