The easiest, most flexible 100% whole grain sourdough
Вставка
- Опубліковано 24 чер 2024
- This is how I make my freshly milled whole grain sourdough bread most of the time. Very simple and easy, with minimal steps to reduce time and stress. This was a lovely loaf, I'm glad I recorded it 😊
The recipe
600g total flour (about 250g each of wheat and spelt, with about 100g barley)
1 tbs whole brown linseeds
1 tbs sesame seeds
2 tsp/10g salt
1-2 tbs psyllium husk
500g water
100g sourdough starter from the fridge
Method as demonstrated in the video.
I mixed at 8.10am, shaped at 2pm, baked at 5.15pm - my house was 19°C/68°F that day.
Watch my 'Summertime Sourdough Tips' video if the weather is warm at your place right now (it's a whole different ballgame!) • Don't let summer stop ...
Support these free resources
www.buymeacoffee.com/ellyseve...
♡ Thank you ♡
Monthly newsletter signup
www.ellyseveryday.com/email-l...
Related videos
How to make ANY TYPE of sourdough starter • Make ANY TYPE of sourd...
How I've maintained my sourdough starter in the fridge since 2009 • The EASIEST sourdough ...
Top Tips for 100% Whole Grain Sourdough Baking • My Best Tips for Whole...
How to test hydration for new wheat grains and flours • Testing new flour for ...
Mockmill information and where to buy in Australia, USA and Worldwide
www.ellyseveryday.com/mockmill
Where I buy my whole grains and flours in Brisbane, Australia
sovereignfoods.com.au/
My website
www.ellyseveryday.com/
Books and equipment
www.amazon.com/shop/ellysevery...
(As an Amazon associate I earn from qualifying purchases)
Copyright © Elly’s Everyday - Навчання та стиль
I hope you enjoy the new video everyone, I debated with my husband whether or not I should record like this, but honestly, I wanted to keep it very realistic! This is exactly how I bake 'when nobody is watching'. I hope it inspires some of you to relax into your WGSD baking, if you're finding it stressful. Also, I'm aware many of you live in the northern hemisphere and it's HOT right now! Don't forget I did this video a few months ago about easy sourdough baking in hot weather (it doesn't need to be hard either) 🌞 ua-cam.com/video/OhTRwn2H1-I/v-deo.html
As always, more details are in the video description box. Have a great day, Elly x
Elly I just love the rustic nature of your bread making dressing gown and all! Loved the idea of using a hand mixer for mixing the dough. I also use your trick of heating the oven for a minute for fermenting the dough and starter. That way I don’t care how cold it is. I repeat it once or twice more during the fermentation process. I turn on the timer so I don’t forget to switch off the oven after a minute! Keep going. Your bread is great!
I love it, that's exactly what I do! The timer is important.
Thank you Elly for keeping it all so real. This is how bread making should be - easy and satisfying with a delicious, healthy end result and no need for expensive pans and gadgets 😊🌾
Here here! Thank you Margaret.
It's wonderful :) I used your process after grinding rye, einkorn, spelt, and soft white and a small handful of sesame seeds... absolutely wonderful :) I've missed you :) you were my *go to* through my learning process of sourdough. Your simplified processes kept me going, so thank you.
Thank you Jill, you're very welcome. Your bread and grain combination sounds wonderful! I'm so glad to help.
I like the idea proofing your dough inside container instead of wasting clear wrap
I never use clear wrap. Containers all the way for me!
Well Elly you have done it again. Thank you for making pure and easy. ❤
My pleasure 😊
Thanks Elly for writing it down for us to see. I must say a big thanks to you also for your sourdough started how to video. I made my sourdough starter about 3 months ago now and it’s going excellent. I was always confused about how to maintain a starter but after watching you explain how easy it is l tried your way and wouldn’t go back. Now l need to give the sandwich loaf a try and see how l go. Hubby and l are on a jalapeño and cheddar sourdough binge that l make all the time, it’s our little 4pm snack with a nice coffee. So to be able to make a regular sandwich loaf is a great idea. ❤😊
That's so good! Thanks for your comment, you're welcome :)
Great video! I’ve been missing your baking inspiration! A friend of mine made her first starter using your instructions and it’s going great!
