Strong dough … Anyway, back to the sourdough recipe. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined. This helps the dough develop gluten and become strong. Just some notes that I think might help — I just used ordinary bread flour and ordinary whole wheat flour because I’m still practicing. Directions. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. I like baking it to a darker crust, which promotes the development of dark chocolate flavors. This bread is made with pure sourdough starter (levain), which produces bread with a more rustic and denser crumb, with bigger holes and a thicker, chewier crust. Pour 50ml of tepid water into a large mixing bowl. In a small saucepan, heat the milk, water and oil to 120°-130°. I like my whole wheat bread’s crumb lighter, with large holes, so I add 35% of bread flour to the mix. I tried adding rye flour when I ran out of whole wheat (about 30 grams only ) and it was still a success and I think it tasted better. Re-create fresh artisan sourdough bread to rival your local bakery--at home! or ~1 1/4 cup) water 85 grams (3 oz. or a … The night before you want to bake, make the levain starter. Following the recipe, I reduced the water to 3 cups and (weighing the flours) put in 339 grams whole wheat flour (113 per cup) and 4 cups, 480 grams all flour (120 per cup). After one hour passes, start performing stretch and folds. A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) ... 236 grams (8 1/3 oz or 2 cups) whole wheat flour Morning of Day 2: 274 grams (9 2/3 oz. This simple blend of whole-wheat flour, sourdough starter, sea salt and water produces bread with a tart, melt-in-your-mouth taste perfect for sopping up sauces, eating as toast or making into a sandwich. Step 2 – stretch and folds. or 7/8 cup) rye flour 250 grams (8 3/4 oz or 2 cups) white bread flour 170 grams (6 oz. Thumb Up Helpful

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