Two Grain Sourdough (Rye & Wheat)
I've been actively experimenting with my sourdough this week, trying to come up with various sourdough sandwich breads. This one makes the mark, I think.
I'm trying my best to try out whole grains, including rye, oats, and whole wheat. I'm trying to cut down on the purely white bread I consume, and I'm also trying my hardest to get a good amount of fiber into my diet. This bread has the benefits of being 35% whole grain flour, and has just the right tang to work for a beef or turkey sandwich.
Rye flour makes up 10% of the whole grain flour and whole wheat makes up the other 25%. For the rest of the flour I used normal King Arthur bread flour. My hydration was somewhere between 70-80%, and the bread was impossible to knead by the normal method...I just folded. A lot. The initial rise took almost 6 hours, and the proofing went for 1.5 hours. I made two small boules.
I'm pretty happy with how the texture of both the crust and the crumb turned out on this bread. I think the oven could've pre-heated a bit more, though, to give me more crunch on the bottom, but the top is right as it should be.
The starter used was fed up as I normally feed my starter, at about 100% hydration.
If you want the recipe, I'll post it. Otherwise I'll keep working. :)