Bag end sourdough

I have mentioned the state of my pantry before, a couple of times in fact… I have a bad habit of buying a lot of different kinds of flour, grain, and other bread related ingredients and then using all but the scant end of a bag, which proceeds directly to the back of the shelf. Following on from the previous bread, which was an attempt to use up a half bag of buckwheat flour, I decided to make a “throw-everything-at-it” loaf to clear even more space. This time, I managed to clean out an assorted seven bags and jars, leaving my shelves sparkling; for a week or so at least.

This unglamorous sounding bread contains a grain soaker of bulgur wheat, rolled spelt grain and wholemeal oats. The combination could be replaced with any number of whole grains and ingredients, including rice, quinoa, amaranth, or whatever else is lying around. It all tastes good. The overnight soak is important for many of these ingredients to begin enzyme activity, increase flavour and, in some cases, remove saponins. It also allows for the grains to be used in the loaf without pre-cooking, which adds both to the nutritional content and the texture.

sourdough
The colour comes from the spelt, and texture from the additions of bulgur wheat and whole grains

The bulk of the loaf comes from a combination of spelt flour and barley bran. Again, this could be replaced in equal amounts by any combination of flours, but bear in mind that the gluten content of flours is different, as is the way in which they absorb liquids, so you may need to adjust the water content until the texture feels right. I made three small loaves – two in loaf tins and one boule – but these quantities could also be used to make two larger loaves.

Bag End Sourdough makes 3 small or 2 large loaves

  • 200g assorted whole grains (I used 50g bulgur wheat, 100g rolled spelt and 50g oats)
  • 200g water
  • 400g rye starter at 150% hydration
  • 500g water
  • 800g assorted flour (I used 100g barley bran and about 350g each of wholemeal and white spelt flour)
  • 20g salt
  1. The night before baking, combine the grains and 200g water. Refresh the starter at the same time. Leave overnight.
  2. In the morning, combine all of the ingredients in a large bowl. Autolyse for 30 minutes.
  3. Knead for 10 minutes, until the dough is smooth and is able to stretch without tearing.
  4. Bulk ferment for 4-5 hours, until the dough has almost doubled in size.
  5. Divide and shape the dough. Divide into two or three portions, shape each into a rough ball and rest for five minutes. Shape into the final desired loaf.
  6. Rest for 1-2 hours, until visibly risen.
  7. Preheat oven to max. If using, place a Dutch oven on the middle shelf.
  8. If baking n a Dutch oven, bake at 240˚C with the lid on for 30 minutes, then 230˚C for 15 minutes with the lid off.
  9. If baking loaves, bake at 220˚C for 15 minutes, reduce heat to 180˚C and bake for a further 30 minutes.
  10. Cool on a wire rack.

 

Two small loaves shaped from the same dough and baked in 600g loaf tins
Two small loaves shaped from the same dough and baked in 600g loaf tins
boule
The crust on the boule is noticeably different to that of the loaves due to the different baking technique used

 

I have submitted this post to http://www.wildyeastblog.com/ ; let’s hope that it gets a few people interested!

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