Remove risen dough and use just enough flour on your hands and on the surface to form it into a ball.Place in a greased bowl, cover with a damp towel in a warm place and let rise for 3+ hours or until doubled in size. Place the dough on a floured surface then shape with hands into a ball.Add rest of ingredients and stir until dough is sticky.
#Dutch crunch bread losing weight how to
I'm never afraid to try something new but this is leaving me with a lot of questions.Buy Now How to Make Cinnamon Raisin Bread No guess how this ends.Īny way to learn this technique or watch a video? I'm quite a good cook, don't love baking much, but the pandemic got me into bread. So in the morning I bake, right in the cast iron they are spending the night in. The dough stuck so badly I finally ended up putting it on the cast iron dutch oven top and a cast iron skillet and in the fridge. And then, where to proof? I read your instructions probably 50 times but still, I don't have your bakeware, so I though I would proof in a bowl with a tea towel but decided it would be a good idea to put some parchment down. Now I understand why I kept hearing high hydration is not for beginners. So, I got to the part where I divide the dough and form into 2 balls.
Is there a limit to questions? I hope not. Even at this hydration, the dough is quite easy to work with. This is because whole wheat flour absorbs more water than white flour. Note the higher than usual hydration in this recipe. At 6:00 PM, the levain will be ready for the final bread dough mixing. It should increase about 2-3 times in volume.įor example, when using the baking schedule provided in the recipe below where the final dough is mixed at 6:00 PM, you would feed your active sourdough starter at 8:00 PM the night before and at 8:00 AM on the dough mixing day. The starter will be ready to use 8-10 hours after the second feeding. This makes things just a little easier.įeed an active starter twice, 12 hours apart, using the formula below. Another reason is that I don't have to worry about steam. It's not a problem with yeast breads, such as French baguettes or no-knead yeast breads. The biggest reason for that is that I get a noticeably better oven spring in pure sourdough breads. I picked clay bread cloches over cast iron combo cookers as they don't burn the bottoms as cast iron cookers do at high temperatures. Once the dough is ready, it is cut in half, shaped and proofed before baking.Īs much I love my baking stone, I now bake most of my breads in two bread cloches. Three 'stretch and folds' are performed at the beginning of bulk fermentation to strengthen to dough. As with other breads, you must complete bulk fermentation where the dough doubles in size. The process I use to make whole wheat sourdough bread is practically identical to the process I use to make other sourdough breads. Increasing the amount of whole wheat to 100% is absolutely possible but expect the crumb to get denser and the bigger holes to disappear. You see how the crumb transformed when using 25% bread flour and 75% whole wheat flour below. The higher the ratio of whole wheat the denser the crumb will be, with progressively smaller holes. This ratio produces a very nice crumb crumb as shown below.
I like my whole wheat bread's crumb lighter, with large holes, so I add 35% of bread flour to the mix.
I like baking it to a darker crust, which promotes the development of dark chocolate flavors. This bread is made with pure sourdough starter (levain), which produces bread with a more rustic and denser crumb, with bigger holes and a thicker, chewier crust. There is plenty of flavor and crunch in it as is. You don't even need to toast it when its fresh just cut the bread up into pieces and add to salads.
We use it to make sandwiches or as an accompaniment to soups, stews and salads. This particular loaf has a wonderful open crumb, a nice chew, a mild acidity and a lot of flavor. Whole wheat breads offer more flavor and are generally much healthier than white breads. This whole wheat sourdough bread is another great bread for everyday baking if you like darker breads.
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