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/

Sourdough discard Pancakes

 Sourdough Discard Pancakes

2 cups of flour

2 tsp baking powder

1 tsp baking soda

2 Tbsp sugar

1 tsp salt

1 cup sourdough discard

1 1/2 cups milk

1 large egg (beaten)

2 Tbsp oil 

In a large bow, mix together flour, baking powder, baking soda, sugar and salt. 

Add the sourdough starter, milk, egg and oil.

Mix well just until combined. 

Use about 1/4 C of pancake batter for each pancake. 

Sourdough Bagels

                                         

INGREDIENTS:

*1 cup active, bubbly sourdough starter
*1.5 cups warm water
*1 Tablespoon brown sugar (I used white in the video)
*2 teaspoons salt
*3.5 to 4 cups flour

I normally only use weight measurements for my sourdough but it worked just fine to do cups in this recipe. The dough was quite sticky (which I preferred). I just floured the surface a little when I shaped the bagels and that worked just fine. 

INSTRUCTIONS:
1. Combine water, sourdough starter, sugar, salt, and flour. Mix and knead all ingredients together until dough forms a smooth and elastic dough.
2. Cover dough and let rise until it has doubled in size. (This step could take 5-10 hours depending on ambient temp and strength of starter). This step can be done in the fridge over a day or two! (I put all the ingredients together and let it rise overnight)
3. Dump dough onto lightly floured surface.
Divide into 8 equal portions. Roll each portion it o a snake, then circle it around and make a circle out of the dough. Pinch connecting sides together to make a smooth circle out of the dough.
4. Cut out 8 squares of parchment paper and set each circle of dough onto each parchment square. Cover and let rise until doubled in size (This might take a few hours - but so worth it!! They will be so much softer on the inside if you wait)
5. Bring a pot of water to boil. Add 2 tablespoons baking soda and 1/4 cup honey (I used brown sugar instead of honey - worked just fine!)
6. Gently drop the bagel dough- parchment paper and all- into the water. Parchment will loosen as it gets wet and you can remove it from the pot. Let the bagel boil for about 45 seconds per side.
7. Set boiled bagel dough directly onto a baking sheet either greased or lined with parchment paper. (Draining pan not necessary, disregard what the video shows) 🤪
8. Brush each bagel with an egg wash and then desired toppings. I find that it works best to use butter instead of egg wash on the cinnamon sugar bagels. We especially LOVE the jalapeño cheddar bagels!
9. Bake at 425 for 25 minutes. Remove from oven and let them cool for at least an hour! (I know this is hard but they will tast so much better if you wait!!!!) 

Enjoy!

Credit: Amberskitchen.com

Sourdough Foccacia

 

Sourdough Focaccia Bread

• 75 g bubbly, active sourdough starter
• 375 g water (see Notes below)
• 20 g honey (optional)
• 500 g bread flour or all purpose flour (see Notes below)
• 9 g fine sea salt
• 2–3 tbsp olive oil, for coating the pan
• Assorted Toppings (optional): rosemary, garlic cloves, flaky seat salt, tomatoes, olives etc.

1. Make the Dough: In the evening: whisk the sourdough starter, water and honey together in a large bowl (I use a fork for mixing). Add the flour and salt. Mix to combine and then finish by hand to form a rough dough. It will be wet and sticky. Cover and let rest for 30 minutes to an hour. Timing is flexible here. Then return to the bowl and work the dough into a ball.  
2. Bulk Rise: Cover the bowl of dough with lightly oiled plastic wrap (or transfer the dough to a lightly oiled dough container). Let the dough rise overnight at room temperature, approximately 68-70 F (20-21 C) for about 12+ hours. The dough will double in size (or more) when ready. Note: if the weather is warmer than 68- 70 F (20-21 C) the dough will rise faster than 12+ hrs. Please adjust your timeframes accordingly.
3. Second Rise: In the morning, pour 2 tbsp. of olive oil onto a rimmed sheet pan (or 1 tbsp. olive oil if using a non-stick rectangular pan). Use your hands to evenly coat the bottom and sides. With your oiled hands, remove the dough onto the pan, and then flip it to coat both sides. Cover and let rest for 1 1/2- 2 hours or until very puffy (I use an inverted sheet pan to cover the dough). Preheat your oven to 425 F (220 C). Note: I like to rest my dough in a warm spot, usually on top of the oven while it preheats. The dough becomes soft and bubbly. 
4. Assemble the Focaccia: Right before baking, gently dimple the dough with oiled fingertips. I start at the bottom of the pan and work my way to the top. As you dimple, the dough will naturally begin to stretch outwards. You should end up with a rustic rectangular or oval shape, about 14 x 9-inches (36 x 23 cm) or larger. The dough won’t go all the way to the corners and sides of the sheet pan- this is OK. Note: If using a rectangular pan, the dough will naturally fill the shape of the pan.
5. Add Focaccia Toppings (optional): Press your preferred toppings into the dough. As the focaccia rises, the dough will puff up. The toppings will pop out if not properly anchored. If using garlic, I keep the cloves wrapped in their papery peels to prevent burning. Remove and discard the peels before eating.
6. Bake the Focaccia: Place the dough onto the center rack. Bake for 25-30 minutes or until crisp and golden brown. Remove from the oven and cool on a wire rack before cutting. TIP: To par-bake focaccia dough: Bake for approximately 15-18 minutes @ 425 F (220 C). The crust will be set, very pale in color and golden underneath. Remove the focaccia from the pan and cool on a wire rack. Once completely cool, wrap in plastic wrap and store at room temperature for up to 6 hrs. To finish, return to the pan and bake for 12-15 minutes.
7. To serve, cut the focaccia into wedges or squares and enjoy warm!

