Hello there. I’m back again after another long, long break. Today, I’m posting a Multigrain Sourdough Sandwich bread that I baked in May! That’s because we’ve spent all of May, June and a bit of July on some renovations around the house. We’ve had workmen in out of the house and blogging has really been way down on my list of things to do. We have spent the first half of this month just putting the house back together.
Now, I’m ready to get back to the blog though and I’m starting with May’s Bread Baking Babes bread of the month. Karen picked a Multigrain Sourdough Sandwich Bread from Artisan Sourdough Made Simple by Emilie Raffa . As she remarked, this a great way to use your sourdough starter to make a soft pan bread that’s perfect for making toast and sandwiches. That’s what Karen said about this month’s bread and she’s right.
Many of us have think of sourdough breads as these hearty loaves of chewy and crusty bread with really open or “holey” crumb. While that is true, one can use sourdough starter to make just about any kind of bread. Sourdough starter is nothing but a wild yeast culture. In fact, it can be used to make anything that might be made with regular yeast.
This bread really isn’t difficult to make, and it is easier than regular sourdough loaves. Shaping the dough isn’t really a problem because it is not a very high hydration or wet dough. It is also baked in a loaf tin. This bread will take pretty much most of the day to bake, assuming you’re starting with a freshly fed and active starter.
There are two ways/ time lines you can choose to bake the bread. Start on the first day, by mixing the dough at night. Let it rise overnight and then bake it the next morning. I personally prefer this method because the dough does a slow rise in the fridge while I sleep. The second way is to start early morning, let the dough rise through the day. Then bake it late in the evening.
I usually have a hibernating sourdough starter in the fridge. However at this particular time mine had been in there for so long I decided to start with a new starter. I started fresh with an active 100% hydration starter (made with equal volumes of whole wheat flour and water). The original recipe asks for bread flour but I used all-purpose flour. You can use a readymade grain and seed mix if you prefer. I used broken corn, barley, oats, flax seeds, pumpkin seeds and watermelon seeds for my soaker.
The Bread Baking Babes (BBB) is a closed group, but you’re most welcome to bake with us as a Bread Baking Buddy. Bake this month’s bread using the given recipe. Post it on your blog before the 28th of this month. Mention the Bread Baking Babes and link to her BBB post in your own post. Then e-mail Karen with your name and the link to the post, or leave a comment on her blog post with this information.
The Bread Baking Babes are –