Description
Sourdough bread with freshly milled Kernza flour, a sustainable perennial wheatgrass that’s as delicious as it is nutritious.
Ingredients
Levain
- 34g White flour (about 11.5% protein; Central Milling Artisan Baker’s Craft)
- 34g Whole wheat flour (Cairnspring Whole Grain Expresso)
- 68g Water
- 34g Ripe sourdough starter, 100% hydration
Golden Flaxseed Soaker
- 65g Golden flaxseed
- 75g Water
Autolyse
- 478g White flour
- 279g Freshly milled Kernza flour
- 106g Whole wheat flour
- 565g Water
Main Dough
- All of the golden flaxseed soaker
- 47g Water
- 17g Fine sea salt
- All of the ripe levain
Instructions
- Levain (night before mixing, 9:00 p.m.)
In a small container, mix the Levain ingredients and keep it at a warm temperature for 5 hours. - Prepare soaker and mill Kernza (9:10 a.m.)
Mix the soaker ingredients in the above chart in a jar and cover them while the levain ripens. Try to submerge all the seeds in water as best you can. Using a home grain mill, freshly mill 279 grams of Kernza flour. Keep the flour on the counter after milling until called for in the autolyse. - Autolyse (1:30 p.m)
In a medium mixing bowl, add the Autolyse ingredients and mix until no dry bits remain. Cover the bowl and let rest for 30 minutes. - Mix (2:00 p.m.)
Add the salt and levain to the top of the dough in autolyse and use a splash of water to moisten. With wet hands, mix thoroughly. Add the remaining water if the dough feels like it can handle it. Next, knead the dough for about 5 minutes until the dough smoothed and became elastic. With moistened hands, spread the flaxseed soaker over the top and pinch it into the dough. Fold the dough over itself and continue pinching until all of the seeds are mixed thoroughly. Transfer the dough to a bulk fermentation container and cover. - Bulk Fermentation (2:30 a.m. to 6:00 p.m.)
Perform 3 sets of gentle stretch and folds during this 3 and 1/2-hour period, then let the dough rest for the remainder of bulk fermentation. - Divide and Preshape (6:00 p.m.)
Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered. - Shape (6:30 p.m.)
Shape the dough into a round (boule) or oval (batard) and place in proofing baskets. Cover the baskets with a reusable plastic bag. - Proof (7:00 p.m. to 9:00 a.m. the next day)
Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight. - Bake (The next day, bake at 9:00 a.m.)
Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C). When the oven is preheated, remove your dough from the fridge, score it, and transfer to the preheated baking surface or combo cooker. Bake for 20 minutes with steam. After this time, vent the steam in the oven or remove the lid (you can keep it in the oven or remove it) and continue to bake for 35 minutes longer. When done, the internal temperature should be around 204°F (95°C). Repeat for the second loaf.Let the loaves cool for 2 hours on a wire rack before slicing.
Notes
Golden flaxseed can be substituted for brown flaxseed or sesame seeds.