The Fresh Loaf

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Ran Out of Bread Sourdough

Danni3ll3's picture
Danni3ll3

Ran Out of Bread Sourdough

Like the title says, the weekend loaf was so good, we were out of bread by Tuesday. And since I had some levain left over that I had kept (I was thinking of making sourdough cinnamon rolls with it), it was conscripted to become a loaf to fill in the gap. 

This is not my normal routine for making bread but it still worked. No idea what the crumb looks like yet. It could be pretty interesting.

So here goes:

1. Toast 50 g of bulgur and 25 g of amaranth. Soak in 150 g boiling water and let cool until just warm. 

2. Autolyse the above with 300 g unbleached flour, 150 g multigrain flour, 100 g white whole wheat flour, 250 g water and 30 g kefir. Let sit just over an hour. 

3. Mix in 135 g levain and 11 g sea salt. The dough felt a bit stiff so I added a bit of water as I was mixing. 

4. I folded the dough every half hour for 2 hours and then put it in the fridge in a covered container. I left it there for about 19 hours. 

5. There was not a lot of rise so I let it continue to bulk ferment on the counter for another couple of hours. 

6. I did a preshape, a rest and then a final shape into a batard. Into a banneton it went and into the microwave with a cup of hot water.  I let it proof about an hour and three quarters. 

7. I flipped it out onto parchment paper, scored it and baked on a preheated pizza stone covered for 30 minutes and uncovered for another 15 minutes. The first 20 minutes were at 500 F and the rest were at 450F. 

So now we should have bread till I bake again on the weekend!

Comments

Isand66's picture
Isand66

It looks great!  So how did the crumb and flavor turn out?

leslieruf's picture
leslieruf

I haven't seen a multigrain flour here- I must go and track one down.

You surely have got the touch!  :)

Leslie

Danni3ll3's picture
Danni3ll3

The crumb turned out pretty good! Not huge holes but open enough for a loaf that was sort of thrown together.

As to the multigrain flour, the one I use is Robin Hood Multigrain best for bread flour. I can't remember where you are located Leslie, but if you are in Canada and have access to a Bulk Barn, they have a 12 grain flour that looks pretty good too. I haven't tried it though.

leslieruf's picture
leslieruf

no not based in Canada, NZ - far away! I am sure there is a multigrain flour, just never looked for it,  and haven't seen it the supermarket.  maybe online. Life is extremely hectic at the moment but hopefully soon I will have time for more leisurely pursuits and can find some. 

happy baking Danni

Leslie

dabrownman's picture
dabrownman

that still took time to come out healthy hearty and tasty.  Lucy and I were wondering what to do this week.  She was late coming off strike by mid week so we didn't have time to sprout anything and had to fall back on a non sprouted multi-grain with a bunch of seeds - it was like 2012 all over again:-)  This one came out in a strange shape for you too!  Full of surprises...Well done and 

Happy baking Danni

IceDemeter's picture
IceDemeter

I had to giggle at how you (and the others here) consider a 2-day prep and bake bread to be a last-minute-out-of-bread recipe!  What a great outlook to have, instead of the "gotta run to the store"...

Definitely a gorgeous crumb - just perfect for sandwiches or topping.  You've obviously got the "feel" for getting the best out of even a not-your-usual approach and recipe.

Nice baking!

Laurie

Danni3ll3's picture
Danni3ll3

mantra from TFL is finally sticking and that is why it worked. :-D