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Sourdough Bread

A hearty mixed-flour bread made with white wheat, whole wheat, rye and spelt, leavened with both sourdough starter and a small amount of yeast. The dough is kneaded, folded during a 90-minute bulk rise, shaped and proofed, then baked in a preheated oven for a crusty, well-structured loaf.
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Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Servings: 12
Course: Bread
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g White wheat flour
  • 150 g Whole wheat flour
  • 100 g Whole rye flour
  • 100 g Spelt flour
  • 1/2 tsp Sugar
  • 1 tsp Dry yeast
  • 95 g Active rye sourdough starter
  • 560 g Water warm 37C
  • 20 g Sugar beet syrup (Molasses)
  • 20 g Softened butter
  • 20 g Salt
  • 2 Tbsp Honey

Equipment

  • 1 Pampered Chef or
  • 1 Dutch cast iron pot
  • 1 Stand mixer

Method
 

  1. Feed your starter, mix 200g of starter with 200g of rye flour and 200g of lukewarm water. Make sure it's active and bubbly. This will be anywhere from 4-6 hours or until it has doubled in volume.
  2. Fill a cup with 1/4 full of warm water, 1tsp of dry yeast, and 1/2tsp of sugar and cover it. Let it sit for 10 minutes or until yeast is activated and bubbly.
  3. Place the active yeast mixture in the bowl of the stand mixer along with the remaining ingredients except the salt. Add 2 Tbsp of honey which is the secret ingredient of making the dough very soft.
  4. Knead on speed 1 (of 4) for 4 minutes. Slowly adding the above ingredients at a time.
  5. Add the salt and continue kneading for another 8 minutes on speed 2 until a smooth dough forms.
  6. Cover the dough and let it rise for 90 minutes in a warm area, folding it 3 times - once every 30 minutes. With slightly oiled hands to prevent sticking, gently lift up on one side of the dough and stretch it upwards (avoid tearing), and then fold it over onto itself. Continue to stretch and fold about 3 more times.
  7. Divide the dough in half and shape it into a round or oval loaf depending on your pampered chef dish or Dutch cast iron pot. Pull the dough down the counter towards you in a circular motion to tighten up the shape.
  8. Using the bread lame, score the bread in whatever design you prefer. Transfer the dough into the prepared floured dish.
  9. Cover the lid and let rise for 45 minutes.
  10. Preheat your oven to 430F (220C) and bake for 35 minutes
  11. Remove the lid and continue baking for 10 more minutes uncovered or until it reaches a beautiful golden crust.
  12. Remove the pots from the oven, take out the bread loafs, and let it cool completely on a wire rack.

Notes

  • Starter activity: Make sure the rye sourdough starter is active and bubbly before baking. A weak starter can result in a dense loaf. 
  • Yeast + sourdough: This recipe uses both yeast and sourdough starter for a reliable rise. You can reduce or omit the yeast for a longer, more sour fermentation. 
  • Flour substitutions: You may replace spelt with additional wheat flour if needed. Small variations in flour ratios won't harm the dough. 
  • Folding: Stretch-and-folds during bulk fermentation help strengthen the dough and improve structure. Don't skip them.
  • Shaping: Avoid adding too much flour while shaping to ensure good oven spring.
  • Baking dish: A Dutch oven or heavy lidded pot like pampered chef works perfectly. No greasing is required.
  • Cooling: Let the bread loafs cool completely before slicing to prevent a gummy crumb.
  • Storage: Store at room temperature for up to 2 days wrap in a cloth or paper bag not plastic or freeze sliced sourdough for up to 3 months.