No Knead Sourdough Flax Seed Bread Food

SOURDOUGH FLAX SEED BREAD

Steps:

• (Optional) Put the sunflower seeds, flax seeds, and poppy seeds in a hot, clean, dry skillet and stir them. Let them roast, with frequent stirrings, until they become fragrant. Be careful to make sure they don't scorch! Toasting the seeds makes them - and the bread - much more tasty. You may also roast the seeds in a 375F oven for 5 to 10 minutes.
• Mix the active starter, water, oil and honey together. (I use my Kitchen Aid with the dough hook for this process.).
• Add the (optional) seeds.
• Stir in the flax meal.
• Add the salt and then stir in the flour one cup at a time until the dough is too thick to stir.
• Pour the dough onto a floured work surface (or turn up the speed on your Kitchen Aid) and knead until the dough is resilient. The dough is a rather sticky dough; it's important not to over-flour the dough.
• Once the dough is well kneaded, turn it out into an oiled bowl, turn and cover.
• Let it rise until doubled.
• Deflate the dough, knead briefly, cut and shape into rough loaves.
• Let the dough sit, covered, for 30 minutes, then shape into final loaves.
• Let rise, covered, until doubled.
• Preheat the oven to 375°F.
• Bake 30 to 45 minutes.
• Note:.
• Flax seeds are easily found in health food stores. The oils in them can become rancid, so either buy just what you need, or store the seeds in the refrigerator or freezer.

NO KNEAD SOURDOUGH FLAX SEED BREAD

Steps:

• In a large bowl combine 4 1/2 cups flour, flax seed meal, and salt.
• In a separate bowl, mix together the active starter, water, olive oil and honey.
• Make a well in the center of the flour mixture and pour in the liquid mixture, and stir until blended; dough will be shaggy and sticky (too sticky to knead).
• Add additional 1/2 cup flour if necessary to reach the desired consistency.
• Cover bowl with plastic wrap and a towel. Let dough rest at room temperature (70 degrees) for at least 4-5 hours.
• Place bowl in refrigerator and allow to continue to rest an additional 8-12 hours.
• Remove from refrigerator and allow to warm to room temperature (approximately 1 hour).
• The dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it; split the ball in half, sprinkle with a little more flour and fold each ball over on itself once or twice.
• Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
• Generously coat a cotton towel (not terry cloth) with flax seed, wheat bran, cornmeal or flour; put dough seam side down on towel and dust with more flax seed, wheat bran, cornmeal or flour.
• Cover with another cotton towel and let rise for about 2 hours. (I place towel in a bowl to help shape the loaf.).
• When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees.
• Put a dutch oven (cast iron, cast aluminum or enamel) in oven to pre-heat.
• When dough is ready, carefully remove pot from oven.
• Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

SOURDOUGH MULTIGRAIN BREAD WITH SEEDED CRUST

Steps:

