SPROUTED WHEAT SOURDOUGH BREAD
Bolted sprouted sourdough bread, baked in an oblong cloche, may be the perfect loaf to bring to a dinner party or just to enjoy at home. It's easy to slice and makes a manageable serving size. The wheat is sprouted, which increases nutrients' availability for absorption, and because the flour is bolted, the crumb is relatively open yet still full of the tastiness of bran and germ.
Provided by Melissa Johnson
Categories Recipes
Time 1h20m
Number Of Ingredients 4
Steps:
- Mix all of the ingredients together until everything is incorporated. Sprouted flour has a lot of enzymatic activity, so a long autolyse is not advised, but mixing the flour and water first and letting it sit for 20-30 minutes is okay.
- After mixing, cover your dough and let it rest for about 15 minutes, then hand-mix it Rubaud style for a minute or two, to boost the gluten development.
- For the next few hours, perform four rounds of coil folding of the dough (see video), roughly every 30 minutes.
- When the dough has close to doubled, and has bubbles on the surface (see gallery), scrape it out of your bowl onto a floured countertop and preshape it into a boule.
- Cover the dough with an upside-down bowl, plastic wrap or damp towel, and let it rest about 30 minutes.
- The second video in this recipe blog depicts the shaping technique described below. Sprinkle the top of the rested dough with flour and flip it over. Gently stretch it outward in all directions, then fold the top of the dough about 1/3 down. Now fold the sides inward one at a time. Cinch/fold the tube that is forming down again. Fold the sides inward again. Finally roll the tube onto any remaining dough and adjust to have the seam in complete contact with your countertop.
- Using your bench knife, pull the dough tube toward you while gently tugging the sides outward. Your final tube should be about 12 inches long.
- Place the dough in your floured proofing basket seam-side up, cover it, and let it proof at room temperature 30-90 minutes or in the refrigerator for 10-12 hours.
- Begin preheating the oven and oblong clay baker to 500F 30 minutes before baking.
- Flip the dough into the hot baker and score the top. I wanted to do an intricate score, so I flipped the dough onto parchment paper, brushed off the excess flour, scored the dough, and lifted the paper/dough into the base of the baker.
- Cover the baker and bake at:
- 500F for 20 minutes, cover on
- 450F for 7 minutes, cover on
- 450F for 7+ minutes, cover off
- Final internal temperature of the bread should be around 205F.
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Polelo Mog
[email protected]I'm so impressed with how easy this recipe is to follow. I'm a beginner baker and I had no problems making this bread.
Oppku Amoako
[email protected]This bread is a bit time-consuming to make, but it's totally worth it.
Sydney Cross
[email protected]I love the fact that this bread is made with sprouted wheat. It's so much healthier than regular bread.
Moazam Ali
[email protected]This bread is perfect for breakfast, lunch, or dinner. It's so versatile.
Nisad Hossan
[email protected]I'm so glad I found this recipe. I've been wanting to make sprouted wheat sourdough bread for a long time.
MARIAH TRUITT
[email protected]This bread is delicious! I can't wait to try it with my favorite soup.
alizyallenburg wo
[email protected]I would definitely recommend this recipe to anyone who loves sourdough bread or is looking for a healthier bread option.
Thembisile Mazibuko
[email protected]This bread is a bit more expensive than regular bread, but it's worth it for the flavor and health benefits.
Faysal Hossen
[email protected]I've never made sourdough bread before, but this recipe made it easy. I'm so glad I tried it.
Noori Sam244
[email protected]This bread is perfect for people who are looking for a healthier alternative to regular bread.
slava slava
[email protected]I'm not a huge fan of sourdough bread, but I actually really liked this recipe. The sprouted wheat gives it a nice flavor.
Rebecca Glover
[email protected]This bread is a bit dense, but I like that. It makes it very filling.
moraa dephina
[email protected]I love the nutty flavor of this bread. It's so different from regular sourdough bread.
Shekh Muhammad
[email protected]This bread is perfect for sandwiches and toast. It's also great for making croutons.
SHUCEYB ALI HEYDAR
[email protected]I've made this bread several times now and it always turns out great. It's my go-to recipe for sourdough bread.
Seema Khatun
[email protected]The bread was a little too sour for my taste, but overall it was still good.
Abdullah Molla
[email protected]I had a great experience making this bread. It was easy to follow the recipe and the bread turned out perfectly. I will definitely be making it again.
Md Walid
[email protected]This bread is a bit more work than regular sourdough, but it's worth it. The flavor is amazing and it's so healthy.
Mercy Sibande
[email protected]I've been wanting to try sprouted wheat sourdough bread for a while now and I'm so glad I finally did. It's delicious! I love the nutty flavor and the chewy texture.
Shahzaib mainhas
[email protected]This sprouted wheat sourdough bread is amazing! The crust is crispy and the crumb is soft and chewy. The flavor is complex and slightly tangy. It's the perfect bread for sandwiches, toast, or just eating plain.