The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multi-grain sourdough sandwich

Abelbreadgallery's picture
Abelbreadgallery

Multi-grain sourdough sandwich

Summer is coming. It's picnic time, this means sandwiches! I made some multi-grain sourdough sandwich loaves.

The formula was: 800 gr of AP flour + 200 gr stoneground wheat flour + 630 ml water + 300 gr of stiff sourdough + 23 gr salt + 25 gr honey + 25 gr oil + 400 gr of soaked & toasted grains (200 gr of toasted sesame seeds, toasted sunflower seeds and toasted oatflakes, then soaked in cool water. When cool -around 35Cº degrees, add one tsp of levain and let rest in fridge until next day. Sourdough enhances the aroma of the seeds. Try it).

It's important when you work without yeast that you pay attention to the dough temperature. Around 26ºC when you finish the mixing process is ok. That's a good temperature for natural yeasts and bacterias. Bulk fermentation time was about 2 hours, with one fold in between. After shaping, use a wet towel to help the oatflakes keep stuck all over the surface. Then place into greased tins. Final proof was around 12 hours in fridge (6ºC degrees). I baked directly from the fridge, no tempering. These were about 600 grams, so 35 minutes is ok.

See you. Abel, Mexico.

 

Ru007's picture
Ru007

Very nice Abe. I'm sure they taste delicious. 

Happy baking

Ru

WatertownNewbie's picture
WatertownNewbie

"After shaping, use a wet towel to help the oatflakes keep stuck all over the surface."

How do you keep the oat flakes from sticking to the wet towel?

Those look like tasty loaves.  Thanks for posting the photos and recipe.

Abelbreadgallery's picture
Abelbreadgallery

Just rolll the dough over a wet towel (kitchen paper or kitchen towel). Then cover with oatflakes. It's like preparing your breaded steak, hehehehe.

albacore's picture
albacore

Great looking loaves, Abel! I might give these a try. Just a couple of questions..

I presume the stoneground wheat flour was freshly milled?

Just to confirm, you toasted the seeds and then added cold water? and the heat from the seeds took the temperature over 35C?

 

Lance

Abelbreadgallery's picture
Abelbreadgallery

Hi Lance. I toast my seeds. Once toasted I soak in water (usually same weight). Once tempered, I add a tsp of sourdough. Then I cover with plastic and let rest in fridge until next day. This improves the aroma and the flavour of the seeds. It works also with cracked wheat, or with any other cracked cereal grain. 35ºC degrees is just a reference, I really wait until it's not so hot.

Abelbreadgallery's picture
Abelbreadgallery

Don't forget to mix the seeds with the tsp of sourdough until it's well dissolved and distributed. You can increase the quantity of sourdough in your seeds mix, and add some salt if you wanna delay the fermentation.

Yippee's picture
Yippee

The loaves are picture perfect and look very pro.  Thanks for sharing!

Yippee