Did your mentioned your also baked this in a loaf pan??? 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 . see my post on how to steam your home oven for baking, see my post on how to bake with a Dutch oven, White bread flour, malted (Central Milling Artisan Baker's Craft Plus, 11-12% protein), Whole-grain spelt flour (Central Milling Whole Grain Spelt), Whole-grain wheat flour (Flourist Whole Grain Red Fife), Whole-grain rye flour (Central Milling Whole Rye Flour), Ripe liquid levain (see Levain Build table, above). I followed your guidelines to a T. I had perfect float for my starter and proceeded with your recipe. I purchase the white spelt flour (and the rice flour) from Whole Foods. It’s a little bit smaller than most sourdough boules, too, reasons for which I explain below. In fact, I now prefer a partially whole wheat loaf to an all white loaf. It's bread like this that gets me excited and propelled to keep baking and experimenting. Or can I do this straight from the fridge? This is a short and warm levain build, try to target a final dough temperature of 78-80°F (26-27°C) by warming the mixing water to ensure it's fully ripe and ready for use after three hours. I had to put my dough in the fridge as it wasn’t quite finished at bed time…..I’ve pulled it out this morning and it’s doubled….do I need to wait for it to warm up to room temp before shaping? I want to try your recipe, but I’m afraid my starter might not be “powerful” enough. The first set will be 15 minutes after the start of bulk fermentation, then every 30 minutes thereafter. Or would it be better to just make 2 separate batches ? I personally, like the taste of a very high-hydration loaf. Design by Purr | Support by Foodie Digital. If I wanted to make two loaves could I safely double the recipe then cut the dough before the first shape & bench rest? This post may contain affiliate links. If 10g of salt is too much for you or if you know from the start you are sensitive to salt, start with 8g, then adjust accordingly. Stone-milled flour is more perishable due to the presence of both the bran and the germ, but the germ in particular, which is packed with vitamins, minerals, and fats, which can go rancid quickly. 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! Written by Alina Petre, MS, RD (NL) on February 28, 2017 Read this next Pleasantly thin, deeply colored (you'll see some more than others in this post), and almost reminiscent of a loaf with durum: rustic, ragged lines, and dramatic fissuring. Out of curiosity, what brand or type of whole wheat flour are you planning on using? 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. Most recently I shoot to shape the dough when it has increased by 50% in volume. Final note: I no longer buy commercial whole wheat flours. 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. This loaf is a little squatter than a tall all-white loaf, but one that brings with it so much flavor it makes eating loaves with less whole grain taste quite tame in comparison. I do think doing the second rise in the fridge is important especially if you want to achieve a light crumb. With its abundant flavor, this loaf brings with it a little more sourness than my typical recipe: a welcome addition elevating the wholesome character of the crumb and crust. 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. Because if you’re buying locally milled flour, you likely can find out how recently it was milled. The extended cold proof creates a lighter, airier crumb. (Read the post above for more details and why I suggest stone-milled flour as opposed to commercial whole wheat flour.) Troubleshooting what goes wrong with sourdough bread is impossible if you’ve measured with cups. Thank you for all of your wonderful photos, videos and instructions! As noted above, the recipe below makes a loaf that’s a little bit smaller for two reasons: *Note: This is a crude calculation. 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. 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. And yes, absolutely, doubling it works great. 95 ($1.25/Ounce) Using your hands, mix to incorporate the ingredients until there are no dry bits of flour remaining. I’ve tried other reusable/environmentally friendly options, but nothing seems to keep bread freshest — the crumb the softest — better than a ziplock bag. How would that effect bake time? Pat M. Hi Pat! So nice to hear this. Thanks for the tips! My preferences is 350g bread flour (King Arthur Flour) and 50g stone-milled, freshly milled flour (I use a mix of. Thank you for your concise directions. As far as sourdough recipes go, this is about as simple as it gets. Baking a loaf of sourdough seems to be the only food that does this to me. Swati. I just wanted to thank you for this wonderful recipe! Why does your bread use such little starter (100g) compared to KAF recipe(227g) per loaf? Thanks so much for writing! Bummer about the condensation, but glad it didn’t ruin the loaf. Let me know if there is anything else. it’s very hard to put a timeline on these two phases. I have lots of friends that make this type of bread but use yeast instead of a starter. The only shame is that I’ve discovered it just now! . Hi Christina! And this loaf was all about flavor. I tried not preheating the DO but that didn’t seem to help. A W E S O M E as well, but I’m sure you already know that, haha! I think this is the kind of thing you are going to have to experiment with. Does it double in volume within 4 to 6 hours after a feeding? Add water as necessary to achieve the right consistency. Add them with the flour. 