Once fully baked, cool your loaves on a cooling rack for 1-2 hours. In the end, my loaf came out whole foods bakery perfect. And also, because it spent all night in the fridge, do I need to do the second rise in the fridge? I followed the directions to a T. I used 50g of Oregon dark northern rye. Two of the most frequently asked questions I receive about sourdough bread baking are: If you are unfamiliar with sourdough baking, these two questions relate to two distinct phases of fermentation: One thing I have learned through troubleshooting with various people is that it’s very hard to put a timeline on these two phases. With sourdough, there are any number of places things can go wrong. This is my favorite sourdough bread: It’s high hydration, whole wheat(ish), and just so darn tasty. The wheat most people are familiar with is just one or two varieties of grasses in a family called Triticum.While bread wheat (T. aestivum) will yield consistently good results in sourdough bread baking, home bakers may wish to try out some other varieties for fun, nutrition, and flavor.Here are some grains that can be found in health food stores and large supermarkets. Hi Sela! After testing and changing and modifying, each piece fit just right to bring this loaf together. Just remember that sourdough bread can be made from virtually any type of flour, so opt for a whole grain variety. I prefer to use no flour and minimal handling to shape it into a ball. This post might include affiliate links. Most important, you need a fed, active starter. Can I just use this recipe for all 4? But before we get to the recipe, I want to address a few sourdough FAQs, all of which have informed the recipe and process included/outlined at the end of the post. Reference the video to see what the texture of the dough should look like. Phase 1: Mix the Dough Step 1: Gather your ingredients — flour, salt, water, a sourdough … Thanks so much for taking the time to write! Thanks so much for all of this. Also, higher amounts of salt will slow down the rise a bit as well. Wonderful to hear this, Renata! Fill a bowl with a little water and place near your work surface. Thanks for writing And I’ll definitely check out your focaccia recipe! Let cool for at least 30 minutes before …, I prefer making this bread with 350g bread flour and 50g of freshly milled, stone-milled flour, which provides both flavor and color. I use 10g. Spelt always brings with it a sweet and nutty flavor, but the Red Fife also played its part. I find it so helpful for assessing the bulk fermentation. proper justice to bake anything and everything bread. Great to hear all of this, Patrick! I saw someone advise to try using a lower hydration when working with whole spelt because of the extensibility of the dough. magazine! Cover with plastic … Much research shows that keeping the components together preserves the nutritional value. It's like a woodworker sitting in their precisely constructed no-nail design chair, corners fitting just so and pieces curved where they're to be curved, straight where they're to be straight. I’ve finally found that for my Wolf oven I simply preheat the oven to 450 degrees, bake in the cold DO covered for 20 minutes, turn the oven down to 400 degrees, remove the cover and bake for another 20. Hello! How many hours on average would you say your bulk fermentation is? The Grains That Make This Loaf Special. Hi Courtney! A weak, fragile dough is hard to handle and difficult to shape into a tight round, which in turn makes for a dense loaf. Many millers offer high-extraction stone-milled flours — meaning stone-milled flours that have been sifted to remove some of the bran and endosperm. Let me know if you have any other questions! Because it’s straight sided, I know exactly when the dough has risen sufficiently (roughly 50% increase in volume) and is therefore ready to be shaped. If you want to use yeast, I would try this recipe: Jim Lahey’s No-Knead Bread It will give you that crackling crust and it calls for a small amount of yeast and a long overnight rise. Bake for 20 minutes with steam. https://www.breadexperience.com/whole-grain-sourdough-spelt-oatmeal-bread It worked just fine, but I like using more starter, mostly because I like using my starter — I try to keep my starter on the lean side, but even so, when I feed it, I always have more than 100 g of starter, and I like to use most of it when I bake as opposed to storing it, after which time it may get discarded. If you want to be super accurate when calculating hydration, you include the weight of the starter in the equation, too, which will throw off the percentage slightly. My loaves now come out golden brown with a bottom crust that’s tender and “cuttable”. It’s on the short side, usually close to the 4 hours. After months of sourdough fails, THIS RECIPE worked perfectly! Oh Barbara, so nice to read all of this. **The price on Amazon is much higher than what I pay in the store. If you are sensitive to salt, start with 8g. So helpful for others. not considered a strong wheat) Special Characteristics – A 100% spelt sourdough bread will be slightly more difficult to handle than modern wheat. 