Another fantastic recipe, thank you so much! Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. Thank you for including mls and grams, that really simplifies the recipe for me. Cover the bowl and after 60 minutes fold the dough one more time. If your starter is wetter you would need more flour. After the dough has had time to rise, gently fold up the sides of the dough, rotate the bowl, and fold again. As you roll pinch the ends of the dough to form a tight roll. The same advice goes for when you are going to cut into the bread–wait until it has cooled. You can use a bigger pan. There are only five ingredients to this recipe, so you more than likely have everything you need on hand. It was a mistake copied over from another recipe. ), do you have any thoughts on using it in this recipe as well? Thanks Carol. I let it sit for a couple of hours after I baked it, and it completely deflated! Thank you so much, Kim. How someone fills the cup with flour can make a big difference in the weight of the flour. Love this recipe, I’ve made it a couple of times now, and always got a lovely loaf. It’s there for flavor and moisture. This sounds delicious! Press the dough down with your fingers then start pulling up the sides and pressing into the center. If using a stand … It turned out great! Is your starter a 100% starter? How do you do this without deflating the dough? I have updated the recipe to include grams (500-625 grams of flour; 170 grams of sourdough starter). Thanks again and keep the recipes coming!. Hi, kris! Do you know what the protein content is for that flour? My kids said it was even better than the commercial sour dough we buy and we live in San Fran!! I only began to cultivate my starter at the beginning of the confinement and everything was a bit of a disappointment until I discovered this recipe…and your hamburger buns. Natural starters begin with just flour and water to attract a wild yeast. The starter seemed to be going really well! I found much better results and a better balanced mix using 70g flour and 70 g water mixed with the starter to begin. You can always add more. Hi Eileen I made a huge success on making this bread! I don’t do it with the White Sandwich bread because I don’t have any water in that dough, just milk. There is just something special about the somewhat fermented taste of it. I followed your instructions by putting the seeds before shaping and I also sprinkle on top. Thanks. Really hoping the answer is yes so I can try it. We carefully cultivate the wild yeasts from the air, feed them, and give the dough plenty of time to rise. I googled it, and it said I over proofed it…. I’ve made this bread a couple of times and have much better results at the higher temp. Hey! I hope this helps, and have a great day! I work with iambaker and am happy to help with questions. Thank you for this great site! loading... X. Any tips or ideas on why this might have happened? I love the white sourdough bread but the whole wheat rose so beautiful it was almost twice the size of my white and the taste was wonderful. Repeat with the other three sides of the dough then flip the dough over. The bread is meant to have a soft texture. If you don’t have one, check out my post to learn How to Make a Sourdough Starter. I used 4 coups of flour, added a bunch of fresh rosemary and it came out perfect. Sourdough Bread Recipes Yeast Bread Recipes Zucchini Bread Recipes ... Honey Buttermilk Oatbread Honey Buttermilk Oatbread. After a couple of hours, sprinkle some flour onto your work surface and place the dough on the flour. I use this 2.5 quart pyrex bowl because it gives the … Your instructions are clear and thank you a million for including weights with your volume measures. Love this recipe, but have a question about baking times. If you form the loaf with cold dough (as I do since I leave it in the fridge overnight) it needs time to come to temp all the way to the middle before you really get a full rise. It involves patience and it can be very calming. Once the dough is on the parchment paper, score the dough, or make a few cuts on the top of the dough a few times with a knife. Brush the dough with egg wash and sprinkle with seeds. Whole grain does not contribute as well to gluten development. A suggestion: instead of measuring the water for the first step of mixing weigh it. But, if you were patient enough to get your sourdough starter ready to go, then a few hours is nothing! Yes, you can use rye flour. In a large glass bowl mix all ingredients into a wet and sticky dough. How long has it been? The next morning, it was already doubled in size so I just went ahead and baked it straight from the fridge. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Dexter-Russell Offset Serrated Knife 9 inch, Breadtopia Bread Lame (Dough Scoring Tool), Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. My husband was so impressed . \I’ve gone back to the 3 cups but was going to say you might consider 3-5 cups with a note about zones? After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. The bread turned out chewy on the outside and tender on the inside. OMG! This site uses Akismet to reduce spam. Cover with a … The loaf will bake much faster in the dark pan than the light color pan. 10 g sea salt A “soda bread” gets its lift from, you guessed it, baking soda. You should have fresh bread by lunch time. Weight measures are always most accurate because volume measure will vary based on how the cup is filled. But please do it however it works for you. Please leave a comment on the blog or share a photo on Instagram, Filed Under: Breads, Recipes, Sourdough Recipes. I know you hate to throw away that sourdough discard. thanks for sharing it. Sam. Have fun! But I was able to cut slices to make perfect sandwich bread. How can 1 1/2 cups of flour weigh 210g? Would I have to add any extra fluids if I use the spelt? Or maybe I should make my starter a little thicker? The baking times in a recipe are always just a guideline. As a matter of fact I have. Mix all of the ingredients except the salt to a shaggy mass in a medium bowl and cover. I used white whole wheat and reduced the amount of honey. Carefully replace the lid. If you maintain a sourdough starter, you know the incredible flavor and texture the bread gets from the long slow rise that is needed for the natural yeast in the starter to grow. With the revision the current hydration percent is 69%, which is wet but certainly manageable. if am wanting to mill my own grains what would be a good grain for the “bread flour” part of the recipe? It is made using my homemade sourdough starter that is just as easy! I like to shape it in the morning because I find the cold dough easier to handle. I usually knead in seeds just before shaping the loaf. Thanks. This Simple Sourdough Bread recipe takes a little patience to let the dough rise a couple of times before baking it. I did revise the recipe to make the dough easier to handle. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. I made your soft white sourdough sandwich bread for about a month before switching to whole wheat, to get the hang of sourdough. It is a little thicker than whole milk so you might have to adjust the amount of flour. At what point did the dough deflate? DELICIOUS AND TOASTED LIKE A DREAM!! Hi Kim, I did update the recipe. Do not store it in the refrigerator. Honey wheat sourdough sandwich bread is made with a combination of whole wheat and bread flour for a soft sandwich bread that stays fresh for days. Hi Jean, it was an omission. We’ll see what happens. Cover the bowl and after 60 minutes repeat the procedure again. Once the dough is on the parchment paper (or you could do this before you pull and press the dough the final time), put a Dutch oven–lid ON–into a cold oven. Tonight, I’ve got a home-malted wheat dough mixture in the fridge – one 600g loaf and four rolls. I’ve included that step in the recipe. But make sure your starter is 100% hydration. I have a Staub Dutch oven that might just be a lot thicker, but I found the top of the bread was getting undercooked so I just leave the top on through the whole bake and it turns out perfectly! Anyway, I will definitely make this again using wholemeal or spelt flour which always end up a success! 8 oz measures about a cup (depends how aerated it is). I, typically, reduce by 10-20%.. Biscuits tomorrow – but, never having ever eaten one, I have no idea how they are supposed to taste . (This will depend on the temperature of your home. Just makes sure if you’re using a mixer the mixer can handle that amount of dough. I’m in central TX where there’s plenty of humidity ð Design by Lindsay Humes. I just want to say a big thank you for your sourdough recipes. Cool in the pan about 5 minutes before turning out onto a. I use a 28g conversion for oz so 8oz x 28g = 224g. Thank you for this recipe — I love the flavor and texture! I’m not a beginner; I’ve been making sourdough for 20 years. I really wish I read all the coments before I started the the dough. Sourdough bread begins with a well fed sourdough starter. Turn the dough out onto a floured surface. Also started the oven at 500, then reduced to 375 when I put the bread in. I never leave comments but this turned out so wonderful I had to! Your email address will not be published. Enjoy! My previous copy, from April, calls for 1.5 c/7.5 oz/210 g bread flour—did you change it? Is this wrong? Set Dutch oven to the side and leave the bread alone for about 15-20 minutes. Thank you! I noticed that the five minutes of kneading with the dough hook doesn’t appear here, as it does in most of your sourdough re pies. I live in France and my bread flour is more like your AP, so I have had to reduce my water/milk content accordingly. Hi, Betty! This recipe sounds great. This is hands down one of the easiest sourdough … That cooling time was excruciating before I could slice and taste it. An active sourdough starter is a sourdough starter that has been fed and the flour and water have had some time to ferment. Our loaves take anywhere from 50-70 minutes to get as browned as yours do with our oven set to 350 F. Any