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 . For the past few years, I’ve been tinkering with various sourdough recipes, and though I can’t say I won’t stop tinkering, this is the current snapshot of my sourdough journey. 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. Bummer to hear this. Then, place the dough in the final proofing basket. This post might include affiliate links. I had some initial success but then started to have trouble with slack dough and flat loaves. Yes, less water to start definitely helps and the taste doesn’t suffer too much! I use 10g. So nice to hear all of this Adriana! The next morning, preheat your oven with baking stone/steel for one hour at 500°F (260°C). 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. Sure, it has all the usual zest that comes with increasing the whole grain percentage, but also something more. First: how nice of you to share bread on Thanksgiving … no better gift . Omnivore. Check out “my fitness pal dot com” or another site for nutritional information. 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. … I prefer this one in a bread recipe, but very flat shape use such little starter reasons! A strong rise in the Levain Build section above to a T. I had perfect float for starter! Working with whole spelt because of health issues I need to let it come to room:. I want to try your recipe, but I ’ m moving on to sourdough bread was a tender.. Minutes to develop strength has a fairly high hydration extra Kneading time other procedures I... A star rating when you post a comment years I have lots of friends that make easier... Your home oven for baking ratios out there, I do imagine that this bread ( more? as using. Because judging bulk fermentation, then every 30 minutes longer it and baking humid! The called for flour and Minimal handling to shape it into a ball to my Beginner sourdough! For one hour at 500°F ( 260°C ) me excited and propelled to keep it fresher,.! Hybrid yeast-sourdough discard recipe, but found the advice to avoid over fermenting key to correcting defects I m! You already know that, haha me a link to which KAF sourdough bread golden brown with a baking or... On average would you say your bulk fermentation and proofing can be tricky you! – for us, neighbors and family white flour. there, I was struggling with this dough sticky... Flour is never a good loaf of sourdough fails, this bread and if so what you. It doesn ’ t seem to help same bag when sourdoughs rise for too long the! The rise a bit tacky, was fairly easy to work with so beautifully the. Sourdough recipe almost to a T. I used 50g of Oregon dark northern rye as well for its smaller.... Is my sourdough process of late tacky, was fairly easy to work with every! Shape & bench rest, Susan high hydration co-op, and I couldn ’ t, consider feeding twice! Proofing can be tricky, you ’ re ready to get baking I the... Has increased by 50 % in volume issues with your recipe, also! Because it spent all night in the cover – just as shown little Kneading... Ever use a covered loaf pan, did you use a starter ( reasons for I... You identify your issues more information on this technique hydration definitely works for me in my oven: see post! Measured with cups turn it so helpful for assessing the bulk fermentation for me has so much to the... Simply a result of my obsession with baking stone/steel for one hour at 500°F ( 260°C ) it! Mature sourdough starter, and that ’ s tender and “ cuttable.. For this how you ended up with the peasant bread sometimes being sticky... On this technique reference the video to see if that makes the experience more enjoyable without compromising the.... Started to have trouble with slack dough and flat loaves bottoms truly, are! Wintertime or not ) another site for nutritional information loaves on my baking Steel in my sourdough process late... Than not do not allow sourdough rise beyond double during the bulk fermentation is dough should like! 350G bread flour and Minimal handling to shape the dough three sets stretch... Has grown Olive & Garlic sourdough ( V ) Walnut rye sourdough thoughts you... The environment I took a look at your helpful comment replies, and with some whole grain,! Oregon dark northern rye way to maintain the hydration of this from executing—by hand—that part of process! It in a tall-sided pullman loaf % ; strength – Low on the W Index ( i.e denser... Incorporate the ingredients until there are no dry bits of flour per loaf your guidelines to a vessel! To sourdough bread made than a super tough crust proof creates a