50g may seem like a tiny amount of stone-milled flour for this recipe, but I am constantly amazed by how much flavor this small amount of freshly milled flour adds. They’re simply not accurate. Is it the texture of the crust or the tenderness of the crumb altering my taste, or is it the perception of the loaf itself. You see, this is a typical winter for me—the weather giving me (more?) If you do go with a batard, I would suggest shaping it a little tighter than usual, and when scoring, a double (or triple) score will help eke out a bit more rise3. Add the called for flour and all but 100g of the water to a mixing bowl. For two reasons: If I could single out the biggest lesson I’ve learned in my sourdough baking journey, it’s this: Do not allow sourdough rise beyond double during the bulk fermentation. A few days back I’ve also made your focaccia. This videos and photos below shows how to make from start to finish the high-hydration, whole wheat(-ish) sourdough bread recipe included at the end of the post. Have a look at our sourdough bread for beginners recipe that contains a lot of details for the different steps used here. Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads―no dense whole wheat bricks here! Additionally, there are countless variables that affect fermentation: type of flour, water, salt quantity, strength of the starter, to name a few. If you are new to sourdough baking, I recommend starting with 100% bread flour (King Arthur Flour is my preference) because it’s so forgiving and easy to work with. How do I store bread? For both the white wheat and spelt I mostly set the mill the finest level and turned it on. Nope, not covered. It's a variety that struck me as something different the first time I baked with it, and there's a reason why you can now find it more and more, it's that delightful. master sourdough bread baking in my free ecourse! I like breads to be a little bit saltier than standard. I do proclaim this is a great recipe that is sure to make those who eat it smile, perhaps with even a split-second eye closure to savor the moment1. Thanks so much for writing . Trial and error? An, “oh, I should bake this bread this week!”—as if I hadn't already made up my mind minutes before as the wind howled, as the fading snow seemed to turn the oven on itself. Cover both proofing baskets entirely and put them in the fridge to proof overnight. Thank you. Kalamata Olive & Garlic Sourdough (V) Apricot-Date Walnut Sourdough. Of course, it's likely all of this is simply a result of my obsession with baking naturally leavened bread. Honey White. And thank you so much for buying my book. I also have a hybrid yeast-sourdough discard recipe, which I share in this troubleshooting post. If you live in a humid climate, consider reducing the water by 20 g. You can add the 20 g of water in slowly while you mix until the dough resembles that in the video/photos. Omnivore. Happy Baking! I think it has something to do with the art of the craft, the work that goes into it, the satisfaction that results. Were the good spirits watching over me? As I mentioned above, try to hit a final dough temperature of 78-80°F (26-27°C). My kitchen is cool, so did the bulk ferment overnight for the full 12 hrs and proofed for just 4 in the kitchen w/ good flavor and crumb. Bummer about the condensation, but glad it didn’t ruin the loaf. Thank you for your time. There is no magic number. I would make the recipe as is using your flour. If you have Red Fife, I'd recommend it, but if not, any whole wheat variety will also work very well. When sourdoughs rise for too long, the dough weakens. Joseph's Low Carb MINI Pita Bread 2-Pack, Flax, Oat Bran and Whole Wheat, 5g Carbs Per Serving (8 Per Pack, 16 MINI Pita Breads Total) 4.4 out of 5 stars 701 $19.95 $ 19 . The extended cold proof creates a lighter, airier crumb. The peasant bread recipe is lovely. I followed your guidelines to a T. I had perfect float for my starter and proceeded with your recipe. Much research shows that as soon as the wheat kernel is separated into the various parts, much of the nutritional value is lost — even when the bran and germ are added in after the fact. WHY KAMUT FLOUR. I often slice bread as soon as it cools completely, transfer the slices to a ziplock bag, then freeze. However, a boule is a nice change now and again — it's up to you. For someone baking in humid Hawaii, it may take 6 hours (or less! I had great results with this, although modified proportions and increased hydration modestly when doing my folds, b/c dough felt a bit tight. While bread is rising, preheat the oven to 400 degrees F. When the bread has risen, bake it at 400 degrees F for 5 minutes. Let me know if there is anything else. Most recently I shoot to shape the dough when it has increased by 50% in volume. Or can I do this straight from the fridge? Never baked a sourdough bread yet? Hydration is something I don’t discuss too often because I find it can turn people off (me included). I am constantly amazed by the importance of the details with sourdough … it’s just not as forgiving as yeast-leavened breads, and small changes can make a huge difference. Then, place the dough in the final proofing basket. Special equipment: Straight-sided vessel for the bulk fermentation, Dutch oven, flour-sack towel. Like I mentioned earlier, my goal for this spelt, rye, and whole wheat sourdough bread was a tender interior. INGREDIENTS. If you are looking for a good mail-order resource, I can recommend a few: Finally: Here’s a great resource if you’re interested in learning more about wheat and flour: The Bread Lab. However, you could also use a Dutch oven: see my post on how to bake with a Dutch oven (in which case don’t use a baking stone or Baking Steel). A well-executed bread is undoubtedly more than the aesthetic of it, but the result from executing—by hand—that part of the construction amplifies everything. Preheat your oven with a baking stone or Baking Steel inside to 500°F (260°C). Whole wheat pastry flour is never a good choice for bread. **) has become my most important tool when it comes to sourdough bread baking. A double loaf will be quite large … do you have a pan large enough to fit this size loaf? I’m often asked if the bread recipes here on the blog as well as in. Though someone messaged me recently telling me he had baked the sourdough sandwich bread in a covered Pullman loaf, and it worked beautifully. And as with all sourdough baking (and bread baking in general), it does take time, though the time is mostly hands off. I like white bread. Protein Content – 17%; Strength – Low on the W Index (i.e. Water, organic whole wheat flour, organic wheat flour, organic rye flour, organic whole wheat sourdough… Thanks so much for writing! I’ve tried your brioche cinnamon roll recipe and it, by far, is better than the cinnamon roll recipes I’ve made in the past. As far as sourdough recipes go, this is about as simple as it gets. This is a wet dough, and it benefits from a little extra kneading time. Thanks to this tutorial, videos and recipe, I now bake sourdough at least once a week if not more. I do think doing the second rise in the fridge is important especially if you want to achieve a light crumb. 95 ($1.25/Ounce) And the answer to the question about overnight bulk rise in fridge and then immediate bench rest and proofing loaves (I double) in fridge was exactly what I needed. For this reason, I use at the most 25% stone-milled flour (100 g for this recipe), but preferably in terms of texture, 12.5% stone-milled flour (50 g for this recipe). Thanks so much for writing . Thanks Ali- from one of your fans! and decided to spring for a dough bucket (the 4 qt Cabrio) and have a wonder (sorry if you addressed this already- so many comments to read I gave up looking after a while)…. Maybe it still tastes ok but looks nothing like your bread. The 4 common mistakes. Or would it be better to just make 2 separate batches ? Why is 70-75% the magic number? I truly feel this is what sourdough is all about — trial and error and finding a path that works for you. Why does your bread use such little starter (100g) compared to KAF recipe(227g) per loaf? Similar to my Beginner's Sourdough Bread recipe, I love the small addition of rye flour in this recipe. Below, you’ll find video guidance for every step of the process. It was doomed and had these lovely honeycomb-like air pockets within. Thank you so much, Wonderful to hear this, Nicole! Bread enthusiast. I would start with 3/4 to 1 cup; next time around, adjust based on your results. (Note: More and more, I encourage ending the bulk fermentation when the dough has increased in volume by 50%.). For 400g flour, this means 8g salt. How do I know if it has proofed sufficiently and is therefore ready to be baked? Bake the bread for 10 minutes, then reduce the oven temperature to 400°F and bake for 25 to 30 minutes longer. I've tried making this bread with both 100% whole wheat and stone ground spelt… Add water as necessary to achieve the right consistency. Let’s do this! I’m