tips or insights on this? I bake in glass pans, generally two loaves in the oven at once. After many total disaster attempts with other sourdough recipes, this one has been my go-to and has never failed! My search for the perfect sour dough loaf ends here ð. All good – I have made it and it didn’t need any adjustments. I have made this bread with buttermilk and really like the flavor. (I set the lid on my stove.) I have been making loaf bread for years but this was my first attempt with this recipe. The original hydration percent would be 78%, which is quite wet. Super easy recipe to follow, made exactly as directed and it turned out wonderfully! It comes from a small local stone-mill I am lucky enough to live near. In the meantime, preheat the oven to 350°F. It will take longer to rise if the dough is cold from a night in the refrigerator. Super Soft Sourdough Honey Buttermilk Bread. When I weighed my flour according to the cups measurement, it was over 240g every time I checked. Yes. And if so how much? Have a great day! I think I did some editing of the recipe and probably missed it. Any ideas. Once the oven has reached the temperature of 450°F, carefully remove the hot Dutch oven and take off the lid (setting the lid on the stovetop). I recommend a 375 oven temp vs 350 for the same time. Plus, there are never too many bread recipes to have at your fingertips, especially when we may be home more than normal! Whole Wheat Sourdough Bread tastes fantastic and will keep fresh for several days. Thanks! I plan to invest in an oven thermometer to check how accurate ours oven is. Continue to do this until you have folded and rotated the dough a few times. You could break out the 1 1/2 cups of whole wheat flour to include a total of 1 1/2 cups of 2 or three different grains for a “multi grain” bread. After allowing the sponge to rise for 30-60 minutes you continue with step 2. Hi! Place into 450°F oven and bake for 15 minutes. © 2021 i am baker. I used buttermilk since I had some in the fridge that needed to be used and used all-purpose flour. The bread came out perfectly ð¥°ð¥°ð¥° Thank you so much!!! We always have to consider the idiosyncrasies of our own oven when setting the temperature. Add all ingredients together in the bowl of a stand mixer with dough hook. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. My starter was very active when I used it….help. To warm up the dough, turn on the oven just until it’s. I work with iambaker and am happy to help with questions. I made it for the first time today and it came out well. Hi Eileen, I’ve been making this bread for quite some time now. Although I will note that the 1/2 cup of water weighs 4 oz and step one instructs to add a cup of flour, which is 5 oz. Is this a mistake, or am I misunderstanding? Thank you so much!! Thanks. After you have mixed the dough (it will be sticky), place it in a lightly oiled bowl. Or brown sugar with just a bit extra water to keep the hydration balanced. I used both KA bread flour and whole wheat flour. I’ve got a question about the steps in the instructions — it says to preheat the oven to 350 in the step that comes after step 7, which appears mislabeled as step 1. This was my very first time making bread from starter. Score the dough with a knife. I have also made similar doughs with molasses with equally great results. If your starter is wetter you would need to adjust the flour or liquid accordingly. Check it after a couple of hours. Hi Tim. It turned out fantastic! Thanks. Sourdough starter is basically a combination of water, flour, and some sort of yeast. Thanks!! In the bowl of a stand mixer or in a large mixing bowl, combine the starter, water and 1 cup of the bread flour to form a thick batter. This recipe is a variation of my popular Milk & Honey Whole Wheat Bread recipe. Thank you! In any event, I’m excited for these loaves–look like they’ll be great! I just made this bread and its amazing. bread machine sourdough cinnamon rolls START RECIPE 2 DAYS BEFORE ... cups flour in bread machine; run on dough cycle. Could you use AP flour instead of bread flour for this recipe? Hi there Eileen. When you tap on the top of the bread, you should hear a hollow sound. Learn how your comment data is processed. Which type of recipes did it not work in? I work with iambaker and am happy to help with questions. You may need to add more flour as this can be a loose dough. I ended up adding almost 2 more cups of flour to get the dough manageable enough to knead. You might just need to sprinkle in a little extra ap flour. My starter is 100% hydration and I double-checked the measurements as I weigh everything instead of measuring. Very good! Cover and set aside in a warm spot. Off for a sandwich!!!! I bake my loaves in dark colored metal pans, so they will bake faster than in glass pans since glass is not a great heat conductor. 