One Dough, Two Ways

By : | 12 Comments | On : May 15, 2015 | Category : Bread, Fermentation, Food, Recipes, Sourdough, Sourdough

One dough, Two Ways

I would make these loaves over and over again, they both turned out so flavorful and made for excellent, healthy, and beautiful sandwich breads.

If you have bannetonsbannetons, I would recommend using them. I formed boules and let them rise on baking sheets, but they would be gorgeous shaped in brotforms!

Makes 2 – 500~ gram loaves.

The Recipe:

Flour Mixture:
2 1/8 cup all purpose flourap flour
7/8 cup whole wheat flourwhole wheat flour
1/2 cup + 2 tbsps. dark rye flourrye flour

Combine and set aside.

1/2 cup fed, active sourdough starter
3/4 cup flour mixture
1/3 cup + 2 tbsps. lukewarm water
3 tbsps. finished milk kefir (or substitute with whey or buttermilk)
2 1/4 tsp. active dry yeastactive dry yeast (optional)

Combine yeast and water and allow to proof.
Mix sourdough starter with proofed yeast mixture and milk kefir. Stir thoroughly.
Add flour and combine.
Cover and leave in fridge 8 hours or overnight. (If using yeast, 1 1/2 hours should be sufficient.)

Flavor Mixture #1:
1 shredded carrot
4 cloves roasted garlic
1/4 tsp. molassesmolasses
Milk for brushing top
1/8 cup sunflower seedssunflower seeds
1/8 tsp. black pepper

Flavor Mixture #2:
15 olivesolives, chopped as desired
25 grams shredded hard milk kefir cheese (or substitute parmesan or other cheese)
1/8 tsp. orange zest
Milk for brushing top
1/8 cup poppy seedspoppy seeds

All of poolish
All of flour mixture
6 tbsps. milk kefir, whey or buttermilk
3/4 cup water
1 tbsp. salt

Stir water and milk kefir through poolish.
Add remaining flour and mix to make rough dough.
Cover with plastic wrap and autolyze 30 minutes.

Fold in salt and allow dough to rest 15 minutes.

Divide dough evenly. Add flavor mixtures to each loaf and rest dough 15 minutes.

Stretch and fold, let dough rest 15 minutes. Shape dough into boules and rest until doubled.

Flour 2 proofing basketsbannetons, or lightly grease 2 parchment paperparchment paper slings on baking sheets.
Let rise 1 1/2 – 3 hours.
Preheat oven to 465F while dough is rising.

Brush tops of loaves with milk and sprinkle with seeds.

Transfer loaves to parchment paper and bake loaves in steamed oven for 15 minutes.
Reduce heat to 410F and continue baking 30 minutes.

If loaves sound hollow when tapped on the bottom, they are done.
Let cool on wire racks. Cool completely before slicing.

Carrot & Roasted Garlic Sourdough: One Dough, Two Ways

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Comments (12)

  1. posted by Megan A on May 17, 2015

    i’ve always wanted to make my own bread, these look so yummy!

    • posted by YogurtHydro on May 17, 2015

      Thank you! You should try it out, it’s such an addictive hobby once you begin and you know exactly what ingredients were used! You could try a simple yeast bread to get started.
      I make basic white buns almost daily (everyone loves these!). It’s a good easy one to try.:)
      If you don’t have a machine, just mix by hand and allow the dough to rise for about an hour before shaping into buns.

  2. posted by Mai Tran on May 18, 2015

    Both seem tasty. I prefer Flavor Mixture #1 more because it has carrots!

    • posted by YogurtHydro on May 18, 2015

      Oh, the carrot loaf made some really nice savory sandwiches!

  3. posted by yourpilgrim123 on May 21, 2015

    I would love to make homemade bread. I love it. It just seems like so much work.

    • posted by YogurtHydro on May 22, 2015

      It really isn’t as much work as it seems, but sourdough does take time. Most of that time you aren’t doing anything but waiting for the dough.:)

      Take a look at this article I did over Christmas time – it took me TWELVE days to finish making the bread LOL…

      Ain’t Got Time For Sourdough Sourdough Bread Pictorial. It’s proof you can take your time and still make great sourdough.:)

  4. posted by Sean on June 16, 2015

    Thanks for the recipes. I love bread. Making it from scratch is very relaxing. I can just imagine how good they taste by looking at the photos.

    • posted by YogurtHydro on June 19, 2015

      It is a great way to relax – and you get some wonderful breads afterward.;)

  5. posted by Kristin K on June 26, 2015

    Thanks for the recipe’s for the loves of bread! They look so good, even on the screen of my laptop! I love fresh baked bread! Trouble is…if you want to eat it while its soft, and warm….you have to eat the whole loaf in one serving! I do that with French sticks that I buy from the store!!!

    • posted by YogurtHydro on June 27, 2015

      I’ve literally watched Kevin take bread out of the oven ONE minute before it was even finished because he couldn’t wait to eat it LOL. Something about the aroma of fresh baked bread makes it hard to resist!

  6. posted by Starla B on July 7, 2015

    Holy yum! I have to admit, bread is a huge weakness of mine. I love it! Although, I have never made it on my own. I need to get on that ASAP!

    • posted by YogurtHydro on July 24, 2015

      Store bought can’t compete with fresh out of the oven bread!


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