The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

dabrownman's picture

As you know, Lucy’s definition of white bread is very specific.  Anything less than 50% whole grain flour is a white bread.  This one, depending on how you classify it, is a white bread at 38% whole grains or a 70% sprouted whole grain bread.

It has 300 g of sprouted spelt, red and white wheat in it but not all was flour since half the Sprouts were folded into the dough whole as an add in.  The remaining flour was Albertson’s, store brand, bread flour which they started putting on the shelf as a new item recently.  There is also 10% flax which is a whole grain and 10% chia seeds which are wonderful little critters but not a grain.

The 3 stage bran levain use 10 g of NMNF stiff rye starter and was 100% hydration using 12.5% pre-fermented flour.  It was retarded for 8 hours after it doubled in volume after the 3rd stage doubled.  When the leavin was warmed up the next day we autolysed the dough flour and water with the salt sprinkled on top for 1 ½ hours


We did 3 sets of slap and folds once the levain hit the mix of 50, 8 and 8 slaps.  Overall hydration was only 75% so it was very easy to handle.  Once the slapping was done we did 3 sets of stretch and folds of 4 stretches each where the wheat and spelt sprouts were added during the first set.

Then the toasted and ground flax and chia gel was added during the 2nd  the seed gel was made with 3 times the seed weight in water.  All gluten development manipulations were done on 20 minute intervals.  The dough went very wet after the gel was added and it took a while for it come around before panning.

After gluten development was done we let the dough rest for 2 hours until it rose 50% under the mixing bowl.  We then pre-shaped the dough and then final shaped it into a pan oval and placed it into a release sprayed, regular wide loaf pan for final proofing.   We haven’t used this pan for some time since we received the Oriental Pullman from Yippee.

We decided not to slash this loaf and slid it into oven between the two stones and put it into a 450 F oven for 20 minutes of Mega Steam.  One the steam came out, we turned the oven down to 425 F convection and baked it until it was near done so we could remove it from the pan and finish baking on the bottom stone to brown the bottom and sides.

When it was well browned and 205 F we removed it to the cooling rack.  Total baking time was 43 minutes.  It smelled lovely while baking even though there weren’t any aromatic seed in it!  It came out very crispy but we will have to wait for it to cool completely to get a crumb shot.  This bread is delicious.  Soft, moist and chewy with those sprouts.  This is one tasty bread for sure and our new favorite white bread.  Just full of tasty seeds.  The crust went soft as is cooled so it sliced beautifully and thinly too.  You can't go wrong with this as your everyday bread.


Bran levain - 100% hydration, 12.5% pre-fermented flour – 1/3 rd each sprouted red white wheat and spelt.

Total Dough

12.5 % each sprouted; red and white wheat and spelt flour

62.5% Albertsons’s Bread Flour

75% water

2% - Pink Himalayan Sea Salt

Sprouted Add In

12.5% each sprouted red and white wheat and spelt berries

Seed Gel Soaker

10% each toasted and ground, flax and chia seeds.

67.5% water

Lucy loves the salad and the plum, peach, nectarine and blueberry galette


dabrownman's picture

After seeing David’s sourdough white bread post this week, poor Lucy got the willies for it worse than ever.  When you don’t eat much white bread, the ramifications of missing it can be dangerous when the White Bread Willies strike.  I tried to get Lucy back on her trans humanist project since the sun burns hotter every day and it won’t be long before the oceans boil away and we need to be permanently somewhere else – not that she isn’t most of the time anyway.

But she had the WBW’s bad and just wouldn’t think about more important things.  So she came up with one to get her paws back on earth where they belong….. even though the pavement is so hot she burns them every time she goes outside when the sun is out – poor thing – thank goodness for grass that can handle 114 F heat for months at a tie as long as an ocean of water is poured on it every day.  Better to use it before the sun boils it away.  We really need to get that solar oven set up!

This was a simple recipe.  No sprouted grain, only 10 whole grains, a bran levain, plain old water used for the liquid, an overnight 12 hour, retarded bulk ferment made it pretty straightforward.  The 12 whole grains were rye, spelt, white and red wheat, emmer, einkorn, quinoa, oat, barley and buckwheat = 12 grams each.

