The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honey Wheat/Mixed Flour Sourdough Loaf

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debdp's picture
debdp

Honey Wheat/Mixed Flour Sourdough Loaf

I just started experimenting with my sourdough on creating bread recipes. With my bread machine I used to mix KA bread flour with WWheat, Spelt, Sprouted Wheat and Oat flours.  So last night I thought I'd try sourdough with a mix of  Kamut, spelt, sprouted wheat and oat flours along with KA bread flour and the starter.  And here is the result.  The dough fermented overnight and after kneading in the morning it proofed for 3 hours. 

I also need to figure out what to call it.  I thought it would be a multigrain bread but everything noted as 'multigrain' on an internet search all have seeds and whole grains. This is just various flours.

Does it look okay?  The center is soft and the crust has a nice crispness to it. I've only been bread baking a couple years and less than 2 months with sourdough. So all critiques are welcomed.  Thanks.

 

MarkS's picture
MarkS

That looks really good! Can you post the recipe?

debdp's picture
debdp

I didn't write down what I did, I just used the recipe for the basic bread on the side of the Zojirushi bread machine with my odd mix of flours  So, for the sourdough version I used 2 cups of starter and then mixed bread flour with the other flours to equal about 4 cups.  To the starter I added about 1/3 cup milk (raw cow) and 1 Tbs melted lard -  I make my own lard from leaf fat I get from a local ranch.  I also added salt and honey.  I taste the wet dough mix before I add in the flour so I can tell if I need to add anything else.  Then I incorporated the flours a little at a time into the wet dough to get a decent dough for kneading. I didn't use all the flour and I had to add touches of water to get the dough where I wanted it. I didn't knead it, but placed it into a clean bowl and let it sit out for about 3 hours.  It was rising by that time and then I covered it and put it in the refrigerator overnight.  Took it out in the morning, let it get to room temp and then hand kneaded it. Placed it into a lightly greased loaf pan and rubbed a thin layer of lard on top of the dough. Put it in the oven and covered it with a cloth for 3 hours. My oven with the oven light on is what I've been using as a proofing box.  I actually bake this bread in the toaster oven at 350 for about 30 minutes.

Also, my starter is fed a mix of white, whole wheat and rye flours, and I weigh in grams equal amounts of flour and water when I feed the starter. The discard (about 1/4 cup) is what I use for recipes and I add equal weight of white flour and water to build what I need for recipes.   So for this recipe I added about 100 g flour and water to the discard Monday night, and again Tuesday morning and then Tuesday night used it in the bread recipe.

Darwin's picture
Darwin

I would call it a great looking SD sandwich loaf.  I would be very happy with that loaf.

debdp's picture
debdp

I appreciate that.