7. Bake. Reduce the oven temperature to 450°F. Bake for 20 minutes. Remove the lid and continue to bake for 25 minutes, or until the crust is nicely browned and the bread has reached an internal temperature of 205° to 210°F.
8. Cool. Remove the Dutch oven and transfer the bread to a wire rack. Remove the parchment paper from underneath. Cool the bread for at least 4 hours before slicing.
Tip: This bread is the perfect blank canvas. Add herbs, shredded cheese, dried fruit, or nuts to your next loaf. After mixing in step 1, let the dough rest for 30 minutes before mixing in your add-ins by hand until incorporated, then proceed with the rest of the steps.
100% Spelt Bread
Yield: One 8-inch loaf
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 45 minutes
Total Time: 11 to 12 hours
Tools: Large bowl, fork or dough whisk, bench scraper, banneton basket, Dutch oven
This hearty, humble whole-grain bread is the perfect accompaniment to a bowl of warm soup on a cold winter’s day. Slightly nutty and sweet, this spelt bread has a scrumptious crusty exterior and a soft, closed crumb interior.
75g (⅓ cup) active starter
400g (1⅔ cups) water
42g (2 tablespoons) honey
527g (4⅓ cups + 1 tablespoon) spelt flour
1½ teaspoons salt
1. Make the Dough. In a large bowl, whisk together the starter, water, and honey. Add the flour and salt and mix in with a fork or your hands. Cover with a damp towel and let the dough rest for 1½ to 2 hours.
2. Stretch and Fold. Begin by pulling up on one edge of the dough as high as you can stretch it without tearing, then fold it to the middle of the dough. Give the bowl a quarter-turn and stretch and fold again. Repeat another two times, until you have made one complete rotation of the bowl. Repeat this step three more times, spacing them 30 to 45 minutes apart.
3. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 10 hours, until it no longer looks dense and has doubled in size.
4. Shape. Remove the dough from the bowl and place it on a lightly floured surface. With your hands, gently shape into a round. Then fold the side of the dough farthest away from you toward the center. Fold the right side of the dough into the center, then the left. Lastly, pull the bottom side of the dough up and over, so that you can tuck it underneath the dough, forming a tight ball. Gently pinch the seam closed. Flip the dough over and let rest for 5 minutes. Lightly flour your hands, or, using a bench scraper, rotate the dough in a circle, tucking the dough underneath itself as you go. This will help tighten it into a boule. Using a bench scraper to help you, place the dough seam-side up in a rice flour–dusted banneton basket or towel-lined bowl. Deflate any bubbles and make sure the seams are sealed. Cover the dough with a clean towel.
5. Proof. Place a Dutch oven on a rack in the center of the oven and preheat to 500°F. Let the dough rise for 30 minutes to 1 hour, until the dough looks puffy and has risen slightly but has not yet doubled in size.
6. Score. Place a sheet of parchment paper over the dough and invert the bowl to release it. (the seam will now be on the bottom). Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame or a sharp knife, cut at least one slit into the dough. Use the parchment paper to transfer the dough to the hot Dutch oven. Cover with the lid and immediately return to the oven.
7. Bake. Reduce the oven temperature to 450°F. Bake for 20 minutes. Remove the lid and continue to bake for 25 minutes, or until the crust is nicely browned and the bread has reached an internal temperature of 205° to 210°F.
8. Cool. Remove the Dutch oven and transfer the bread to a wire rack. Remove the parchment paper from underneath. Cool the bread for at least 4 hours before slicing.
Tip: For a lighter and more open crumb, substitute bread flour for half of the spelt flour. Or make a savory loaf your family will love by adding some chopped fresh herbs, roasted garlic, or grated cheese. And don’t forget to use rice flour in your basket or towel to prevent sticking.
Light Rye Bread
Yield: One 8-inch loaf
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 45 minutes
Total Time: 11 to 12 hours
Tools: Large bowl, fork or dough whisk, banneton basket, Dutch oven
This light rye bread is perfectly soft and chewy, with a deep golden crust and complex flavors. Pile corned beef, sauerkraut, and Swiss cheese onto slices of this loaf to make a quintessential Reuben sandwich.
