Multigrain Higher Hydration Sourdough

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I’ve now continued to make sourdough and have slowly been altering my recipe with a little more water and different flours. Feel free to look at the last recipe to see my notes on starter and more detailed photos of the process.

Instructions:

150 g bubbly, active starter
375 g warm water
25 g olive oil
350 g All-Purpose Flour
150 g best for bread multi-grain flour
10 g sea salt or kosher salt
Flour for dusting

Directions:

Here is the active starter, which doubled after being fed.

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Whisk the starter, water, olive oil in large bowl.

Add flour and salt and squish together. Allow to rest for 30 minutes.

Once rested work dough into a ball, leave in bowl and cover.

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Perform stretch and folds at 1 hour intervals 2-3 times. Pinch a side of the dough, pull up and fold over itself. Turn bowl and perform on another side until you have moved the bowl 360˚.

Allow to rise for 6-12 hours.

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To shape the dough use a bench scraper to fold the dough over to the centre moving around the dough in a full circle. Flip the dough and cup the sides of the dough rotating in a circular motion.

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Either place in a bannton basket or in the dutch oven for the second rise (1-2 hours). I placed half this one in the banneton and the other half in a loaf pan. I baked the loaf pan inside the dutch oven as well.

Cut a slice in the top with a very sharp knifeIMG_6778.jpg

Preheat oven to 450˚. Drop temperature to 400˚ and bake covered for 40 minutes. Remove dutch oven lid and bake for an additional 20 minutes.

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