Best 4 Artisan Whole Grain Sourdough Recipes
Welcome to the realm of artisanal whole grain sourdough, a bread that embodies the essence of culinary artistry and craftsmanship. In this article, we will embark on a delightful journey, exploring the secrets to creating this exquisite bread that has captured the hearts of food enthusiasts worldwide. We will delve into the intricacies of sourdough fermentation, the magic behind the slow rise, and the techniques to achieve a crust that is beautifully browned and crackling. So, let us gather our ingredients, don our baker's hats, and embark on a culinary adventure that will leave you with a newfound appreciation for the art of bread making.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE WHEAT SOURDOUGH BREAD
Steps:
- In a large bowl, dissolve the levain in water. Add both flours, salt, and mix the ingredients together. Cover and let rest for 30 minutees to an hour.
- Perform the first set of stretching and folding.
- Perform an additional set of stretches and folds. Cover and let rest.
- Perform the final set of stretches and folds. Cover and let rest.
- Depending on your ambient temperature, the dough should double in size by this time. If not let it ferment until it does. If the room is too cold, place the bowl in the oven with the light on. When it does, divide the dough into two equal pieces. Shape into balls and place, seam side down, in proofing baskets. Cover and keep in a cool room (about 55F-60F) overnight. You may also refrigerate the dough but make sure the fridge does not run too cold.
- If the dough was refrigerated, take it out of the fridge and let sit at room temperature for 2 hours or even longer, until you see some increase in the volume from the last night and the dough passes the 'finger poke' test. Meanwhile, preheat the oven to 500F.
- When ready to bake, prepare two pieces of parchment paper, turn the dough over on the parchment sheets, score and load in the oven.
- Drop the temperature to 485F and bake with steam for 20 minutes. If baking in a cloche or a cast iron combo cooker, there is no need to worry about the steam. Next, bake without steam at 450F for 30 minutes.
- Remove bread from the oven. Cool on a cooling rack for an hour before slicing.
Nutrition Facts : Calories 148 kcal, Carbohydrate 31 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 351 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
ARTISAN WHOLE GRAIN SOURDOUGH
A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) whole grain bread I've baked and on par with some of the best whole grain bread I've had anywhere.
Provided by Eric Rusch
Categories Recipes
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Evening of Day 1:
- Mix all ingredients together
- Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
- Morning of Day 2:
- Add day 2 to day 1 ingredients
- Knead, place in plastic covered bowl and refrigerate for 24 hours.
- Morning of Day 3:
- Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
- Bake at 485F for 40-45 minutes.
100% WHOLE WHEAT ARTISAN-STYLE SOURDOUGH BREAD
An artisan sourdough loaf made from 100% whole wheat bread flour. No all-purpose flour necessary.
Provided by JenniBee
Time 19h15m
Number Of Ingredients 6
Steps:
- 10:30 AM - Feed your starter 40 grams whole wheat flour and 40 grams water.
- 10:30 PM - Make your levain and autolyse your flour.
- 10:30 AM - Combine your levain and your flour. Let rest for 30 minutes.
- 11:00 AM - Add salt and mix well. Let rest for 30 minutes.
- 11:30 AM - 1 PM - Stretch and Fold dough 4 times with 30 minute breaks between each session.
- 1 PM - 6:45 PM - Bulk fermentation.
- 6:45 PM - Pre-shape dough. Let rest for 15 to 20 minutes.
- 7:00 PM - Shape dough. Cover and retard in the fridge.
- 7:00 PM - Preheat Dutch oven inside the oven at 475° Fahrenheit (246° Celsius) for 45 minutes to an hour.
- 8:00 PM - Turn dough out onto parchment paper and score.
- 8:05 PM - Bake bread for 30 minutes.
- 8:35 PM - Lower heat to 450° Fahrenheit (246° Celsius). Remove lid and bake for 15 minutes.
- 8:50 PM - Turn bread out onto a wire cooling rack and allow to cool completely.
- Slice and enjoy your bread!
ARTISAN SOURDOUGH NO-KNEAD BREAD
Our original contribution to the no-knead bread revolution: substitute live sourdough starter for instant yeast to create the ultimate no knead artisan bread loaf.
Provided by Eric Rusch
Categories Recipes
Time 49m
Yield 1 Loaf
Number Of Ingredients 5
Steps:
- In a large mixing bowl, stir 1/4 cup starter into purified water.
- Add combined dry ingredients and stir until well incorporated.
- 2 stretch and folds at 15 minute intervals.
- Cover bowl and let sit roughly 10-12 hours at room temperature.
- Follow video instruction for coil folding and placing dough in well floured proofing basket.
- Cover proofing basket and let rise about 1 to 1 1/2 hours. Proofing times can vary quite a bit based mostly on your ambient room temperature. Experience will be your best teacher when it comes to judging when your dough is ready to bake.
- Preheat your baking vessel to 500ºF for 30 minutes.
- Bake your dough with the cover on for approximately 17 minutes.
- Remove baker cover and continue baking an additional 17 minutes.
- When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.
- Consume bread, be happy.
Tips:
- Use a variety of whole grains: This will give your sourdough bread a more complex flavor and texture. Some good options include whole wheat flour, rye flour, and oat flour.
- Use a natural sourdough starter: This will give your bread a tangy flavor and help it to rise properly. You can make your own sourdough starter or buy one from a store.
- Autolyse the dough: This means letting the dough rest for a period of time before adding the salt and yeast. This will help to improve the bread's flavor and texture.
- Knead the dough properly: Kneading the dough will help to develop the gluten and give the bread a chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Proof the dough in a warm place: This will help the dough to rise properly. You can proof the dough in a warm oven, on a warm countertop, or in a warm place in the sun.
- Bake the bread in a hot oven: This will help to create a crispy crust and a chewy interior.
Conclusion:
Making artisan whole-grain sourdough bread takes time and effort, but it is definitely worth it. The resulting bread is delicious, nutritious, and has a beautiful crust. If you are new to baking bread, I encourage you to give this recipe a try. You may be surprised at how easy it is to make.With a little practice, you can be baking delicious, artisan whole-grain sourdough bread like a pro. So what are you waiting for? Get started today!
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