75g (⅓ cup) active starter
350g (1⅓ cups + 2 tablespoons) water
153g (1½ cups) light rye flour
420g (3½ cups) bread flour
1½ teaspoons salt
1. Make the Dough. In a large bowl, whisk together the starter and water. Add both flours and the salt and mix in with a fork or your hands. Cover with a damp towel and let the dough rest for 1½ to 2 hours.
2. Stretch and Fold. Begin by pulling up on the edge of the dough as high as you can stretch it without tearing, then fold it to the middle of the dough. Turn the bowl a quarter-turn and stretch and fold again. Repeat another two times, until you have completed one complete circle. Repeat this step three more times, spacing them 30 to 45 minutes apart.
3. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 10 hours, until it no longer looks dense and has doubled in size.
4. Shape. Remove the dough from the bowl and place it on a lightly floured surface. With your hands, gently shape into a round. Then fold the side of the dough farthest away from you toward the center. Fold the right side of the dough into the center, then the left. Lastly, pull the bottom side of the dough up and over, so that you can tuck it underneath the dough, forming a tight ball. Gently pinch the seam closed. Flip the dough over and let rest for 5 minutes. Lightly flour your hands, or, using a bench scraper, rotate the dough in a circle, tucking the dough underneath itself as you go. This will help tighten it into a boule. Using a bench scraper to help you, place the dough seam-side up in a rice flour–dusted banneton basket or towel-lined bowl. Deflate any bubbles and make sure the seams are sealed. Cover the dough with a clean towel.
5. Proof. Place a Dutch oven on a rack in the center of the oven and preheat to 500°F. Let the dough rise for 30 minutes to 1 hour, until the dough looks puffy and has risen slightly but has not yet doubled in size.
6. Score. Place a sheet of parchment paper over the dough and invert the bowl to release it. (the seam will now be on the bottom). Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame or a sharp knife, cut at least one slit into the dough. Use the parchment paper to transfer the dough to the hot Dutch oven. Cover with the lid and immediately return to the oven.
7. Bake. Reduce the oven temperature to 450°F. Bake for 20 minutes. Remove the lid and continue to bake for 25 minutes, or until the crust is nicely browned and the bread has reached an internal temperature of 205° to 210°F.
8. Cool. Remove the Dutch oven and transfer the bread to a wire rack. Remove the parchment paper from underneath. Cool the bread for at least 4 hours before slicing.
Tip: You can add caraway seeds, up to 3 tablespoons, for a more traditional rye bread flavor. If using, add the caraway seeds after the dough has been mixed and has rested for 30 minutes. Work in the seeds with your fingers to incorporate.
Multigrain Boule
Yield: One 8-inch loaf
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 45 minutes
Total Time: 11 to 12 hours
Tools: Large bowl, fork or dough whisk, bench scraper, banneton basket, Dutch oven
This versatile sourdough loaf, naturally sweetened with maple syrup, can be made with
a variety of multigrain cereal blends. I use an organic multigrain cereal from Amazon, but Bob’s Red Mill also makes a good one. I top this artisan boule with sesame seeds for crunch and extra flavor!
240g (1 cup) boiling water
248g (½ cup) multigrain cereal
75g (⅓ cup) active starter
1 tablespoon maple syrup
350g (1⅓ cups + 2 tablespoons) water
350g (2¾ cups + 3 tablespoons) whole wheat flour
150g (1¼ cups) bread flour
1½ teaspoons salt
18g (2 tablespoons) sesame seeds
1. Cook the Multigrain Cereal. In a small bowl, combine the boiling water and cereal. Stir together and let sit for 30 minutes, or until the water is absorbed. Set aside.
2. Make the Dough. In a large bowl, whisk together the starter, maple syrup, and water. Add both flours and the salt and mix in with a fork or your hands. Cover with a damp towel and let the dough rest for 30 minutes.
3. Add the Cereal. Add the cereal, working it in with your fingers. The dough will be very wet. Let it rest for another 1 to 1½ hours.