The 3 stage 100% hydration bran levain was made with the sifted hard bits that came out at 27% extraction and 20 g.  The 2nd stage was added 2 hours later - 10 g of 73% extraction multi-grains with an equal amount of water.  3 hours later another 10 g each of whole extraction multi -grain flour and water were added for the 3rd stage when the 2nd stage had doubled.  The 3rd stage doubled in 2 hours at the 7 hour mark.  The levain ended up to be 10% pre-fermented flour using 8 g of NMNF rye starter.

The remaining 32 g of high extraction multigrain flour and the remaining dough flour, consisting of LaFama AP flour, were autolyzed with the dough water for I hour, with the pink Himalayan sea sprinkled on top.  Once the levain hit the mix we did 30 slap and folds to get everything mixed together and then 3 sets of 8 slap and folds and 3 sets of 4 stretch and folds all on 20 minute intervals to develop the gluten.  We then placed the dough in the fridge for the 12 hour bulk retard.

The next morning, we took the dough out and let it warm up for an hour before pre-shaping and final shaping 20 minutes later.  We then placed the dough in a rice floured basket and bagged it in a plastic shopping bag and let it proof for 30 minutes before retarding it again for 4 hours.  Once the dough came out of the fridge the oven was preheated to 500 F with the combo cooker inside.


We un-molded it, slashed it straight out of Jurassic Park; T-Rex style.  Since this was only a 700 g loaf, we steamed at 425 F for 20 minutes before taking the lid off finished baking it with the fan on for 5 minutes, before removing it from the bottom of the combo cooker and finishing it on the stone.  When we took it out it read 210 F on the inside.


It sprang, bloomed and browned up well with some blistering.  Now we have to wait for the crumb shot later.  This one is very tangy, just the way we like it.  It is very soft and moist and the crust went soft as it cooled too.  It is open but not crazy open so it holds nti butter and jam.  Can't help but like this bread as least as much as you like your inlaws:-)  It made for some fine toast for breakfast and we know it will make great sandwiches for the week.  This is our kind of SDSF for sure.

There is that breakfast and last nights Chicken, bean cheese and grilled veggie enchiladas


3 Stage Bran Levain - 10% pre-fermented flour @ 100% hydration

18% Whole 10 grain

82% LaFama AP

85% hydration

2% salt

How about a nectarine , peach, blueberry and banana Really Deep Dish Pie  To go with that salad

dabrownman's picture

Many folks don’t know it but Nelson not only was a great man who brought freedom and liberty to his country but he was quite a bread guy too.  One of his most famous quotes was ‘Let there be work, bread, water and salt for all.’  But it didn’t stop there.   He lived on bread and water in prison for years and his favorite folk tale was ‘How Hlakanyana Outwitted the Monster which featured a stolen loaf of bread.


It is amazing how things can change from black to brilliant in one’s lifetime like it did for Nelson. He was born a chief’s son who would end up in prison and then became the father of his country.    You can also do some research on Nelson’s personal chef, who would have thought he would end up with one of those?  His cookbook might have a loaf of Nelson’s favorite bread in it.  Could it be the famous South African Cape Seed Bread?

But, Lucy being Lucy, she decided to go a slightly different path to gain some additional inspiration for her take on Nelson’s bread.  Her first thought after his being black, being noble, being in a dark prison cell for so long and a bread lover, was to try to put some other colors to the man besides black.  She has always loved African fabrics because of their vibrant colors but was unfamiliar with South African ones.


A quick peek on the Internet found many textiles she liked but eventual decided on this one for her inspiration.  The main colors in many SA textiles are red, blue, green, gold / yellow, black, white and gray. So these were the colors she would use to formulate this bread.

The blue and red were fairly easy as we had fresh cherries and blueberries in the dehydrator and some red rye malt in the pantry.  The golden/ yellow grains were easy enough.  The green was pepitas and pistachios and those rye berries have a green tint too.  The black was Boulder Beer’s Chocolate Porter for the dough liquid, some prunes and a double dark rye altus that has chocolate and espresso in it.  The gray was the rye paste and the white was the white malt and Lucy’s teeth which my wife had just brushed.

