Sourdough Bread

What better way to enjoy honey than on a fresh slice of sourdough bread? Here are some of my favorite sourdough bread recipes.


Sourdough, Five Grain White

Ingredients

290 grams purified/filtered water (about 1&¼ cups)

140 grams sourdough starter

15 grams honey

10 grams olive oil

300 grams white bread flour  
100 grams whole wheat flour
60 grams Bob’s Red Mill 5 grain rolled hot cereal mix

⅛ tsp. bread machine yeast

      
1 1/2 tsp. salt  * 8.5 grams

Yield: 1 Loaf

Instructions: Dissolve the starter, honey and olive oil into purified/filtered water.

Add the dry ingredients including yeast and stir until the water is incorporated, about 20 strokes.  DO NOT NEED at this point.

Cover and let rest (autolyze) for 2 hours.

Add the salt with  ½ tsp. of water (to help it dissolve). Lift and fold the dough over itself several times, and squish with your hands to incorporate. The dough will tear slightly as you fold, and the salt will not fully dissolve. Don’t worry- this is normal. Work the dough as best you can until it comes back together into a rough ball. At this point, you shouldn’t feel any grains of salt beneath your hands.  This is a really wet dough.

(See Schedule for detailed instructions)  Cover with plastic and let sit roughly 10-14 hours at room temperature (~ 68 – 72F).

Punch down and transfer to a well-floured towel or proofing basket.  (I have not tried the towel.  I think it would spread out way to flat if you did it that way.  I am using a floured proofing basket.) 

Here is the proofing basket I use (from Amazon)

Cover with wax paper or a towel and let rise about 8 hours – or – up to 3 days in the fridge.  Bake in a covered La Cloche or Dutch oven preheated to 475 degrees for 25 minutes (French Bread pan max 450 degrees).

Remove cover; reduce heat to 450 degrees and bake an additional 5 to 10 minutes.  Internal temp should reach 185 to 200 degrees when you remove the cover.  Let cool completely on rack (at least 1 hour).

Schedule:

DAY 1 

6:00 AM (before work)

Take the starter out of the fridge and add flour and water (about 100 grams total).  

Leave at room temperature for 9 to 13 hours. 

6:00 PM (after work)

Mix dough without salt and let autolyze for 2 hours.

Feed starter about 40 grams total and return starter to the fridge.

8:00 PM

 Add salt with a little water and mix in.  

If yeast was not used, cover and leave at room temperature for 10 hours.  

If yeast used then you need to watch it and only rise a few hours before 

putting in the fridge.

DAY 2

6:00 AM (The next morning) 

Punch down and transfer to a well-floured proofing basket. 

Cover and put dough in the fridge from 10 hours up to 3 days.

DAY 2 to 4

6:00 PM (day 2)

Remove dough from fridge, 

Let rise at room temp for 1-4 hours.

Bake.


Variations:

Yield: 1 Loaf: 57 Percent Whole Grain

Ingredients

290 grams purified/filtered water (about 1&¼ cups)

140 grams sourdough starter

15 grams honey

10 grams olive oil

200 grams white bread flour   
200 grams whole wheat flour
60 grams 10 grain flour

⅛ tsp. bread machine yeast

      
1 1/2 tsp. salt  * 8.5 grams

Yield: 1 Loaf: Two Thirds White

Ingredients

290 grams purified/filtered water (about 1&¼ cups)

140 grams sourdough starter

15 grams honey

10 grams olive oil

300 grams white bread flour     
100 grams whole wheat flour
60 grams 10 grain flour

⅛ tsp. bread machine yeast

      
1 1/2 tsp. salt  * 8.5 grams

Yield: 1 Loaf: Half Rye Ingredients

290 grams purified/filtered water (about 1&¼ cups)

140 grams sourdough starter

15 grams honey

10 grams olive oil

230 grams white bread flour      
230 grams Rye flour 

⅛ tsp. bread machine yeast

       
1 1/2 tsp. salt  * 8.5 grams

Yield: 1 Loaf: Half 10 Grain Ingredients

290 grams purified/filtered water (about 1&¼ cups)

140 grams sourdough starter

15 grams honey

10 grams olive oil

230 grams white bread flour
230 grams 10 grain flour 

⅛ tsp. bread machine yeast

          
1 1/2 tsp. salt  * 8.5 grams

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