Tuesday, October 19, 2010

Another 40-second knead bread: Wheat Sourdough

I tried the 40-second knead method with a slightly tweaked recipe to up the wheat flour - and though I was nervous at first, it turned out great!

Seriously, this short kneading method rocks! I did find the initial dough ball had to sit a little longer to let the wheat flour aborb the moisture properly, but that's certainly no trouble! I love being able to just knead the dough for a few seconds in between other chores - and end up with an amazing loaf of bread in a few hours. I've left the starter for various periods of time - 2 hours, 4 hours, 12 hours - and it always comes out great. If you've ever been intimidated by bread kneading - you really should give this a try! The investment in a small kitchen scale, if you don't have one, will definitely be worth it.

Here's my wheatier-adaptation of the original found at the Sourdough Companion:

Wheat Sourdough Bread (40-second knead)

1 tsp. yeast
420 grams (g) warm water, divided (see method below)
350 g unbleached white flour
250 g wheat flour
10 g salt
1-2 tsp. olive oil
extra flour for dusting

In a small glass bowl, mix 1 tsp. yeast with 50 g water. Let sit 10 minutes. Stir in another 50 g of water and 100 g unbleached white flour. Cover and let sit at least 2 hours.

Pour starter into a large bowl. Add remaining 320 g of warm water and break up clumps with a spoon. Stir in remaining 250 g unbleached white flour, 250 g wheat flour and 10 g salt. Mix into a ragged ball. It may seem a little dry - but resist the urge to add water!). Cover and let sit 20 minutes (the extra time allows the moisture to penetrate the wheat germ better).

Spread about 1 tsp. olive oil on a large plastic/pyrex cutting board. Dump dough onto board. Knead for about 10 seconds. Return dough to a clean, oiled bowl and cover. Let sit 10 minutes.

Turn dough back out onto board (adding oil if needed to prevent sticking). Knead for another 10 seconds. Return to bowl, cover and let sit 10 minutes.

Turn the dough back out on to the board and knead for another 10 seconds. Return to bowl, cover and let sit for 30 minutes this time.

Turn the dough back out onto board and knead one last time for 10 seconds. Return to bowl, cover and let sit for 45 minutes or until dough is about doubled.

Turn dough out onto the board. Press it down gently on the dough to create a rectangle. Roll it up starting with the long side, so you end up with a long cylinder. Dust a tea towel (NOT a terry cloth towel) with a little flour and place dough in the middle, seam-side up. Wrap ends of towel over each to enclose dough. Let sit 45 minutes.

Preheat oven to 410 degrees F. Carefully roll dough out onto greased baking sheet so the seam-side is on the bottom. Bake 30-40 minutes until bread sounds hollow when tapped on the bottom.


"Prof. Kitty" said...

Good for you whole-wheatin' it up! It looks hearty & delicious. I'm a total 40-second-knead convert now, just made some loaves yesterday. Glad to know that sitting longer will compensate for the gluier whole wheat. (Glutenier?)

Jenn said...

I'm still attempting to make sourdough bread. The starter I tried making didn't turnout exactly the way it was supposed to. Nice job making a wheat version of it.

Rita said...

I'm impressed; looks realy good. I do make bread, but use the bread machine to do the work, then shape and bake in the oven. Always wonderd about this recipe. You are tempting me.
Thanks for your visit.

kathryn said...

OF COURSE it came out perfect! Doesn't everything you touch reach Valley-Perfection?

Oh, yes it does!

You ROCK, honey!