Nelson’s captivity was symbolized with the Pullman pan enclosing the pumpernickel for so long at steamy temperatures.   This is a 100% whole grain healthy bread which accounts for Nelson’s long life.  67% of the grains are sprouted and 67% are rye.  The remaining whole grains are white and red hard wheat, spelt, Kamut, oat and buckwheat.

It helps to have a good breakfast on Bake Day

The aromatic seeds were black and brown caraway, anise and coriander that were lightly ground.  The non - aromatic toady seeds were black and brown poppy seeds, balk and brown sesame and golden flax that were also lightly ground. 

The 100% hydration, NMNF, bran levain was a 2 stage one with the first stage being the bran that was stirred at the 4 hour mark and the 2nd stage was the 100% hydration, 140 F, 2 hour, baked scald of the red rye malt and 10% of the high extraction sprouted and non-sprouted flour.

The amylase really sweetened up the scald and when added to the first stage of the levain as the 2nd stage, it really perked it up making fo a double in 2 hours.  The levain ended up at 24% pre-fermented flour, a large one, quite sour to boot and just what you want for a near 67% rye bread.

The high extraction dough sprouted and non-sprouted flour was autolysed with the chocolate porter for an hour to get the amylase working ahead of time to break down the starch into sugar - to really help get the dough acidic once the levain hit the mix.  The residual sugar would also produce a dark crumb once the pumpernickel low and slow baking process was finished.  Overall hydration was only 85% and the salt was 2% pink Himalayan sea salt.  This was the baking schedule followed for the low and slow  It came out of the oven at 206 F so it could have been over baked the last hour at 200 F.

Nelson Mandela was a complicated and complex man who had suffered much and seen a lot in his amazing life.  This bread reflects much of what Lucy and I have learned since joining TFL community over 4 years ago – also a complex and complicated journey that was just full of interesting methods and techniques

NMNF rye starter, bran levain build, fermented 6 grains, 3 dehydrated fruits, 5 non aromatic seeds and 4 aromatic seeds for the Toadies, red and white malt, a dark rye soaked altus and a porter autolyse were all part of this bread.  It was all finally capped off with the pumpernickel process.  Nelson was one of a kind and so is this bread crafted in his honor.

Now we have to see what it looks like on the inside tomorrow.  It smelled incredible as is baked and came out nicely hard and brown on the outside.  We wrapped it in plastic after it cooled hoping the crust would soften a bit as it aged for 36 hours.  This bread sliced thin with no gummy parts and not much crumbs produced.  It is one fantastic tasting - just delicious.  Fruity, nutty, seedy and aromatic with that whole grain heartiness.  Made for one fine breakfast of sausage, bacon, fruits , berries and a schmear..


2 Stage bran levain – 100% hydration with 24% pre-fermented flour with the bran at 20% extraction  average with 24% water

33.3% sprouted rye flour

33.4% whole grain rye flour

33.3% Sprouted whole grain red and white wheat, oat, spelt and Kamut

61 % Boulder Beer Chocolate Porter – dough liquid

Baked Scald

1% each white and red malt

9% high extraction sprouted and non-sprouted 6 grain flour - included in above

9% water topped up after baking - not included in above

Add Ins

16.6% Pistachios

16.6% pepitas and sunflower seeds

16.6% dried cherries and blueberries

11% prunes

9% aromatic seeds – black and brown caraway, anise and coriander in the toadies

16.6% non-aromatic seeds – Black and brown poppy, black and brown sesame and golden flax in the toadies

10% dark rye altus with 10% water - water not included in above.

dabrownman's picture

What an odd Lucy bread, actually 2 in a row, not retarding of the levain or the dough - a 2 day bread including the 18 hours to sprout, grind and sift the 9 grains used for this bread.  The 8 grains were spelt, rye, white and red wheat, oat, buckwheat, Kamut and barley.

The whole grains were all sprouted and ended up at 40% of the total flour.  Hydration was 75% overall.  The levain was 15% pre-fermented flour at 100% hydration that was built up over (3) 4 hour stages using the 20% extraction sprouted bran first.

We autolysed the dough flour and water for 30 minutes with the pink Himalayan sea salt sprinkled on top.  Once the levain was mixed in we did 3 sets of slap and folds of 30, 10 and 10 slaps and 3 sets of stretch and folds of 4 stretches each all over 20 minute intervals.

