Making 100% whole grain sourdough again this morning.
The collage is of today's bread which is still in the second prove with a couple hours until its ready to go in the oven. The other pictures are from previous loaves.
(I'm also reusing the leftover bread from my last loaf. So I dried it out in the oven then ground it down to flour again. It made 150 g of flour which I subtracted from the other flours.)
Recipe:
400 g hard white wheat flour
400 g oat flour
1/2 c gluten flour
26 g chia seeds (ground until powdered)
15 g salt
600 ml water
320 g whole grain rye sourdough
Directions:
Combine all dry ingredients in large mixing bowl. Mix. Add water and sourdough starter. Combine. Knead for 25-30 minutes by hand or for 8-10 minutes in kitchen aid mixer.
Cover in bowl with tea towel. Prove for approximately 3 hours or until doubles in size. (I left to prove overnight in fridge for around 8 or 9 hours)
Once doubled in size divide into two loaves. Knead and shape. Either dust in flour or rolled oats to keep from sticking, and place loaves in bread baskets. Cover with tea towel. Let prove approximately 3 hours or until double in size.
Preheat oven and Dutch ovens to 450° F.
Flip loaves or into parchment paper. Score loaves. Spray with water. Place on parchment paper into 🔥hot🔥 preheated Dutch ovens, being careful not to burn yourself. Replace lids. Bake @450° for 28 minutes. Remove lids. Bake for another 22 minutes.
Allow to cool to room temperature (to completely cook inside) if you have the self control not to cut into it right away that is.
