This bread is a bit heartier than my Country Sourdough Bread, as I add whole grains and oats.
Store bought bread is made so quickly and with such shortcuts, it’s no wonder people think they are gluten intolerant. For more help and lively discussion, join my Facebook Group, Natural Fermentation Real Sourdough Bread Bakers.
You will want to feed your starter the night before, by discarding (removing some starter) and then feeding. Leave it out all night in a warm place, covered. It should triple in size and then fall back a bit.
If your jar of starter that you keep in the refrigerator is not very active, you could instead of feeding it and letting rise overnight, make a Levain (pre-ferment) by removing a Tablespoon of Starter from your jar and adding in flour and water and then cover overnight.
This will produce a stronger active yeast. A levain is a mixture of sourdough starter, flour and water that is prepped and then allowed to grow. There is no commercial yeast in a levain. The Original Danish Dough Whisk does a great job of mixing up the flour and water.
The next morning, pull some starter out of the jar or use the levain you made the night before in a food safe container and then weigh in the flour and the water. I like to use the Baker’s Math Kitchen Scale, as it is extremely accurate and will also weigh in Baker’s Percentages.
For this size recipe, don’t use more than 75 grams of Whole Wheat, Spelt or other low gluten flour.
Mix it up well with The Original Danish Whisk, so that there is no flour left separately in the bowl.
Cover with a Flour Sack Towel or whatever you like and autolyse for at least 30 minutes. You can go longer if need be.
After one hour of rest, your dough will be visibly taller.
After several hours of stretch and folds, the dough is going to show lots of gas bubbles!
Weigh the dough and then using a Bench Knife, cut the dough into two equal pieces.
Pull the bottom of the dough towards you and then fold it up. Fold in the sides, like an envelope and then pull the top over the folds.
With your Bench Knife in one hand, rotate the dough to form a tight ball.
Cover the dough and let it bench rest for 30 minutes. I love my Snow River Pastry Board. When I first got it, I applied four rounds of John Taylor Butcher Block Conditioner Oil and then two coats of Clark’s Cutting Board Finish Wax.
Once a month, I apply another coat of the Oil and every couple of months I apply the Wax after oiling.
The dough will be puffy.
Dust some flour over the top and with your Bench Knife, flip it over and reshape, this time tighter. Using your Bench Knife as a guide to scrape along the board, pull the dough towards you, which will tighten the dough even further.
The next day, remove from refrigerator and allow to come to Room Temperature.
To learn more about bread baking, please join my Natural Fermentation Real Sourdough Bread group.
Here is the handy printable recipe:
- 1 Tablespoon Starter
- 75 grams All Purpose Flour
- 75 grams Whole Wheat Flour
- 150 grams Warm Water
- 150 grams Levain or 150 grams very active Starter
- 525 g Warm Water
- 675 grams All Purpose flour
- 75 grams Whole Wheat, Spelt or other Whole Grain Flour
- 15 grams Sea Salt
- 37.5 g Warm Water
- 10 grams Malted Powder
- 10 grams Cream Cheese Powder
- 60 grams Oat/Seed Mix
- Prepare Levain and place in a draft free spot overnight.
- In a mixing vessel add Levain, water and flour and mix with fingers just until incorporated. Do not over mix.
- Autolyse at least 40 minutes.
- Add malt and cream cheese powder, oats, salt and water and integrate into dough (water will not immediately integrate, but will with each stretch and fold).
- Cover dough and bulk rest for 3-5 hours with stretch and folds every 30/60 minutes.
- The dough should be billowy and increase in volume 20 to 30 percent.
- Transfer dough to a work surface and dust top with flour.
- Cut dough into 2 equal pieces and flip over.
- Fold the cut side of each piece up onto itself so the flour remains on the outside.
- Work dough into two taut rounds.
- Cover with a towel and rest 30 minutes.
- Dust two Bannetons with white/whole wheat or rice flour.
- Dust rounds with whole-wheat flour or rice flour.
- Flip them over so floured sides are facing down.
- Take first round and fold it into itself like an envelope.
- Flip dough over and shape into smooth, taut ball by pulling the dough towards the body to tighten. Repeat with other round.
- Transfer rounds, seam-side up, to prepared baskets. Cover with a towel or plastic bag and place in refrigerator overnight, 10 to 12 hours.
- Proof for one to two hours at room temperature.
- Place baking stone, baking vessel or Dutch Oven into oven and preheat to 500 degrees at least 30 - 60 minutes prior to baking.
- Dust top of dough, still in the Banneton, with flour and turn on to pizza peel. Slash top.
- Place dough in baking vessel or on baking stone, spritz with water and cover for 20 minutes. Remove cover and bake an additional 15-20 minutes.