Soaked Multigrain Soft Sourdough Bread

by - July 28, 2020

Multigrain Bread

Multigrain Bread


I have shared a Multigrain Soft Sourdough Bread  before and this is a slightly different soaked multigrain version.  Credit for the inspiration from Barry Apek's Multigrain Bread and my Multigrain Open Crumb Sourdough Bread.

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.

I have another Multigrain Bread recipe using instant yeast that you may like to try too.

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.

Recipe - Soaked Multigrain Soft Sourdough Bread 


Yields:  1 loaf

INGREDIENTS:

Levain - 190g total (ratio 1:3:3):
28g sourdough starter (100% Hydration)
84g bread flour (I used Japan High Gluten Flour)
84g water 

Soaked Multigrain:
90g multigrain (9 grains - brown flax, anthograin wheat, rye, triticale, barley, sesame, spelt, quinoa & millet)
115g boiling water

Main Dough:
220gg bread flour (I used Japan High Gluten Flour)
35g whole wheat flour
190g levain (above)
All soaked multigrain
36g (3 Tbsp) brown sugar or honey (I used brown sugar), please add more sugar if you prefer sweeter.
1 tsp salt
26g extra virgin olive oil or butter (I used olive oil)
55g full cream milk (Reserve 10g and add in later if needed.  I used 55g)

Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")

METHOD:
  1. Levain:
    1. One night before baking, mix all ingredients in a jar and cover.
    2. Let it ferment in aircond room temperature (approximately 25-27C) overnight until tripled.  It took about 10 - 12 hours. You will get slightly more than 190g.  But, you will only need 190g.
    3. Note:  If you like to prepare levain on the same baking day, please use the ratio 1:1:1.  Let it ferment in our tropical room temperature until tripled.  It took about 3-5 hours depend how strong is your starter.
  2. Soaked Multigrain:
    1. In a bowl, pour the boiling water over the multigrain, cover with cling film and soak overnight.
  3. Preparing Bread Dough:
    1. Put all ingredients (except olive oil) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in olive oil and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  4. First Proofing/Resting The Dough:  
    1. In the same bowl, let the dough rest for 60 minutes. Keep it covered with clingfilm or use a lid.  The dough did not rise a lot in 60 minutes.
  5. Shaping:
    1. Transfer the dough to a clean floured surface then divide into 2 equal portions. 
    2. Form each portion into a ball.  
    3. Flatten with rolling pin. 
    4. Roll the dough like a swiss roll into a log.
    5. Flatten the log with rolling pin as shown.
    6. Roll up the dough again like a swiss roll until a small log is formed. 
    7. Place all the dough in the prepared loaf pan. 
  6. Final Proofing:
    1. Let it proof at warm and dark place until the dough reaches the height of the pan.  It took 3.5 hours for this one (my room temperature here is 28C - 30C).  It may take longer to proof depending on your starter and ambient temperature.
  7. Baking:
    1. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 15 minutes.
    2. Bake at preheated oven for 30 minutes, or until golden brown.Remove bread from oven and let them cool on rack completely before slicing.




GENERAL NOTES:

SOURDOUGH STARTER
A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  

There are so many ways and methods of how to maintain the starter.  Below is my method of starter maintenance.  This is just for your reference. Please try and find a way or schedule that works best for you.

I bake almost everyday.  So, my starter is left at room temperature and I feed it twice a day every 12 hours at its peak when it is tripled.

Example
10.00 am - at ratio 1:10:10 at room temperature 26C - 27C
10.00 pm - at ratio 1:10:10 at room temperature 25C - 26C 

I feed a very small amount of 1g starter + 10g water + 10g flour if I am not baking, so that I will not end up with too much discard.  When I am baking, I will feed the starter accordingly to make up the quantity required by the recipe to be baked. If I know that I won't be baking for a few days, I will then feed it only once a day at 1:10:10, transfer to the fridge when it is doubled, and feed again 24 hours later.

If you do not bake daily or if you bake perhaps once or twice a week, then you may place your starter in the fridge and feed once a week.  But, you will need to refresh your starter 2 days before the baking day. There is no way around this, sourdough baking takes planning! 

How I judge my starter is healthy?  My starter usually tripled in size (or at least double) in within 3 - 4 hours at room temperature (27C - 28C) for feeding ratio of (1:1:1 = starter:water:flour)

When is a starter at its peak?  My sourdough starter is usually at its peak when it is tripled in the jar. The surface of my starter looks bubbling and uneven.  It usually stays at its peak within 30 - 60 minutes before it starts to reduce/fall.  

Why use starter at its peak?  This is when the starter is most active and it will result in a better rise for your bread in general.  By the way, you can use when it is doubled/before its peak too.  But, not it starts to fall.

I used more levain (sourdough starter) in my soft bread recipe to get less sourness taste. This sounds weird right? More starter will make the dough rise faster and less time needed for the dough to digest and produce acids. The acids give the sourness taste. In resulting less acids produce and bread become less sour.

GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter. 

If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:
  1. Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.

BAKING TEMPERATURE AND TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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12 comments

  1. Thanks for the lovely bread, I was wandering if I can use APF with 11.8% protein ? or bread flour with 10% protein?

    ReplyDelete
    Replies
    1. My pleasure! Bread flour content higher protein than all purposed flour, usually bread flour content 11 - 13% of protein if I am not wrong. But, maybe special case for the bread flour you have.

      However, I used Japan High Gluten Flour, the protein content is 13% and above.
      To get the fluffy and tall bread, it is advisable to use high gluten flour instead of bread flour. Usually high gluten flour content more protein than bread flour.

      I hope it helps.

      Cheers :)


      Delete
  2. Hi there! May I know the brand of oven you area using?

    ReplyDelete
  3. Hi, did you buy all 9 multigrain in one bag or does it come separately? Thank you

    ReplyDelete
    Replies
    1. Hi, I bought pre-mixed multigrain. You can mix your own and don't have to have 9 grains or seeds.

      Cheers :)

      Delete
  4. Hi BWP. Your levain ratio is 1:3:3. Does it mean one part starter to 3 parts flour and 3 parts water? Your starter is 28 gm. So flour/water should be 84gm ? Sorry I haven't done sourdough before but just a bit confused cos I am seriously thinking of trying to do a sourdough starter soon. Thanks for your amazing upload as always. Chloe

    ReplyDelete
    Replies
    1. Hi, thanks for asking and clarification. Sorry for the confusion.nyes, you are right should be 84g. I will make the amendment.

      Cheers and happy baking..

      Delete
  5. Thanks for quick response. I have a few questions to ask u before embarking on my daunting journey of making a starter. Is it convenient for u to give me your email address so I could clarify a few doubts or if not then I will just text u here. Please let me know cos I hope to start soon. U are such an amazing Baker!

    ReplyDelete
  6. You can send me message at Instagram or Facebook.

    ReplyDelete
  7. I wonder if this recipe will stay moist longer if we modify with yudane or thangzong?

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. I have tried using yudane dough with soak multigrains but it turned out too moist. But, I tried once only. You can try and maybe it will work.

      Cheers :)

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