7-GRAIN BREAD with SOURDOUGH STARTER

7-GRAIN BREAD with SOURDOUGH STARTER

There’s no denying it: nothing is better than the smell of freshly baked bread that almost wakes the senses — the aroma for the nose, the rough crust to the touch, the crispness for the ear and, of course, the rich and unique flavor.

No wonder people say “good as bread”!

Making bread at home is not difficult and is also a pleasure and, not to be forgotten, a considerable saving.

You don’t need any special tools to prepare it; you can even knead it by hand without a stand mixer and it doesn’t require particular kitchen skills. The only thing it needs is time, because the various rising phases take about 4 hours.

Don’t worry: you won’t have to watch the dough like a newborn; it can perfectly well rest “on its own” — you just need a bit of patience before baking.

Today’s bread is a 7-grain loaf with a crunchy crust and soft crumb, with a distinctive, rich and intense flavor.

Ideal for breakfast spread with a layer of jam, but also excellent paired with cured meats and cheeses, especially aged ones.

Now follow me and together we will prepare the

7-GRAIN BREAD with SOURDOUGH STARTER

Difficulty: Very easy
Cost: Very economical
Rest time: 7 Hours
Preparation time: 15 Minutes
Cooking time: 35 Minutes
Portions: 6-8 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

5 cups flour (7-grain)
1 2/3 cups water
2/3 cup sourdough starter (refreshed)
2 tsp salt
as needed extra virgin olive oil
as needed semolina flour (for dusting the work surface)

Preparation

First of all, refresh and let the sourdough starter double in volume.
If you have doubts about how to do this, read here Homemade starter: procedure and tips
Put all the flour into the bowl of a stand mixer and add all the water from the recipe except for 2 tbsp, which you will need later.
Start the mixer on low speed and mix to form a homogeneous mass.
Cover it and let it rest for 3–4 hours at about 64–66°F (if your home is too warm, place it to rise in the refrigerator).
After this time, add the sourdough starter to the hydrated dough and start the stand mixer again on low speed.
Add the remaining water (2 tbsp) in which you have dissolved the salt, and work the dough until it begins to come together and become elastic. This happens when the dough leaves the bowl completely clean, wrapping around the hook.
Transfer the dough to a lightly oiled bowl, cover with a cloth and let it rest for about 1 hour.
Then perform three sets of folds, one every 20 minutes: pull the edges of the dough toward the center and then flip it over. Cover again and let rest for a couple of hours.
At this point, turn it out onto a work surface dusted with semolina and divide it into two equal pieces.
Make letterfolds (folds in three) on each piece and shape the loaves as you prefer (loaf pan, boules, batards). Cover with a cloth and let them double in volume (this will take about 2–3 hours).
After the time has passed, make slashes on each loaf and bake in a static (conventional) oven at 464°F for about 15 minutes; then lower the temperature to 428°F and bake for another 10 minutes, then to 392°F for another 10 minutes and finally at 356°F with the oven door slightly open (place a wooden spoon between the oven and the door) for the last 10 minutes.
Since every oven is different, check doneness by tapping the bottom of the loaf: if the sound is hollow, the bread is perfectly baked.
Remove from the oven and cool completely on a rack before serving.

STORAGE

You can store the 7-grain sourdough bread for 2 to 3 days in a bag, keeping it away from light and heat. If you have leftovers and want to freeze it, portion it and place it in freezer bags (in this case consume within a month).

TIPS & VARIATIONS

Do not make the mistake of adding the salt at the same time you incorporate the starter, as this would compromise the entire rising process.

You can replace the SOURDOUGH STARTER with 12 g of fresh brewer’s yeast or 4 g of dry brewer’s yeast.

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