Sourdough Multigrain Bread With Seeded Crust Food

SEEDED MULTIGRAIN SOURDOUGH BREAD

Steps:

• In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. Set aside.
• Mix the Dough: In the evening, whisk the starter, water and maple syrup together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become. The dough will feel stiff and it will stick to your fingers as you go. Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.
• Incorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 1-2 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate. The dough will be stiff, wet and sticky. If adjusting water or flour, now is the time to assess the dough and adjust as needed. Set a timer for 30 minutes and allow the dough to rest for 30 minutes.
• Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You'll notice the dough is less stiff and more workable at this point. Repeat, until you've worked your way around the dough. This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you'll want to repeat this fold two more times as it improves the final dough's structure and crumb. Allow for about 30-45 minutes each between folds.
• Bulk (fermentation) Rise: After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature. This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise - this is the norm in my chilly kitchen. The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.
• Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface. If making two boules (1 pound / 453 grams - each), moisten the cutting end of the bench scraper and cut the dough in half. For one or two boules, with moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center and pressing it down gently. Repeat this process until you work the dough all the way around. Using a bench scraper flip the dough over and let rest for 10 minutes. Meanwhile, line an 8-inch (20cm) bowl with a towel or lightly flour a banneton (or two as needed). Scrape any excess flour away on your work-surface using the bench scraper and using a spray bottle with water, lightly sprits the surface of the work-surface. This will help the dough grip the surface and help create a taught dough. With lightly floured hands and using the bench scraper again as needed to help move the dough (the dough is sticky), cup your left hand around the dough and pull the dough toward you in a circular motion with the bench scraper in the right hand, to tighten its shape and create a taught skin. Use the bench scraper as needed to work the dough as this dough is sticky. Re-flour your hands as needed.Once the surface is taut, give it a good dusting of flour and smooth it over the top. With one swift move, use the bench scraper to scoop the dough up and, place the dough into the bowl/banneton, bottom side up. Sprinkle the bottom of the dough with a dusting of flour.
• Second (proof) Rise: Cover the bowl with a damp tea towel and let rest for 30 minutes to 45 minutes. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size. Preheat the oven to 500F (260C). Arrange a rack in the center of the oven, and another just below it. Place a sheet pan on the bottom rack (see UPDATE just below). Cut a sheet of parchment paper to fit the size of your lidded baking vessel leaving enough excess around the sides to transfer the bread to the pot. UPDATE: Burnt Sourdough Bottom: After testing various methods to remedy the too dark bottom problem, as commenters have mentioned on this sourdough recipe (and on other non V&B recipes - this is not uncommon in the sourdough world), I've finally found the simplest solution ever (duh!). Simply place a sheet pan on the oven rack under the rack your baking vessel is setting on. This protects the bottom of the vessel from the most intense heat of the oven.
• Score: To turn the dough out of the bowl/banneton, place the parchment over the dough and invert the bowl to release. Using the tip of a lame or a razor blade, score the dough about 1/2" (8mm) deep and about 2-3" (5-7cm) long on the top or any way you like. Use the parchment to transfer the dough to the baking pot.
• Bake: Place your lidded vessel on the center rack and reduce heat to 450F (232C). Bake, lidded, for 20 minutes. Remove the lid and continue to bake for 30 -35 minutes, for one, 2 lb boule. If baking two, 1 lb boules, continue to bake lid off for 15-20 minutes. To check if the bread is ready, check the internal temperature of the loaf. It should read between 190F-205F when done. When finished, transfer to a wire rack. Cool for 1 hour before slicing. Sourdough is best consumed on the same day it's baked, but it lasts for 3-4 days stored at room temperature. Store at room temperature cut sides down.This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go from freezer to toaster to make the most delicious toast!

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.

SOAKED MULTIGRAIN SOURDOUGH BREAD

Steps:

• Mix proofed sourdough starter and Harvest Grain Blend, cover, and let soak 2-8 hours.
• Combine all ingredients, adding additional flour if necessary. (This can be done in a breadmaker, set to the dough setting.).
• Allow dough to rest 30 mintues. Fold, like a letter, making three folds, turning the dough 90 degrees in between turns.
• Place dough in a lightly oiled bowl, turning to coat; cover and place in fridge for 6-8 hours. **You may omit this step if time does not permit it.**.
• Shape dough into a loaf, and place in greased (PAM'd) loaf pan, or on a cookie sheet sprinkled with cornmeal.
• Allow to rise until doubled in bulk, approximately 3 hours. If using more of the grain blend for topping, spray loaf with water, and sprinkle topping on, adding a even but light layer. Slash 2-3 1/2" deep slashes on top of loaf.
• 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.

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.

MULTIGRAIN SUNFLOWER SOURDOUGH BREAD

Steps:

• Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
• Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
• Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
• Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
• If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.

SEEDED SOURDOUGH BREAD

Steps:

• Toast the sesame seeds in a dry skillet on medium-low heat for 2-3 minutes or until golden brown.
• Combine all three kinds of seeds in a small bowl and add the 100g of water, allowing the seeds to soak up the water (especially the chia seeds) during the dough's autolyse stage.
• Mix the flour and water and cover the dough to autolyse for about 1 hour.
• Knead and pinch the salt and leaven into the dough. Mark the time, and cover and let the dough rest for about 30 minutes.
• Begin a series of 4-6 stretch and folds 20-30 minutes apart, covering between each stretch and fold, and adding in the watery seed mixture at the second stretch and fold.
• Let ferment until the dough is puffy and bubbly. From the marked time the leaven was added, this bulk ferment can be as little as 3-4 hours if your room temperature is over 80F or as long as 10-11 hours if your room temperature is under 70F. My dough fermented 5.5 hours at 77F.
• Scrape your fermented dough out onto a floured countertop. Press out the gases while you creating a rectangular shape with the dough, then fold the dough in thirds on the long side, and then in half to make a tall square shape.
• Cover with plastic and let the dough rest for 15 minutes.
• Prep your counter with extra chia, sesame, and poppy seeds in a circle if you're making a boule and an oval if you're making a batard. Also, prep your banneton with flour as well.
• If you're using a tea towel to line a bowl or basket, you have the option of laying it flat on your counter, flouring it and then coating it in seeds.
• Shape your dough into a boule or batard by knitting the sides together, and then rolling and pressing the top into the middle several times until the dough is completely flipped over. OR Flip your dough over, and tuck in the sides while rotating it in a circle.
• Let the dough rest a few minutes to close the seams on the underside, then dampen the top of the loaf with a wet hand or by spraying it. Use your dough scraper to lift your boule/batard off the counter and flip it onto the layer of prepped seeds, rolling it a bit to capture as many as possible.
• Transfer the dough to your floured basket. Cover and proof until it has expanded and does not rebound as readily when poked. This could be as little as 45 minutes at room temperatures and as long as 10 hours in the refrigerator. My dough proofed for 2.75 hours in the refrigerator.
• 30 minutes before your proofing stage is over, preheat your oven to 500F (or the recommended temp for your baking vessel) with the baking vessel inside.
• Bake at 500F for 30 minutes, lid on
• Bake at 450F for 10 minutes, lid off
• Or until the internal temperature of the bread is about 205F.