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Every Day Bread
Servings 3 loafs
Ingredients
Rye Sourdough
- 50 g active rye starter
- 200 g Stone ground whole rye flour
- 200 g Water
Wheat Sourdough
- 50 g active wheat starter
- 200 g White whole wheat flour
- 200 g Water
Grain Soaker
- 100 g Grain cereal
- 50 g Rolled Kammut flakes
- 200 g Boiling water
- 1 g Salt
Sunflower Seed Soaker
- 100 g Sunflower seeds
- 200 g Boiling water
- 1 g Salt
Final Dough
- 450 g Rye sourdough
- 450 g Wheat sourdough
- 351 g Grain soaker
- 301 g Sunflower seed soaker
- 750 g AP flour
- 340 g Water
- 22 g Salt
Instructions
Sourdough Starter and Soakers
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Prepare all four sourdoughs and soakers the evening before you want to bake (e.g. 10pm for picking things up again at 9am).
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On the next morning, check for standing water in the two soakers, if there is any, reserve and use as part of the water for the final dough.
Final Dough
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Add all ingredients to bowl of stand mixer and mix for three minutes on low and one minute on medium. Move the dough from the mixing bowl to a large bowl that allows you to fold the dough. Stretch and fold the dough (I do 20 s&f's) three to four times in five minute intervals.
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Cover and let the dough rise in the bowl for 2 to 3 hours, until doubled in size.
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Dump the dough on a lightly flowered surface and divide into two or three parts and shape into loafs or boules. When baking three breads, each will be about 750g.
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Preheat oven to 500F.
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Let the shaped loafs/boules proof for about one hour. Bake with steam for 35-40 minutes. Let cool completely before cutting into a loaf. These breads freeze well: I usually keep half a loaf