John Myers
Three-grain Sourdough Bread
The perfect three-grain sourdough bread recipe with a picture and simple step-by-step instructions.
Pre-dough
- 200 g Wholemeal spelled flour
- 200 g Water 30 ° C
- 60 g Yeast
- 20 g Beet syrup
Autolysis dough
- 800 g Ruchmehl
- 600 g Water 30 ° C
sourdough
- 50 g Water 30 ° C
- 22 g Salt
- 120 g Grain mix (sunflower seeds, sesame, linseed)
- Autolysis dough & pre-dough
- My first attempt with a high water content (85%).
- First you mix a pre-dough with a water content of 100% from wholemeal spelled flour, water and topping. There is also a bit of feed for the sourdough with the beet syrup. Cover this pre-dough and leave for at least 12 hours at an ambient temperature between 25 and 30 ° C. It should at least double in volume.
- There’s another trick I’ve just learned to tell if the sourdough is “fit”: remove a teaspoon of it and let it float in water. If he actually swims, he is ready. If it goes down, the sourdough is allowed to continue fermenting for a few hours. Mine learned to swim after just 10 hours. The indication of 12 hours serves the fact that temperatures of almost 30 ° C can only be reached in summer and that it then takes longer.
- You then weigh the water for the autolyst dough. Mix in the sourdough mixture and then the remaining flour. Mix with the mixing spoon or food processor (on the lowest setting) and mix well. Let rest for 1 hour.
- Meanwhile water 50gr. Weigh and dissolve the salt in it. Soak the grain mix in water and pour off the water again before the grains get into the dough. After one hour, add the salted water and the grain mix to the autolysis dough and knead in. The dough is now very moist. Now knead the dough for about 5 minutes in the machine or 10 minutes by hand without adding any additional flour. You dampen your fingers with water so that the dough does not stick. I kneaded by hand and you can save yourself the gym that day :-)))
- The dough is now covered again and, depending on the time available, ideally stretched and folded again 5 times over the next 3 hours. Due to time constraints, I only made it 3 times. The result was sufficient. You moisten your hand and pull one end of the dough lengthways and just before it breaks you beat it in. Turn the bowl a quarter turn and repeat the process. When you have finished the round you turn the dough upside down and repeat the process every 30 minutes.
- After the 3 hours, the dough is placed on the lightly floured work surface and the loaf is formed, which is then put into the proofing basket for another 60 – 90 minutes. Meanwhile preheat the oven to 250 ° C. With baking stone (pizza stone) for 45 min.
- After the time has passed, turn the bread out onto the baking stone, make a cut in the oven and bake with plenty of steam for 15 minutes. After the time has elapsed, open the oven door and let off the steam. Reduce the heat to 210 ° C top / bottom heat and bake for another 40 minutes. Take out of the oven and brush or spray with water.
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