All of your variations sound lovely, too. Most important, you need a fed, active starter. The peasant bread recipe is lovely. I tried all 4 of your sourdough recipes (sourdough focaccia, sourdough toasting or sandwich, simple sourdough and whole wheat-ish) and all of them are amazingly delicious. Then, place the dough in the final proofing basket. Transfer dough to flour sack-lined, rice flour-sprinkled bowl: Transfer bowl to fridge to proof (second rise) for 18 to 24 hours. You can try reducing the water by 25 grams or so to see if that makes the experience more enjoyable without compromising the texture/flavor. Love the shape! magazine! Great to hear it turned out well. Because judging bulk fermentation and proofing can be tricky, you can use your refrigerator during both phases. I like breads to be a little bit saltier than standard. 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 to use no flour and minimal handling to shape it into a ball. I’m afraid I don’t. Why is 70-75% the magic number? Thanks so much for writing . That something more seems to change as the loaf cools, hardens, matures — an ever-changing kaleidoscope of flavors and textures. Hi Angela! The wheat most people are familiar with is just one or two varieties of grasses in a family called Triticum.While bread wheat (T. aestivum) will yield consistently good results in sourdough bread baking, home bakers may wish to try out some other varieties for fun, nutrition, and flavor.Here are some grains that can be found in health food stores and large supermarkets. Check out “my fitness pal dot com” or another site for nutritional information. Sourdough is much more sensitive than yeast-leavened breads to the environment in which it is being baked. Thank you for all of your wonderful photos, videos and instructions! Step 1: Gather your ingredients — flour, salt, water, a sourdough starter — and equipment, namely a digital scale. If you live in a humid climate, consider reducing the water by 20 g. You can add the 20 g of water in slowly while you mix until the dough resembles that in the video/photos. If you cannot find bread flour — I know supplies are limited at the moment — you can use all-purpose flour. After 30 minutes, stretch and fold the dough: Repeat this 4 times at 30 minute intervals, then let the dough rest for 6 to 18 hours or until the dough has nearly doubled and there are bubbles throughout. Of course, it's likely all of this is simply a result of my obsession with baking naturally leavened bread. For both the white wheat and spelt I mostly set the mill the finest level and turned it on. There are so many recipes with different ratios out there, I was wondering how you ended up with your specific recipe. When dough rises in a bowl, it’s very hard to gauge how much the dough has grown. I think it has something to do with the art of the craft, the work that goes into it, the satisfaction that results. How do I know if it has proofed sufficiently and is therefore ready to be baked? A loaf that surprises and delights, bringing contentment with every facet of the outcome—utterly satisfying. If it doesn’t, consider feeding it twice a day for a couple of days. Bummer about the condensation, but glad it didn’t ruin the loaf. With sourdough baking, you have to be patient, and you have to be flexible with the timing. Hi Angela! Hi Linda! And with that newly amped-up zeal, I ask: shall we bake? I want to try your recipe, but I’m afraid my starter might not be “powerful” enough. My loaves now come out golden brown with a bottom crust that’s tender and “cuttable”. 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. Add this reserved water in slowly through mixing if it feels like the dough can handle the addition. This is a tricky one to answer for me for two reasons: Without getting too far into the weeds, most of the commercial flour on the market is made from wheat that has been roller milled, meaning a roller mill has separated the wheat kernel into three parts: the endosperm, germ, and bran. In short, hydration is: the ratio of water relative to flour in a bread dough. 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? Reference the video to see what the texture of the dough should look like. So great to hear all of this. I recently uploaded a new post to my Baking Guides page with more information on the slap and fold technique, including the video below. Why is my sourdough so sticky? Their hydration is about 59%, and I still arrived with 2 lofty loaves, lots of holes and very light. To make this loaf fully vegan, use maple syrup in place of the honey. How would that effect bake time? 95 ($1.25/Ounce) The next morning, preheat your oven with baking stone/steel for one hour at 500°F (260°C). I baked these loaves on my Baking Steel in my oven: see my post on how to steam your home oven for baking. See my post on the best way to store bread to keep it fresher, longer. Thanks so much for writing . Could you send me a link to which KAF sourdough bread recipe you are using? Your email address will not be published. Why? The rub with stone-milled flour? It's a variety that struck me as something different the first time I baked with it, and there's a reason why you can now find it more and more, it's that delightful. After testing and changing and modifying, each piece fit just right to bring this loaf together. Anything else to consider? Thank you. Made this bread lots and it’s delicious! Because it’s straight sided, I know exactly when the dough has risen sufficiently (roughly 50% increase in volume) and is therefore ready to be shaped. And thank you so much for buying my book. 