California 100% Whole Grain Sourdough Bread
California 100% Whole Grain Sourdough Bread

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, california 100% whole grain sourdough bread. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

California 100% Whole Grain Sourdough Bread is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. California 100% Whole Grain Sourdough Bread is something which I have loved my entire life.

Whole grain sourdough is not only healthier, it also makes a really good sourdough culture. This recipe will work for any whole grain, gluten containing flour. However, the flavour and density of the bread will change depending on the flour you use.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook california 100% whole grain sourdough bread using 4 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make California 100% Whole Grain Sourdough Bread:
  1. Make ready Sourdough Starter
  2. Get Flour
  3. Take Water
  4. Make ready Salt

Nutrient dense, full of fiber and easily digestible because of natural fermentation, a slice of real whole. I got some questions regarding whether the same thing. Two and one-half Dave runs his bakehouse out of his garage in Chico, California and has a passion for ancient grains. This is a wheat that I had never used before and I figured I had better find out how the flour compared to the flour I had been making.

Instructions to make California 100% Whole Grain Sourdough Bread:
  1. Day 1 - Find a plastic or glass container to build, feed, and keep your starter. - Mix: - • 3 tbsp of starter (Sourdough starter, or build your own with 4 tbsp of flour and 2 tbsp of water – mix and store in closed container for 12-24 hours at room temperature or until you see bubbles - then use it for this recipe) - • 3 tbsp of water - • 3 tbsp of flour - Rest: for 12 hours - The starter will become active and form bubbles, and it will smell like sourdough due to the fermentation process.
  2. Day 2 - From the previous step of day 1, you are going to take only 3 tbsp of the mixture, which is your starter. - Step 1 - Mix: - • 3 tbsp of starter (from day 1 starter you build) - • 3 tbsp of water - • 3 tbsp of flour - Rest: for 5 hours - Step 2 - Mix: - • 3 tbsp of step 1 starter. - • 1 ¼ cup of flour - • 1 cup of water - Just mix all the ingredients and put in a closed container and let it rest at room temperature. - Rest: 12 hours (overnight will be best)
  3. Day 3 - This is the day that you will be making your bread (yay!). I promise that at the end, the work and patience will be all worth it. After the larger starter you build before and sit for 12 hours, you are going to do the following:
  4. Step 1 – Mix (just to incorporate and distribute all the ingredients – do not overmix): - • 2 2/8 cups of starter (almost all the starter you prepared the day before) - • 8 cups of whole grain flour - • 6 1/4 cups of water (ADD ONE cup at a time and if you use white flour, you will need to adjust the water).
  5. 2 ½ tbsp of salt - Rest: 45 minutes (Do not make a dough, this is just to mix the ingredients together. Rest in a closed container at room temperature) It is going to look chunky like the photo:
  6. Step 2 – Stretch and Fold - Watch the video on YouTube titled “The Stretch and Fold technique from Peter Reinhart”. - Stretch and Fold only four times the dough (for each time you do it). - Put the dough back to your closed container. - Rest: 30 minutes
  7. Step 3 – Stretch and Fold - Follow the same produce from before - Rest: 30 minutes
  8. Step 4 – Stretch and Fold - Follow the same produce from before - Rest: 30 minutes
  9. Step 5 – Divide and shape the dough, then rest right before baking - • Divide the dough into 2 dough pieces. This recipe will give you two loaves of bread. You can use a rectangular bake pan for this. - • Shape dough. Watch video on YouTube “Bread 101 – basic white bread shaping and baking loaf”. This will give you an idea on how to shape and pan the dough. - • Let the dough rest inside the pan for 1 or 2 hours, or until it has reached the top of the bake pan.
  10. Step 6 – Bake - Bake the bread at 475 F for 45 minutes, or until dark brown on top. Let the bread cool down before cutting it. Enjoy. - You could add steam to your oven by adding 1 cup of hot water to your lower rack pan and removing it after 10 minutes.
  11. Enjoy.

This is a hearty, flavorful, slow fermentation whole grain rye bread in the style of pumpernickel, rugbrod, and vollkornbrot. The original recipes call for rye sourdough starter to yield a pure rye bread, but I use my regular wheat-fed starter with good results. From Seed to Slice®, you'll find NO ADDED NONSENSE® in our breads. It is perfect fresh with butter, sliced for sandwiches or toasted for breakfast. Ingredients Whole wheat flour Water, preferably filtered.

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