The easiest, most flexible 100% whole grain sourdough
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- Опубликовано: 24 июн 2024
- This is how I make my freshly milled whole grain sourdough bread most of the time. Very simple and easy, with minimal steps to reduce time and stress. This was a lovely loaf, I'm glad I recorded it 😊
The recipe
600g total flour (about 250g each of wheat and spelt, with about 100g barley)
1 tbs whole brown linseeds
1 tbs sesame seeds
2 tsp/10g salt
1-2 tbs psyllium husk
500g water
100g sourdough starter from the fridge
Method as demonstrated in the video.
I mixed at 8.10am, shaped at 2pm, baked at 5.15pm - my house was 19°C/68°F that day.
Watch my 'Summertime Sourdough Tips' video if the weather is warm at your place right now (it's a whole different ballgame!) • Don't let summer stop ...
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I hope you enjoy the new video everyone, I debated with my husband whether or not I should record like this, but honestly, I wanted to keep it very realistic! This is exactly how I bake 'when nobody is watching'. I hope it inspires some of you to relax into your WGSD baking, if you're finding it stressful. Also, I'm aware many of you live in the northern hemisphere and it's HOT right now! Don't forget I did this video a few months ago about easy sourdough baking in hot weather (it doesn't need to be hard either) 🌞 ruclips.net/video/OhTRwn2H1-I/видео.html
As always, more details are in the video description box. Have a great day, Elly x
Thank you so much for sharing this. You make it look so easy and your bread looks delicious, just what I'm aiming for. I live in Darwin and have been following so many bread and sourdough sites but mostly American and I'm totally overwhelmed and confused by the complexity of most. I've just bought a mill and some wheat (we can only buy white wheat up here but that's a great start) . I now need to look at how you make a sourdough starter
Thanks Elly. As always I love your relaxed style. I’ve been doing your style bread now (but with pre-milled flour)for about 3 years and still going strong. It kills me that you call 19.8 degrees chilly! Here in the Netherlands we’ve had few days higher than that this summer so far. Not all of the northern hemisphere is having a heat wave. We’ve had about 10 straight months of rain!
I like the idea proofing your dough inside container instead of wasting clear wrap
I never use clear wrap. Containers all the way for me!
Well Elly you have done it again. Thank you for making pure and easy. ❤
My pleasure 😊
Thank you Elly for keeping it all so real. This is how bread making should be - easy and satisfying with a delicious, healthy end result and no need for expensive pans and gadgets 😊🌾
Here here! Thank you Margaret.
Great video! I’ve been missing your baking inspiration! A friend of mine made her first starter using your instructions and it’s going great!
Oh that's so cool! I love hearing those success stories. Thanks for your encouraging words. I'll be back again next month :)
Would love to have your hydration spreadsheet!
Love the video. Thanks Ellie
Yes I wondered if I should share that somehow! Might make it available as a freebie on my website :) Will keep you posted.
I was thinking the same thing!
I love spelt and rye!! Yum I will be trying this soon!! My goodness I love easy!! 😂 you are wonderful my friend!! And I love love that accent!!
It's wonderful :) I used your process after grinding rye, einkorn, spelt, and soft white and a small handful of sesame seeds... absolutely wonderful :) I've missed you :) you were my *go to* through my learning process of sourdough. Your simplified processes kept me going, so thank you.
Thank you Jill, you're very welcome. Your bread and grain combination sounds wonderful! I'm so glad to help.
I nailed it thank you Ms Elly My best SD FMF SOURDOUGH I wish I could post a picture of my loaf🍞
Woohoo! Great work Toni :)
Elly I just love the rustic nature of your bread making dressing gown and all! Loved the idea of using a hand mixer for mixing the dough. I also use your trick of heating the oven for a minute for fermenting the dough and starter. That way I don’t care how cold it is. I repeat it once or twice more during the fermentation process. I turn on the timer so I don’t forget to switch off the oven after a minute! Keep going. Your bread is great!
I love it, that's exactly what I do! The timer is important.
My bread came out looking exactly like yours, and it is super tasty! It’s hot as Hades here in central Texas, so it proofed in half the time. Next, I’ll try adding raisins, walnuts and cinnamon. Can hardly wait. Thanks Elly!
Lovely! Those additions sound great.
Thanks Elly for writing it down for us to see. I must say a big thanks to you also for your sourdough started how to video. I made my sourdough starter about 3 months ago now and it’s going excellent. I was always confused about how to maintain a starter but after watching you explain how easy it is l tried your way and wouldn’t go back. Now l need to give the sandwich loaf a try and see how l go. Hubby and l are on a jalapeño and cheddar sourdough binge that l make all the time, it’s our little 4pm snack with a nice coffee. So to be able to make a regular sandwich loaf is a great idea. ❤😊
That's so good! Thanks for your comment, you're welcome :)
Thanks Elly, I’m going to try that on the weekend. PS: it was lovely to meet you last Thursday.
