Seeded Multigrain Sourdough Bread

 

For the Soaker:

• ▢ 1/4 C (40g) 10 Grain Cereal *(see note)
• ▢ 3 Tbs (25g) Rolled Oats not quick
• ▢ 2 Tbs (25g) Red Quinoa rinsed
• ▢ 2 Tbs (25g) Flax Seed
• ▢ 2 Tbs (25g) Hulled Sunflower Seedsunsalted
• ▢ 3/4 C (155g) Hot Water about 150F (65C), or soak the grains and seeds overnight in room temperature water

For the Dough:

• 1/4 C (50g) Sourdough Starterpreviously fed, bubbly and active 
• ▢ 1 1/3 C (300g) Warm Water about 80f (26c)
• ▢ 2 1/2 Tbs (50g) Maple Syrup
• ▢ 3 C (400g) Bread Flour
• ▢ 1/2 C + 1 Tbs (100g) Whole Wheat Bread Flour or whole wheat flour
• ▢ 2 tsp (16g) Fine Sea Salt

Instructions

For the Soaker:

• In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. Set aside. 
  

For the Dough:

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 a 7 quart Dutch oven or other large 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 your baking vessel. 
• 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!
  Credit: vanillaandbean.com
  
  

Light Whole Wheat Sourdough Bread

 

Light Whole Wheat Sourdough Bread

Ingredients

• 50g bubbly, active sourdough starter (100% hydration)
• 350g – 375g warm water (80–85 F)* See note below
• 400g bread flour
• 100g whole wheat flour
• 9g fine sea salt

Instructions

Baking Schedule

Whole whether doughs tend to rise faster than white doughs, especially in warm weather. To avoid over proofed dough, I like to start mixing in the afternoon (usually between 2-3 PM) when I know I’ll be home to stretch and fold the dough. Please adjust your rise times based on temperature. 

Make the Dough

Combine the sourdough starter and water in a large bowl. Add the flour and salt. Mix with a fork and then finish by hand to fully incorporate the flour. It will feel very wet and sticky. Cover with a damp towel or wrap and let rest for 1 hour on your countertop, returning to the bowl after the first 30 minutes to work the dough into a rough ball. 

Bulk Rise with Stretch and Folds

After the dough has rested for 1 hour, do your first fold.

Gather a portion of the dough, stretch it upward, and fold it over toward the center of the bowl. Give the bowl a 1/4 turn and repeat 3 more times, stretch and folding the dough to come full circle around the bowl (4 folds =  1 set). If the dough still feels slack after the 1st set, do an additional 4 folds around the bowl to tighten the dough. 

For best results, do 4 sets total spaced 30 minutes apart resting the covered dough in a warm spot in between each set (see tip below). Notice how the dough will tighten after the 4th set. See video for technique.

When finished with the folds, cover the bowl and continue the bulk rise (untouched) at 75-78 F for about for 2-3 hours. The dough is ready when it has almost doubled in size. Wrap and chill the whole bowl overnight; the dough will continue to rise only slightly in the fridge when the dough is warm.

Shape the Dough

The following morning, make sure the dough has doubled in size. If not, give it more time to bulk up, if needed. This is important to build strength.

Line a small bowl (or proofing basket) with a cotton or linen cloth. Sprinkle with flour. You’re going to shape the dough twice to build extra strength.

Preshape

Remove the cold dough onto a floured surface. Let rest for 10-15 minutes to take some of the chill off. Shape the dough into a loose ball using the envelope technique. Starting at the top of the dough, stretch and fold it over toward the center. Then stretch and fold the bottom of the dough toward the center. Repeat on the left side…and then the right side. Using a bench scraper, scoop up the dough and flip it over so the smooth side is facing up. Cover and rest for 20-30 minutes. 

Final Shape

After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough into the lined bowl or proofing basket seam side up. Cover with the cloth overhang.

Second Rise

Rest in the warm spot you used earlier for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly, but has not yet doubled in size. The dough should not be very cold prior to baking.

Preheat your oven to 450 towards the tail end of the second rise.

Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.

Score the Dough

Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to a Dutch oven (or another oven safe pot with lid).

Bake the Dough

Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 40 minutes and golden brown.

When finished, transfer to a wire rack. Cool for 1 hour before slicing, for best texture.

Credit: https://www.theclevercarrot.com/2020/06/whole-wheat-sourdough-bread/

Whole Wheat Waffles

 Ingredients:

1 cup Whole wheat flour

3 tsp baking powder

1/2 tsp salt

2 tsp sugar

2 eggs separated

1 1/4 cup milk

1/4 cup oil

Beat the egg whites until you get peaks when you stop and pull the beaters out and then mix the rest of the ingredients and gently fold in the egg whites and cook in the waffle iron.