Seeded/Oats Sourdough bread recipe

Sourdough bread recipe (Makes 2-3 loaves)

 225 grams active sourdough starter (I do 30g Starter, 150g bread flour, 

150g warm water and allow to sit overnight) 

700 grams warm water

 1100 grams bread flour

 30 g salt

 60 g Honey

 700 g Water

 100 g Rolled Oats plus extra for topping 

30 grams of sunflower seeds 30 grams of pumpkin seeds • Toast seeds 15 minutes, and allow to cool a little. I use toaster oven at 450. 

 • Mix honey in the water. Add starter and mix well. •

Add your flour, oats and salt. 

Mix altogether. • Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball - NOT SHAGGY! • Cover the dough and let it sit for around an 30-40 minutes. • Add oats, and cooled seeds, •

 Stretch and fold dough every 30 minutes, three more times (4 times total over 2 hours) • Bulk ferment on the counter: 

Cover dough with plastic wrap and let it rest for 8ish hours, (until bubbled and wiggly) •

Divide dough in half and shape into loaves. (or thirds) 

Add a generous sprinkling of rolled oats to your bowl/basket.

 Place your shaped dough on top of the oats, seam side up. • Cover in plastic. 

Place loves in a plastic grocery bag and tie it off. Let the loaves ferment in the fridge 12-48 hours. •

Remove one when read to bake. 

Turn onto parchment paper and set on counter for 4ish hours till raised and ready to bake.

 • Preheat oven to 425 degrees, place SCORED bread inside Dutch oven and bake for 25 minutes.

 Remove lid and bake for an additional 10 minutes. OR don’t put on counter for 4 hours. Instead do this:

 Remove from fridge When your oven is at temperature- 450* bake for 25 mins.

 Remove lid reduce to 410F bake  10-15min

Elise's Sourdough Recipe

Elise’s Sourdough Recipe

 

150 grams starter 

14 g salt 

300 water 

450 g flour 

 

Do 3 pull and stretches over like 20/30 minutes (I find doing this 3-4 times, half an hour apart, makes a fuller, holier bread) and raise for 8 hours on the counter.

Then shape and put in the Dutch oven On a pice of parchment paper (or proofing basket) for 3- 4 more hours on the counter 

OR 

put in fridge till ready (usually overnight) then remove and raise for 4 hours.

Rub flour across the top of the dough and Score right before backing.

Preheated oven at 420* then bake for 40 mins. Remove lid for tenish till brown. I sometimes put the bread and parchment paper directly on the oven rack for this part.

 

Options

Add a handful of pumpkin and sesame seeds!

Holly's Sourdough Pumpkin Pancakes

From this Blog

Servings: 16

 

Ingredients

1 cup sourdough starter -250 grams

2 cups milk

1 cup pumpkin puree -245 grams

2 tablespoons canola oil -

1 teaspoon vanilla extract

2 cups all-purpose flour -270 grams

2 teaspoons baking powder 

1 teaspoon baking soda 

2 tablespoons granulated sugar

1 teaspoon salt -6 grams

2 tablespoon pumpkin pie spice 

2 teaspoons cinnamon

Instructions

1.  In a large bowl, mix the sourdough starter, milk, pumpkin puree, oil and vanilla. Mix well.

2.   In a small bowl, whisk together the flour, baking powder and soda, sugar, salt and spices.

3.    Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix! It is ok if there are a few small lumps. They’ll cook out.

4.   Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.

5.  Use a 1/2 cup measuring cup to scoop pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.

6.  Cook for an additional 1-2 minutes or until the pancake is cooked through.

7.    Serve warm with butter and syrup.