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Mulberry Sourdough

posted Nov 13, 2016, 6:41 AM by Jenny Loh   [ updated Nov 15, 2016, 5:37 PM ]

After last week's success of my sourdough, I just wanted to make another one again.  The trick is the sourdough.  Refreshed 2 times 12 hours each before using on the main dough.  It bloomed so well! 

50g starter
120g water
120g bread flour

After 12 hours, rough  mix starter, water, flour, autolyse for 30 mins.

Main dough
295g starter
400g bread flour
100g rye flour
350g water
35g olive oil
50g instant oat
10g salt
40g dried mulberry
20g sunflower seeds
10g sunflower seeds
10g pine seeds 
a pinch of nutmeg

Mixed at speed of 1 on Kenwood mixer for 15 mins. Add nuts and mulberry in the last 2 mins.

Put into box. Stretch and fold 3 times every hour. This is important as it strengthens the dough well.   Leave to bulk rise 3 hours.

Split into 3 

Heat oven till 250 degree.  Load into oven, add boiling water to hot stones in oven. First 15 mins it will bloom.  Open the door a little to release some steam.  Turn down to 200 degrees and bake for another 15 mins. Last 7 mins open the oven to release all the steam. This will make sure that the crust is thin. 

This bread turns out surprisingly soft even though it's packed with lots of ingredients.  I'm pretty happy with this.