Oh that's so cool! I love hearing those success stories. Thanks for your encouraging words. I'll be back again next month :)
I’m still having a difficult time getting a starter going. If I am successful then I’ll certainly try this recipe! It looks delicious and it looks easy! Thanks, Elly! ❤
Would love to have your hydration spreadsheet!
Love the video. Thanks Ellie
Yes I wondered if I should share that somehow! Might make it available as a freebie on my website :) Will keep you posted.
I was thinking the same thing!
I love spelt and rye!! Yum I will be trying this soon!! My goodness I love easy!! 😂 you are wonderful my friend!! And I love love that accent!!
Thank you, Elly. I like the idea of no stretch and folds. I will make this bread next. :) Tomorrow I will make your Spelt/Rye/Wheat Bread, that is my go-to sourdough bread, which reminds me of my beloved German bread.
That's wonderful Ingrid. I like the machine mixing too, it does save a lot of fuss! The hand mixer is so quick and easy to clean too, I'm loving it. Still using my Bear mixer for larger batches.
@@ellyswholegrainsourdough Oh have a hand mixer like this as well, and I love it for smaller jobs.
Oooooh thank you so much!
I love sourdough and I love yeast baking (all with FMF)……but sourdough FMF intimidates me.
You make it look easy and fun
Thanks Deborah, it is fun and easy!!! That's my style anyway. I hope you find some other inspiration on the channel too :)
You must have read my mind! I just got my starter out of the fridge and fed it! I'm Queensland but still cold so rising is very slow.
Yay! You're one step ahead of me, I don't feed my starter at all - just use it straight from the fridge :)
Thanks Elly, I’m going to try that on the weekend. PS: it was lovely to meet you last Thursday.
Oh hi Lyn! I hope you have fun with it. You won't need much luck with the Yecora wheat - it's gorgeous in every way. It was so nice to meet you too :)
Oh you are a GEM❤️🙏
That’s a really nice loaf, thank you for sharing.
Thanks, you're welcome.
ELLY.
You are telling me I can use a mixer up top AND SKIP STRETCH AND FOLDS?!
My. Life. Is. Changed.
Yes, definitely! I rarely use stretch and folds. Who has time for it?
Nice tips there, thanks very much.
You're welcome, thanks :)
Love this method, will definitely be a time saver recipe. Can't wait to try this. Thankyou so much
Thanks Nerina, glad you enjoyed it. It's so easy and do-able on any day. I love it.
This is wonderful! I started making bread a few years ago after watching your very first video and after my starter went moldy I never got back to it. I have rewatched that first video and want to get back into bread making. I do enjoy it! Thanks for another awesome video!!
You're welcome Suzanna! Have fun. You might like to check out my starter maintenance videos! :)
Make ANY TYPE of sourdough starter ua-cam.com/video/d36SVZj7TuI/v-deo.html
Easy starter maintenance method ua-cam.com/video/MifPNIYe4dU/v-deo.html
@@ellyswholegrainsourdough Thanks! I will definitely check those out!
I have the same hand mixer, Vitamix blender but not the flour mill
Can’t wait to try this loaf!!! Could you please share the dimension of the loaf pan and the plastic lidded storage container in which you stored it ?
Sure! I'm not at home right now but can get for you later. The loaf pan is a vintage Willow orange cake tin. The plastic container is a Decor brand vegie fridge storer (Australian brands).
@@ellyswholegrainsourdough I’m in the US and I don’t think I’ve seen those brands here so wouldn’t know what the dimensions would be based off those brand names. Whenever possible please share them. Thank you so much for your prompt reply 😊
The Willow pan is 21cm long, 10cm wide and 8cm deep.
