Three-grained sourdough bread

This bread can be baked in a pan as well as on a pizza/bread baking stone. I baked it in a pan again. Why in a pan? The answer is simple: in a closed pan you create an optimal environment for baking bread. Because you first bake with the lid on the pan, steam is created in the pan, the crusting is postponed so that the dough can rise longer. Towards the end of the baking time, remove the lid from the pan and let the bread continue to cook and brown. Also in an oven that doesn't bake so great or if you don't have a pizza/bread baking stone, the bread gets a nice thin and crunchy crust. You don't have to use a special recipe, almost any floor bread can be baked in a pan.The moisture content (hydration) in this dough is 72.2%.That can be on the high side for not so experienced home bakers. The dough feels sticky and it takes some practice to deal with it. The advantage of more moisture in the dough is that the bread becomes airier and stays fresh longer. Tip: do not fröbel too much with the dough. Touch the dough with quick and short movements and use a dough plug. If you are not yet so experienced in working with wetter dough then you can reduce the moisture content, do not add the extra 25 grams of water during kneading. The moisture content in the dough is then 66.6%.you can see the difference between forming the dough with 60% and 70% hydration.



The sourdough dough has longer rice times than yeastdough. If you have less time, or if you are unsure whether the sourdough is active enough, you can smuggle a little by adding a little instant yeast (1 - 2 grams) to the dough. The dough will then rise faster. Fold the dough during the 1st row then after 20 and 40 minutes.

You need 100 grams of active sourdough for this
recipe. Change the sourdough 6 - 8 hours in advance, for example, by feeding 20 grams of sourdough with 40
grams of flour and 40 grams of water.



Three-grain sourdough bread (1 loaf) Dough:


340 grams of wheat flour
40 grams rye flour
20 grams buckwheat flour
40 grams whole flax seed
100 grams active sourdough based on wheat flour, 100% hydration
250 + 25 grams water, 20 – 25 C
8 grams of salt Further:


sunflower or olive oil
basket (round or elongated)
a cast iron pan with lid
Autolysis: Mix 250 grams of water, wheat flour, rye flour, buckwheat flour and flaxseed in ± 1 minute into a rough dough. Cover the bowl and let this mixture rest for 30 minutes.Knead dough in a spiral cutter/planetary mixer/bread maker: Add the sourdough and salt and let the machine knead for ± 6 minutes until a smooth dough is formed.By the end, add the remaining 25 grams of water in portions. It remains sticky, not adding flour or flour. You don't have to be able to pull a perfect fleece off the dough just yet. 1st row and folds: Shape a ball from the dough and place the dough ball in a light oil-greased bowl, turning 1 x so that all sides are covered with a little oil.
Cover the bowl with a shower cap or bubble wrap and let it rise at room temperature. Fold (stretch & fold) the dough after 30, 60 and 90 minutes, then let it rise further until about doubled in volume.  my Shapes: Pour the dough into a lightly (rye) flower-dusted workplace.

Gently press out the air a little and then loosely snap it up. dough rest covered ± for 30 minutes. Turn the dough on again, now a little firmer, or shape a batard of it.

Sprinkle the dough with (rye) flour and place the dough in a basket also sprinkled with (rye) flour. Note: rice flour can also be used instead of (rye) flour. This does not contain protein/gluten and therefore does not stick to the dough. It is then easier to unload the dough from the basket. 2nd row: Cover the dough with a shower cap or bubble wrap and let it rise at room temperature until almost doubled in volume, 90 - 150 minutes.

The dough is good if you push it with a finger, the impression remains visible for a while and then slowly fades back. Preheat the oven: Preheat the oven ± 45 minutes before bread enters the oven for 240 C. Heat a heat-resistant pan + lid.

Baking in a pan: Gently pour the risen dough out of the basket into the hot pan.

Cut the dough with a lame or sharp knife. Place the lid on the pan and slide the pan back into the oven. adjust heat


220 C. Bake the bread for 35 – 40 minutes until golden brown and cooked through. After 25 - 30 minutes, remove the lid and allow the bread to brown further.