Breads Multi-Grain Potato-Based Sourdough Boule
Submitted by msbelle on September 13, 2006 at 2:57 pm

DESCRIPTION
Multi-grain Potato-based Sourdough Boule. Again, thanks to Twin2 here on the Baking Circle for sharing her recipe - Rye Sourdough Boule. This recipe is loosely based on her recipe.

SUMMARY
Yield 0 Source Based on recipe from Twin2 on the Baking Circle File under boule, multi-grain, potato, sourdough

INGREDIENTS
1 cup potato-based starter (fed and ready)
1 cup water
1/4 cup cane syrup (molasses)
1/4 cup Canola oil
1 1/2 cups King Arthur Organic Whole Wheat Flour
1 cup King Arthur Premium Whole Grain Flour Blend
1/2 cup King Arthur Harvest Grains Blend (seeds)
1 cup King Arthur Bread Flour
1 teaspoon salt
1 1/2 teaspoons yeast

INSTRUCTIONS
This can be mixed in the bowl used for rising.

Mix starter, water, cane syrup and oil. Add whole wheat flour and yeast. Combine lightly. Add whole grain flour blend. Stir lightly. Add seeds and mix lightly. Combine salt and bread flour and fold in mixture. Spray bowl and dough with Pam and let rise in a warm place until doubled in size (one to 1 1/2 hours). Very gently turn dough out onto a floured surface. I divided mine into one round boule which I baked in a pie tin and one large loaf. Put in a warm place and let rise until double in size. Bake on 350 degrees for approximately 30 mintues.

She says the internal temperature of bread is done when it has reached an internal temperature of at least 190 degrees on an instant read thermometer. I am so grateful to her for unselfishly sharing her personal recipes.