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Multi-Grain Sourdough

28 Feb

I get a kick out of trying new types of flours and grains in my bread baking.  I frequently shop on-line at King Arthur Flour and like to try new and different products when I can.  I’ve read many recipes on The Fresh Loaf using soakers and have tried a few recipes from Peter Reinhart’s Whole Grain Bread book with mixed results.  I decided the other day to try my own formula using a multi grain soaker from my baking supply bin and also used some of my existing refreshed sourdough starter mixed with some rye, whole wheat and first clear flours.  The results were surprisingly good considering I had no idea what to expect.  The final bread had a great nutty sour flavor with a nice thick crust and moist crumb.

Ingredients

Soaker

2 oz. Rolled Oats

2 oz. Malted Rye Berries

2 oz. Barley Flakes

1 oz. English Malted Wheat Flakes

1 1/2 Cups Boiling Water

Final Dough

15 oz. White Starter recently refreshed

3.5 oz. Whole Wheat Flour

3.5 oz. Medium Rye Flour

4 oz. First Clear Flour (you can substitute bread flour or High Gluten Flour)

2.5 Tsp. Salt

6 oz. Water, 90 degrees F.

Directions

Mix all ingredients for soaker in a bowl and add boiling water.  Let it sit for 2-3 hours covered until the grains are soft.

After 2-3 hours add the soaked grains along with the remaining liquid in your mixing bowl and add the flours, salt and remaining water and mix for 2 minutes.  The dough should come together in a shaggy mess and should be relatively moist at this point.  Let it rest for 5 minutes and mix for 4 minutes more on medium low-speed.

Remove dough from mixing bowl to work surface and do a stretch and fold.  You may need to wet or oil your hands and the work surface since the dough will still be very sticky at this point. Form the dough into a ball and let it rest uncovered for 10 minutes.  Let the dough rest uncovered for 10 minutes.  After 10 minutes do another stretch and fold and cover the dough with a moist lint free towel or plastic wrap sprayed with non-stick cooking spray.  Do another stretch and fold two more times letting the dough rest 10 minutes each time.  After the last stretch and fold put the dough into an oiled bowl and cover it tightly.

Let the dough sit in your bowl for 2 hours at room temperature.  It should only rise slightly at this point.  After the 2 hours are up put in your refrigerator for at least 12 hours or up to 3 days.

When ready to bake the bread take your bowl out of the refrigerator and let it sit at room temperature for around 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a moist cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Shut the oven off and leave the bread inside with the door slightly open for 10 minutes.  This will help dry the loaves out and keep the crust crunchy.

Let cool on cooling rack and enjoy!

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting