Yesterday, I made this glorious delicious 5 grain sourdough bread. It is a real beauty of 950 gr! Check it out:
MMMM!
" data-orig-size="1868,1552" sizes="(max-width: 840px) 100vw, 840px" data-image-title="MMM!" data-orig-file="https://sophiesfoodiefiles.files.wordpress.com/2018/11/dsc07457watermark.jpg" height="698" width="840" data-medium-file="https://sophiesfoodiefiles.files.wordpress.com/2018/11/dsc07457watermark.jpg?w=300" aperture="aperture" />MMMM!And the inside too:
Yeah! I was so happy because I used my older oat sourdough in here! It is nearly 1 year old! I just adapted another sourdough recipe from me & used 2 types of flour in here, organic white T 65 flour & organic 5 grain flour in here. I added another few ingredients & this bread was the top result!
Recipe: For 1 round bread of 950 gr!
Ingredients
Day 1: Re-activate your sleeping oat sourdough from the fridge.
Take pot with fitted lid of oat sourdough out of your fridge & feed it with 10 gr oat flour & 10 gr warm water. Mix with a small whisk together. Close fitted lid & place outside the fridge on your kitchen counter for 1 night. Leave to stand on a thicker kitchen towel.
Day 2, early in the morning, after at least 8-10 hours: Make your sourdough starter in a separate big bowl.
Open the lid of your oat sourdough pot. Spoon through the sourdough, you will see lots of small bubbles & that is what you want. This means that your oat sourdough is active! This is a stiffer sourdough. You don’t see bubbles on the outer surface, it is all inside where the magic happens!! Now, we are going to make a starter. This means we are going to take a bit of the oat sourdough out of the mother pot & we are going to feed it well with the quantities that we want to achieve. The rest, we will leave into the pot, screw the lid back on & place back into the fridge for later use. I take 20 gr out & feed it with 100 gr freshly ground oat flour + 100 gr lukewarm water. Whisk well with a whisk. Place a plastic bag over the bowl & close it. I also just boiled some water & poured this into a mug. I also put it into the plastic bag besides the bowl to create some moisture so that the sourdough will develop nicely & more quickly too. Leave to stand for 1 night on a double kitchen towel or for at least 8 hours, the more the better.
I always feed my starter with a bit more flour & water because I need to have 100 gr oat sourdough for my bread recipe & I always like to create another oat sourdough recipe with the leftovers. This time I want to create a sourdough pancake recipe but you can omit this if you want. I made different recipes with leftover sourdough, like sourdough pizzas, sourdough pancakes, sourdough cake.
Day 3, early in the morning, make the final dough!
Remove plastic bag & check out your active stiffer oat sourdough starter. Your starter will be full of tiny bubbles on the inside of the starter. On the outside you will not see anything. It will look something like this:
Gather your final ingredients to make your bread!
Now, take 100 gr out (weigh it) of your active oat sourdough starter
200 gr organic white wheat flour (T 65)
300 gr organic 5-grain flour + 75 gr flour more depending if you need it. /I needed it = so total: 575 gr! (My mix was Markal organic 5 grains + 3 flakes: white flour T 65, oat flour, rye flour, rice flour, wholemeal spelt flour, barley flakes, millet flakes, sesame & wheat gluten)
6 gr salt per bread
10 gr honey (I used sunflower honey)
300 ml warm water
Method:
Take Kenwood Major & place dough hook in. In fitted bowl, add all ingredients.
Begin to mix it all in on low-speed aka number 2-3 for 4 minutes. Stop machine from time to time to scrape down the sides & turn machine on again. My dough didn’t came together because it was too wet so I added 25 gr 5 grain flour extra & turned the machine on again. It was still too wet to form a cohesive dough so I added 50 gr 5-grain flour extra & then, my dough formed a cohesive dough bread ball & that is what we want, right? Then, turn speed up to number 5 & knead dough for another 5 minutes. It will be sticky a bit but that is normal! It will look something like this:
Take dough out of the bowl with help of a dough scraper. The dough will stick a bit but that is normal. I don’t flour my counter just my hands & dough scraper! Knead the dough by hand for another 2 minutes. I did the stretch & fold method a few times to strengthen the gluten within!
Flour a chosen banetton, I chose a big round one, excessively with rice flour. Place your bread with the seam upwards into your banetton.
Place closed plastic bag over it & leave at room temperature to prove for 1 time, for at least 4 + 1/2 hours, preferably as long as possible, up to 6 hours. I only had time for 4 + 1/2 hours. After this time, your dough has risen for at least 1/2 but not too much because of the oat sourdough. Preheat your oven to 200°C (392 F) for 10 minutes. I always use a fan oven.
Place a Bread Silpat onto an oven rack. Remove plastic bag. Place banetton upside down & carefully in one quick movement, flip your dough out of the basket onto the Bread Silpat. You now see circles of the banetton onto your dough. Slash it or score it just like you want & smear your bread top & sides in with water. I use a silicon pastry brush here. Lower your heat to 180°C (356 F) & bake your bread for 45 minutes or until browned & baked through! I inserted a thermometer & it stated 96°C (205 F) so it is baked through! When your bread has been fully baked, your house will smell amazing!
Carefully remove from the hot oven & place onto a wire rack to cool down completely! You will end up with a delicious tasteful sourdough bread that needs lots of butter on it! This breads tastes a bit sweet because of the honey in here. It is perfect with butter & some good cheese or ham too!
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