Genmaicha Sourdough Bread
KATFEWD
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NIKO NEKO
Sharing over 300 amazing recipes with the world while fueling her own authentic self-developed recipe ideas, katfewd is an Instagram recipe page that inspires you to have fun in the kitchen. Her experiments in the kitchen began since her pre-university days and slowly blossomed into a newfound passion for baking and cooking. When creating new recipe ideas, she focuses on using healthier ingredients, local produce and brands to create more delicious and nutritious meals that everyone can enjoy.
"I enjoy finding ways to give my favourite foods healthy twists using more nutritious ingredients."
Katelyn Tan / @katfewd
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RECIPE
Genmaicha Sourdough Bread
by katfewd
Makes 1 loaf
Ingredients
22.5g sourdough starter
23g wholegrain flour
23g AP flour
390g bread flour
90g wholegrain flour
9g salt
2 - 3 tsp MOKUREN / Genmaicha powder
Method To Assemble
- When your starter is bubbly and at it’s peak after feeding, make levain with 23g starter (remembering to feed the rest!), 23g wholegrain flour, 23g AP flour and 45g water.
- Stir until fully incorporated and leave to grow (around 6 hours).
- 30 minutes before the levain peaks, make your dough using 390g bread flour (or 250g AP and 140g bread flour), 90g wholegrain flour, 330g water and 2 - 3 tsp MOKUREN / Genmaicha powder.
- Mix well by hand to form the dough, then cover with cling film and let sit for 30 minutes.
- Sprinkle 9g salt on dough before wetting your hands with waster and spreading your levain on the bread, dimpling it into the dough with your fingers.
- Fully incorporate it into the dough by kneading it until evenly distributed for about 1-2 minutes, scoop it up and slap it back down on the bowl for an additional 3 minutes to really mix in the levain well.
- Cover with cling film and let sit for 15 minutes, then perform a fold (folding all the edges into the middle of the dough using wet hands).
- Wait another 15 minutes then perform a second fold, then a third fold after 30 minutes then cover with cling.
- After another 2-3 hours after the third fold, the dough should have doubled in size.
- Lightly flour a surface and remove your dough, then pre-shape it.
- Let sit for 15 minutes with a bowl covering it, then another 10 minutes with the bowl off - Fold all the edges to the centre then flip upside down (seam side down) and pull towards your self, turning it each time to shape the dough and increase surface tension.
- Prepare a Pyrex with a floured kitchen cloth inside and place your dough inside, seam side up.
- Flour the top, then cover with the kitchen cloth and cover with the pyrex lid.
- Put into the refrigerator to proof overnight (14-15 hours).
- Preheat your oven to 230°C.
- Open the kitchen cloth, flour the top of your loaf and flip into the Pyrex lid.
- Flour and score your loaf.
- Bake for 20 minutes with the lid on and an additional 25 - 30 minutes with the lid off until your loaf is a dark brown colour!
