Whole wheat and rye sourdough bread gives a flavorful loaf with a denser texture Mixing baking soda into the dough at the shaping stage (just after the bulk ferment) will give sourdough bread an extra boost and help it become lighter and more airy. Baking soda .
9/1/2008 · Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water.
After autolyse and kneading in the salt, let it sit in a covered bowl for 2 hours, then plastic wrap it and put it in an oiled bowl (turning dough ball to cover all sides) the fridge for 24 hours. Take it out to warm up for about and hour or two, then shape/proof/bake.
Add the 250g of leaven to a large mixing bowl Pour in the 750g water and mix with your hands until the leaven is completely dissolved Add 800g of the bread flour and 200g whole wheat flour and mix with your hand until all the dry flour is incorporated Cover your bowl with a towel and let autolyse for 50 minutes, One way to get an airy, light sourdough bread is to bake it in a Dutch oven. You’ll cover the loaf with the Dutch oven lid while it is in your oven. This allows the bread to retain all of its moisture.
Bread, Rye bread, Yeast, Baker’s yeast, Baguette
