50 % Sprouted Flax, Rye and Wheat Sourdough

Directions

1. NO KNEADING IS REQUIRED. MIX UNTIL COMBINED AND TURN INTO A WELL OILED LARGE BOWL. LET

   REST 30 MINUTES THEN FOLD DOUGH. REPEATED THE REST AND FOLD PROCESS 2 MORE TIME. THEN

   LET IT BULK PROOF UNTIL DOUBLED AND YOU SEE SOME BUBBLES. TURN OUT ONTO A WELL FLOURED

   SURFACE. DIVIDE AND SHAPE INTO 3 BALLS. REST FOR 30 MINUTES THEN FOLD AND SHAPE INTO

   ANOTHER BALL. PLACE THE SEAMED SIDE UP INTO A PREPARED SOURDOUGH FLOURED BOWL. RETARD

   OVERNIGHT ( 8-12 HOURS) BAKE AT 475 DEGREES F IN A PREHEATED BREAD OVEN, DUTCH OVEN OR

   STONE SHEET. PLACE A ICE CUBE IN DUTCH OVEN BEFORE ADDING BREAD. ( THIS WILL HELP CREATE

   THE STEAM YOU NEED FOR A NICE CRUST ON YOUR SOURDOUGH BREAD) PLACE BREAD SEAM SIDE

   DOWN ONTO SURFACE . SCORE THE BREAD. BAKE FOR 25-35 MINUTES. STEAM AND UNCOVER IF

   COVERED AND BAKE UNTIL DESIRED BROWNING AND IS DONE IN THE MIDDLE.

   

2. NOTE: WHEN BAKING YOUR SOURDOUGH ON A STONE SHEET YOU CAN PUT A TRAY OF ICE CUBES ON

   THE LOWEST RACK IN YOUR OVEN TO HELP CREATE A NICE STEAM FOR YOUR SOURDOUGH BREAD.

   NOTE: HERE ARE THE STEPS FOR STRETCHING AND FOLDING DOUGH INTO SHAPE.

   PUT DOUGH ONTO A FLOURED SURFACE WORK AND DIVIDE. WORKING WITH ONE PIECE OF DOUGH AT A

   TIME, SHAPE INTO A BALL AS FOLLOWS. STRETCH AND FOLD TO CENTER WORKING WITH A ¼ OF THE

   DOUGH AT A TIME, REPEAT STRETCHING AND FOLDING THE REMAINING THREE EDGES UNTIL THE

   CENTER IS COVERED AND A LOOSE BALL IS FORMED. FOLD WITH 30 MINS REST IN BETWEEN. TURN THE

   BALL OVER SO THE SEAM IS DOWN AND PLACE IT ON AN UN-FLOURED AREA. CUP YOUR HANDS

   AROUND THE DOUGH AND GENTLY PULL IT TOWARDS YOU, DRAGGING THE BOTTOM ALONG THE

   COUNTER TO CREATE A BIT OF TENSION. ROTATE THE BALL 90 DEGREES AND DRAG IT A FEW INCHES

   TOWARDS YOU AGAIN. REPEAT UNTIL THE TOP OF THE DOUGH TIGHTENS UP AND THE BALL IS ROUND.