Sourdough Wheat Bread

Isn't it pretty?

I'm so happy that the starter decided to cooperate and work!  After the pancakes turned out so well I really wanted to give some bread a try.  Normally I prefer to bake sourdough without additional yeast, but because this was such a new starter I did add some commercial yeast to the dough.  If your starter is well established you can omit the yeast and just use the starter for the leavening.

For this loaf I mixed all the ingredients together and then put the shaped loaf into the fridge overnight.  I think this should meet the grain soaking challenge we have to soak or sprout all our grains.  

The shaped loaf was placed in a proofing basket or brotform (or banneton or probably some other name I have yet to hear) which I had lightly dusted with rice flour to prevent sticking.  I find that rice flour releases better for me then wheat flour which gets kind of gluey after a long rise.  If you don't have a proofing basket, a plain old glass bowl will work just fine.

The bread had a nice texture and a mild sour flavor.  It was awesome with butter for dinner two nights in a row and for breakfast toast in the mornings.  Sadly, it's all gone and all I have to show for it is my pretty picture.  Definitely time to bake some more of this bread!

Sourdough Wheat Hearth Bread

a Short Attention Span Girl original

makes 1 loaf

14 ounces whole wheat starter (at 75% hydration)

1 3/4 C (8 ounces) whole wheat flour

1 t salt

2 t instant yeast

2 t honey 

1 T butter, melted

3/4 C (6 ounces) water

Using a stand mixer with the paddle attachment, mix all the ingredients on low speed for one minute until combined.

Let sit for 10 minutes.

Switch to the dough hook and kneed the dough for 10 minutes until the dough is smooth and soft and just a bit sticky.  Adjustments may need to be made to the flour or water to get the right texture.  The dough should clear the sides of the bowl but still stick to the bottom of the bowl.

Transfer the dough to the counter and roll into a ball.  Place in a brotform or bowl and cover lightly with plastic wrap.  Place in the refrigerator overnight.

Remove the dough from the refrigerator and let warm up for an hour or so.  Meanwhile place a baking stone in the oven with a heavy skillet or pan underneath and preheat the oven to 500 degrees.

Turn the bread dough out onto parchment or directly onto a peel and slit the top with a lame or serrated knife.  Heat 1 C of water.  Place the loaf in the oven and pour the hot water into the pan below for steam.  Reduce the oven temperature to 450 degrees and bake for 20 minutes.

Rotate the loaf for even baking and continue to bake for another 15 - 20 minutes or until the crust is a deep brown and the internal temperature is 200 degrees.

Place the baked loaf onto a rack to cool.

printable version - sourdough_wheat.pdf

-- marcella