California 100% Whole Grain Sourdough Bread. If you want to learn how to bake this bread then join us in. I have used a number of whole wheat flour to make this bread, both commercially ground and home ground. Multigrain, whole-grain, sourdough, wholemeal, rye and low GI breads are considered to be the healthier bread options – but do you know which one is, in fact, the healthiest?
Two and one-half Dave runs his bakehouse out of his garage in Chico, California and has a passion for ancient grains. Have you ever tried whole grain bread? The bread is similar to German pumpernickel and made with sourdough starter. You can cook California 100% Whole Grain Sourdough Bread using 4 ingredients and 11 steps. Here is how you cook that.
Ingredients of California 100% Whole Grain Sourdough Bread
- You need of Sourdough Starter.
- You need of Flour.
- Prepare of Water.
- You need of Salt.
The freshness of the flour has a big impact on the flavor of the bread—buy the best you can find. This simple blend of whole-wheat flour, sourdough starter, sea salt and water produces bread with a Re-create fresh artisan sourdough bread to rival your local bakery–at home! Breadit is a community for anything related to making homemade bread!. Breadit Rules: Must be bread or baking-related.
California 100% Whole Grain Sourdough Bread step by step
- Day 1 Find a plastic or glass container to build, feed, and keep your starter. Mix: • 3 tbsp of starter (Sourdough starter, or build your own with 4 tbsp of flour and 2 tbsp of water – mix and store in closed container for 12-24 hours at room temperature or until you see bubbles – then use it for this recipe) • 3 tbsp of water • 3 tbsp of flour Rest: for 12 hours The starter will become active and form bubbles, and it will smell like sourdough due to the fermentation process..
- Day 2 From the previous step of day 1, you are going to take only 3 tbsp of the mixture, which is your starter. Step 1 – Mix: • 3 tbsp of starter (from day 1 starter you build) • 3 tbsp of water • 3 tbsp of flour Rest: for 5 hours Step 2 – Mix: • 3 tbsp of step 1 starter. • 1 ¼ cup of flour • 1 cup of water Just mix all the ingredients and put in a closed container and let it rest at room temperature. Rest: 12 hours (overnight will be best).
- Day 3 This is the day that you will be making your bread (yay!). I promise that at the end, the work and patience will be all worth it. After the larger starter you build before and sit for 12 hours, you are going to do the following:.
- Step 1 – Mix (just to incorporate and distribute all the ingredients – do not overmix): • 2 2/8 cups of starter (almost all the starter you prepared the day before) • 8 cups of whole grain flour • 6 1/4 cups of water (ADD ONE cup at a time and if you use white flour, you will need to adjust the water)..
- 2 ½ tbsp of salt Rest: 45 minutes (Do not make a dough, this is just to mix the ingredients together. Rest in a closed container at room temperature) It is going to look chunky like the photo:.
- Step 2 – Stretch and Fold Watch the video on YouTube titled “The Stretch and Fold technique from Peter Reinhart”. Stretch and Fold only four times the dough (for each time you do it). Put the dough back to your closed container. Rest: 30 minutes.
- Step 3 – Stretch and Fold Follow the same produce from before Rest: 30 minutes.
- Step 4 – Stretch and Fold Follow the same produce from before Rest: 30 minutes.
- Step 5 – Divide and shape the dough, then rest right before baking • Divide the dough into 2 dough pieces. This recipe will give you two loaves of bread. You can use a rectangular bake pan for this. • Shape dough. Watch video on YouTube “Bread 101 – basic white bread shaping and baking loaf”. This will give you an idea on how to shape and pan the dough. • Let the dough rest inside the pan for 1 or 2 hours, or until it has reached the top of the bake pan..
- Step 6 – Bake Bake the bread at 475 F for 45 minutes, or until dark brown on top. Let the bread cool down before cutting it. Enjoy. You could add steam to your oven by adding 1 cup of hot water to your lower rack pan and removing it after 10 minutes..
No SPAM, bots, trolls, or personal attacks. This is a wheat that I had never used before and I figured I had better find out how the flour compared to the flour I had been making. From Seed to Slice®, you'll find NO ADDED NONSENSE® in our breads. We've gone back to basics to source simple, recognizable ingredients—the same kinds you would. Whole wheat sourdough bread is an entirely different beast when it comes to baking.