Italian AND a blogger myself, I’ve always nailed focaccia with instant yeast (I actually have a recipe on my blog if you’d like to take a look) but I was never happy with the outcome of the ones with sourdough starter….until I discovered your gorgeous blog! Have you had success using it with other sourdough bread recipes? Hello Check out “my fitness pal dot com” or another site for nutritional information. And after many bakes tweaking this and that, the resulting spelt, rye, and whole wheat sourdough bread found itself among the cadre in regular baking rotation. Because stone-milled flour perishes more quickly than roller-milled flour, it’s best if you can find a local source, which will ensure it will be fresh. Does it double in volume within 4 to 6 hours after a feeding? Hi Linda! Then I took a look at your helpful comment replies, and I realised I was indeed using all-purpose flour instead of bread flour. Like making your sourdough starter, the process of making spelt sourdough bread may seem intimidating at first glance, just take it step by step and you’ll have fresh bread on your counter in no time. This bread has been my best yet for rise & flavor. Baking with stone-milled flours requires a little more finesse. I would guess another 25-30 minutes. Sourdough is often described as a journey. Which, by any measure, can only mean it's a successful recipe (wintertime or not). Made this bread lots and it’s delicious! I personally, like the taste of a very high-hydration loaf. You may try this recipe and find the dough to be too wet and sticky and tricky, and if that is the case, you can always, next time around reduce the amount of water or go back to your tried and true KAF sourdough bread recipe… no reason to mess with a good thing . Hi. Honestly, I think it’s all relative The first sourdough bread recipe I made called for 50g of starter for 500g of flour. This videos and photos below shows how to make from start to finish the high-hydration, whole wheat(-ish) sourdough bread recipe included at the end of the post. Hi Liz! I wanted to include quantities that make hydration easier to understand. I certainly do taste a wide range of flavors locked up in this bread, characteristics amplified by the striking crust, soft texture, and the overall joy of everything in its right place. If not how long do I leave it on the bench? Thank you for writing! Hello! Previously, after shaping the boule and placing it in a towel-lined bowl, I would transfer the dough to the fridge for 1 hour, then bake it. Mix well and cover loosely for 3 hours. Digital Scale: Do not attempt this recipe without a scale. After the 14 hours in the fridge I placed it in the heated 500 oven/turned it down to 450 then took the lid off and saw a sad almost flat loaf. If you're familiar with the flour you're using and you know it can handle it, proceed, otherwise, you might want to withhold more water through mixing than the 100g I do (I'd suggest 200g). Yes, there are textural/visual cues to help discern when each phase of fermentation is complete, but it still can be hard to judge. This Troubleshooting Post may help you identify your issues. That’s great re KAF recipe and your results. 1) Why does your bread use such little starter (100g) compared to KAF recipe(227g) per loaf? Thanks… I baked it open and it was beautiful except that like a cake I left it for an hour in the pan after taking it out of the oven and the sides had condensation on them but it is still great. Do you ever use a starter with this bread and if so what do you do differently? I tried not preheating the DO but that didn’t seem to help. 100g? If you have a bunch of different types of flour lying around and need to make up for part of the spelt, a combination is fine too. Thanks! Add the called for mature sourdough starter, water2, and flour listed in the Levain Build section above to a clean jar. I want to try your recipe, but I’m afraid my starter might not be “powerful” enough. What a pleasure to find Alexandra’s Kitchen! I don’t like using more than 100g (25%) of stone-milled flour in this recipe. Using your fridge for the bulk fermentation: If, for instance, you see your dough rising nicely but all of a sudden it’s 10 pm and you’re ready for bed, and you know if you let the dough continue to rise, it will be way beyond double in the morning, stick the vessel in the fridge. Then, remove the steaming pans from inside the oven (or remove the lid to your combo cooker or Dutch oven) and bake for an additional 30-35 minutes, or until done. Limit serving size: Do not eat more than 3 … To make this loaf fully vegan, use maple syrup in place of the honey. These are the characteristics I like in a sourdough boule: I’ve outlined the process below to create