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.

It is advisable to read the General Notes before baking.

GENERAL NOTES:

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.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

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 and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. Proofing Test:
    • 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.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • 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 your dough until it just reaches or is slightly below the rim of the pan.

BAKING
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.

SOURDOUGH STARTER
It is advisable to refresh the sourdough starter before preparing the levain and to use the starter (levain) at its peak.

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.

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)
112g bread flour (I used Japan High Gluten Flour)
112g 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
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:

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.
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.

Soaked Multigrain:
  1. In a bowl, pour the boiling water over the multigrain, cover with cling film and soak overnight.
    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.
    2. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  (I rested this dough for 15 minutes).
    3. 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. 
    4. 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. 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. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 15 minutes.
    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.



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    4 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

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