Artisan + Sandwich Loaf
Whole grains make this bread hearty and filling, and the complex carbohydrates leave you feeling full and energized.
01 Use fresh whole grain flour.
02 Bulk Ferment overnight & score in the AM.
03 Score cold
04 Save deep scoring for last.
05 Tightly shape your boule (dough ball) before the final 3-4 hour rise cycle.
Shape your dough into a round loaf or sandwich loaf. Sprinkle the top with rice flour and place the smooth side down in your proofing basket or cheese cloth lined bowl. Cover with plastic wrap.
Artisan Loaf: Place your dutch oven into your oven and preheat to 450°F. Flip your wholegrain sourdough boulle onto a large square of parchment. Brush with fine rice or corn flour if you want the uncut crust to have a more white appearance.
Sandwich Loaf: Carefully flip your wholegrain sourdough boulle or batard onto a large square of parchment. Brush with one egg white and a tablespoon of cold water. Sprinkle with up to 1 tablespoon of rolled oats for garnish. Score. Cook your whole grain sourdough sandwich loaf at 350°F for 40-45 minutes- No need to preheat your pan!