Sourdough discard bread with ancient grains

This sourdough discard bread with ancient grains is the perfect solution for your sourdough discard. The crumb is closed but lacy and very aromatic!

A very flexible bread

This bread fits every lifestyle: you can either choose a warm bulk and a cold final fermentation or the opposite, a cold bulk and a warm final fermentation. Just as you like or depending on when you have a bit more time.

Can I change the flours?

For sure! You can use every ancient grain you like, such as yellow wheat flour, kamut flour… and you get with every combination a completely new bread. Just do not use all the water from the beginning and add it later when you see if your flours can handle it.

Which sourdoughs can I use?

I have prepared the recipe so that you can use discard from Lievito Madre (40-50% hydration= or sourdough discards (100% hydration). If you have a mix of both, simply use the recipe variant for LM and add water if you see that your dough can take it.

I’m looking forward to hearing if you liked it and which combinations you try!

 

 Time schedule 1

Day before

07:00h Prepare flour custard

08:00h Place flour custard in the fridge

18:00h Mix all ingredients except the salt and yeast

18:30h Add salt and yeast & place dough in a proofing box

19:00h Coil Fold

20:00h Place dough in the fridge

 Baking day

07:00h Shape dough & place in a proofing basket

08:00h Bake bread

 Time schedule 2

Day before

07:00h Prepare flour custard

08:00h Place flour custard in the fridge

16:00h Mix all ingredients except salt and yeast

16:30h Add salt and yeast & place dough in a proofing box

17:00h Coil Fold

18:30h Shape bread & place in the fridge

 Baking day

07:00h Bake bread

Sourdough discard bread with ancient grains

This sourdough discard bread with ancient grains is the perfect solution for your sourdough discard. The crumb is closed but lacy and very aromatic!
Working time1 hr 30 mins
Waiting time12 hrs
Total time13 hrs 30 mins
Ergibt: 1 bread à 700g

Ingredients

Flour custard

  • 20 g white spelt flour
  • 100 g water

Main dough

  • Flour custard
  • 160 g water
  • 240 g white spelt flour
  • 40 g whole emmer flour
  • 40 g whole einkorn flour
  • 120 g LM from the fridge Otherwise: 160g sourdough starter (100% hydration) and 40g less water in the main dough
  • 9 g salt
  • 8 g barley malt extract
  • 2 g fresh yeast

Instructions

Flour custard

  • For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
  • Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.

Prepare main dough

  • Mix all ingredients except the yeast and the salt 5 minutes at low speed and let rest 20 minutes.
  • Add the yeast and the salt and mix further 2 minutes or until you can do a window pane test.

Bulk & final fermentation (Option: warm bulk and cold final fermentation)

  • Place the dough in a proofing box. Do a coil fold after 30 minutes.
  • Let rest further 1,5-2 hours until the dough has doubled in size. (Do not let it grow further as you risk to have an overproofed dough after the final fermentation)
  • Place the dough on a floured surface, shape and place in a proofing basket.
  • Place the dough directly in the fridge and let inside for 10-12 hours

Bulk & final fermentation (Option: cold bulk and warm final fermentation)

  • Place the dough in a proofing box. Do a coil fold after 30 minutes.
  • Let rest 1-1,5 hours until the dough has grown about 50%. Then place over night in the fridge.
  • On the next day place on a floured surface and shape.
  • Let proof 1 hour at room temperature.

Further recipes

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

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