How to make Multigrain sourdoug bread #viralvideo #shortvideo #shorts #short #ytshorts #ytshort #yt
How to make Multigrain sourdoug bread #viralvideo #shortvideo #shorts #short #ytshorts #ytshort #yt Enriched Multigrain Sourdough Bread, with extra wheat bran Here’s an experiment I tried recently; recipe and method entirely my own. 500 grams total flour/bran 450 grams total liquid Makes 1 standard size loaf Multigrain/bran blend; combine the following: 150 grams white whole wheat flour 60 grams red whole wheat flour 20 grams dark rye flour 20 grams wheat bran In mixing bowl, combine: 300 grams whole buttermilk 50 grams buckwheat honey (or other honey) 10 grams salt Heat this in microwave for one minute on high. Combine the heated buttermilk mixture with the multigrain flour/bran mixture, stirring with dough whisk or by hand to thoroughly combine. Cover and allow to autolyze for at least 20 minutes. 20 minutes is what I did this time; I’ll let it autolyze for a longer period next time. This ratio of buttermilk to flours/bran seemed about right. In a separate bowl, combine 150 grams water and 50 grams sourdough starter. Stir to dissolve starter. Add 250 grams bread flour until thoroughly combined (using dough whisk, or by hand). The hydration for this dough seemed low; I’ll probably try 175 or even 200 grams of water, next time. Add the bread flour/starter dough to the multigrain/bran buttermilk dough, and work by hand in bowl until well mixed. Cover. Bulk fermentation begins. Do some stretch/folds periodically over the next 3-4 hours. I let this stage continue for about 5 hours at room temperature (76°F), and then placed it into a cool room (68°-70°) for another 8-9 hours. After overnight bulk fermentation in cool room, I did one coil fold, moved the dough to a piece of parchment paper, and put it in a loaf pan. Final proofed at 76°F for about 3 hours, then put in refrigerator for 2 hours. Preheated over to 495°F. Cut the top of the loaf with kitchen scissors, and sprinkled with water. Placed an inverted loaf pan over the loaf, as a lid, and baked at 440°F for 30 minutes. Removed “lid” and baked another 25 minutes at 375°F. The end result has a great flavor, and a reasonably soft texture, what with having this much whole grain flour and bran. The dough looks a little marbled, indicating that the white dough didn’t incorporate completely #MultigrainSourdoug #MultigrainSourdough #SourdoughBread #MultigrainBread #ArtisanBread #HomemadeBread #BreadBaking #SourdoughLove #HealthyBread #WholeGrainBread #FreshlyBaked #WholeFoods #GlutenFree (if applicable) #VeganFriendly (if applicable) #BreakfastIdeas #SnackTime #SandwichBread #ToastLove
