How To Make Our Award-winning Honey Sourdough bread
It’s lovely fulfilling when laborious paintings is rewarded with reputation. On this case, it’s Amanda’s personal “Bees N’ Seeds” honey sourdough bread, which captured first position and a blue ribbon on the North American Honey Display in Louisville Kentucky, January 2024. The display used to be a part of Kamon Reynolds’ fabulous North American Honey Bee Expo, and used to be the biggest continental one so far, with possibly the exception of the Apimondia global bee occasions.
Amanda made the sourdough loaf about 4 days sooner than the competition, after which hand- carried it onto the airplane wrapped in a big beeswax-soaked material wrap to stay it contemporary. (Right here’s our video on easy methods to make beeswax wraps.)
It used to be nerve-wracking to observe it cross in the course of the airport safety X-ray device. She needed to be very cautious to not let the loaf get bumped, scraped, dented or dried out.
Because the win she have been inundated for copies of her recipe, which she advanced on her personal the use of established sourdough baking ideas. She titled this honey sourdough bread in a homage to each our bees and the hearty dose of more than a few seeds she sought after the loaf to have.
We didn’t have the forethought to create pictures of the making and baking procedure, however we’ll upload them afterwards once we do any other loaf.
Word from Amanda, a self-described “beekeeper and sourdough fanatic.”
I am hoping you could have amusing making this “Bees N’ Seeds” Honey Sourdough Bread. I’m really not knowledgeable recipe author so please excuse any the imperfections in penning this recipe.
INGREDIENTS
300 grams lively sourdough starter
300 grams white flour
150 grams Khorasan flour *
150 grams spelt flour *
500 ml of water
150 grams rolled oats
150 grams honey
50 grams of heat water
30 grams Himalayan Salt
40 grams sunflower seeds
40 grams pumpkins seeds
20 grams of flax seeds
20 grams of hemp hearts
*You’ll be able to change any more or less flour, rye, complete wheat, purple laborious wheat
All substances are measured by way of weight aside from the water which is measured by way of quantity.
DIRECTIONS
Combine sourdough starter, white flour, Khorasan, spelt and flour in a blending bowl. Combine neatly and canopy with a tea towel and let take a seat for one hour.
In a separate bowl mix honey and 50 g of heat water, stir in combination to calm down the honey, upload the oats and blend and let this take a seat for a similar time because the starter, flour and water aggregate.
After one hour sprinkle 30 grams of Himalayan salt excessive of the flour and water aggregate. Pour the honey and oat aggregate over most sensible of the salt.
Subsequent, create a layer of seeds on most sensible of the honey and oat aggregate.
Take your palms and poke holes from the highest layer all the way down to the ground of the bowl. Stay doing this till the dough has many punctures from most sensible to backside. You need to poke the substances in so it’s neatly allotted all through the bread.
Subsequent, run your hand down the facet of the bowl and fold the dough over most sensible of itself. Stay doing this, turning the bowl in quarter increments. The seeds and the oat and honey aggregate are going to begin to fold into the flour aggregate. Fold the dough together with your arms as an alternative of blending it with a spoon. Position tea towel over the bowl and let take a seat for half-hour.
Come again to the dough and stretch and fold the dough once more till the dough loses elasticity. Repeat the method each and every half-hour for three hours. This may increasingly equivalent six instances that you are going to stretch and fold the dough. After the general stretch and fold position tea towel over the bowl and position within the fridge for twenty-four hours. (You’ll be able to depart it longer than 24 hours if wanted. I’ve left it for 2 days and it got here out wonderful.)
NEXT DAY
Preheat your oven to 500°F (260°C) . Whilst ready, take the dough out of the bowl and fold and form it right into a ball. Line a big Dutch Oven with parchment paper, and position the dough into it.
Ranking the highest of the loaf roughly 3 cm deep. Position lid at the Dutch Oven and bake for 40 mins. Scale back warmth to 450°F (230°C) and bake for any other 20 mins. Take the lid off the Dutch Oven and bake for any other 10 mins or till it the highest reaches a desired colour of golden brown.
Overall baking time is 70 mins. I test the interior temperature with a probe thermometer; it must be 200°F (93°C).
Take away from oven position on cooling rack. Experience.
Word: There are lots of movies on-line that show the stretch and fold method, in addition to the general shaping for sourdough bread. There also are movies that display you easy methods to ranking the sourdough and create a complicated design. You’re handiest restricted by way of your creativeness!