Sourdough Cookbook for Beginners: A Step by Step Introduction to Make Your Own Fermented Breads by Johnson Melissa & Rusch Eric

Sourdough Cookbook for Beginners: A Step by Step Introduction to Make Your Own Fermented Breads by Johnson Melissa & Rusch Eric

Author:Johnson, Melissa & Rusch, Eric [Johnson, Melissa]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-07-27T16:00:00+00:00


60 grams sunflower seeds, divided

25 grams chia seeds (2 tablespoons)

20 grams hemp seeds (3 tablespoons)

400 grams water, divided

260 grams bread flour or all-purpose flour

260 grams whole grain flour

150 grams sourdough starter

30 grams olive oil (2 tablespoons)

12 grams salt (2 teaspoons)

Cooking oil, for greasing

1. Reserve 30 grams of sunflower seeds for bread crust.

2. Combine the remaining 30 grams of sunflower seeds with the chia seeds and hemp seeds in a small bowl with 100 grams of water. Cover and let the mixture sit for about 1 hour.

3. In a medium bowl, combine the flours, the remaining 300 grams of water, the sourdough starter, oil, and salt and mix thoroughly. Add the seed mixture along with any water left in the bowl. Continue mixing until the seeds are distributed through the dough.

4. Cover and let the dough rest for 15 to 30 minutes. Then with damp fingertips, stretch and fold the dough, lifting the edge of one side of the dough and folding it over to the other side. Go around the bowl two or three times, stretching and folding each side, and stop when the dough feels tighter.

5. Bulk ferment the dough for 6 to 10 hours at room temperature, or until it has just about doubled in size.

6. Flour your countertop, scrape the dough out onto it, and shape the dough into a tube .

7. While the dough rests on its seam, lightly oil your loaf pan, then place the dough in the pan seam-side down.

8. Cover and proof the dough for 2 to 4 hours. You can also retard the dough in the refrigerator overnight or longer. The dough is ready to bake when it has doubled in size or its highest part crests over the lip of a 9-by-5-by-2¾-inch loaf pan.

9. Place one of your oven racks in the second-from-the-bottom position. Preheat your oven to 350°F for about 15 minutes.

10. Brush or spray water on the dough if the top of it isn’t damp already, then sprinkle the reserved sunflower seeds on the dough. Score the dough to control the oven spring. (Dragging your lame through the seeds is a bit tricky.)

11. Bake for 50 minutes, or until the interior of the loaf is over 190°F.

12. When the bread has finished baking, immediately remove it from the pan. Cool it on a rack on its side (to discourage settling of the crumb) for at least 1 hour before slicing.

13. Once completely cooled, store the bread in a plastic bag or beeswax wrap to keep it soft.

TIP: Note that the water in this recipe is adjusted upward to account for how much water chia seeds absorb. If you don’t use chia seeds, you can soak your preferred seed selection and then add water more slowly to the dough. In addition to sunflower, chia, and hemp seeds, other seeds you might like include poppy seeds, sesame seeds, pumpkin seeds, flaxseed, nigella seeds, cumin seeds, anise seeds, fennel seeds, and caraway seeds.



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