This bread was so delicious to eat with tomato soup. We also ate it with a garlic cream cheese spread. It was so good, and I loved the different grains throughout the bread! Thanks Ron!!
Many thanks. Your demonstration is very informative and easy to follow. Can we add and combine the seeds right after the last coil fold then follow the rest of the steps aiming not to deflate the dough after being shaped and left for couple of hours for proofing before transferring it to cold proofing?
I love the seeds and will add this to my next loaf. FYI.. its best to use glass to store water because the plastic leaches harmful ingredients. And non-organic flour has glyphosate.
General question re bulk ferment. You recommend let rise about 30%. Many say double, some say 50%. I've been going with double. My dough is often quite sticky. Do you a less rise in BF would help with this. Appreciate any thoughts on amt of rise for bulk ferment? Thx!
Double rise is common in yeast breads. However, I've found that 25% - 50% is the sweet spot in sourdough bread. I bet most of the time when sourdough rises to double, the result is sticky over proofing. I'm much more fearful of over proofing, than I am under proofing. It's been my experience that 1/3 rise is about perfect in sourdough bread.
My basic sourdough loaf is 70% hydration. When I started adding seeds, I upped the hydration to 76%, but have since gone bake to 70% hydration. So, I think it's a personal preference as to how moist you want your bread, and what kinds of inclusions you use. I would begin with your normal hydration, then adjust if you feel the need. For me, anything between 70% and 76% works just fine.
Hey Ron! I just heard you say you purchase your flour in 25lb. bags at Costco. I've been a Costco member for over 25 years. I'm wondering if your local Costco carries DIFFERENT flour than does mine. My Costco also sells the big flour bags BUT, it's bleached, BLEACHED flour!! Every sourdough site, book, & well known authority, all forbid using bleached flours. I'm wondering what the flour you buy there is labeled, is it possibly bleached?? My daughter-in-law used to bake hers using bleached flour and her breads were very nice. I do think bleached flour is so discouraged as it probably reduces the nutritional value. With your outstanding sourdough loaves, What say you?
I'm in Utah, and my Costco gets flour from Lehi Mills, which is unbleached. I buy both all purpose, and bread flour from Lehi Mills at Costco. My Costco does carry a few different brands. Thanks for watching the video.
This bread was so delicious to eat with tomato soup. We also ate it with a garlic cream cheese spread. It was so good, and I loved the different grains throughout the bread! Thanks Ron!!
Glad you liked it.
👏👏👏 very well done Ron!
Glad you liked it. This multi grain sourdough bread really is quite delicious.
Very nice. Thank you!
Glad you liked it! And thanks for watching the video.
Thanks very much Ron.
Was thinking about doing one with seeds only a few weeks ago and then your video popped up. Bulk rising right now
Fabulous! What seeds are you including?
Many thanks. Your demonstration is very informative and easy to follow.
Can we add and combine the seeds right after the last coil fold then follow the rest of the steps aiming not to deflate the dough after being shaped and left for couple of hours for proofing before transferring it to cold proofing?
You could add inclusions any time after all folding. Thanks for watching my videos.
I love the seeds and will add this to my next loaf. FYI.. its best to use glass to store water because the plastic leaches harmful ingredients. And non-organic flour has glyphosate.
Thanks for the info! And thanks for watching my videos.
Looks really good. I'm gonna have to try this.
It's so good!
Hi Ron, does the mucilaginous nature of soaked flax seeds cause any issues with adding them?
Somewhat, yes. I reduce the effect by including a smaller proportion of the flax seeds, compared to other seeds, and I rinse the seeds after soaking.
General question re bulk ferment. You recommend let rise about 30%. Many say double, some say 50%. I've been going with double. My dough is often quite sticky. Do you a less rise in BF would help with this. Appreciate any thoughts on amt of rise for bulk ferment? Thx!
Double rise is common in yeast breads. However, I've found that 25% - 50% is the sweet spot in sourdough bread. I bet most of the time when sourdough rises to double, the result is sticky over proofing. I'm much more fearful of over proofing, than I am under proofing. It's been my experience that 1/3 rise is about perfect in sourdough bread.
Thx Ron! One more question... does the mucilaginous nature of soaked flax cause any issues?
If I am adding fresh ground grains, how does that effect the amount of water needed?
My basic sourdough loaf is 70% hydration. When I started adding seeds, I upped the hydration to 76%, but have since gone bake to 70% hydration. So, I think it's a personal preference as to how moist you want your bread, and what kinds of inclusions you use. I would begin with your normal hydration, then adjust if you feel the need. For me, anything between 70% and 76% works just fine.
Hey Ron! I just heard you say you purchase your flour in 25lb. bags at Costco. I've been a Costco member for over 25 years. I'm wondering if your local Costco carries DIFFERENT flour than does mine. My Costco also sells the big flour bags BUT, it's bleached, BLEACHED flour!! Every sourdough site, book, & well known authority, all forbid using bleached flours. I'm wondering what the flour you buy there is labeled, is it possibly bleached?? My daughter-in-law used to bake hers using bleached flour and her breads were very nice. I do think bleached flour is so discouraged as it probably reduces the nutritional value. With your outstanding sourdough loaves, What say you?
I'm in Utah, and my Costco gets flour from Lehi Mills, which is unbleached. I buy both all purpose, and bread flour from Lehi Mills at Costco. My Costco does carry a few different brands. Thanks for watching the video.
I use only organic because it's not sprayed with glyphosate (linked to cancer and Parkinson's).