Multigrain Soft Sourdough Bread

by - May 09, 2019




This month is all about sourdough bread. This time, I baked a multigrain soft bread with the sourdough starter. I just love sourdough now. The bread just turns out very soft with a delicious aroma every time.

This recipe is originally from Jeannie Tay.  But, I made some changes.  Thank you, Jeannie for the recipe.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day.  However, it lost a little softness and moisture on the second day.  By the second day, it is best to toast them before eating to get back some softness.  It tastes very mild sourness.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Multigrain Soft Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:

Levain:
88g sourdough starter (100% Hydration)
88g bread flour
88g water

Main Dough:
250g bread flour (I used high gluten Japanese Bread Flour)
80g whole wheat flour
50g multigrain (9 grains), blend with food processor
30g brown sugar or honey (I used brown sugar), please add more sugar if you prefer sweeter.
1 tsp salt
30g extra virgin olive oil
130g full cream milk
60g lukewarm water

Utensil:
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

METHOD:

Levain:
  1. Mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.
Main Dough:
  1. Put all ingredients, including the levain into the bowl of stand mixer. Using the dough hook, knead for 15 minutes until the dough comes together and window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size. 
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan.  It will take more than 2 hours.  This one took about 2 1/2 hours.  To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
  5. Fifteen minutes before baking, preheat the oven to 180C.
  6. Bake at preheated oven for 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.
Note:

As I was rushing to go out, the dough was retarded in the fridge for almost 13 hours after it reaches the height of the pan and bake the next day immediately out from the fridge. Please take note that the bread dough going through long fermentation at low temperatures is usually more sour as more acidity developed.

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14 comments

  1. Hi where did you buy the sourdough starter & japanese bread flour?
    Thank you.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. You need to make your own starter from scratch. You may search online for making starter dough. I followed the before Youtube:
      https://www.youtube.com/watch?v=m6pGkOuZnrk&feature=share&fbclid=IwAR1FsfjjSmPQc5UOHPXabYdEq1YhLdMRcYYjm9tukY4AFiuYXo-DfBB9ubE

      For Japanese bread flour, you can get from any Bakery Ingredients Shop. I got mine from House of Ingredients.

      Cheers:)

      Delete
  2. Hi there,

    Do I have to blend the multigrain until powder form? I have 10 Grains cereal from Bob’s Red Mill which is coarsest ground, do I still need to blend it further?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question. No need until powder form. Coarse ground is ok or you can blend till medium if you like.

      You can see the picture from this link:
      http://www.bakewithpaws.com/2019/04/multigrain-bread.html

      Cheers :)

      Delete
  3. Hi, when u say leave to retard and bake next day, did u bake it cold from the fridge? Or let it drop to room temp?

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. I baked straight away from the fridge. But, if the dough deflated slightly, then you need to leave in room temperature to rise back before baking.

      Delete
    2. Great! Thanks for the tip, excited to try it out!

      Delete
    3. You are most welcome :) Happy baking...

      Delete
  4. Hi,

    265 gram of levain, does that mean it's already tripled? Or, do I need 265 levain + the 90 gram feeding + 90 gram water + 90 gram flour again?

    Thank you for the recipe.

    Sri

    ReplyDelete
    Replies
    1. Hi Sri, Thank you for asking. Feed 90g sourdough starter with 90g water and 90g flour to get the 265g of levain. You may get slightly more. But, just use 265g is enough. I hope this is clear.

      Cheers and happy baking :)

      Delete
  5. Hi,

    When you mentioned 265 gram of levain, that means it's already fed, correct?
    Or, do I need the 265 gram of levain + 90 gram water + 90 gram flour + 90 gram water, wait till trippled then use?

    Thank you,

    Regards,

    Sri

    ReplyDelete
    Replies
    1. Yes, you are right. 265g is already fed. Thanks :)

      Delete
  6. Hi,I tried this multi grain loaf over the weekend and I did a retard which was only abt 9.5 hrs.
    1.I feel that the levain is too much for a loaf.
    2.my loaf was soft but the taste was sourish. Could it be as I mentioned in No. 1 that Levain is too much because for a loaf of 380gm flour(including multigrain)against 264gm levain. Thank you.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for trying this recipe and the feedback.

      The bread dough going through long fermentation at low temperatures is usually more sour as more acidity developed. To minimize the sourness in the bread is to minimize the lenght of fermentation time. Another way is use the young levain when it proofs till double and not triple.

      This is the 70% levain recipe. I made all my soft bread using this recipe. I found that my bread will double in size in between 3 - 4 hours and all the bread are not that sourish if compare with the bread that retard in the fridge over night. To my personal opinion, I don't think it is because of too much levain because more levain will shorten the proofing time.

      I hope it helps. I am also a beginner in sourdough baking and an expert yet. I answered based on my experience. Please share your experiment with me too ya.

      Thank you and happy baking.

      Delete