Multigrain Sourdough Bread

Name: Multigrain Sourdough Bread
Yield: Makes one 23 cm boule-shaped loaf
Cuisine: American
Ingredients: 2½ teaspoons fine sea salt; 33 g dark rye flour; 33 g wholemeal flour; 480 g strong white bread flour; All the levain; 340 g warm tap water, about 38°C; 120 g strong white bread flour; 120 g room-temperature tap water, about 24°C; 60 g sourdough starter, fed twice in the previous 24 hours

Preparation info

Makes
one
23 cm boule-shaped loaf

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

This is similar to the Multigrain Sandwich Bread in Chapter 5, but it’s made with sourdough rather than the quick-fermenting sponge in that recipe. Thanks to Tim Healea of little t american baker in Portland, Oregon, for sharing his recipe.

Ingredients

Levain

Sourdough Sponge

60 g sourdough starter, fed twice in the previous 24 hours
120 g room-temperature tap

Americas
United States
Portland
Vegan
Bread

Method

For the levain, stir the water and sourdough starter together in a medium bowl. Stir in the flour. Cover the bowl with clingfilm and let the sponge ferment 8-12 hours, until bubbly. If it’s warm in the kitchen, it will be ready after only 8 hours.
For the dough, stir the water and the levain together in the bowl of an electric mixer and stir in th