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How To make Five Grain Sourdough Bread
DIRECTIONS FOR 1 LB LOAF:
1 1/2 ts Active dry yeast
1 1/2 c Bread flour
1/4 c Aramanth flour*
1/4 c Whole wheat flour
1/4 c Soy flour
1/4 c Rolled oats
2 tb Powdered milk
1 ts Salt
1 tb Honey
1/4 c Flax or sesame seeds
3/4 c Sourdough starter
1/2 c Water
DIRECTIONS FOR 1.5 LB LOAF:
2 1/4 ts Active dry yeast
2 1/4 c Bread flour
1/4 c (plus 2 tb) Aramanth flour*
1/4 c (plus 2 tb)Whole wheat flour
1/4 c (plus 2 tb) Soy flour
1/4 c (plus 2 tb) Rolled oats
3 tb Powdered milk
1 1/2 ts Salt
1 1/2 tb Vegetable oil
1 1/2 tb Honey
1/3 c Flax or sesame seeds
1 c (plus 2 tb)Sourdough starter
3/4 c Water
1. Add all ingredients in the order suggested by your bread machine
manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool completely before slicing. * Available in heath food stores
How To make Five Grain Sourdough Bread's Videos
5000% Hydration Whole Wheat Sourdough.
The wettest sourdough you will ever see. I’m really pushing the limits of hydration here follow along to learn some new Sourdough techniques and how to handle this high hydration dough with confidence.
100% Whole Wheat Sourdough Bread
Learn How to Make Whole Wheat Sourdough Bread with my favorite recipe. Sourdough starter, raw honey, coconut oil, sea salt, and freshly ground wheat make up this simple and wholesome loaf.
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Nutritious Five Grain Semolina Bread w/ Soaker | Cold Bulk Fermentation Method
This tasty and nutritious five-grain semolina bread is another great addition to this month’s multi grain bread recipe collection. Durum wheat (of which semolina is milled) has more protein than any other type of wheat - which is good for us. The protein that is specifically required for gluten is not of such high quality in durum wheat as it is in other types of wheat. But we can easily work around that.
You could use durum flour instead of semolina for this recipe and it would make for a smoother dough, but I quite enjoy the texture of semolina in the finished bread. The fennel seed flavour works well with the other ingredients.
Because this dough contains grains like millet, coarse corn meal, and oat bran (which you can swap for wheat bran if you like) we use a technique called ‘soaker’. The purpose of a soaker is to hydrate and soften grains and seeds for breadmaking. There are cold soakers and hot soakers depending on how hard the grains are. You use cold water for a cold soaker and hot (boiling) water for a hot soaker. In this recipe the soaker is hot because the millet is relatively hard.
Soakers can be made many hours before use. But as little as 45 minutes is enough for this recipe. If you were going to leave a soaker overnight, then bear in mind that if the kitchen is warm the soaker may start going off due to enzymatic activity. In such a situation it is advisable to use some or all the salt of the bread recipe in the soaker to prevent it from spoiling.
This is a cold proofed dough which makes it slightly more acidic and gives it a more pronounced and distinct taste. You can of course bake it on the same day if you like. Simply leave for 2-hour bulk proof with one fold in between, then shape, proof, and bake.
You can shape this loaf how ever you like. You can make it free-standing, or you can proof and bake it in a tin, or even make small rolls.
I chose a round shape this time because I wanted to try out this ‘scoring’ technique. We all know scoring a loaf is important to make it rise in a controlled way and expand out of weak points determined by us. If the bread is not scored it bursts open at its weakest point which is normally the seams at the bottom.
Usually, a loaf is shaped and then placed in a bread basket with the smooth (top) side down. When it is inverted for baking the smooth side is once again on top. Then the bread is scored and baked.
The technique I demonstrate works in the opposite way. The loaf is placed in the basket with the smooth side pointing up. Once inverted for baking the seams are pointing up. The bread is not scored and left to purposely rise and expand out of those seams resulting in a unique design and less work for us. Have you ever tried this?