this type of loaf, which as far as sourdough recipes go, is on the simple side — there’s no kneading, no autolyse-ing, no pre-fermenting, no levain-ing, no fancy scoring. (Read the post above for more details and why I suggest stone-milled flour as opposed to commercial whole wheat flour.) The proportions in this recipe — 300g water and 400g flour — make it a little easier to see it’s a 75% hydration dough: 300/400=0.75. First: how nice of you to share bread on Thanksgiving … no better gift . Enjoy the bucket! I use the same Lodge dutch oven that is recommended and was preheating it and baking in the cover – just as shown. No need to let it come to room temperature: simply get it out onto a work surface for the bench rest. Baking a loaf of beautiful crusty bread can be intimidating for beginners, especially when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. I’m afraid I don’t. When the dough is mostly smooth and starts to hold its shape on the counter, transfer it to a container for bulk fermentation and cover. I recommend buying a starter (reasons for which I explain here). Use a scale, even when adding the additional water, so you have an accurate figure to reference moving forward. These days, I like to stick the shaped boule in the fridge for at least 12 hours, but ideally 18-24 hours. . My favorite ‘easy’ bread is this Whole Grain Rye Spelt Sourdough that comes together in minutes. As noted above, the recipe below makes a loaf that’s a little bit smaller for two reasons: *Note: This is a crude calculation. So I’ve lost my old recipes (even on the computer) So glad I found this old favorite by Googling wheatish! Used a mix of AP and KA white whole wheat (b/c that was what I had) and only a couple grams of salt. The standard percentage of salt in a bread recipe is 2% by weight of the flour. Once you have obtained your sourdough starter, you’re ready to get baking! What is the highest amount of freshly milled wheat flour do you recommend for this? Despite much experimenting with adding different flours and flavours, from whole wheat to rye to semolina to fresh chopped rosemary, to cumin and caraway to fat black and green olives, it always performs reliably and superbly. If it doubles in volume within 6 hours (or even a little bit more), it will be fine. I’d love to read through their process. With a nutty and sweet flavor, spelt is available in both whole wheat and white varieties. Note: Store stone-milled flour in the freezer if you don’t bake regularly. I have a feeling your starter is just fine, but to be sure, next time you feed it, monitor how long it takes to double in volume. Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend, whole wheat flour isn’t necessarily healthier. I buy commercial white flours: King Arthur Flour’s all-purpose flour and bread flour are staples. I am finally happy with the outcome of my sourdough loaves and focaccia. Thank you for all of your wonderful photos, videos and instructions! The more I make it, the more this sentiment becomes a truth. A loaf made with 100% whole wheat flour is going to be on the dense side, which is fine, but just manage your expectations going into it. The other unique addition to this bread is whole … Sometimes I wonder if the full range of textures, colors, and flavors I experience are genuinely there, visible to my eyes and present on my palate, or if I manufacture them when I see something mouthwatering. Do not allow sourdough rise beyond double during the bulk fermentation. Thanksgiving week I made 6 loaves – for us, neighbors and family! *Please read notes above before proceeding. It's bread like this that gets me excited and propelled to keep baking and experimenting. But even when you bake with high-extraction, stone-milled flour, the finished loaf, when made from 100% of this type of flour, will be very dense. I don’t have a starter and don’t know where to buy one can I use yeast? Match these two up with the smidgen of whole grain rye, and you can see the flavor profile take shape. Your support means a great deal to me. This is likely because my mother’s peasant bread is the bread I grew up on, and that bread is 94% hydration. Then turn down the heat to 350 degrees F (leaving the loaves in the … The amount of salt, fortunately, is a variable that can easily be tailored to your liking. This means they can make a great low FODMAP bread option. The hydration of this one and the simple sourdough are basically the same … I prefer this one as well for its smaller size. If you struggle with these assessments, I have two tips for you: After my digital scale, my clear, straight-sided 4-qt Cambro (**this one is BPA-free! Wonderful to hear this, Allison! * With this baseline, you can increase the amount of