Quick Artisan Style Multi Grain Sourdough Bread Recipe 395 Recipes

QUICK SOURDOUGH BREAD

Steps:

• In a large mixing bowl, add the flour, instant sourdough yeast, and salt.
• Slowly add the warm water and stir well until a dough forms. If you need to add some water for dry spots or left over flour add a tablespoon at a time.
• Cover the bowl with a damp towel for 2 hours at room temperature. (You can also cover the bowl with plastic wrap and poke a few small holes in it to allow gasses to escape.)
• Sprinkle a couple of tablespoons of flour onto a countertop or cutting board and place the dough on it and sprinkle a little over top and smooth it around the outside to make handling it easier.
• Stretch and fold over the sides to create a round dome shaped with the edges tucked into the bottom. (do not work the flour into the dough)
• Let dough rise for one additional hour at room temperature to rise further. You can also place it in the refrigerator overnight. If refrigerated, let dough sit at room temperature for an 1 hour before baking.
• Line an enameled Dutch oven with parchment paper.
• When the dough has 30 minutes left to rise, place the parchment paper lined dutch oven with the lid on into a cold oven and then turn the oven on to preheat oven at 500 degrees F. Allow the dutch oven to stay in the oven for those 30 minutes.
• If desired, slice 3-4 the shallow cuts along on the top of the bread with a sharp knife.
• Carefully remove the Dutch oven from the oven, remove the lid and sprinkle about a tablespoon of flour on the parchment paper.
• Reduce the heat on the oven to 425 degrees F.
• Place the dough onto the parchment paper in the dutch oven and place the lid on.
• Bake for 30 minutes (with lid on).
• Then remove the lid and bake for another 10-15 minutes.
• Remove from oven, remove bread from the dutch oven by lifting it out by the parchment paper and let cool on a wire rack.

QUICK ARTISAN STYLE MULTI GRAIN SOURDOUGH BREAD RECIPE - (3.9/5)

Steps:

• To make the soaker: Put the multi grain cereal or oats in a heatproof bowl (I use mixing bowl for mixer), and pour the boiling water over them, stirring to combine ( depending on cereal or oats, water all soaked in and cereal is mushy adjust water accordingly). Let cool to lukewarm before using. To make the dough: In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 3/4 cup of the water, mixing until smooth. Add the remaining dough ingredients (combine all dry ingredients and mix before adding) plus the soaker, and mix and knead - by hand, mixer, or bread machine - until you've made a soft dough, adding additional water as needed (should be tacky and if using dough hook and pulling free from bowl). 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 (push out in a rectangle and fold in 1/3s and then pull corners up to center make a ball pulling and pinching in center). Shape the dough into a large round. Grease a Dutch oven or baking crock, and place the dough into it (I put dough parchment in dutch oven). Cover the crock, and let the loaf rise until it's very puffy, about 1 1/2 to 2 hours. Just before baking, brush or spray the loaf with water, and sprinkle with seeds. Use a lame or a very sharp knife to make several slashes across the top of the loaf, in the shape of a pound sign or just have fun with your own design. Place the covered crock into a cold oven, set to 450°F, and turn on the oven. Bake the bread for 35 minutes. Uncover and continue baking until the bread is deep golden brown, about 10 additional minutes. Remove the bread from the oven and turn it out of the crock onto a rack to cool.