California 100% Whole Grain Sourdough Bread
California 100% Whole Grain Sourdough Bread

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, california 100% whole grain sourdough bread. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

California 100% Whole Grain Sourdough Bread is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. California 100% Whole Grain Sourdough Bread is something that I have loved my entire life.

I work with wheat a lot and bake and cook often. Whole grain flours are different, because they love water and recipes need more water. It has a full-bodied flavour that will remind you of chocolate, coffee and relaxing Sunday mornings. Whole grain sourdough is not only healthier, it also makes a really good sourdough culture.

To get started with this recipe, we have to prepare a few ingredients. You can have california 100% whole grain sourdough bread using 4 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make California 100% Whole Grain Sourdough Bread:
  1. Take Sourdough Starter
  2. Make ready Flour
  3. Make ready Water
  4. Prepare Salt

Times may need to be adjusted when using a weaker starter or when the temps are different in your home. I did mine on a really warm day. If baking whole grain sourdough bread is one of (or your only) bread baking goal, you'll find it's not complicated to develop a starter. You will also find that a whole grain starter has a stronger flavor than a starter developed from all-purpose flour.

Steps to make California 100% Whole Grain Sourdough Bread:
  1. Day 1 - Find a plastic or glass container to build, feed, and keep your starter. - Mix: - • 3 tbsp of starter (Sourdough starter, or build your own with 4 tbsp of flour and 2 tbsp of water – mix and store in closed container for 12-24 hours at room temperature or until you see bubbles - then use it for this recipe) - • 3 tbsp of water - • 3 tbsp of flour - Rest: for 12 hours - The starter will become active and form bubbles, and it will smell like sourdough due to the fermentation process.
  2. Day 2 - From the previous step of day 1, you are going to take only 3 tbsp of the mixture, which is your starter. - Step 1 - Mix: - • 3 tbsp of starter (from day 1 starter you build) - • 3 tbsp of water - • 3 tbsp of flour - Rest: for 5 hours - Step 2 - Mix: - • 3 tbsp of step 1 starter. - • 1 ¼ cup of flour - • 1 cup of water - Just mix all the ingredients and put in a closed container and let it rest at room temperature. - Rest: 12 hours (overnight will be best)
  3. Day 3 - This is the day that you will be making your bread (yay!). I promise that at the end, the work and patience will be all worth it. After the larger starter you build before and sit for 12 hours, you are going to do the following:
  4. Step 1 – Mix (just to incorporate and distribute all the ingredients – do not overmix): - • 2 2/8 cups of starter (almost all the starter you prepared the day before) - • 8 cups of whole grain flour - • 6 1/4 cups of water (ADD ONE cup at a time and if you use white flour, you will need to adjust the water).
  5. 2 ½ tbsp of salt - Rest: 45 minutes (Do not make a dough, this is just to mix the ingredients together. Rest in a closed container at room temperature) It is going to look chunky like the photo:
  6. Step 2 – Stretch and Fold - Watch the video on YouTube titled “The Stretch and Fold technique from Peter Reinhart”. - Stretch and Fold only four times the dough (for each time you do it). - Put the dough back to your closed container. - Rest: 30 minutes
  7. Step 3 – Stretch and Fold - Follow the same produce from before - Rest: 30 minutes
  8. Step 4 – Stretch and Fold - Follow the same produce from before - Rest: 30 minutes
  9. Step 5 – Divide and shape the dough, then rest right before baking - • Divide the dough into 2 dough pieces. This recipe will give you two loaves of bread. You can use a rectangular bake pan for this. - • Shape dough. Watch video on YouTube “Bread 101 – basic white bread shaping and baking loaf”. This will give you an idea on how to shape and pan the dough. - • Let the dough rest inside the pan for 1 or 2 hours, or until it has reached the top of the bake pan.
  10. Step 6 – Bake - Bake the bread at 475 F for 45 minutes, or until dark brown on top. Let the bread cool down before cutting it. Enjoy. - You could add steam to your oven by adding 1 cup of hot water to your lower rack pan and removing it after 10 minutes.
  11. Enjoy.

If baking whole grain sourdough bread is one of (or your only) bread baking goal, you'll find it's not complicated to develop a starter. You will also find that a whole grain starter has a stronger flavor than a starter developed from all-purpose flour. If you're new to sourdough bread baking, it may take some time to. While I am giving you the whole wheat version, you can substitute some of the whole wheat flour with the same weight of other grains such as rye, cornmeal, maseca, and/or oatmeal. If you'd like to try a "whole grainier" version of this recipe, try our traditional whole grain miche recipe.

So that is going to wrap this up with this exceptional food california 100% whole grain sourdough bread recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!