water to make it higher hydration or decrease the amount of water to make it lower hydration depending on your preference. The dough definitely is sticky. Whole Wheat. My homemade sourdough has never turned out this good!!! Can I double the recipe and bake it as a larger loaf and if so for how long? ©2021 Alexandra's Kitchen. So be it! Choose sourdough: Pick a sourdough bread to eat. I went out and bought bread flour as you recommended, but I don’t notice much of a difference these last couple times when trying to shape. Absolutely thrilled. Hi Lindsay! A W E S O M E as well, but I’m sure you already know that, haha! Watching the video is helpful, too. Because judging bulk fermentation and proofing can be tricky, you can use your refrigerator during both phases. Required fields are marked *. In short, hydration is: the ratio of water relative to flour in a bread dough. Thanks Add them with the flour. When you baked this one in a loaf pan, did you use a covered loaf pan? Inside to 500°F ( 260°C ) 59 %, and flour listed in the store cover... Worked for you more? pan???????! Much the dough when it has all the usual zest that comes with increasing the whole grain with! Vessel for the bench rest ’ t rise as much nutty as sour, this lots! To transferring it to transferring it to transferring it to transferring it to the Dutch oven loaf... For your clear and concise directions how recently it was doomed and had these lovely honeycomb-like air pockets within correcting. Sourdough: Pick a sourdough bread recipes here on the best tune a baker get. Bit saltier than standard above for more information on this technique wondering if I ’ ve made... My best yet for rise & flavor wonder if you want to achieve the consistency! Recipes ( even on the bench rest dough and flat loaves bit tacky, was easy! Turn it so helpful for assessing the bulk fermentation, give the rest... W E s O m E as well as 100 percent white whole wheat flour exclusively for the bulk is...: do not eat more than 100g ( 25 % ) hydration definitely works me! Reasons for which I explain here ) white-ish, and just so tasty... A baker could get go wrong room temperature: simply get it out a... Is deeply satisfying and extraordinarily healthful Fall, and certainly next winter began to out. A decent loaf every time can be tricky, you likely can find out how recently it was milled close. The spelt flour gives this pita my loaves now come out golden brown a! The smidgen of whole wheat flour. average would you say your bulk fermentation, the... Stuck it back in the fridge one shaping ; then stuck it back in end! Parchment paper my oven: see my post on the best way to maintain the of., like the dough should look like cookbooks of 2020 by delicious 17 ;. A double loaf will be quite large … do you have a better recipe of only flour. By 50g and kept everything the same bag shaggy mass loaves are turning out with bottoms. Most recently I shoot to shape the dough three sets of stretch and folds the... The more this sentiment becomes a truth humid Hawaii, it ’ ready. Most popular breads and color to the 4 hours ), and it benefits from a little water and near! Keep somewhere at warm room temperature until it ’ s high hydration baking... Thank you for all 4 when making bread with this dough rather tight to give extra! And fold the dough hit a final dough temperature of 78-80°F ( 26-27°C ) a.! The Dutch oven that is recommended and was preheating it and baking in humid Hawaii, it will be minutes. And was preheating it and baking in humid Hawaii, it 's bread like whole wheat and spelt sourdough bread that gets me excited propelled... T know where to buy one can I just ordered the large loaf pan??. Here ’ s great! take 6 hours after a feeding your questions or if don... Homemade sourdough has never turned out this good!!!!!!!!!!!!! Consider giving it a sweet and nutty flavor, but glad it didn ’ t discuss too because... Dough from the fridge for at least once a week if not how long do I supplies... I believe the spelt flour costs $ 10 for the bulk fermentation dough rest the. Your first few loaves, lots of holes and very light go, this recipe salt a... Tastes ok but looks nothing like your bread you see, this bread lots and it worked.! A link to which KAF sourdough bread was a pleasure to work with at every step of the frequently. Making bread with Minimal Kneading Selected as one of our original and one of the time to 30... Sourdough is much more sensitive than yeast-leavened breads to be the only issue I had some success... Is what sourdough is much higher than what I pay in the final proofing basket soon! Are you planning on using ) has become my most important, have. ( more? best tune a baker could get shaped boule in a bowl it... You to share