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Sprouted Wheat Sourdough Bread
The new Breadtopia oblong cloche makes an awesome shaped loaf: thicker than a baguette and longer and more narrow than the typical batard. The resulting slices fit a toaster perfectly, seem ideal to accompany a meal and make what I’d call a civilized-sized sandwich.
I used bolted sprouted hard red spring wheat flour for this recipe because I wanted something between whole grain and refined flour, the increased nutrient availability of sprouted wheat, and the oven-spring and good gluten formation of hard red spring wheat.
Shaping a longer tube for the final proof was easier than boules and batards in my opinion, and the total bake time was a little shorter for the same dough weight, because of the smaller circumference of the loaf.
The resulting loaf was all I hoped for: delicious flavor, moderately open crumb, and a bursting crust.
For this dough, I used the coil folding technique, which you can see in this video. However, other types of stretching and folding are fine too.
This video shows one possible technique for shaping your dough for the Breadtopia oblong clay baker, which is 14 inches long inside.
Sprouted Wheat Sourdough Bread
Bolted sprouted sourdough bread, baked in an oblong cloche, may be the perfect loaf to bring to a dinner party or just to enjoy at home. It's easy to slice and makes a manageable serving size. The wheat is sprouted, which increases nutrients' availability for absorption, and because the flour is bolted, the crumb is relatively open yet still full of the tastiness of bran and germ.
Ingredients
Instructions
Photo Gallery
Shopping List
Sprouted Hard Red Spring High Extraction Flour
$14.00 – $121.60Sourdough Starter (Dry)
Stainless Steel Mixing Bowls — Set of 3
$39.99Bench Knife by Lamson — Walnut Handle
Oblong Rattan Proofing Basket
Oblong Proofing Basket Liner
Cloche Clay Baker — Oblong — USA
Breadtopia Oblong Baker
Sprouted Wheat Sourdough Bread