Best 4 Quick Artisan Style Multi Grain Sourdough Bread Recipes

QUICK SOURDOUGH BREAD

Steps:

• In a large mixing bowl, add the flour, instant sourdough yeast, and salt.
• Slowly add the warm water and stir well until a dough forms. If you need to add some water for dry spots or left over flour add a tablespoon at a time.
• Cover the bowl with a damp towel for 2 hours at room temperature. (You can also cover the bowl with plastic wrap and poke a few small holes in it to allow gasses to escape.)
• Sprinkle a couple of tablespoons of flour onto a countertop or cutting board and place the dough on it and sprinkle a little over top and smooth it around the outside to make handling it easier.
• Stretch and fold over the sides to create a round dome shaped with the edges tucked into the bottom. (do not work the flour into the dough)
• Let dough rise for one additional hour at room temperature to rise further. You can also place it in the refrigerator overnight. If refrigerated, let dough sit at room temperature for an 1 hour before baking.
• Line an enameled Dutch oven with parchment paper.
• When the dough has 30 minutes left to rise, place the parchment paper lined dutch oven with the lid on into a cold oven and then turn the oven on to preheat oven at 500 degrees F. Allow the dutch oven to stay in the oven for those 30 minutes.
• If desired, slice 3-4 the shallow cuts along on the top of the bread with a sharp knife.
• Carefully remove the Dutch oven from the oven, remove the lid and sprinkle about a tablespoon of flour on the parchment paper.
• Reduce the heat on the oven to 425 degrees F.
• Place the dough onto the parchment paper in the dutch oven and place the lid on.
• Bake for 30 minutes (with lid on).
• Then remove the lid and bake for another 10-15 minutes.
• Remove from oven, remove bread from the dutch oven by lifting it out by the parchment paper and let cool on a wire rack.

QUICK ARTISAN STYLE MULTI GRAIN SOURDOUGH BREAD RECIPE - (3.9/5)

Steps:

• To make the soaker: Put the multi grain cereal or oats in a heatproof bowl (I use mixing bowl for mixer), and pour the boiling water over them, stirring to combine ( depending on cereal or oats, water all soaked in and cereal is mushy adjust water accordingly). Let cool to lukewarm before using. To make the dough: In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 3/4 cup of the water, mixing until smooth. Add the remaining dough ingredients (combine all dry ingredients and mix before adding) plus the soaker, and mix and knead - by hand, mixer, or bread machine - until you've made a soft dough, adding additional water as needed (should be tacky and if using dough hook and pulling free from bowl). Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours. Turn the dough out onto a lightly greased work surface and gently fold it over a few times to deflate it (push out in a rectangle and fold in 1/3s and then pull corners up to center make a ball pulling and pinching in center). Shape the dough into a large round. Grease a Dutch oven or baking crock, and place the dough into it (I put dough parchment in dutch oven). Cover the crock, and let the loaf rise until it's very puffy, about 1 1/2 to 2 hours. Just before baking, brush or spray the loaf with water, and sprinkle with seeds. Use a lame or a very sharp knife to make several slashes across the top of the loaf, in the shape of a pound sign or just have fun with your own design. Place the covered crock into a cold oven, set to 450°F, and turn on the oven. Bake the bread for 35 minutes. Uncover and continue baking until the bread is deep golden brown, about 10 additional minutes. Remove the bread from the oven and turn it out of the crock onto a rack to cool.

WHOLE GRAIN ARTISAN BREAD

Steps:

• In large bowl, stir warm water, yeast and sugar until yeast is dissolved. Stir in whole wheat flour and rye flour with whisk until mixture is smooth. Cover and let stand in warm place 1 hour or until mixture is bubbly and has doubled in size.
• Stir in salt and 1 1/2 cups of the bread flour, slowly adding additional bread flour as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
• Line cookie sheet with cooking parchment paper and sprinkle center with cornmeal. Gently push fist into dough to deflate. Shape dough into round ball by tightly pulling edges under to form smooth top. Place on cookie sheet and press dough to flatten slightly. Cover with a clean towel or plastic wrap that has been sprayed with cooking spray and let rise in warm place 45 minutes or until doubled in size.
• Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 425°F.
• Using small strainer, sprinkle 1 teaspoon bread flour over top of dough. Using sharp serrated knife, cut 4 (1/4-inch-deep) slashes on top of loaf then make 4 diagonal cuts to create crisscross pattern. Slide dough and parchment paper from cookie sheet onto pizza stone.
• Bake 25 to 30 minutes or until crisp golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.

BASIC ARTISAN SOURDOUGH BREAD RECIPE

Steps:

• Two nights before bakingFeed mature sourdough starter using the levain formula above.
• The night before baking, around 6:00PMMix all of the ingredients in a large bowl, cover with a plastic wrap and let rest for 30 minutes to 1 hour.
• Thirty minutes to one hour later, around 7:00PMPerform a set of stretch and folds. Cover and let rest.
• Around 7:45PM and 8:30PMPerform two additional sets of stretch and folds. Cover and let rest.
• Around 10:00PMDepending on your ambient temperature, the dough should double in size by around 10:00PM. In my case, at around 66F - 67F ambient temperature the dough doubles in size in about 4 hours. If not, wait until it does, about an hour or so.Turn the dough over onto a flat, smooth surface. Divide into two equal pieces, pre-shape, flip and let rest for 20 minutes.
• Around 10:20PMFold the loaves one more time, pinch the seams (optional), dip into sesame seeds and place into 14" oval proofing baskets, seam side up. Cover with each with a piece of paper towel, then wrap with a piece of plastic wrap. Proof in a cool place (around 66F or lower) overnight.
• The morning of baking, around 7:00AMPlace the baking stone on the rack about 3 positions from the top. Place a kitchen towel in a bread pan, or a small cake pan, fill with hot tap water and place on a rack below the baking stone, to the side of the stone. Preheat the oven to 500F.
• Around 7:45AM - 8:00AMPrepare two pieces of parchment paper slightly bigger than the proofing baskets. Turn the dough pieces onto parchment paper. Score with a serrated knife. Using a pizza shovel, transfer the dough into the preheated oven. Using a water spray, spray some water on the sides of the oven to create some extra steam, and quickly close the oven door. Drop the temperature to 475F and set the time to 20 minutes.
• 20 minutes laterRemove the bread pan with water from the oven. Drop the temperature to 450F and continue baking the bread for an additional 25 minutes.
• 25 minutes laterRemove bread from the oven and set on a cooling rack to cool down for an hour. Then slice and enjoy.