Another variation on the Multigrain Sourdough Boule from the King Arthur Flour website. Each iteration is improving.
Starter
The night before ,feed the starter using 1/2 c starter , 2 cups flour, 1.5 to 1.75 cups warm water. Cover and rise over night at room temp +. Our lower oven after baking in the top one is perfect. Using the proof setting of 100F is actually too warm and the rise is not as nice later.
Ingredients
- 1.5c KAF Harvest Grains Blend + 1/4c poppy seeds
- 1c boiling water
- 3c fed starter
- 2c whole wheat flour
- 1.5 c bread flour
- 3 TB sugar
- 1 tsp salt
- 2 tsp Instant yeast (I use SAF)
Add the harvest grains to the water and let soak for 20 min
Mix and rise
Mix everything together and let sit for 30 min to hydrate the flour. This is especially important for whole grain flours. Huge improvement in texture
Knead for 7 min – Kitchenaid with dough hook and #2 . Mixer will get warm. Dough will be soft moist, and very sticky
First rise 90 min at 100F in the mixer bowl covered with a hot wet dish towel.
Liberally butter the inside of a dutch oven (including the lid).
After the first rise scrape the dough into the dutch oven. No need to knead. Even out the top. Cover with the wet towel again .
Rise again for 40-60 minutes at 100F until doubled.
Bake
Preheat oven to 425F .
Move to the hot oven and bake covered on convect for 30-35 min.
Uncover and continue baking 10-20 min and check the internal temp. 190F is done.
Remove from oven when done. Rest in pan for 5 min, then turn out onto wire rack.
Mark Bronkalla