Wood Fired Recipes Community Cookbook
Wood-Fired Multigrain Sourdough
Jan 18, 2024Posted by klintPrint
Watch the video:
Note: Build 450g of Levain the day before the bake.
Levain Ingredients (At ~75% hydration):
- 1 tbsp levain (mother)
- 192g water
- 258g flour
Steps:
- Mix the flour, water, and starter (levain or poolish) in a bowl.
- Cover with clothe.
- Let it rest in room temperature until the following day (10-12 hours)
Multigrain Sourdough
Ingredients
- 665 g Water
- 741 g Flour
- 137 g Whole Wheat
- 41 g Rye
- 26 g Salt
- 450 g Levain
Instructions
- Soak the rye in advance for several hours until completely cold.
- Mix all dry ingredients with warm water.
- Let it rest for 15 minutes.
- Add levain and mix on slow speed to incorporate.
- Switch to a faster speed for 6-8 minutes.
- Put to dough in an oiled tub or bowl (covered).
- Let it rest for 20 minutes.
- Fold twice and then let it rest for another 1.5 to 2 hours; fold the dough very 20 minutes.
- Divide into 3 pieces (684g each).
- Make tight balls without tearing the skin.
- Let them rest for 20 minutes.
- Shape into loaf and top with sunflower seeds.
- Let it rise for about 4 hours.
- Bake at 450F to 470F for 25-30 minutes.
Submitted by: Andrea Colognese of Jamestown Bread Project
