SPROUTED WHEAT SOURDOUGH BREAD
Bolted sprouted sourdough bread, baked in an oblong cloche, may be the perfect loaf to bring to a dinner party or just to enjoy at home. It's easy to slice and makes a manageable serving size. The wheat is sprouted, which increases nutrients' availability for absorption, and because the flour is bolted, the crumb is relatively open yet still full of the tastiness of bran and germ.
Provided by Melissa Johnson
Categories Recipes
Time 1h20m
Number Of Ingredients 4
Steps:
- Mix all of the ingredients together until everything is incorporated. Sprouted flour has a lot of enzymatic activity, so a long autolyse is not advised, but mixing the flour and water first and letting it sit for 20-30 minutes is okay.
- After mixing, cover your dough and let it rest for about 15 minutes, then hand-mix it Rubaud style for a minute or two, to boost the gluten development.
- For the next few hours, perform four rounds of coil folding of the dough (see video), roughly every 30 minutes.
- When the dough has close to doubled, and has bubbles on the surface (see gallery), scrape it out of your bowl onto a floured countertop and preshape it into a boule.
- Cover the dough with an upside-down bowl, plastic wrap or damp towel, and let it rest about 30 minutes.
- The second video in this recipe blog depicts the shaping technique described below. Sprinkle the top of the rested dough with flour and flip it over. Gently stretch it outward in all directions, then fold the top of the dough about 1/3 down. Now fold the sides inward one at a time. Cinch/fold the tube that is forming down again. Fold the sides inward again. Finally roll the tube onto any remaining dough and adjust to have the seam in complete contact with your countertop.
- Using your bench knife, pull the dough tube toward you while gently tugging the sides outward. Your final tube should be about 12 inches long.
- Place the dough in your floured proofing basket seam-side up, cover it, and let it proof at room temperature 30-90 minutes or in the refrigerator for 10-12 hours.
- Begin preheating the oven and oblong clay baker to 500F 30 minutes before baking.
- Flip the dough into the hot baker and score the top. I wanted to do an intricate score, so I flipped the dough onto parchment paper, brushed off the excess flour, scored the dough, and lifted the paper/dough into the base of the baker.
- Cover the baker and bake at:
- 500F for 20 minutes, cover on
- 450F for 7 minutes, cover on
- 450F for 7+ minutes, cover off
- Final internal temperature of the bread should be around 205F.
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