Credit: Theclevercarrot.com

Sourdough Ciabatta's

 

Ingredients

• 360 g room temperature filtered water
• 95 g ripe sourdough starter
• 11 g kosher salt
• 10 g extra virgin olive oil
• 450 g unbleached all purpose flour

Instructions

Make the dough

1. In a large bowl, combine the water and salt. Mix to begin dissolving the salt.
2. Add the active sourdough starter to the bowl. Use a dough whisk or your clean fingers to dissolve the starter into the salt water.
3. Add the olive oil, whisk to combine. Then, Add the flour. Use a spoon to begin mixing the flour in. Switch to your hands, and punch the mixture until it forms a shaggy sticky dough with no dry patches of flour. Scrape your fingers, and the sides of the bowl. Cover the bowl with a clean kitchen towel, and let rest at room temperature for 30 minutes for the autolyse phase.
4. With damp hands, perform the first set of stretches and folds. Gently Pull one side of the dough up until it won’t stretch anymore and lay it over the dough (be careful not to tear the dough). Work your way around the bow until all sides of the dough have been stretched and folded over. Cover the bowl with plastic wrap, rest for 30 minutes.

5. Repeat the stretches and folds 3 more times for a total of 4 sets, every 30 minutes. You can also do the coil-fold method which works really well with a higher hydration dough like ciabatta. After the last stretch and fold, let the dough bulk ferment at room temperature for another 2-3 hours.

6. Then, place the dough in a lightly oiled airtight container with straight sides, like a rectangular Rubbermaid container. Place the dough in the fridge overnight or at least 12 hours up to 18 hours.

Shape the rolls

1. The next day, generously flour your work surface using a small strainer for even coverage. Invert the container on the floured surface, and let the dough slide out. Generously flour the top of the dough as well. Use a bench scraper to scoot the edges in to form a large rectangle. Use the bench scraper or a sharp chef's knife to cut the dough in 6 or 8 rectangular rolls.

2. Line a large baking sheet with a clean tea towel (or a couche). Sprinkle the towel generously with flour. Carefully lift the rolls onto the baking sheet. Lift the towel up gently between each roll. Sprinkle the rolls lightly with flour, and cover with a clean kitchen towel. Let proof for 30 minutes while the oven heats up. Meanwhile, preheat the pizza stone in the oven at 450° F. Place a small metal baking pan or cast iron skillet into the oven to heat as well (for the steam).

Bake Ciabatta

1. Very carefully, pour 2 cups of hot water into the preheated pan in the oven. There will be a big burst of steam so be very careful, and wear thick protective oven mitts. Close the door right away to keep the steam inside the oven.

2. Very carefully transfer the rolls from baking sheet onto a large piece of parchment paper, spacing them just slightly, but they should be close together. Then use a pizza peel, or the back of baking sheet to slide under the parchment paper with the rolls on top. This will help you launch them into the hot oven and onto the hot pizza stone quickly.

3. Carefully open the oven door (there will be hot steam). Slide the parchment paper with the sourdough ciabatta rolls onto the hot pizza stone. Bake for 15 minutes. Then, carefully remove the pan with the water. Bake for another 10-12 minutes until golden brown and crisp.

4. Allow to cool completely before slicing, at least 2 hours.

Credit: lionsbread.com

Sourdough French Baguettes

 

Ingredients

• 350 g unbleached all purpose flour
• 215 g filtered water, warm about 80 degrees F
• 75 g active sourdough starter
• 8 g kosher salt I like Morton's

Instructions

1. Day 1: 10pm - Feed Sourdough Starter with 60g whole wheat flour and 60 g filtered water.

2. Day 2: 8am - In a large mixing bowl, combine the all purpose flour and water. Mix well with your hands until the shaggy dough comes together. Cover with plastic wrap, and let rest at room temperature for 1½ hours.

   9:30am - Add the ripe sourdough starter, and mix in with your hands, pinching and pulling. Cover with plastic, and let rest at room temperature for 45 mins.

   10:15am - Add the salt and 5g room temperature water. Mix in by hand, and use the Rubaud kneading method for 2 minutes. Cover and let rest for 30 mins at room temp.

3. 10:45am - Gently stretch and fold the dough by pulling up one side and stretching it vertically, then folding it over on itself. Work your way around the whole perimeter of the dough. Cover and let rest for 45 mins at room temperature.

   11:30am - Stretch and fold. Cover and let rest for 45 mins.

   12:15pm - Stretch and fold. Cover and let rest for bulk fermentation at room temperature for 2.5 - 3 hours.

4. 3:00pm - Pre-shape the dough. Pour the dough out onto a lightly floured surface. Divide the dough in half. With floured hands, gently fold each piece like a letter, bringing the top ⅓ of dough down, then bringing the bottom ⅓ of dough up. Repeat with the second piece of dough. Allow to rest on the floured work surface, uncovered for about 5-10 minutes.

   3:10pm - Line a rimmed baking sheet with parchment paper. Final shape and preheat oven and pizza stone to 500 degrees F. With the dough facing you horizontally, pull the top edge down over the dough and pinch. Then pull the bottom edge up and over the dough and pinch shut. Use your hand to roll and stretch the dough into a long rope about 10-11" long, tapering slightly at the ends. Place the shaped baguettes on the prepared baking sheet.

   4:00pm - Place small baking tray with ice cubes and water in oven to create steam.

5. 4:15pm - Slash baguettes and bake immediately. Put extra ice cubes on the bottom of the oven as the bread goes in. Bake for 30 minutes, rotating the pan after 15 minutes, and reducing the temperature to 450 degrees. Allow to cool completely before slicing.

Notes: 

I did not use whole wheat flour.

Credit: lionsbread.com