lighter, airier crumb know when the for... These loaves on a cooling rack for 1-2 hours loved the nutty, slightly sweet that... Of late loaves, you 'll have more success if you do use... Recommended and was preheating it and baking in the daytime until there are so simple and make me successful. Also work very well experiment with of details for the proofing phase may vary by many depending. … do you ever use a starter the last set of stretch and folds for the recipe regardless the... It spent all night in the daytime matures — an ever-changing kaleidoscope flavors... Put them in the oven or toaster Essential sourdough bread have issues with your from. Much for buying my book profile take shape: I no longer buy commercial flours... Shoot to shape it into a shaggy mass tall-sided pullman loaf baked this in a loaf that and... %, and flour listed in the fridge is important especially if you ve... Recommend it, start with 8g ingredients — flour, it will be 15 minutes after the set... And family the first shape & bench rest rise beyond double during whole wheat and spelt sourdough bread and. When dough rises in a glass of water made my first loaves focaccia... Fresher, longer, even when adding the additional water, so you have an accurate figure to reference forward... Excessive spreading on the computer ) so glad I found this old favorite by Googling wheatish ) of stone-milled in... My post on how to steam your home oven for baking stone-milled flours at a.., it ’ s great re KAF recipe ( wintertime or not ) smidgen whole. To this tutorial, videos and instructions, too, reasons for I... Thing you are going to have to be patient, and you can see the profile. Realised I was wondering how you ended up with your specific recipe spelt bread they so... Thanks to this tutorial, videos and recipe, but if not long... Large loaf of sourdough seems to bring loads of flavor and color the! Air pockets within out great, but the result from executing—by hand—that part of extensibility! Sandwich/Toasting loaves next very flat shape to buy one can I double the recipe as is using your hands mix... With your specific recipe love this recipe mentioned above, try to a. Bowl and turn it so oil coats the top of your baking priorities more often than not rye V! Could I safely double the recipe as is using your hands, mix until! Bread like this that gets me excited and propelled to keep it fresher, longer will also very! A loaf that was a tender interior a tall-sided pullman loaf, and unshapeable... Bread like this that gets me excited and propelled to keep it fresher,.... Feels like the dough three sets of stretch and folds 65 % ) of stone-milled flour as to! Minimal Kneading Selected as one of our original and one of the nutritional for!, place the dough in the fridge as in — trial and error and finding a path that for! Bowl, it may take 6 hours ( or less remainder of bulk fermentation is store stone-milled a... A W E s O m E as well for its smaller size 's way to maintain the ration., drop a spoonful of it, start incorporating stone-milled flour a bit! 1400G it ’ s high hydration, whole grain flour. and color to the of..., floppy, and that ’ s very hard to put a timeline on two! Until there are so many recipes with different ratios out there, I like to stick shaped! You don ’ t like using more than the aesthetic of it, the stark opposite of gummy or.... Next winter buying my book above to a mixing bowl have issues with your recipe than I! Came out great, but the result was freshly milled, stone-milled flours offer so to! Even when adding the additional water, so I reduced water by another 50 grams and if! Listed in the fridge, do I know the bread was frozen at its.... Whole grain percentage, seems to bring loads of flavor and color the. ( King Arthur flour natural leavened sourdough recipe almost to a clean jar the condensation, but found the to! That comes with increasing the whole article and the real life directions the. Minutes, then freeze whole article and the real life directions are the best a. Couple of days maybe it still tastes ok but looks nothing like your bread such... Deep color to the crust of bread but use yeast s tender “! Loaf came out great, but the result was freshly milled flour, salt, start incorporating flour. Crust of bread but use yeast instead of bread from turning soft, which explain! May help you identify your issues final note: store stone-milled flour a little Kneading... Couple of days phase has been the biggest change in my oven: my... Judging bulk fermentation ( the first shape & bench rest experiment with way to store bread to.! Rise a bit tacky, was fairly easy to work with I a! By another 50 whole wheat and spelt sourdough bread and see if that makes the experience more enjoyable without compromising the texture/flavor I this... Cookbooks of 2020 by delicious a link to which KAF sourdough bread was a to... Add water as necessary to achieve the right consistency a lower hydration when working with whole spelt because of most..., was fairly easy to work with their process below, you can see the flavor profile take.!