Whole Grain SOURDOUGH Toast | Beginner's Recipe
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- čas přidán 26. 12. 2021
- Sourdough Toast with whole grain | Easy beginners sourdough recipe
This is an easy recipe for a beginner in sourdough.
We make this bread quite often and it's known as 'Sigtebrød' .
Fantastic in taste with a deep flavor and wonderful texture!
Recipe for one bread:
200g wholegrain purple wheat (or any kind)
200g sifted wheat flour
310g lukewarm water
80g sourdough (or more if you want faster proof)
10g salt
Enjoy
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I’m in the N E part of Pennsylvania just outside New York City I’m a big fan of your channel thank you for all your knowledge you share and experience . I’m trying this bread loaf this weekend. Thank you to all your staff 😋😀👍
We are very happy to hear, greetings back from Denmark! :)
Hi! So glad to have found this channel. Thank you for your informative and complete tutorials. In the 3 years that I have been experimenting in sourdough bread, this is one of the best teaching channels. So glad to have found you!
Thank you so much, we have a lot of new videos out now
Please more of this recipe content!
Greetings, Gernot
I will try to get more time for more soon :)
Thank you very much!
I cooked Bread yesterday and IT is very tasty!
Thank you very much for the tutorial!
Thank you so much,
we have a lot of new videos out now
Another great instructional video 👏🏻👍🏻 A nice healthy recipe. Thank you for uploading and really enjoying your channel 🙏🏻
Hello Matthew! Thank you so much - we really appriciate it :-)
@@SimpleSourdough my pleasure, and thank you 🙏🏻
Hello. I am glad I found your channel - great tutorials.
Here in Lisbon it's not easy to come by "exotic" flours but if I got it right I can use just regular
wholewheat flour and wholemeal wheat flour sifted? Or is it regular type 550 wheat flour? Is rye sourdough starter
ok to use?
Muito obrigada!
Hello from Romania
Hello George! Happy to have you here :-)
Could be made with sourdough discard too, if the discard is from a well feed starter. Should take a bit longer in the tin to rise and maybe some honey and yeast to get a bit of extra lift and a bit of oil or butter for the softness.
Yes that works fine too ☺️
Will go even faster with a discard. The whole grain speeds up the process 🙌
thank you so much Peter! Question: why is technique different for loaf like this compared to artisan boule? No autolyse, no multiple stages of coil folds, etc. Is it just because the texture of the crumb is tighter for "toast" bread?
Yes its not as necessary as it's not shaped :)
Thank you again. Very nice videos. Very nice breads, too. Question, in grams, how much honey, or other inclusions could I add based on your recipe for whole wheat?
I normally add between 10-20g with malt and oil. Normally 10g malt powder and 20g olive oil to my sourdough bread so I think this would be roughly the same? Be aware that fats may slow your fermentation time down though. I hope that will give you an idea where to start quantity wise though. 🙂
Hi! Where do you buy the bread tins? Thanks for the really inspirational videos!
www.simpelsurdej.dk/en/collections :-)