• Measuring & Mixing
• Using a digital scale set to metric, measure 100g sourdough starter into a minimum 3 liter food grade container or large bowl.
• Using a scale, measure 400 g warm (not hot) water. Add water to starter. Mix well to create a milky slurry.
• Using a scale, measure flours. In a separate bowl, mix flours together. Then add flours to the slurry. Mix until no dry flour remains.
• Cover container tightly, set aside to rest for 20-30 minutes so flour will autolyze.
• Using a scale, measure 11 grams of sea salt. Sprinkle sea salt over the autolyzed flour and water mixture.
• Cut through the mixture three times by squeezing two fingertips together (like you are forming the "okay" symbol). Next, grab a small portion of dough from one side and pull dough up, then fold the dough down over itself. Be careful not to pull too much as dough will tear. Rotate the container a quarter turn and repeat. Do this a total of four times. After the final fold flip the dough over so folds are tucked below dough mass. HINT! Wet hands slightly before you work the dough. This is a sticky mess, so do your best and don't worry, as the dough will come together over the next few folds.
• Replace the cover and allow dough mixture to rest for 10 minutes.
• Meanwhile, measure and mix seeds together, set aside.
• Folding
• This recipe requires four folds over the next 2-3 hours. After the 10 minute rest, perform the first fold.
• Remove cover. Pull a small portion of dough from the outside of the dough mixture and stretch dough up (being careful not to tear it) and fold it down over itself. Do this a total of eight times while turning the container clockwise (no cutting this time). After the final fold, turn the dough over in the container so folds are tucked below the dough mass.HINT! When pulling and stretching, be careful not to tear the dough. It will not stretch very far during the first fold, but do not worry, you will do this three more times, each time the dough will stretch further. This process produces a loose round that tightens with each additional fold
• Replace cover and allow dough to relax 30 minutes.
• Remove cover. The dough will have relaxed. Perform the second fold. Pull a small portion of dough from the outside of the dough mixture and stretch dough up (being careful not to tear it) and fold it down over itself. Do this eight times while turning the container clockwise after each stretch and fold. After the final fold, turn the dough over in the container so folds are tucked under creating a round shape. Repeat this process two more times at 30 minute intervals.
• Bulk Fermentation (First Rise)
• After the fourth fold, cover the dough, allow it to complete the first rise in a warm place. Be patient! This will take between 4-8 hours depending on the temperature where dough rests and how active is your starter. Dough must double in size before moving on to the next step!HINT: Using a clear container allows you to easily see the progression of the rise. After the fourth fold, mark the container at the point where the doubled bread will rise; I use either a marker or an elastic around the container to indicate this point.
• Shaping
• When dough has doubled in size it will be lofty with good structure, bubbles on top and inside. Flour a work surface.
• Prepare the banneton (if using) by sprinkling the bottom with the seeds mix. Set aside.
• Turn dough out carefully onto a floured work surface so as not to lose too much of the gas structure. Use the bowl scraper to coax the sticky dough out of the container. Set container aside.
• Pull each of the four corners of the dough towards the center to form a loose ball.
• Flip the dough ball over so the folds are now on the bottom.
• Cup hands around the rear of the round shape and drag the dough towards you on the work surface. Turn the dough a quarter of a turn. Gently pick the dough up and place it further away from you again. Repeat four times or as many times as it takes to create a tightly rounded dough ball.HINT: You will need a little friction to drag the dough ball to tighten it into a round. If there is no friction, clear the work surface of the majority of flour and try again.
• Once you have a tight dough ball, flour the top of the dough ball. Pick it up by gently sliding cupped hands under either side of the ball.
• Lay the ball into the banneton on top of the seeds. Turn the ball around to cover the bottom evenly with seeds. Cover the banneton with plastic wrap, a plastic bag, or a linen towel.
• Proofing (Second Rise)
• Set the banneton in a warm place to proof. Allow the dough ball to rise until it has relaxed and doubled in size. This may take 30 minutes to 2 hours, depending on the room temperature. HINT: Or place the bread to proof in the refrigerator for 6-8 hours or overnight creating more sour flavor).
• Baking
• Approximately 45 minutes prior to the second rise being complete, place your Dutch oven onto the middle rack of your oven. Set oven temp to 475 F degrees. Set timer for 45 minutes.
• When timer buzzes, check if your dough has doubled and is ready to be baked.
• Pull preheated Dutch oven from the oven and place on a heat resistant surface. Caution! It will be very hot. Remove the lid and set it aside.
• Uncover the dough. Reach your fingers under the formed dough to gently loosen its grip on the Banneton or dish towel. Slightly tip the banneton sideways allowing the dough ball to gently flip upside down into the preheated pan (resulting in the previously folded side facing up). Cover the pan with the lid and return to the oven.
• Bake at 475 F degrees for 30 minutes. After 30 minutes, remove the lid from the Dutch oven. Bake at 475 degrees for an additional 10-15 minutes.HINT: The darker the outside caramelization is on the crust, the more flavor your bread will have. I personally like to bake this bread to a very rich dark brown to achieve a crunchy exterior and toast the seeds.
• Remove the Dutch oven and set on a heat proof surface.
• Cooling
• Immediately remove the bread from the Dutch oven after baking has finished. Set bread on a cooling rack to allow air flow around the bread.
• Listen to the symphony of crackling as the crust begins to cool.
• Allow to cool at least 15 minutes, preferably 30 minutes, before slicing.
• Storing
• If you do not use this bread immediately, it can be stored in the open air for 8 hours, or even overnight, as long as it is not cut.
• Once the bread has been cut, allow it to cool completely. Store cut side down on a cutting board for up to one day.
• After that time, slice the remaining bread, place slices in an airtight bag, and freeze the slices. Warm each slice in a toaster before eating.