Oh hi Lyn! I hope you have fun with it. You won't need much luck with the Yecora wheat - it's gorgeous in every way. It was so nice to meet you too :)
Thank you, Elly. I like the idea of no stretch and folds. I will make this bread next. :) Tomorrow I will make your Spelt/Rye/Wheat Bread, that is my go-to sourdough bread, which reminds me of my beloved German bread.
That's wonderful Ingrid. I like the machine mixing too, it does save a lot of fuss! The hand mixer is so quick and easy to clean too, I'm loving it. Still using my Bear mixer for larger batches.
@@ellyswholegrainsourdough Oh have a hand mixer like this as well, and I love it for smaller jobs.
Nice tips there, thanks very much.
You're welcome, thanks :)
That’s a really nice loaf, thank you for sharing.
Thanks, you're welcome.
Beautiful bread! 🎉
Thank you!
Love this method, will definitely be a time saver recipe. Can't wait to try this. Thankyou so much
Thanks Nerina, glad you enjoyed it. It's so easy and do-able on any day. I love it.
You must have read my mind! I just got my starter out of the fridge and fed it! I'm Queensland but still cold so rising is very slow.
Yay! You're one step ahead of me, I don't feed my starter at all - just use it straight from the fridge :)
I’m still having a difficult time getting a starter going. If I am successful then I’ll certainly try this recipe! It looks delicious and it looks easy! Thanks, Elly! ❤
Oh you are a GEM❤️🙏
My bread just came out of the oven! It looks so good and I can’t wait for it to cool down and cut it. I was afraid it had over proofed but it rose beautifully 😅!
Please, share more such whole grain combination bread loaves.
Also this was the easiest SD bread I’ve made ever. From start to finish it took only 9 hours! I’m so excited I didn’t have to babysit it. Thank you once again for such a lovely recipe 😊
That's wonderful to hear Swati! Thanks for sharing your experience, I'm so glad you enjoyed this.
This is wonderful! I started making bread a few years ago after watching your very first video and after my starter went moldy I never got back to it. I have rewatched that first video and want to get back into bread making. I do enjoy it! Thanks for another awesome video!!
You're welcome Suzanna! Have fun. You might like to check out my starter maintenance videos! :)
Make ANY TYPE of sourdough starter ruclips.net/video/d36SVZj7TuI/видео.html
Easy starter maintenance method ruclips.net/video/MifPNIYe4dU/видео.html
@@ellyswholegrainsourdough Thanks! I will definitely check those out!
ELLY.
You are telling me I can use a mixer up top AND SKIP STRETCH AND FOLDS?!
My. Life. Is. Changed.
Yes, definitely! I rarely use stretch and folds. Who has time for it?
Thank you for this video. I am definitely going to follow this recipe. I grind our own wheat and have tried at different times to bake a sourdough loaf but didn't have any success. Too sour or the dough is to wet. Will let you know how it turned out.
Check out my video on making sourdough in summertime, has some good tips for avoiding overly sour bread.
One more comment….I actually always make 2 loaves at once and freeze one bc it saves electricity and I always mix it in the Kitchen Aid (which probably uses more electricity 😮). He finds it a bit heavy but it is just doable with 1300g of flour. My hands find that amount a bit tiring.
I have the same hand mixer, Vitamix blender but not the flour mill
Thank you for making whole wheat sourdough so much less intimidating! I can’t wait to try your methods. I’m curious about the cold oven/pan technique, when so many other recipes suggest starting with a preheated Dutch oven and hot oven. How do you determine which approach to take? I will be looking for a cast aluminum roaster like yours, but is this a must for the loaf/ cold oven method? Thanks again!
Zoe
Hi, thanks! No you can use any kind of covered pan for this method. I mostly use this when I need to save time or I can't be bothered waiting around for the loaf to finish proofing. It's a convenience mostly.
Great video and recipe! I do like experimenting with different flours, especially rye and einkorn. Also kudos on your hydration chart - is that something that is available to view on your site or to download? Thank you for your video; I'm glad this popped up on my RUclips feed.
Thanks so much, glad you enjoyed this. Yes, I will arrange to make the hydration chart available on my website :)
Wonderful video. Thanks but was it necessery to spray water, I mean when you cover there will be steaming isn't it?
Thank you. No, it's not strictly necessary, but I like as much steam as I can get. I think it gives the best crust :)
Can’t wait to try this loaf!!! Could you please share the dimension of the loaf pan and the plastic lidded storage container in which you stored it ?
Sure! I'm not at home right now but can get for you later. The loaf pan is a vintage Willow orange cake tin. The plastic container is a Decor brand vegie fridge storer (Australian brands).
@@ellyswholegrainsourdough I’m in the US and I don’t think I’ve seen those brands here so wouldn’t know what the dimensions would be based off those brand names. Whenever possible please share them. Thank you so much for your prompt reply 😊
The Willow pan is 21cm long, 10cm wide and 8cm deep.
The Decor vegie storer is 36cm long, 15cm wide and 12.5cm deep :)
@@ellyswholegrainsourdough thank you 🙏😊 also I have a question…. Sometimes my bread doesn’t get an oven spring and it doubles in size while resting in the fridge..why would this happen?
