Nutritional Artisan Heritage Sourdough Recipe

This is my toddler approved artisan heritage sourdough recipe. This is an intermediate level recipe. A simple and great way to add additional flavorful nutrients to your sourdough loaf that the entire family will enjoy.

Artisan Heritage Sourdough
Yields: One Large Loaf 
Hydration: Approximately 90% (High Hydration)

Ingredients

390g Bread Flour

50g Whole Wheat Flour

60g Einkorn Flour

The Hydration & Culture

450g Water

50g Active Sourdough Starter (at peak)

12g Kosher Salt

Optional:
1 Tbsp poppy-seeds or flax seeds.

Process
1. Autolyse
Combine the bread flour, whole wheat, einkorn, and water. Mix until no dry flour remains. Cover and allow the dough to rest for 1.5 hours to fully hydrate.

2. Fermentolyse
Incorporate 50g of peak starter into the dough. Mix thoroughly. Cover and rest for 1 hour.

3. Salt Integration
Sprinkle the kosher salt over the dough. Add a small splash of water to help dissolve the crystals. Use the Rubaud Method to mix, working the dough until the texture is completely smooth and the salt is evenly distributed.

4. Lamination (Optional)
One hour after adding salt, spread the dough onto a damp surface and stretch it into a thin rectangle. Evenly distribute 1 tbsp of poppy seeds (or your preferred seed mix) across the surface before folding the dough back onto itself.

5. Bulk Fermentation
Perform 4 to 5 sets of coil folds, spaced 40 to 60 minutes apart. Observe the dough’s resistance; if the dough holds its shape and resists further stretching, conclude the folds. Allow the dough to continue fermenting until it has increased in size approximately 80-90% in volume. 

6. Shaping and Cold Proof
Shape the dough gently to maintain aeration. Place into a proofing basket and transfer to the refrigerator for an overnight cold retard.

7. Baking
Preheat the oven to 500°F with your DO inside. Turn the oven down to 450°F. Load the dough and bake covered for 30 minutes.  Remove the cover. Reduce the temperature to 400°F and bake for an additional 15 minutes. You can increase or decrease the baking time if necessary.

8. Doneness
The loaf is finished when the internal temperature reaches 210°F.

Professional Notes
High hydration doughs like this one rely heavily on the strength built during the Rubaud mixing and coil folds. If the dough feels overly slack, increase the frequency of your folds early in the process.

Einkorn has a much lower "falling number" and a different glutenin-to-gliadin ratio than modern wheat. While it provides incredible flavor and nutrition, it lacks the structural "elasticity" of bread flour. It tends to make dough feel more extensible (stretchy) but less cohesive (strong)..

If you choose to add seeds keep in mind different seeds will have an impact and absorb some of the moisture. 

If your kitchen environment runs warm, consider shaping the dough earlier in the bulk fermentation phase to prevent over-proofing.

You can divide this loaf into 2 S/M sized loaves if your prefer.