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 . Digital Scale: Do not attempt this recipe without a scale. The wholesome taste and hearty texture of this bread wriggled the idea of the loaf forward in my mind, surfacing the desire unconsciously as if I spontaneously discovered it. Blueberry Turnover. Using lower protein white flour (without any stronger flour mixed in) helped, but so too did the increased levain percentage, higher hydration, employing a higher final dough temperature, and fully and sufficiently fermenting the dough. Let me know if I’ve answered your questions or if you have more questions. Why? It worked just fine, but I like using more starter, mostly because I like using my starter — I try to keep my starter on the lean side, but even so, when I feed it, I always have more than 100 g of starter, and I like to use most of it when I bake as opposed to storing it, after which time it may get discarded. I used whole grain Flourist Red Fife for the whole wheat percentage of this recipe, which added significant character to this already flavorful bread. A successful loaf to be sure. For me, 75% hydration is about as high as I can go with sourdough without the dough becoming unmanageable (though recently I’ve experimented with high hydration doughs and am having some success). Which, by any measure, can only mean it's a successful recipe (wintertime or not). Thanks Ali- from one of your fans! A weak, fragile dough is hard to handle and difficult to shape into a tight round, which in turn makes for a dense loaf. My favorite ‘easy’ bread is this Whole Grain Rye Spelt Sourdough that comes together in minutes. Thank you again Ali for these recipes. First attempt was a major success. In the end, my loaf came out whole foods bakery perfect. I went out and bought bread flour as you recommended, but I don’t notice much of a difference these last couple times when trying to shape. Troubleshooting what goes wrong with sourdough bread is impossible if you’ve measured with cups. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table. And I do imagine that this bread will push it's way to the top of your baking priorities more often than not. I’d love to read through their process. There are so many recipes with different ratios out there, I was wondering how you ended up with your specific recipe. The amount of salt, fortunately, is a variable that can easily be tailored to your liking. Thank you, thank you! How do I store bread? *Please read notes above before proceeding. Yes, there are textural/visual cues to help discern when each phase of fermentation is complete, but it still can be hard to judge. Now I’m moving on to sourdough bread. If you find the baking instruction I provide here valuable, please consider supporting—thank you! … I’m often asked if the bread recipes here on the blog as well as in. But I wanted something light and white-ish, and that’s how this recipe came about. Many thanks indeed, Alexandra. Add water as necessary to achieve the right consistency. Whole wheat pastry flour is never a good choice for bread. 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. Watching the video is helpful, too. Add the called for flour and all but 100g of the water to a mixing bowl. The hydration level for this white spelt flour sourdough bread is at about 71% so it is easy to handle and therefore simple to make. Bread enthusiast. Attitude is everything. You’ll need 400g flour. Thank you for your writing style, it really makes the whole process very enjoyable to read, all the way from first read to many subsequent references. Mix well and cover loosely for 3 hours. You see, this is a typical winter for me—the weather giving me (more?) Cover both proofing baskets entirely and put them in the fridge to proof overnight. Can I just use this recipe for all 4? Let me know if there is anything else. Do you have a better recipe of only WW flour? Good luck! No need to let it come to room temperature: simply get it out onto a work surface for the bench rest. Written by Alina Petre, MS, RD (NL) on February 28, 2017 Read this next If you intend to keep the bread for longer, I would stick the ziplock bag in the freezer, and pull out slices or hunks as you wish. I would start with 3/4 to 1 cup; next time around, adjust based on your results. Please read my disclosure policy. So nice to hear all of this, Susan! 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. When sourdoughs rise for too long, the dough weakens. Omnivore. Have you had success using it with other sourdough bread recipes? Kalamata Olive & Garlic Sourdough (V) Apricot-Date Walnut Sourdough. Because it’s clear, it allows me to see when the dough is filled with bubbles and activity throughout — top, bottom, sides, etc. When you baked this one in a loaf pan, did you use a covered loaf pan? After 18 to 24 hours, transfer dough to a sheet of parchment paper. Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads―no dense whole wheat bricks here! This means they can make a great low FODMAP bread option. My kitchen is around 70 degrees in the daytime. I just ordered the large loaf pan so I can make sandwich/toasting loaves next! The only issue I had was that initially I struggled with a very tough bottom crust and I couldn’t figure out why. Great to hear all of this, Patrick! If you do go with a batard, I would suggest shaping it a little tighter than usual, and when scoring, a double (or triple) score will help eke out a bit more rise3. Hi Carlee! The more I make it, the more this sentiment becomes a truth. Also, Dan Barber’s The Third Plate was eye opening. Preheat your oven with a baking stone or Baking Steel inside to 500°F (260°C). For this reason, I use at the most 25% stone-milled flour (100 g for this recipe), but preferably in terms of texture, 12.5% stone-milled flour (50 g for this recipe). 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. Like I mentioned earlier, my goal for this spelt, rye, and whole wheat sourdough bread was a tender interior. Tutorial, videos and recipe, please read this post: why is favorite... 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