Finally getting to use my new starter. Firstly a lesson..always save some starter in the freezer over summer if not going to be using it, secondly, don’t save it in a glass jar. Dropped it on the floor so for the first time in years I had to start from new. It is simple, you can find recipes all across the internet. As you may have seen in a few Instagram or Facebook posts my starter travelled across the prairies with me. Likely could have left at home but though be neat to pic up culture from across the prairies during the time of year all the grain is being harvested. Not sure if that is why or not but I have the liveliest starter!! Reaping the rewards of a couple delicious loaves.
Equipment: Ankarsrum with Dough Hook and Roller assembly plus the Grain Mill attachment
Makes 2 large round loaves
Preheat to 500 degrees then turn down to 450 degrees once putting bread into the oven.
Ingredients:
- 5 cups fresh ground hard spring wheat, I ground it first fairly course and then again as fine as it can be set
- 1 cup white flour
- 1 cup pancake batter consistency starter
- 2 1/2 cups of warm water
- 1 tbsp salt
- 1/4 cup honey
- 1/2 cup flax seeds (cracked)
Firstly take enough wheat berries to get 5 cups of flour and grind them though your grain mill, I first ground it fairly course and then again as fine as it could be set. Add the flax to 1/2 cup of the water and let sit till liquid absorbed. Set both of these aside.
In your mixer add the other 2 cups of water, the starter and honey, add enough whole wheat flour to form a thin batter. At this point you can add the salt and white flour and then the flax. Now add the remaining flour as needed to have a fairly soft dough. This dough did not hold its shape but would slowly flatten out. I have learned from trial and error the softer I can leave the dough and still handle it the nicer the bread especially when making sourdough bread. Once you have a soft sticky dough turn your mixer to about 4 o’clock and set the timer for 10 minutes. After mixing well, place in a container, cover and allow to rise till double. I left mine in the fridge overnight as I have found it really gets a robust sour dough flavor in a slow proofing. In morning I removed and carefully divided the dough handling as gently as possible. Here is where the scraper that comes with the mixer is handy to divide and gently shape into a ball and lift into well floured proofing baskets. Place the seam at the top as that will be the bottom of your loaf. Again allow to rise for a couple hrs.
Once ready to bake take a baking peel or baking pan that has a sheet of parchment paper on top and lay it over the proofing basket then flip it over. Let it sit for a few seconds as the dough will gently drop onto the parchment paper. At this time slash your loaf if you like. For the best results bake your bread in a hot oven that already has a baking stone that is fully heated for at least 30 minutes. Again if you have a baking peel that is easiest to slide the bread from but otherwise gently slide your loaf with the parchment onto the baking stone. and quickly close oven. Now I like to steam it a bit so I keep a shallow pan in the bottom of my oven when preheating and just before closing the oven door I will quickly pour about 1/2 cup of water into the pan sending up steam like crazy resulting in abeautiful crust. As soon as the oven door is shut turn the heat down to 450 degrees and bake for 15 minutes. After the 15 minutes I give my loaves a half turn and remove the parchment for a nicer bottom crust. Bake another 10 minutes or till done. Remove from oven and place on a cooling rack. As tempting as it is. Best to leave the loaf for at least 30 minutes before cutting into it….then enjoy with a dab of butter..Yum!!
On a side note I am hearing again and again that sour dough bread is much gentler on your digestive system, especially for those with gluten sensitivity, I am not sure but maybe worth a try if its something you are sensitive too.
Again just a reminder…. I am here to show you how to use the Ankarsrum Mixer and accessories I am not a chef or professional baker. My recipes are often created in my free time by trial and error, I hope they work for you but they are mainly to show you the diversity of what can be done with and Ankarsrum. I love to bake bread but my methods are mine alone, they are not professional or maybe not the correct way but they work for me and with the help of my Ankarsrum Assistent my family usually eats what I make:-)