I would say it's overproofing in the fridge, and therefore has less potential to spring in the oven :)
Can you do a video tutorial how to use the instapot to cook in and recipes
Yes I would love to do that, but I'm not sure how it would affect my bread channel to include random cooking videos! Something I'm considering...
I forgot your Wednesday is my Tuesday.😊 I have never seen black barley. I’ll have to see if I can find some.
Ah yes, we are ahead of just about everyone except New Zealand! 😄 You don't need the black barley, and in fact it's quite hard to find. The point of this was to show you can add bits of just about anything to your 'recipes' and make them turn out. You could add oats, or other grains, gluten free too, to this loaf and it will be great. I made a loaf with a good amount of buckwheat in it yesterday!
I have a question. It looks like your starter is cold right from the fridge. Is that right? Did you feed it the night before, the day before? I tried to use my starter from the fridge and it failed to rise at all. Yikes!
Yes that's right, it was straight from the fridge. As long as it's good and healthy (and active) before it goes into the fridge, and it hasn't been in there for weeks, it should work just fine. This video has more on that subject ruclips.net/video/MifPNIYe4dU/видео.html
I love this! Where did you get that great covered baking pan? And, what size loaf did you use?
Thank you! It's a Baccarat baker, hard to get in AU or elsewhere these days unfortunately. I was using an old vintage Willow organge cake pan. I'd say its bigger than a two pound loaf pan, but not by much. About medium sized.
The Willow pan is 21cm long, 10cm wide and 8cm deep. I used 600g flour for the dough.
This loaf came out beautifully, but I can never seem to get a good score in the top. It’s always shallow and jagged, especially with a wetter dough. What type of knife do you use, and do you have any suggestions? Thanks so much for this great recipe!
It’s tricky with a wet dough, but a serrated kitchen/vegetable knife works well. That’s what I used here. Better than a razor blade :)
Can you post link where you got that iron pot to put the bread
You can't buy them anymore unfortunately.
We love seeing you in your morning clothes :P I love to know details - why do you have a separate jar of flour for feeding your starter? Just curious!
Haha thanks Sue, I'm glad I haven't completely embarrassed myself! I like details too :) I keep a jar of flour for my starter because all the flour for bread is milled fresh for each loaf. I find it easier to have 'starter flour' pre-milled on hand rather than remembering to mill extra for it with each bake. Also I use my starter for various things, so it's good to be able to feed without milling new flour sometimes.
@@ellyswholegrainsourdough Thank you. You wouldn't embarrass yourself - I make bread in my robe quite frequently - you are being relatable!!
What did you mean by ‘mixed white’ ? It was 250g of mixed white.
Mixed white wheat grains, mostly hard white wheat but some soft wheat mixed in too :)
Oooooh thank you so much!
I love sourdough and I love yeast baking (all with FMF)……but sourdough FMF intimidates me.
You make it look easy and fun
Thanks Deborah, it is fun and easy!!! That's my style anyway. I hope you find some other inspiration on the channel too :)
I can't find black barley anywhere 😢
Yes it’s not easy to come by, but this is really just an example of many unusual grains or flours you could use. Try regular barley, or other low gluten crops like millet, sorghum, buckwheat etc, they will all make nice additions :)
Can you tell me what brand the covered pan is please.
It's a Baccarat roaster, cast aluminium. Hard to get these days. I hope they bring them back!!
So what was the 250g mixed white? was it ordinary Australian wheat grain?? Sorry if I didn't understand that bit..🙃
It was just a mix of white wheat grains. Some soft wheats, some hard white.
@@ellyswholegrainsourdough okay, thankyou 😊
Do you need to put the loaf into a covered pan?
No, but it does help trap the steam in for a great oven spring and crust. If you have a steam function on your oven you can bake without the pan.
I have been chasing a bread loaf tin, that is similar size that you used, did you get it local? The other thing is where do you purchase your wheat, I sourced a 25kg bag for $38 via facebook from a fellow in pimpama.
That tin was an old vintage one I bought in an op shop. My next video will show all my bread tins and recommendations! Editing that one now. I get all my whole grains from sovereignfoods.com.au/
I love this but I don’t have a covered pan to use to bake it. I just have a Dutch oven. I’m now realizing now that I’m transitioning to 100% FMF that I probably didn’t need to buy the Dutch oven. Which of your recipes would you recommend that I can bake in the Dutch oven without it falling flat?
I have a lot you might like on this channel, just search through the videos and look for all the free form bakes, they could all be baked in a DO :) I've got a number of recipes, spelt, emmer, wheat etc..
@@ellyswholegrainsourdough thank you! I'm finding the sourdough with FMF is definitely a challenge. Got 2 flat loaves today LOL
This resource will be a BIG help: *Tips for 100% Whole Grain Sourdough Baking* ruclips.net/video/ifvegcKDEkk/видео.html
Thank you! Do you have a link to the baking dish you use?
Would a glass roasting pan work? I have one that my loaf pan fits inside. Or would a Pullman pan work?