Grain Mash Process And Anadama Sourdough Bread Recipes

Steps:

• To Make Soaker: Use first 4 ingredients. Mix all together until combined.
• Cover and let sit at room temperature 12-24 hours.
• To Make Biga: Use ingredients 5-7. Mix all together until dough forms.
• Knead with wet hands for 2 minute
• Let rest 5 minute Knead again with wet hands 1 minute (Dough should be smooth.).
• Transfer to clean bowl, cover and refrigerate at least 8 hrs and up to 3 days.
• Remove from fridge two hours before using.
• To Make Final Dough:
• Final Dough: Use all soaker, biga and remaining listed ingredients.
• Chop soaker and biga into 12 smaller pieces each. (Flour if it makes them easier to handle.).
• Combine with all other ingredients and knead with wet hands 2 minute
• Turn onto floured surface and knead 3-4 minute.
• Form dough into ball and let rest 5 minute.
• Knead 1 min, then place in clean, oiled bowl and roll to coat.
• Cover and let rise until 1 ½ times original size.
• Place dough in 4 x 8 ½" loaf pan and let rise until 1 ½ times original size.
• Preheat oven to 425*. Place loaf in oven and reduce heat to 350*.
• Bake 40 min, rotating loaf 180* half-way through.
• Bread should be rich brown in color, sound hollow when tapped and have an internal temp of 195*.
• Let cool 1 hr before cutting.

Steps:

• Preheat oven to 375°. Lightly butter an 8x4" loaf pan and line with parchment paper, leaving generous overhang. Place yeast in a medium bowl (or the bowl of a stand mixer) and add 1 cup warm water; stir to dissolve yeast. Add cornmeal, molasses, hemp seeds, nigella seeds, golden and brown flaxseed, poppy seeds, salt, 2 cups flour, and 2 tablespoons unsalted butter. Using a wooden spoon (or dough hook if using stand mixer), mix until no dry spots remain.
• Turn out dough onto a lightly floured surface and knead until dough is smooth and elastic, 10-15 minutes (alternatively, mix in stand mixer on medium speed 8-10 minutes). Lightly butter a medium bowl. Transfer dough to bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until almost doubled in size, about 1 hour.
• Punch down dough to deflate; cover. Let rise again until about doubled in size, about 1 hour.
• Turn out dough onto a lightly floured surface and pat into an 8x4" rectangle. Starting at the short side farthest from you, roll up dough, pinching the seam as you go, to create a tight roll. Pinch seam to close; tuck ends under and pinch to seal. Place seam side down in prepared pan and cover with plastic. Let dough rise until it crests the top of the pan and springs back slightly when pressed, about 1 hour.
• Brush top of dough with egg. Bake, rotating halfway through, until bread is baked through and top is a deep golden brown, 45-50 minutes. Let cool slightly in pan on a wire rack before turning out. Let cool before slicing (if you can wait that long). Serve with salted butter. Do ahead: Bread can be made 5 days ahead. Store tightly wrapped at room temperature.