The Decor vegie storer is 36cm long, 15cm wide and 12.5cm deep :)
@@ellyswholegrainsourdough thank you 🙏😊 also I have a question…. Sometimes my bread doesn’t get an oven spring and it doubles in size while resting in the fridge..why would this happen?
I would say it's overproofing in the fridge, and therefore has less potential to spring in the oven :)
Great video and recipe! I do like experimenting with different flours, especially rye and einkorn. Also kudos on your hydration chart - is that something that is available to view on your site or to download? Thank you for your video; I'm glad this popped up on my UA-cam feed.
Thanks so much, glad you enjoyed this. Yes, I will arrange to make the hydration chart available on my website :)
Wonderful video. Thanks but was it necessery to spray water, I mean when you cover there will be steaming isn't it?
Thank you. No, it's not strictly necessary, but I like as much steam as I can get. I think it gives the best crust :)
I love this! Where did you get that great covered baking pan? And, what size loaf did you use?
Thank you! It's a Baccarat baker, hard to get in AU or elsewhere these days unfortunately. I was using an old vintage Willow organge cake pan. I'd say its bigger than a two pound loaf pan, but not by much. About medium sized.
The Willow pan is 21cm long, 10cm wide and 8cm deep. I used 600g flour for the dough.
Can you do a video tutorial how to use the instapot to cook in and recipes
Yes I would love to do that, but I'm not sure how it would affect my bread channel to include random cooking videos! Something I'm considering...
I forgot your Wednesday is my Tuesday.😊 I have never seen black barley. I’ll have to see if I can find some.
Ah yes, we are ahead of just about everyone except New Zealand! 😄 You don't need the black barley, and in fact it's quite hard to find. The point of this was to show you can add bits of just about anything to your 'recipes' and make them turn out. You could add oats, or other grains, gluten free too, to this loaf and it will be great. I made a loaf with a good amount of buckwheat in it yesterday!
We love seeing you in your morning clothes :P I love to know details - why do you have a separate jar of flour for feeding your starter? Just curious!
Haha thanks Sue, I'm glad I haven't completely embarrassed myself! I like details too :) I keep a jar of flour for my starter because all the flour for bread is milled fresh for each loaf. I find it easier to have 'starter flour' pre-milled on hand rather than remembering to mill extra for it with each bake. Also I use my starter for various things, so it's good to be able to feed without milling new flour sometimes.
@@ellyswholegrainsourdough Thank you. You wouldn't embarrass yourself - I make bread in my robe quite frequently - you are being relatable!!
Can you post link where you got that iron pot to put the bread
You can't buy them anymore unfortunately.
I love this but I don’t have a covered pan to use to bake it. I just have a Dutch oven. I’m now realizing now that I’m transitioning to 100% FMF that I probably didn’t need to buy the Dutch oven. Which of your recipes would you recommend that I can bake in the Dutch oven without it falling flat?
I have a lot you might like on this channel, just search through the videos and look for all the free form bakes, they could all be baked in a DO :) I've got a number of recipes, spelt, emmer, wheat etc..
@@ellyswholegrainsourdough thank you! I'm finding the sourdough with FMF is definitely a challenge. Got 2 flat loaves today LOL
This resource will be a BIG help: *Tips for 100% Whole Grain Sourdough Baking* ua-cam.com/video/ifvegcKDEkk/v-deo.html
What did you mean by ‘mixed white’ ? It was 250g of mixed white.
Mixed white wheat grains, mostly hard white wheat but some soft wheat mixed in too :)
Can you tell me what brand the covered pan is please.
It's a Baccarat roaster, cast aluminium. Hard to get these days. I hope they bring them back!!
Do you need to put the loaf into a covered pan?
No, but it does help trap the steam in for a great oven spring and crust. If you have a steam function on your oven you can bake without the pan.
So what was the 250g mixed white? was it ordinary Australian wheat grain?? Sorry if I didn't understand that bit..🙃
It was just a mix of white wheat grains. Some soft wheats, some hard white.
@@ellyswholegrainsourdough okay, thankyou 😊