Monthly Archive for February, 2014

Sourdough 7 Grain Wheat Boule

Sourdough 7 Grain Wheat Boule

Ingredients:

1/2 cup Bob’s 7 Grain Cereal

1 1/2 teaspoons active dry yeast

1 cup sourdough starter

1 cup wheat flour

2 1/2 cups all purpose flour

1 1/4 cups lukewarm water

1/4 cup olive oil

2 teaspoons salt

Procedure:

1) Place yeast in a large bowl and pour 1/4 cup lukewarm water over the yeast; let sit until it becomes foamy (about 5 minutes)

2) In a separate bowl mix together the flours, 7 grain cereal, and salt

3) Add olive oil and 1 1/4 cups lukewarm water to the yeast

4) Add sourdough starter to the yeast, then slowly add the flour mix while using your free hand to blend together

5) Place the dough on a floured surface and knead for 8 to 10 minutes (add more flour a little bit at a time if dough is too sticky)

6) Form dough into a ball and place back into the large bowl (dust the bottom of the bowl w/ flour before placing dough into it); dust top of dough ball w/ flour and cover bowl w/ plastic wrap (I use a shower cap that I got from a hotel – it fits snugly over the bowl)

7) Let dough ferment (i.e., first rise) for 2 hours at room temperature (if your kitchen is too cold, place bowl in unlit oven w/ the light on – the temperature is usually 70 degrees F). The dough should have at least doubled in size when ready to shape

8) Remove dough from bowl and form into a ball (boule) shape, dust top w/ flour, place on pizza peel dusted w/ cornmeal, cover w/ plastic and let rise for 1 hour (i.e., second rise)

9) Meanwhile, preheat oven and pizza stone to 450 degrees F

10) When second rise is complete, brush boule w/ water, dust w/ flour, then slash top of boule w/ a serrated knife

11) Slide boule onto pizza stone, then mist sides of oven w/ water (I use a spray bottle) and quickly close oven door; for the first 2 1/2 minutes of baking, mist the sides of the oven every 30 seconds – this delays crust formation and allows the bread to rise rapidly and evenly

12) After 20 minutes reduce temperature to 375 degrees F and rotate bread front to back for even baking; bake for another 15 – 20 minutes

13) Remove bread from oven and tap the bottom; if it make a hollow sound it’s ready!

14) Allow bread to cool completely on a cooling rack before slicing

 

Enjoy the deliciousness!

Bruno