* Exported from MasterCook *
Bread, Seeded Sourdough Boule
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup ripe sourdough starter -- (170g or 6 oz)
1 cups lukewarm water -- Note*, (227g or 8 oz)
3 cups Unbleached All-Purpose Flour -- Note**
1/4 cup pumpernickel flour -- (26g or 7/8 oz)
1/2 cup Harvest Grains Blend -- (74g or 2 5/8 oz)
1 3/4 teaspoons salt
1 1/2 teaspoons instant yeast
TOPPING:
1 large egg white -- whisked until frothy
1 tablespoons artisan bread topping -- Note***
This sourdough loaf is enhanced with whole grains and a generous
topping of seeds.
Note: * Sourdough starter can vary quite a bit in consistency. Use
enough water to make a soft dough. Use 1 to 1 1/4C, 8 to 10 oz, 227g
to 283g, more or less as needed.
Note: ** Use Unbleached All-Purpose Flour or European-Style Artisan
Bread Flour, 3C, 361g, 12 3/4oz.
Note: *** or your favorite blend of seeds, (to 2T ), (11g to 21g) (3/8
to 3/4 oz).
PREP: 30 mins
BAKE: 35 mins. to 40 mins
TOTAL: 3 hrs
YIELD: 1 loaf
In a large mixing bowl, or the bucket of a bread machine, combine the
fed sourdough starter and 1 cup of the water, mixing until smooth.
Add the remaining dough ingredients, and mix and knead - by hand,
mixer, bread machine, or food processor - until you've made a soft
dough, adding additional water as needed. Note: If you're using a
bread machine, program for the manual or dough cycle. Check the
dough's consistency after 7 to 10 minutes of kneading; it should be
smooth and elastic. Adjust as necessary with additional flour or water.
Cover the dough in the bowl, and let it rise until it's almost
doubled, about 1 to 1 1/2 hours.
Turn the dough out onto a lightly greased work surface, and gently
fold it over a few times to deflate it. Shape it into a large round.
Cover the loaf with lightly greased plastic wrap, and let it rise
until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the
rising time, preheat the oven to 425F.
Just before baking, brush with the beaten egg white. Sprinkle with
seeds. Use a lame or a very sharp knife to make several slashes
across the top of the loaf, asterisk-fashion.
Bake the bread for 20 minutes, then reduce the oven temperature to
350F and continue to bake for an additional 15 to 20 minutes, until
the loaf is golden brown and a digital thermometer inserted into the
center registers 190F. Remove the bread from the oven, and cool it on a rack.
Store bread at room temperature, well wrapped, for several days;
freeze for longer storage.
Review: This recipe is similar to the KAF Sourdough Boule, which I've
also made. Both are great breads even though they may not be what
some bakers consider an authentic sourdough. The crumb is moist,
tender, and while not as open as a true sourdough, it's not dense and
tight either. I didn't have the Harvest Grains Blend and subbed a mix
of pumpkin, sunflower and flax seeds, as well as bulgur and amaranth.
The seed mix measured 2/3 cup. My starter was unfed, but bubbly at
room temperature. I added 2 rounded tablespoons of vital wheat
gluten, but that was the only change I made to the recipe. I measured
out 1 1/2 cups water and used all but a tablespoon of it to form a
dough that was soft and tacky, but not sticky. The first rise was 2
hours and the dough had doubled. I proofed the dough for the second
rise in a dutch oven for just over an hour, and baked it in a
preheated oven without preheating the dutch oven first. The bread
took longer to bake than the published time. It baked for 20 minutes
at 425F with the lid on, and 40 minutes at 350F with the lid off. The
crust wasn't as dark as the loaf pictured with the recipe, but the
bread was done, with an internal temperature of 205F. Even though the
crust isn't dark, it's thin and crisp. I didn't do the egg white wash
because I find that it sometimes softens the crust, and I prefer a
crispy crust.
S(Internet address):
https://www.kingarthurflour.com/recipes/seeded-sourdough-boule-recipe
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 149 Calories; trace Fat (2.5%
calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 272mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat.
NOTES : 2018 - 0730