4. Stretch and Fold. Begin by pulling up on one edge of the dough as high as you can stretch it without tearing, then fold it to the middle of the dough. Give the bowl a quarter-turn and stretch and fold again. Repeat another two times, until you have made one complete rotation of the bowl. Repeat this step three more times, spacing them 30 to 45 minutes apart.
5. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 10 hours, until it no longer looks dense and has doubled in size.
6. Shape. Remove the dough from the bowl and place it on a lightly floured surface. With your hands, gently shape into a round. Then fold the side of the dough farthest from you toward the center. Fold the right side of the dough into the center, then the left. Lastly, pull the bottom side of the dough up and over, so that you can tuck it underneath the dough, forming a tight ball. Gently pinch the seam closed. Flip the dough over and let rest for 5 minutes. Lightly flour your hands, or, using a bench scraper, rotate the dough in a circle, tucking the dough underneath itself as you go. This will help tighten it into a boule. Using a bench scraper to help you, place the dough seam-side up in a rice flour–dusted banneton basket or towel-lined bowl. Deflate any bubbles and make sure the seams are sealed. Cover the dough with a clean towel.
7. Proof. Place a Dutch oven on a rack in the center of the oven and preheat to 500°F. Let the dough rise for 30 minutes to 1 hour, until the dough looks puffy and has risen slightly but has not yet doubled in size.
8. Score. Place a sheet of parchment paper over the dough and invert the bowl to release it (the seam will now be on the bottom). Brush the dough lightly with a little water and sprinkle on the sesame seeds. Using a bread lame or sharp knife, cut at least one slit into the dough. Use the parchment paper to transfer the dough to the hot Dutch oven. Cover with the lid and immediately return to the oven.
9. Bake. Reduce the oven temperature to 450°F. Bake for 20 minutes. Remove the lid and continue to bake for 25 minutes, or until the crust is nicely browned and the bread has reached an internal temperature of 205° to 210°F.
10. Cool. Remove the Dutch oven and transfer the bread to a wire rack. Remove the parchment paper from underneath. Cool the bread for at least 4 hours before slicing.
Tip: Feel free to use a different seed, such as flax or poppy, in place of the sesame seeds. Or try using a combination of different seeds. And remember to preheat the Dutch oven to help with oven spring for this seeded beauty.
Honey Oat-Porridge Loaf
Yield: One 8-inch loaf
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 45 minutes
Total Time: 11 to 12 hours
Tools: Large bowl, fork or dough whisk, bench scraper, banneton basket, Dutch oven
Whenever I eat oatmeal for breakfast, I make extra and save some to use in this oat-porridge bread lightly sweetened with honey. Adding oatmeal does create a sticky, wet dough, but what results is a soft, tender bread with a light, crispy crust. I prefer using old-fashioned rolled oats for a heartier texture, but quick-cooking or steel-cut oats should work just fine!
240g (1 cup) boiling water
45g (½ cup) rolled oats
75g (⅓ cup) active starter
42g (2 tablespoons) honey
315g (1⅓ cups) water
248g (2 cups + 1 tablespoon) whole wheat flour
248g (2 cups + 1 tablespoon) bread flour
1½ teaspoons salt
1. Cook the Oatmeal. In a small bowl, stir together the boiling water and oats. Let sit for 30 minutes, or until the water is absorbed.
2. Make the Dough. In a large bowl, whisk together the starter, honey, and water. Add both flours and the salt and mix in with a fork or your hands. Cover with a damp towel and let the dough rest for 30 minutes.
3. Add the Oatmeal. Add the oatmeal, working it in with your fingers until fully mixed in. Let the dough rest for another 1 to 1½ hours.
4. Stretch and Fold. Begin by pulling up on one edge of the dough as high as you can stretch it without tearing, then fold it to the middle of the dough. Give the bowl a quarter-turn and stretch and fold again. Repeat another two times, until you have made one complete rotation of the bowl. Repeat this step three more times, spacing them 30 to 45 minutes apart.
5. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 10 hours, until it no longer looks dense and has doubled in size.