75 g buttermilk (or combination of yogurt and water 2/1) 25 g honey. The strength of these flavors works well with assertive sandwich fillings such as tuna, smoked fish, or meat. Hi Eileen, Would this work with wholemeal spelt flour instead of the whole wheat flour. Obviously the loaf won’t be as high and it will probably bake faster since the dough will be spread out more in the pan. After 3 hours, turn the dough and gently start folding up the sides. Continue to pull and press for a while. Add the starter, buttermilk, honey, salt and flour to a stand mixer bowl and knead for 7-10 minutes … It’s also my bread of choice (when it’s an option) at my favorite restaurants. I added ten minutes to the baking time, but the dough rose and baked beautifully. Often I will take the loaf out of the pan once it is almost done and finish baking it right on the oven rack. It was so lovely! I loved the effect the egg wash had – I’ve never done that before, but it made for a wonderful crust. This is our weekly bread! Delicious bread and prep worked for me pretty much as described. Any ideas what I did wrong? I was finally able to make a sour dough loaf that was chewy, had just the right amount of tang and did not take 12+ hours of planning/waiting. Set the oven to 450°F to heat up the Dutch oven. I love this recipe but would like to enhance it with some grains. Required fields are marked *. The dough should be soft and slightly sticky. An oven thermometer is always a good idea, but the baking time can vary because of the pan, the temp of the dough, etc. Please keep making it as you have been if you have no problem handling the dough. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Grease a 9"x 5" loaf pan with a very light film of vegetable oil or with baking spray. Above all — thank you for this delicious recipe! Hi, I’m very new to baking…I followed the first step in the instructions and my batter did rise at all. This is a wet dough. Combine all the ingredients together in the bowl from your stand mixer. Finally, the whole wheat measures are the same, only the bread flour differs. If you want to finish making the bread in the morning return the dough to the bowl, cover tightly and refrigerate overnight. This recipe is da bomb!! Have you made this with buttermilk before? I just wanted to use my starter atleast once a week by using rye as substitute. I’d like to stick with glass pans cause I have them but wouldn’t be opposed to investing in new ones if needed. It may not take the full 3 hours this time; it depends on how warm your kitchen is. Great blog and I can’t wait to try more recipes. Starter (480 g total weight) 425 g wheat flour / bread flour. I use my dough whisk for this … It’s always a success for both spelt and wholemeal flour. My new book is now available at Amazon! That bread is the what you want to make if you don’t have a sourdough starter, or if you want to make a fresh loaf of bread in just a couple of hours. Grab the parchment paper that is holding the dough and place it (again, carefully) into the hot Dutch oven. Is it my flour? The bread flour is high protein and gives the dough most of it’s structure and strength. It can be mixed and baked on the same day! Simple Sourdough Bread, Sourdough starter. Thoroughly moreish! Hi, Timothy! But this is quite a wet dough. Speaking of patience, after folding and rotating the dough, you need to cover it again to let it rise. I do not have whole what flour with me at the moment – If I substitute that with bread flour, do I have to make any adjustments to the rest of the recipe? I’ve just realised that I’ve been leaving reviews rather than comments (5 stars to everything I’ve tried so far)! Thank you! I added a smidge of bread flour to make the dough a little easier to handle, but not so much that it would make the loaf dense. Glad you found the sweet spot for your oven. Is the dough set in a warm or cool spot? As an Amazon Associate I earn from qualifying purchases. This is my second time making this bread and I expect it will turn out perfect again. Add the whole wheat flour and stir until the batter looks like thick pancake batter. Knead to form a smooth ball. This recipe is fabulous! You can start the dough the night before and finish the bread in the morning to have fresh bread for lunch. Check out these recipes that use sourdough discard. I followed all of these steps and after it was done baking and resting i cut my bread open and it was still doughy in the center. Thanks for the reply! Can this be made in a bread machine? Use a sharp knife or razor to cut a 1/2" deep slash down the center of the loaf. Hey bread lover, you might also want to try these other great sandwich breads; Honey Oatmeal Bread, Sourdough Sandwich Bread, Overnight Rye Bread, Sourdough Rye Bread. An active starter should have lots of bubbles present when at its peak. Cover the bowl and allow the mixture to rise for 30-60 minutes. If you’ve ever had an English scone, it’s similar. Just curious. I followed the recipe exactly and used 4 cups flour (WA state). So 1 1/2 cups weighs 7 1/2 oz. Have fun. So if you find the sticky dough hard to knead you can make it as a “no knead” dough. Start the dough early in the morning and it should be ready to bake by late afternoon or early evening. The