Whole wheat sourdough boule made with Bubbles 💚
Today was a very big, important day—we named our sourdough starter: Bubbles. The kiddo chose Rye-an Reynolds for theirs. 🙌
At this point, I'm considering Bubbles and Rye-an Reynolds to be 100% whole grain dark rye sourdough starter. They've got a wonderfully intoxicating aroma, and I'm glad my friend that gave me a cut of hers mentioned that little tidbit about having fed hers a similar rye right before gifting it.
I haven't actually tried this loaf yet. I am grasping the importance of letting it fully cool. This is not a dinner roll. It's not so light and fluffy that it's basically done when you pull it out of the oven or bread machine. This is long and slow bulk fermented 100% whole grain sourdough bread. I didn't even knead it, the fibers build up slowly and naturally. I'll get a picture of that next time, it's quite beautiful. This time I captured a photo of those lovely pockets of gas that Bubbles leaves behind as it goes wild for this buffet of hard red wheat. After fermenting, I continuously dust my hands with flour, lower it from the dish onto more wheat, fold in the edges like a Crunchwrap, tuck the bottom in very tightly, and give it a full crescent score with two tiny opposing scores moments before it goes in to the oven to bake. 30 mins at 475F in a preheated, covered Dutch oven followed by 15 mins uncovered, and a full 12-18 hour cool down sesh.
I'm learning food patience 🧘
#plantbased #wholegrains #sourdoughboule #gutmicrobiota #oilfree