Multigrain sourdough bread

Together with this batch of bread I baked another one, the Multigrain bread. They are 2 breads with almost similar ingredients but the raising agent is different: one made with sourdough and one made with yeast. The breads were baked together, at the same temperature in the wood fire oven. My oven is not that big and I usually bake only 3 breads inside, but this time I managed to squeeze 5 breads inside: 2 rounds and 3 oblongs. I have already told the story about the burning breads experience I had when I put the first loaves based on yeast. These ones were not yet put in the oven as I have noticed that the first load went on fire, so I waited. But you can see, my patience was challenged and I put these breads also too soon in the oven and in the end I've got a dark brown color of the crust. However, they were not burnt.
So, 2 breads, same conditions, similar recipes but different raising agent and of course different timing. I was not expecting such a difference in the end results but yes, it is a big difference.
The yeast based bread is nicely raised with distributed holes. The sourdough based bread instead got a chewy crumb, unequal holes and an incredible texture and taste. Guess now which one I prefer? My preference is by far the one based on sourdough. It gets my golden medal from all the points: look, taste, smell, structure, holes.
Although I knew it from the start that the sourdough bread is superior to yeast bread, this experiment was just to confirm once again, if still needed, that this is true.
Looking at the timing, the yeast bread is raised in 3h30" before being baked while the sourdough bread is raised in 19h30" with the first fermentation done at low temperatures 5-10ºC. This long fermentation transforms the qualities of bread from good to incredible/outstanding.

Let me ask you, if you have these 2 slices on the table, which one would you pick first?
(on the left, it is a slice of the oblong sourdough based bread and on the right it is a round yeast based bread slice)

  • 716ml water (room temperature)
  • 256g sourdough, 100% hydration
  • 900g multigrain flour
  • 250g white bread flour
  • 10g gluten powder (optional)
  • 50g sunflower seeds
  • 15g salt

  1. Day 1, 19:00., mix all ingredients with a standing mixer for 15 minutes.
  2. Day 1, 19:15, cover the bowl with lid and put the bowl outside, at winter temperatures 5-10ºC. If the weather outside is colder or warmer than that, use the fridge that usually is around 4ºC.
  3. Day 2, 7:00AM, bring the bowl with the dough inside and keep it in a warm place inside your house.
  4. Day 2, 10:00AM, remove the dough from the bowl and put in on a board. Preshape 3 oblong loaves and place them in 3 floured bannetons.
  5. Day 2, 10:15AM Do the final fermentation, by letting the loaves to raise nicely before the bake.
  6. Day 2, 14:13, reverse the bannetons on a pizza peel and score the breads with a sharp blade. Slide the breads into the hot wood fire oven and bake for 30 minutes. You may check if the breads are uniformly cooked at half of the interval and if not, rotate them in the oven and keep them for 10 minutes more.


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