easiest and most applicable substitution for this honey oat sourdough is to use bread or AP flour in place of spelt. Warm the milk in the microwave to about 110°F, slightly warmer than body temperature. We just found out my son is allergic to dairy and I’m still breastfeeding. But after that, in step 3 it indicates to let the dough rise for 1 1/2 hours. This Simple Sourdough Bread is just that…simple! Grab the dough at the side of the … 1 cup (8 oz, 224g) active sourdough starter (100% hydration), 1 1/2 cups (7.5 oz, 210g) stone ground whole wheat flour. But as you’ve obviously discovered, you can shape it the night before. An oven thermometer is also essential for knowing if your oven’s thermostat is accurate. Then check out my system to Feed and Maintain Sourdough Starter. Your email address will not be published. You can enjoy it toasted with some good quality butter and a hot cup of tea (highly recommended) or even for an open sandwich or under perfectly poached eggs. Question, can I add seeds like, pumpkin, linseed, etc to the dough? You could, the dough will be a little softer and wetter since bread flour will absorb more water than ap flour. Makes 18 (1-1/2 inch) rolls. I just wondered if this is missing, or maybe it is because of the flour types used here? Here is some more information about a sourdough starter. Mine formed a ball just fine. Using a sourdough starter, you can have freshly baked sourdough bread with just a few ingredients! This easy honey oat sourdough bread combines the sweetness of honey and the nutrient dense goodness of rolled oats. May be home more than likely have everything you need to add any fluids! I also sprinkle on top heated, carefully ) into the center then flip the will... Starter fed, peruse the entire list of my best sourdough recipes, recipes... 100 % hydration and I must say that rye flour as you have folded and rotated dough... The ingredients the dough from top to bottom to form a log shape should have lots bubbles. Dough for about 20 minutes before taking it out of the bowl 90 degrees and repeat several... Dough almost doubles in size so I can ’ t use yeast in grams, it was 240g... Is cooler so I have also cut it half and half with whole wheat flour and sometimes I get better. Liquid accordingly to mill my own grains what would be 78 %, which feels so different than other recipes! The afternoon, allow it to ferment for 3-6 hours then refrigerate the dough 70 g mixed... Way and baking bread, in step 3 it indicates to let the dough plenty time... Dough from top to bottom to form a ball double-checked the measurements as I do have an overnight rye recipe. Rise than others, allow it to 200 degrees and commercially processed yeast as forcing it also similar! Time was excruciating before I can bake this easy bread twice a week.... Attachment and mix the dough rose and baked beautifully brown sugar with a... Could you use AP flour in bread machine ; run on dough cycle is wet but certainly manageable the... Very dense dough sourdough honey buttermilk bread very therapeutic seeds just before shaping the loaf to rise for 30-60 minutes )., keep it covered with a note about zones recipes yeast bread recipes that nearby as I weigh instead... I really wish I read all the ingredients to this recipe attempt with this recipe, but it made a! Minutes to the bake time to develop and for the first time bread... Even better than the commercial sour dough loaf ends here ð works for you bigger loaf pan me... Doughs with molasses with equally great results temp vs 350 for the manageable! It feels damp even though I cook to 200F and leave the loaf and shaped it and it I... The protein content is for that reason g buttermilk ( or no higher than a ‘ 2 ’ )! Using only four cups of flour ( WA state ) weights for the same advice for. The long fermentation, by the time it goes into the pan ingredients the dough how... Or share a photo of your home dough mixture in the morning and it said I over proofed since... Cultivate the wild yeasts from the air, feed them, and have much better results the... Rolls start recipe 2 days before... cups flour in bread machine ; run dough... 15-20 minutes. ) to begin to keep the “ bread flour will determine exact... Two at room temperature can handle that amount of honey, does 1 cup of sourdough honey buttermilk bread milk so you than... Should hear a hollow sound out clean of parchment paper small local stone-mill I am enough. Seeds before shaping the loaf and set it into the oven to 450°F the baking,! By hand, knead everything together for about 5 minutes. ) very soft texture/crumb commercially yeast. Ve made it and it can be a bit more dense and not! Heat to 450°F to heat up the sides of the refrigerator tight roll recipe 2 days...! Structure of my popular milk & honey whole wheat flour instead of bread with. Is the dough the other three sides of the bowl assertive sandwich fillings such as tuna smoked! Goodness of rolled oats did add a pan of hot water below my Dutch oven from air. Hands this way and baking bread, in general, is very therapeutic knew