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MJ Sourdough's picture

100% long fermented multi-grain/seed loaf with homemade malted rye

October 9, 2014 - 3:43pm -- MJ Sourdough

Fresh Loafers,

Just thought i would share my recent bake. Minus the poor scoring it turned out well. A small amount of homemade malted rye really helps with creating a even light crumb.

Any comments would be appreciated.

I can upload method if anyone wants.


MJ Sourdough

Maisa's picture

sourdough newbie

October 9, 2014 - 12:17pm -- Maisa

Hello All.

I have been lurking on this website for ages and finally decided to take the plunge into the world of sourdough starters and breads.

I have a very active starter. 100% hydration rye. Its been active for 2 weeks now. Rising and falling and generally very happy. I have decided to store my starter[harvey] in the fridge. I feed it every 4 days and it seems to be doing really well, I think.

isand66's picture

These may not be the prettiest rolls I have baked but they sure are chock full of nuts and cherries and super moist from the porridge as well.


I really used too many nuts and should have scaled it back a bit since it made it very difficult to shape the rolls with so many nuts and cherries.  The walnuts really had an interesting effect on the color of the dough turning it a muted purple contrasting with the red cherries.

I used dried cherries since fresh ones are not available at this time of the year.

These really came out quite tasty despite the garish appearance and would be great for the holidays.

Note: Organic Six Grain Flakes from King Arthur Flour contain Oats, Barley, Wheat, Rye, Kamut and Rice.


Cherry Walnut Porridge Rolls (%)

Cherry Walnut Porridge Rolls (weights)

Here are the Zip files for the above BreadStorm files.

Levain Directions (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Oat Porridge Directions

Add about 3/4's of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.


 Main Dough Procedure

Mix the flours   and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge and salt and mix on low for 5 minutes.  Add the walnuts and cherries and mix for a minute or so until they are both fully incorporated.   You should end up with a cohesive dough that is slightly tacky but manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).  Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5.  Remove the dough and shape into rolls.  Since the dough is fairly wet you will need some bench flour to aid in shaping the rolls.

The dough will take around 1  hour to rise depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

I did not use an egg wash this time but if you want some shine on your rolls apply it before placing the rolls in the oven.

Right before you are ready to put them in the oven, add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Immediately lower the temperature to 450 degrees.  Bake for around 35 minutes until the rolls are baked through.

Take the rolls out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.


AbeNW11's picture

This was not the greatest success but where I failed with oven spring I passed with flavour. 

Decided to do the tartine from My Weekend Bakery but substituted the white flour for khorasan and the wholemeal for whole spelt. 

All went perfectly according to plan till the baking. Very little oven spring before the top baked too much and crust formed. Still getting used to my new mini oven and this can be corrected. Problem is the putting a tray for the water means the bread sits too high. 

Taste is very good though. 

Bread winer's picture
Bread winer

My go-to loaf is a essentially a baguette with my own twists.  I use 1/3 spelt flour and whatever bread flour I can get my hands on (we're remote - I mail order my spelt - bread flour options are sparse).  

I always bake with a poolish.  I'm not a diligent measurer - I just do what feels right.  I scoop, but don't scrape or sift.  

I've added more yeast to my poolish due to the added spelt.  I recently reviewed poolish recipes just for kicks and realized I'm using waaaay more yeast than the "pinch" that is recommended.  My normal batch is two loaves - one baguette and one in a cast iron regular loaf pan - using a total of about 5 cups flour - maybe 5 1/2 after kneading additions including the poolish.  My poolish is one cup flour and 2/3 cups water and about 1/2 tsp yeast. 

Finishing the loaf, I'll use 1 1/4 cup of water and four cups flour.  I'll make a slurry using the water and 1 1/2 ish cups flour, and 1 1/2 tsp yeast ADY and let it rest for 10 minutes.  Then I'll add the poolish and fully integrate and let it rest for 20 to 30 minutes.  Then add the remaining flour.  Proofing is usually one hour (plus 30) plus one hour in-pan proof/rise.  It took me a while to learn to let my dough rest for 30 more minutes after final deflate (I don't punch).  

Sorry about the long winded intro - I'm just looking for feedback on the amount of yeast used in the poolish.  The "books" all stress much smaller amounts.  

Curious on the coast.


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