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Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:38 Ingredients & equipment
1:31 Making the soaker
2:04 Mixing the dough
3:26 Chilling, folding & cold fermenting
4:19 Final shaping
5:20 Final proof & baking
6:14 The result
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#Bread #Baking #ChainBaker
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Disclosure
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15 Mistakes Most Beginner Sourdough Bakers Make
Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is)
Click the link below and download my FREE bread baking checklists:
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Le Parfait 1L Jar for Sourdough Starter:
Bench Scrapers:
-Sourdough Recipe-
Flour (1000 grams total)
600 grams of all purpose flour
300 grams of whole wheat
50 grams of spelt flour
50 grams of einkorn
770 grams of water (77% hydration)
150 grams of starter- (15%)
20 grams of salt (2%)
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TARTINE WHOLE WHEAT SOURDOUGH BREAD
The Tartine Whole Wheat Sourdough Bread is another classic for me. It is the bread that I bake most often at home and one that I have been really proud to be able to produce consistently. In this video I'll show you my entire mixing and baking process for a boule and batard. The batard I made while this video was the best I've ever made at home. I've linked the Challenger Bread Pan below for reference.
THE CHALLENGER BREAD PAN:
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OTHER BREAD VIDEOS YOU MIGHT LIKE:
Tartine Country Loaf:
French Baguette:
Beginner Sourdough Light and Mild Loaf:
Super Easy Rustic Bread (for beginners):
Sourdough Bread Tips:
INSTAGRAM:
::INGREDIENTS::
OVERNIGHT LEAVEN BUILD
40g ACTIVE STARTER
200g WATER (76F)
100g AP FLOUR
100g WHOLE WHEAT FLOUR
Ripen on counter for 10-12 hours overnight
REFRESHMENT FEEDING
100g WATER (80F)
50g AP FLOUR
50g WHOLE WHEAT FLOUR
200g OVERNIGHT LEAVEN BUILD
Discard the remaining leaven build and feed and ongoing sourdough starter
Ripen this refreshment for 2 hours next to autolyse
FINAL DOUGH FORMULA
800g WATER (86F)
200g REFRESHMENT (young leaven)
300g AP FLOUR
700g WHOLE WHEAT FLOUR
20g SALT
0:00 Intro
1:32 Whole Wheat Rules
2:58 Mixing Overnight Leaven Build
4:11 Refreshment Feeding/Young Leaven
5:14 Mixing Autolyse
6:03 Final Mix
7:32 Folding and Bulk Ferment
8:42 Pre shape
9:49 Shaping Boule & Batard + Cold Rise
11:35 Time to Bake the Boule
12:59 Baking The Batard + Challenger Bread Pan
14:39 Cutting & Eating!
#tartine #tartinewholewheat #tartinesourdough
This video is not sponsored. The Challenger Bread Pan was sent to me without any obligation to review. My opinion is based on my own experience with the product which may not be the same for everyone. This video contains an affiliate link which will help support this channel. If you choose to use it to buy the bread pan, thank you in advance for your support. Happy baking!
One Day Whole Wheat Sourdough Bread
This is my easy way to make nutritious, whole wheat sourdough bread with a simple, one day process. I've had many requests for more 'talking' videos lately - so here you are! One day I'll get used to being in front of the camera ;)
*Recipe*
500g stone-ground whole wheat flour
450g water
9g salt
100g firm, whole wheat sourdough starter
I started this loaf at 9.30am on a Sunday. I mixed the flour and water together to begin with, and let these soak for one hour (autolyse). Then I mixed in the salt and starter, kneading on the bench as you can see in the video. The bulk fermentation started between 10.30 and 11am. I did the stretch and folds throughout the day up to about 3.30pm. It was a cool day in our house, but I kept the dough in a warm spot so it wouldn't be too slow to ferment. The house temperature was in the low 20's but the dough was warmer (Celcius). The final proof started at 3.45pm, and I baked the loaf at 5.00pm. Every person's dough will take a different amount of time for the bulk ferment and final proof, depending on the dough temperature, ambient temperature and your starter/other ingredients. I baked this loaf covered for 15 minutes at 230°C /450°F, then for another 30 minutes with the lid off. You may need to bake your loaf for longer depending on your oven. This bread is properly cooked when it sounds hollow when tapped on the bottom. You can also bake this loaf in a bread pan or uncovered on an oven tray if you prefer a thicker crust.
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