Quick Artisan Style Multi Grain Sourdough Bread Recipe 395 Food

EASY SOURDOUGH ARTISAN BREAD RECIPE

Steps:

• Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
• Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
• Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
• Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.
• After the second rise, place a square of parchment on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment. I often flour my fingers after setting on the parchment and use my fingers to push the edges under the loaf to get the shape I want and make it more compact. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.
• To Bake with a Dutch Oven: While the shaped dough is resting, set an empty enameled cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
• When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
• Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
• To Bake without a Dutch Oven: After shaping the loaf on the parchment on the counter (or skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.Creating Steam: To try and get the crust we all love, you'll need to create some steam (that's what the dutch oven does - it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
• Remove to a wire rack to cool at least 30 minutes before cutting.

QUICK ARTISAN STYLE MULTI GRAIN SOURDOUGH BREAD RECIPE - (3.9/5)

Steps:

• To make the soaker: Put the multi grain cereal or oats in a heatproof bowl (I use mixing bowl for mixer), and pour the boiling water over them, stirring to combine ( depending on cereal or oats, water all soaked in and cereal is mushy adjust water accordingly). Let cool to lukewarm before using. To make the dough: In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 3/4 cup of the water, mixing until smooth. Add the remaining dough ingredients (combine all dry ingredients and mix before adding) plus the soaker, and mix and knead - by hand, mixer, or bread machine - until you've made a soft dough, adding additional water as needed (should be tacky and if using dough hook and pulling free from bowl). Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours. Turn the dough out onto a lightly greased work surface and gently fold it over a few times to deflate it (push out in a rectangle and fold in 1/3s and then pull corners up to center make a ball pulling and pinching in center). Shape the dough into a large round. Grease a Dutch oven or baking crock, and place the dough into it (I put dough parchment in dutch oven). Cover the crock, and let the loaf rise until it's very puffy, about 1 1/2 to 2 hours. Just before baking, brush or spray the loaf with water, and sprinkle with seeds. Use a lame or a very sharp knife to make several slashes across the top of the loaf, in the shape of a pound sign or just have fun with your own design. Place the covered crock into a cold oven, set to 450°F, and turn on the oven. Bake the bread for 35 minutes. Uncover and continue baking until the bread is deep golden brown, about 10 additional minutes. Remove the bread from the oven and turn it out of the crock onto a rack to cool.

MULTIGRAIN SOURDOUGH BREAD

Steps:

• Measure all ingredients into bread machine pan, in order that they are listed. Set machine for dough cycle and start.
• At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
• Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan. Alternatively, form into one or two round loaves and place on cornmeal coated cookie sheet. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
• Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm 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 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.

QUICKER SOURDOUGH BREAD

Steps:

• The day before or early in the morning, mix starter sponge, cover with oiled plastic wrap and let rise till doubled - about 10 hours at 75°F.
• To make the dough, mix starter with flour and water and let rest covered for 20 minutes.
• Sprinkle on the salt and knead the dough for 4 or 5 minutes on a lightly floured surface with floured hands until the salt is uniformly distributed.
• Stretch and fold by stretching the dough on an oiled counter with oiled hands into a rectangle and folding letter-style top down, bottom up and sides in to form a rough cubic package.
• Place in an oiled, straight-sided container covered. Clear containers work best to judge when the dough has doubled in volume.
• S&F every 30 minutes for one or two more times until the dough is silky smooth.
• When nearly doubled in size (about 2 hours), tip the dough onto a very lightly floured counter, divide into 2 equal pieces and gently form into ball or torpedo shapes.
• Place in floured or oiled bowls or proofing baskets (seams up). Cover with oiled plastic and proof at room temperature about 45 minutes to bake or refrigerate overnight for baking the next morning.
• preheat oven to 425F with a steam pan (a skillet you add 1 cup hot water to).
• when the loaves are 1 1/2 times the original volume (refrigerated loaves should be ready to bake even cold), turn out the loaves (seams down) onto parchment paper (not oiled) and score with a sharp knife or razor blade.
• Bake for 12 min with steam, rotate loaves, remove steam pan, and bake for 10 more minutes without steam until 205 F internally.

QUICK SOURDOUGH BREAD

Steps:

• In a large mixing bowl, add the flour, instant sourdough yeast, and salt.
• Slowly add the warm water and stir well until a dough forms. If you need to add some water for dry spots or left over flour add a tablespoon at a time.
• Cover the bowl with a damp towel for 2 hours at room temperature. (You can also cover the bowl with plastic wrap and poke a few small holes in it to allow gasses to escape.)
• Sprinkle a couple of tablespoons of flour onto a countertop or cutting board and place the dough on it and sprinkle a little over top and smooth it around the outside to make handling it easier.
• Stretch and fold over the sides to create a round dome shaped with the edges tucked into the bottom. (do not work the flour into the dough)
• Let dough rise for one additional hour at room temperature to rise further. You can also place it in the refrigerator overnight. If refrigerated, let dough sit at room temperature for an 1 hour before baking.
• Line an enameled Dutch oven with parchment paper.
• When the dough has 30 minutes left to rise, place the parchment paper lined dutch oven with the lid on into a cold oven and then turn the oven on to preheat oven at 500 degrees F. Allow the dutch oven to stay in the oven for those 30 minutes.
• If desired, slice 3-4 the shallow cuts along on the top of the bread with a sharp knife.
• Carefully remove the Dutch oven from the oven, remove the lid and sprinkle about a tablespoon of flour on the parchment paper.
• Reduce the heat on the oven to 425 degrees F.
• Place the dough onto the parchment paper in the dutch oven and place the lid on.
• Bake for 30 minutes (with lid on).
• Then remove the lid and bake for another 10-15 minutes.
• Remove from oven, remove bread from the dutch oven by lifting it out by the parchment paper and let cool on a wire rack.

RUSTIC MULTI-GRAIN BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.