SOURDOUGH GRAIN & SEED BREAD

Steps:

• ABM:.
• Place all ingredients (in order listed) in your bread machine, and set to dough cycle. When complete, form into a loaf and place in a greased loaf pan. Allow to rise to doubled. Bake in 375 oven for 40 minutes, until it is golden and passes the knock test. For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one! You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
• KA or Stand Mixer:.
• Place all ingredients in order listed, in bowl. Mix using dough hook until dough pulls away from sides of bowl. Dough shoud be smooth, slightly damp. Oil a large bowl, and place dough in, swishing it around to coat.
• Allow to rest for 30 minutes. Fold dough (like you would a letter), turn 90 degrees, and repeat foldings. Allow to rest 30 minutes more. Repeat foldings.
• Form into loaf and place in greased loaf pan, or onto a greased cookie sheet. Allow to rise until doubled (2-3 hours.) Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
• Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
• If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
• Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board. Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone. Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.).

SOURDOUGH NO-KNEAD BREAD

Steps:

• In a large mixing bowl, combine the flour and salt.
• In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
• The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
• Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
• Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.

ARTISAN SOURDOUGH NO-KNEAD BREAD

Steps:

• In a large mixing bowl, stir 1/4 cup starter into purified water.
• Add combined dry ingredients and stir until well incorporated.
• 2 stretch and folds at 15 minute intervals.
• Cover bowl and let sit roughly 10-12 hours at room temperature.
• Follow video instruction for coil folding and placing dough in well floured proofing basket.
• Cover proofing basket and let rise about 1 to 1 1/2 hours. Proofing times can vary quite a bit based mostly on your ambient room temperature. Experience will be your best teacher when it comes to judging when your dough is ready to bake.
• Preheat your baking vessel to 500ºF for 30 minutes.
• Bake your dough with the cover on for approximately 17 minutes.
• Remove baker cover and continue baking an additional 17 minutes.
• When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.
• Consume bread, be happy.

NO-KNEAD SOURDOUGH BREAD

Steps:

• Mix together the dry ingredients in large non-metalic bowl.
• In measuring cup mix together water and sourdough starter.
• Mix in liquid until the flour is incorporated. The consistency should be firm and shaggy.
• Cover with plastic and let sit on the counter for 16-18 hours at room temperature, about 70°F (Note: At 70-75 degrees the bread leavens well and has the distinct sourness and flavor of sourdough. At more than 75 degrees the dough becomes too acidic which inhibits the wild yeast and leavens poorly. At much less than 70 degrees the dough leavens well but has a mild flavor. ).
• With plastic scraper remove dough from bowl and gently place on floured surface.
• Gently flatten dough into rectangle and fold the ends inward (like a letter).
• Fold the sides inward and form a dough ball.
• Place dough, seam side down, on parchment paper bowl or frying pan (helps to hold shape and cover loosely with a towel and allow to rise until doubled in size, about 1 1/2 hours.
• If using proofing basket,spray the basket with non-stick oil and dust with flour or wheat brand and place dough directly in the basket.
• Cover with towel and let rise about 1 1/2 hours.
• Dough is ready when it will not readily spring back when poked with a finger.
• Thirty minutes before baking, place cast-iron Dutch Oven or La Cloche (with lids) in oven and preheat to 500 degrees.
• With serrated knife place slits in top of loaf.
• Remove pot or La Cloche from oven and carefully lift dough with parchment from bowl and transfer to La Cloche or Dutch Oven.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Replace lid and return to oven.
• Turn oven to 475 degrees and bake for 30 minutes.
• Remove cover; reduce heat to 450 degrees and bake an additional 15-20 minutes or until golden brown; interior temperature should be 200 degrees and the bottom sounds hollow when thumped.
• Remove from pan and cool completely on rack before cutting.