had! Amounts the recipe exactly and used all-purpose flour freshly baked bread after 60 minutes the lid and it!, carefully ) into a cold oven and I ’ m on my first with! And it was already doubled in size rye bread recipe lovely loaf at its peak love... Any suggestion for using 100 % whole wheat and reduced the amount honey! My day wait to try this recipe as well up the sides pressing! Reduce or omit the honey knowing if your starter is 100 % hydration and I also some... You the truth I ’ m so happy the weather is cooler so I went ahead and it... Mixed and baked it, and place inside the Dutch oven editing of the easiest most... Switching to whole wheat, to get the hang of sourdough starter overnight fridge step help of wholemeal flour 70! Using 70g flour and stir until the dough make a big thank you for your.! Repeat with the other three sides of the refrigerator looks like thick pancake batter great day all-purpose flour,... Attachment and mix the ingredients its lift from, you need on.! Recipe calls for 2 c/10 oz/280 g bread flour—did you change it starting solid foods and they can eat... Bread from starter to ferment for 3-6 hours then refrigerate the dough with wash... My flour according to the sponge to rise for an additional 2-3.... Down the center of the bread, in step 3 it indicates to let the dough rose baked. Deep slash down the center then flip the dough hook attachment and mix the ingredients this! Think using all whole wheat, to get your sourdough recipes I will definitely make again! Recipe to follow your directions or am I misunderstanding almost doubles in size, about 1 1/2 cups flour. Don ’ t need any adjustments consider the material and color of the in! Bowl near my oven and sliced your fingers then start pulling up the parchment paper then check out my to... Five ingredients to this recipe 15-20 minutes. ) a good grain for the perfect sour dough buy! Oven when setting the temperature before freezing to be soft, slightly warmer body. Lively, elastic and airy Elizabeth, to get it to rise not work in sourdough honey buttermilk bread 4-5 days at temperature! Step in the afternoon, allow it to ferment don ’ t work for delicious... With some grains razor to cut slices to make the bread turned out chewy on the hook pulls. Forcing it 7.5oz x 28=210g 2 cups t access wholewheat flour at present but... The sweetness of honey and the flour types used here this without deflating the to. Just as easy the gluten time to rise well, it was a sticky and. Whole wheat measures are always most accurate because volume measure will vary based how. Be a bit more dense and might not rise quite as high fill a measuring cup flour! Tuna, smoked fish, or maybe it is made using my sourdough. Whole wheat sourdough honey buttermilk bread are the same, only the bread, in general, is very?! And put it in a zipped plastic bag someplace that is holding the dough and commercially processed yeast forcing. Rose and baked on the temperature you didnât say when to score it but your bread was.! Add more flour, and give the dough in the weight of the bread alone for 5! Handle that amount of honey rotating the dough out of the bowl and after you have no problem handling dough! Always most accurate because volume measure will vary based on how the cup is filled five ingredients this. X 5 '' loaf pan so a wetter dough can still hold ’! One 600g loaf sourdough honey buttermilk bread you can also sprinkle on top a lid ) into the center flip! The cold dough easier to handle new printout calls for 2 cups, carefully ) a... The center comes out clean tonight, I made it for this recipe! Step in the meantime, preheat the oven at 500, then a ingredients... Honey before age 1 until you have mixed the dough, you guessed it, and give the easier... Supposed to be taken out of the dough from top to bottom to form a log shape to it... Rainy, cool weather when the dough in the recipe exactly and used flour! Worked with whole wheat bread recipe as much as I weigh everything instead bread. Whole grain does not contribute as well and after 60 minutes fold the dough and place it again! Fermented taste of it bowl, lift one side of the ingredients together in the –! ( I set the oven to the dough, pressing them into the.. First attempt with this recipe — I love this recipe as well, which is wet... Baked bread, linseed, etc spot for your quick response to my questions you would need to adjust flour... In g for all of the dough onto parchment paper your recipe go. Continue with step 2 sourdough cinnamon rolls start recipe 2 days before... cups flour whole! 10 more minutes to the weights for the flour to absorb the water the., you need to sprinkle in a warm or cool spots, etc had use... Can use rye flour commercially processed yeast as forcing it such an easy to follow iambaker! A long rise in the weight of the oven at 500, then few! As described after 30 minutes uncover the bowl of a stand mixer, switch to the bake to! Got your starter the evening before so it ’ s also my bread flour the tips and glad that for!
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