Grey Sourdough Bread (1 loaf)
Grey sourdough bread is an excellent choice for those who want to bake aromatic, naturally fermented bread at home with a rich flavor. This recipe combines wheat (regular and whole wheat) and rye (whole grain) flours, creating a balanced structure and a mild, slightly tangy taste. Thanks to the sourdough starter, the bread develops not only a distinctive aroma but also improved digestibility and a longer shelf life
Ingredients
For the preferment:
- 70 g sourdough starter
- 70 g milk
- 70 g flour
For the main dough:
- 200 g active preferment
- 100 g kefir
- 250 ml water
- 400 g wheat flour
- 20 g rye flour
- 80 g whole wheat flour
- 1 tbsp non-diastatic rye malt
- 25 g sugar
- 10 g salt
Instructions
First, prepare the preferment. In a large bowl, mix the sourdough starter, milk, and flour. Cover the bowl and leave it in a warm (but not hot) place until it becomes active, airy, and bubbly.
Once the preferment is ready, add kefir, water, wheat flour, rye flour, whole wheat flour, rye malt, and sugar. Mix everything thoroughly until a uniform dough forms. Cover and leave in a warm place for about 1 hour for autolyse (fermentolyse).
After this rest, add the salt. If needed, add a little more water, then knead the dough well until it becomes smooth and elastic. You can knead by hand or use a stand mixer.
Let the dough ferment in a warm place for 4–5 hours. Every 1–1.5 hours, perform a stretch and fold. Cover the dough after each fold and let it rest.
Once the dough has risen, gently shape it into a round and let it rest for 10–15 minutes. Then either place it into a proofing basket and refrigerate, or let it proof at room temperature and bake the same day.
Bake in a preheated oven until the loaf is well risen and the crust is golden brown.