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Whole Grain Sourdough Bread Baking, Pt. I

Part I of whole grain sourdough bread baking.

Duration : 0:7:55


[youtube l-KRstswHl0]

This entry was posted on Friday, June 25th, 2010 at 10:31 pm and is filed under grain. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

25 Responses to “Whole Grain Sourdough Bread Baking, Pt. I”

  1. Flowerpowernluv on June 25th, 2010 at 10:31 pm

    @yourmomsbutler …
    @yourmomsbutler Actually kneading the bread and pushing out the air produces a different result. Leaving it out too long, and letting the air go out on it’s own, you will probably end up with it being crusty on the outside. But hey! Try it and let us know. ;)

  2. @yourmomsbutler The …
    @yourmomsbutler The reason no knead bread doesn’t need kneading is because the dough is very wet. In wet dough, the gluten develops by itself if given enough time. With “normal” dryer dough, like this recipe, you have to knead it somewhat to develop the gluten.
    You could easily just add more water and/or use less flour to make the dough the same consistency of no knead dough, then do what you suggest.

  3. yourmomsbutler on June 25th, 2010 at 10:31 pm

    Instead of kneading …
    Instead of kneading, couldn’t I leave it for 12 hours and let it ferment as done in the no-knead process? The sourdough starter
    should allow the yeast to colonize the dough. Please let me know what you think.

  4. whisperingsage on June 25th, 2010 at 10:31 pm

    Coconut flour can …
    Coconut flour can absorb the liquids and it won’t take much. And coconut flour is very compatible with celiac sufferers. There is a whole cookbook on it.

  5. whisperingsage on June 25th, 2010 at 10:31 pm

    I let mine proof …
    I let mine proof for 3 days.

  6. whisperingsage on June 25th, 2010 at 10:31 pm

    I do know that a …
    I do know that a good long proofing will make sourdough edible for celiac sufferers. Maybe the gluten is still there, but the bacteria do something to it.

  7. outingdystopia on June 25th, 2010 at 10:31 pm

    All bread has …
    All bread has gluten as wheat is made up of some 80 percent gluten. During the proofing process as the yeast eats the sugars in the wheat the gluten expand thus giving the dough a firmer texture. If you want gluten free bread I think that you would use a potato flour as it contains no gluten.

  8. CHIMESTERDOTCOM on June 25th, 2010 at 10:31 pm

    anybody has any …
    anybody has any idea what happens to the flour we add to the starter? Will the gluten get predigested as well in that short period of time? It seem too short time to me. Anti-nutrients and enzyme inhibitors may be neutralized in the freshly added flour but i,m not sure about if gluten gets predigested. I cant find any info regarding this online.

  9. I have been baking …
    I have been baking several of your recipes so far, other than the dishwasher do you know a good way to wash the bowls and utensils? this bread dough is tough

  10. It’s a myth.
    It’s a myth.

  11. I actually made my …
    I actually made my first loaf of homemade sourdough (it was pretty dense though, but one piece filled you up for a good 5 hours) I don’t think I had enough yeast in the starter. But I noticed you used metal utensils for your mixing, isn’t that taboo or is that an old school myth about making bread?

  12. No. But you do have …
    No. But you do have to be a little bit careful not to over knead with an electric kneader.

  13. Does it matter …
    Does it matter whether you knead by hand or by an electric kneader?

  14. No. It means they …
    No. It means they pump some niacin or some random minimal “nutrient” into the flour that is destroyed when the original grain is processed and made devoid of anything nutritious.
    Most cheap store bought bread is closer to a chemistry experiment than actual food. There is probably some tiny amount of whole grain in it or they wouldn’t be able to call it that.

  15. if my whole grain …
    if my whole grain bread says “enriched flour” as its main ingredient is it really whole grain?

  16. If you do a Google …
    If you do a Google search on “Danish Dough Whisk” they will show up at the top of the list. But they’re out of stock until mid March.

  17. hello sir, can u …
    hello sir, can u tell the name n the company of the tool that u use for mixing the dry n wet ingredients? thnk u

  18. The Camera Is In …
    The Camera Is In Very Good wait did i wrote good ? I meant Perfect.Very easy to watch.

  19. best cooking/baking …
    best cooking/baking videos on youtube!

  20. Alaskanpianist on June 25th, 2010 at 10:31 pm

    thanks :) i had …
    thanks :) i had success with my bread yesteday.i even made a video…

    its terribly hard to stir with a regular spoon i might get a bread beater(is that what you called it?) like yours.

  21. Yes, I make starter …
    Yes, I make starter. There are detailed instruction on how to make your own starter on my website breadtopia dot com.

  22. It’s much easier to …
    It’s much easier to more thoroughly mix even stiff doughs with this tool than with a spoon. Plus it’s much easier to clean.

  23. Alaskanpianist on June 25th, 2010 at 10:31 pm

    im making my own …
    im making my own sourdough starter and i was wondering if you did and if so how long do you let it sit?

  24. Alaskanpianist on June 25th, 2010 at 10:31 pm

    How is that stiring …
    How is that stiring tool you use differ in use from a spoon?
    AJ

  25. connorferster on June 25th, 2010 at 10:31 pm

    Try following …
    Try following breadtopia’s recipe but, when you get to the table kneading part, use water instead of flour on your hands to keep the dough from sticking. Incredibly, water will work a lot better to prevent dough-hand stickage and it will help keep your dough a little bit wetter.

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