People think that bread and bread products are bad for health because of certain misconceptions. But every coin has two sides, similarly, there are plenty of reasons to include non-GMO, healthy bread in your diet.
Regularly, we hear why we should not use bread, but sourdough is based on multigrain and is great for any pantry. A special starter of wild yeast is used to make multigrain sourdough that increases the positive impact and outweigh the negative aspects.
If you are thinking about where you can find sourdough bread, Artisan wheat sourdough bread by Rodgis is the right destination for you. There, you can get a fine quality sourdough bread with amazing baking art on it that makes it very eye-catching.
Types of Grains Use in Rodgis Multigrain Sourdough Recipe
Seven-grain hot cereal mix, bread flour, and whole wheat with wheat bran are used to make the dough of delicious multigrain sourdough. You can get a ten-grain hot cereal mix to make it, but if you have not been able to get them, then the seven-grain mix can be used as an alternative for this bread.
Types of Acids Use in Rodgis Multigrain Sourdough Recipe
The two most popular acids used to produce sourdough are acetic acid and lactic acid. But when it comes to Rodgis, acetic acid is the preferred choice that gives sourdough most of its tang.
Tips to Make Perfect Multigrain Sourdough Bread
If you thought that the term sourdough refers to the flavor, you are wrong because it refers to the fermenting and souring bread dough process. Here are some tips for you to achieve the perfect sourdough bread.
Tips to Make Multigrain Sourdough Bread Sourer
Adjust the Starter
A lower hydration level is best to maintain your starter. It means you have to use a higher ratio of flour to water. A drier environment is best to produce a more acetic environment, while lactic acid works perfectly in a wet environment.
For making multigrain sourdough, whole grain flour is perfect because acid-producing bacteria love it. Keep the brown liquid layer or hooch that adds acidity to sourdough and helps it develop tang instead of pouring it off.
Adjust the Bread Dough
Bread is best when it rises slowly. We know it takes a little trial and error to achieve a slower and longer rise, but it creates a perfect bread art.
Remember that high temperature speeds up the fermentation process, and cooler temperature slows down the fermentation process. That’s why for rising, the dough finds a cooler spot.
Before the final shaping of the loaf, punch down the dough at least once or twice. After this, place the dough for final rise for at least four hours. If you place it in the refrigerator overnight, it will be perfect. When the final rise is done, take out the dough from the refrigerator and let it sit on the table at room temperature before baking for at least 30-60 minutes.
Tips to Make Less Sour Multigrain Sourdough Bread
Try these adjustments if you want to create a more mild flavor in your finished multigrain bread.
Adjust the Starter
The strength of your starter and the temperature of your culturing area will influence your starter needs. It can be anywhere from every 8-24 hours. To create a more mild flavor, increase the frequency of your feeding. By doing this, you can reduce the alcohol content and minimize the overall acidity of the bread. It implies less acidity would result in lesser tang.
Adjust the Bread Dough
The larger percentage of starter for sourdough allows it to have a shorter rising time . These conditions help to minimize the sourness in the sourdough by lowering acetic acid production.
Remember, the amount of starter varies on the season, and it can be adjusted, such as more starter in the winter and less starter in summer.
By adding baking soda, sourdough neutralizes the acidity because baking soda is an alkaline substance. This gives the dough a little extra boost of leavening. Every starter for sourdough is different from each other, so try adjusting until you get bread perfectly suited to your taste.
The Perfect Recipe for Multigrain Sourdough Bread
Above, we have discussed the tips you can follow to make great bread. We have a given recipe (step by step) to make a loaf of perfect multigrain sourdough bread. It is the recipe for making two loaves.
- Yield: 1000g
- The period for preparation:
- Soak soaker: 30-40 minutes maximum
- Mix final dough: 45 minutes that includes a 30-minute autolyze
- First fermentation: 3 hours with folds at 60 and 90 minutes
- Rest and shape: 40 minutes
- Proof: 2-3 hours
- Bake: 40-45 minutes (according to the requirement)
- Temperature for the desired dough: 75F
- 30-50 g of mixed seeds
- 86 g water
- 30 g of oats
- 94 g of whole wheat flour
- 41 g coarsely-ground whole rye flour
- 240 g flour
- 227 g water
- 170 g 100 percent hydration sourdough starter
- All of the soaker
- 9 g salt
- Combine all the soaker ingredients in a bowl, cover it and wait for 35 minutes.
- When the soaker ingredients in on rest, take a bowl of the stand mixer fitted with a dough hook. Add the final dough flour, starter, and water and mix it well at low speed until they combined well. Now let it rest for 25-30 minutes after covering it with the towel.
- Now add salt and mix at low speed. You can add water to achieve a medium soft dough. Until the gluten development, continue mixing at low to medium speed.
- After this, add the soaker and mix it well at medium-low speed so that the soaker can even incorporate it into the dough.
- When the mixer is ready, transfer it to a lightly oiled container. Take a kitchen towel and cover it and place it for 3 hours for fermentation.
- When the fermentation is completed, take the dough out on the lightly floured counter, divide the dough into two pieces. Mold the dough in a ball, cover, and rest it for 30 minutes.
- Shape the dough according to your liking, place it on a flour couch, and let it prove while covering for about 2-3 hours until it is ready perfectly.
- While you are waiting for the dough to get ready, preheat the oven to 475F. Use the steam in the initial phase of the baking. So it is better to prepare it now while waiting.
- When you are ready to start baking, make a slash on the dough so it ends up in the loaf center once the slash opens up after baking.
- Once you place the loaves in the oven, decrease the temperature to 450F. With steam, bake for 8 minutes and another 20 minutes’ bake without steam, then turn off the heat and leaves the loaves for another 10 minutes in the oven.
- Take the loaves out and cool them on a wire rack.