6. Shape. Remove the dough from the bowl and place it on a lightly floured surface. With your hands, gently shape into a round. Then fold the side of the dough farthest from you toward the center. Fold the right side of the dough into the center, then the left. Lastly, pull the bottom side of the dough up and over, so that you can tuck it underneath the dough, forming a tight ball. Gently pinch the seam closed. Flip the dough over and let rest for 5 minutes. Lightly flour your hands, or, using a bench scraper, rotate the dough in a circle, tucking the dough underneath itself as you go. This will help tighten it into a boule. Using a bench scraper to help you, place the dough seam-side up in a rice flour–dusted banneton basket or towel-lined bowl. Deflate any bubbles and make sure the seams are sealed. Cover the dough with a clean towel.
7. Proof. Place a Dutch oven on a rack in the center of the oven and preheat to 500°F. Let the dough rise for 30 minutes to 1 hour, until the dough looks puffy and has risen slightly but has not yet doubled in size.
8. Score. Place a sheet of parchment paper over the dough and invert the bowl to release it (the seam will now be on the bottom). Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame or a sharp knife, cut at least one slit into the dough. Use the parchment paper to transfer the dough to the hot Dutch oven. Cover with the lid and immediately return to the oven.
9. Bake. Reduce the oven temperature to 450°F. Bake for 20 minutes. Remove the lid and continue to bake for 25 minutes, or until the crust is nicely browned and the bread has reached an internal temperature of 205° to 210°F.
10. Cool. Remove the Dutch oven and transfer the bread to a wire rack. Remove the parchment paper from underneath. Cool the bread for at least 4 hours before slicing.
Tip: You could swap out the oats for another cooked grain, such as quinoa, millet, spelt, or even brown rice.
Quinoa, Fig, and Pecan Bread
Yield: One 8-inch loaf
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 45 minutes
Total Time: 11 to 12 hours
Tools: Large bowl, fork or dough whisk, bench scraper, banneton basket, Dutch oven
Quinoa adds extra moisture, crunch, and flavor to this whole-grain sourdough loaf. And with sweet pockets of figs and crunchy pecans, this is one loaf that’s easy to devour. Keep it
simple and slather a slice with butter, or smear with a creamy cheese and top with a slice of salty prosciutto for a snack you won’t be able to resist!
75g (⅓ cup) active starter
360g (1½ cups) water
42g (2 tablespoons) honey
248g (2 cups + 1 tablespoon) whole wheat flour
248g (2 cups + 1 tablespoon) bread flour
1½ teaspoons salt
92g (½ cup) cooked quinoa
57g (½ cup) chopped toasted pecans
75g (½ cup) chopped dried figs
1. Make the Dough. In a large bowl, whisk together the starter, water, and honey. Add both flours and the salt and mix in with a fork or your hands. Cover with a damp towel and let the dough rest for 30 minutes.
2. Add the Quinoa, Pecans, and Figs. Mix in the quinoa, pecans, and figs by hand until incorporated. Let rest for 1 to 1½ hours.
3. Stretch and Fold. Begin by pulling up on one edge of the dough as high as you can stretch it without tearing, then fold it to the middle of the dough. Give the bowl a quarter-turn and stretch and fold again. Repeat another two times, until you have made one complete rotation of the bowl. Repeat this step three more times, spacing them 30 to 45 minutes apart.
4. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 10 hours, until it no longer looks dense and has doubled in size.
5. Shape. Remove the dough from the bowl and place it on a lightly floured surface. With your hands, gently shape into a round. Then fold the side of the dough farthest from you toward the center. Fold the right side of the dough into the center, then the left. Lastly, pull the bottom side of the dough up and over, so that you can tuck it underneath the dough, forming a tight ball. Gently pinch the seam closed. Flip the dough over and let rest for 5 minutes. Lightly flour your hands, or, using a bench scraper, rotate the dough in a circle, tucking the dough underneath itself as you go. This will help tighten it into a boule. Using a bench scraper to help you, place the dough seam-side up in a rice flour–dusted banneton basket or towel-lined bowl. Deflate any bubbles and make sure the seams are sealed. Cover the dough with a clean towel.
Whole Grain Sourdough Made Simple: Easy Recipes for Artisan Loaves and Specialty Breads Page 4