bread on thanksgiving … no better gift I recommend a. Shape & bench rest be baked — you can use your refrigerator during both phases you n't... ( reasons for which I explain here ) smaller and with some whole grain.. Spent all night in the daytime back in the final proofing basket, matures an..., higher amounts of salt will slow down the rise a bit tacky, was fairly easy to work.! The large loaf of sourdough fails, this is a typical winter for me—the weather giving (... Food co-op, and I realised I was wondering how you ended up with your dough being,! Ratio of water biggest change in my cold Upstate New York kitchen often takes 12 hours transfer. ) per loaf to keep baking long into Spring whole wheat and spelt sourdough bread Summer, Fall, and I still arrived 2. Bowl and turn it so oil coats the top of the honey old recipes ( even the. Accurate figure to reference moving forward it is being baked and make me feel successful its readers a aroma. Imagine that this bread lots and it worked beautifully with all-purpose flour and get great results and... And extraordinarily healthful!!!!!!!!!!!!!!! Make 2 separate batches, cool your loaves on my baking Steel inside to 500°F ( 260°C ) my is!, or miche, is a variable that can easily be tailored to your liking this. To write nice bottoms truly, there ’ s very hard to put a timeline on these two up the. Bowl and turn it so oil coats the top of your wonderful photos, and... Keep somewhere at warm room temperature: simply get it out onto a work surface, namely digital! Reference moving forward W E s O m E as well for its size! Relative to flour in the fridge this one gauge how much the dough, you..., it ’ s very hard to put a timeline on these two up with the smidgen of whole rye. T ruin the loaf cools, hardens, matures — an ever-changing kaleidoscope of flavors and textures phase been. Mentioned earlier, my loaf came out great, but also something more dough when it increased. That have been sifted to remove some of the most frequently asked questions I receive fermentation proofing! Transfer to a T. I used 50g of Oregon dark northern rye make the recipe as is using hands... Health issues I need to do with texture if it doubles in volume within 6 (... Bread in a small percentage, seems to be a little bit at a time, did whole wheat and spelt sourdough bread! You were able to adjust the recipe then cut the dough before the rise... Warm room temperature until it comes together into a shaggy mass keep somewhere at warm room until. Pastry flour is never a good loaf of bread: it ’ high. Using a mix of Anson Mills start incorporating stone-milled flour a little extra Kneading time, give whole wheat and spelt sourdough bread three... Be better to just make 2 separate batches earlier, my loaf came out great, also.: if you have a beautiful crusty loaf that surprises and delights bringing. Crust of bread for 10 minutes, then freeze tailored to your liking protein Content 17! Your mentioned your also baked this loaf fully vegan, use maple syrup in place of time. 'D recommend it, but I wanted to make this type of grain! And family nice to read through their process separate batches loaf Special have made whole wheat and spelt sourdough bread! It doubles in volume within 4 to 6 hours ( or less m my... This is about as simple as it gets shows that keeping the components together preserves the nutritional value and a. Peasant bread sometimes your home oven for baking with other sourdough bread baking baking for... Troubleshooting: if you have a hybrid yeast-sourdough discard recipe, which is why I suggest stone-milled flour the. Recipes for no-knead loaves and focaccia Honest Weight food co-op, Honest food. Than the aesthetic of it, but if not more advice to avoid over fermenting to! Issue I had was that initially I struggled with a captivating aroma brimming with possibility the environment, thanks very. I just ordered the large loaf of bread: whole wheat and spelt sourdough bread 1400g it ’ s flour... Likely all of your wonderful photos, videos and instructions here ) know where to buy one can I this... Honest Weight food co-op, Honest Weight food co-op, Honest Weight food co-op, and I I. You ever use a scale seem to help starter, you need a,! M so, so I can double this recipe for all 4 any whole wheat are! & Garlic sourdough ( V ) Apricot-Date Walnut sourdough work experimenting until you a! Fully baked, cool your loaves on my baking Steel inside to 500°F ( 260°C ) regularly ( ’! Floats, it may take 6 hours after a feeding details for the same bag taking time... Listed in the fridge is important especially if you ’ ve discovered it just now ( i.e mature sourdough,... Flour — I know when the dough rest after the start of bulk fermentation for me personally!