Multigrain Bread-Mix Sourdough
Have you ever used shop-bought bread pre-mixes to make sourdoughs? I have several unfinished bread mixes at home from those days when I used bread machine to make pan breads; they are all reaching their use-by dates and I really don't want to waste them.
The Multigrain Bread Mix I have is soy (10%) and linseed (5%), whole rye, maize polenta, in addition to unbleached wheat flour. It has many "dough conditioners" added in: ascorbic acid, enzyme, emulsifier, etc., to assure of its performance. And the salt (2.4%) has also been added in. The box says its protein is 12.6%. All that you need to add is water and yeast, and way you to. For a home sourdough there is nothing wrong with using it (I am not concerned with my label!).
This is how my multigrain bread-mix sourdough has turned out:
- 700 g mature white starter @75% hydration (ie, 300 water + 400 g flour)
- 700 g Australia's Laucke Multigrain Bread Mix
- 8 g salt (for the flour portion of the starter)
- 492 g water
Total dough weight 1900 g and total dough hydration 72%
- Mix by hand
- Autolyse 30 minutes
- Bulk fermentation 3 hours with 5 folds every 30 minutes
- Proof for one hour
- Retard in refrigerator for 14 hours
- Bake with steam as usual
Using bread pre-mixes to make sourdough is quite a fool-proof way to make a nice tasting bread.