We incorporated the cranberries, walnuts and sunflower seeds during the first set of stretch and folds.  The dough rested for 20 minute before pre-shape and shaping for the Oriental Pullman pan that Yippee sent me not long ago.  We haven’t had the chance to use it with the lid on before so we thought that this bread would be the first – even though we didn’t size the dough for it


The pan and lid was sprayed with non-stick before the dough was loaded.  We let the dough proof nearly to the rim at the middle, inside a trash bag and then slid the lid on.  We had preheated the oven to 500 F and when the pan went in on a rack between the two stones we turned the oven down to 450 F and baked it for 20 minutes before sliding the lid off.

We then turned the oven down to 425 F and baked it for another 10 minutes before taking the dough out of the pan and finish baking it on the rack to dry out and brown the sides and bottom.  We took the bread out of the oven when it hit 206 F and let it cool on a rack.  Total baking time was 50 minutes about 15 minutes more than a boule of this size would be.

It filled the pan nicely, the lid was only a bit difficult to get off.  It really did brown up nicely and the crust was actually hard.  Hopefully it will soften as it cools like most breads do around here.  We have to wait for the crumb shot.  After cooling dn wrapping in plastic wrap the crust softened very well.  The bread was easy to slice in 1/4" slices sort of like a high % rye bread.

The crumb was not as open as a boule would be, perhaps too much dough for the pan?  It wasn't dense though and made for a fine breakfast toasted with butter jam, sharp Cheddar cheese bacon and egg sandwich with a side of cantaloupe.  This bread was very tasty with the sunflower seeds and walnuts really coming though and bit if sweet but tart cranberry in the background.  Pretty yummy all in all.


Sprouted 3 stage bran levain - 15% prefermented flour at 100% hydration remainder ofr levain was the 80% extraction 9 sprouted grain flour.

8 Sprouted grain 40%

Bread flour – 60%

Water – 75%

Salt - 2%

Sunflower seeds, walnuts and re-hydrated cranberries 

4th of July Bacon Cheese Burger with a Freedom Celebration Berry pie - blue, straw & rasp



dabrownman's picture

Usually Lucy comes up with a recipe and tells me what to do and then I do my best to execute her recipe wishes as closely as possible or risk having my ankles savaged by a wild beast, small in leg length.  Then I tell you all about it.  This time was a bit different.

Lucy put everything together and she said …..‘OK Master, what kind of bread is this and how was it made?  It’s time to find out if you know your stuff or not or at least to know it well enough to know it when you see it.  Then she showed me the photos and said take your best shot at guessing what this is.

I have to admit that I didn’t do as well as I thought I would but I also thought you all might be better at figuring this out as a group.  So here goes.

What kind of bread is this? What kind of grains and flour were used.  Is it SD?  How was the levain made? Was it autolysed? Was it retarded?   What is the hydration? What is that add-in? How was it made?  Now knowing Lucy helps a lot and watching her recipes over the last several years is full of hints and answers.  So good luck with it.

I’ve decided to pair it with homemade, smoked pastrami that is currently on the smoker for the 4th of July Holiday – Yum!  Happy Birthday America!




dabrownman's picture

It wasn’t long ago that Yippee sent me an Oriental Pullman Pan.  I immediately put it to good use making a fine rye bread here 100% WG Rye & Wheat Sprouted YW/SD w/ Walnuts, Prunes, Cranberries & Sunflower that Michael Wilson liked.  Michael got to taste it when he visited LA a couple of weeks ago.  It is nice to have a fellow Fresh Lofian get to try some your bread -  especially one like that one.

This bread is similar to Lucy’s previous attempt but has less rye and no red malt or cranberries, but does have fresh mangos in place of some of the prunes. rehydrated onions and aromatic seeds.  We used potato water for the liquid in place of the Black Butte Porter, cut the BMS in half but put some molasses in its place and added some espresso powder to the cocoa to make up for the loss of color due to the omitted porter and red malt.

You can see everything in the mix  except the espresso, cocoa, walnuts and sunflower seeds.

We made a few changes to the process as well.  Instead of making separate YW and SD Bran levains we made a SD bran levain and used YW for the liquid for it.  The levain was 13% preferment flour instead of the previous 19% and instead of 21 hour retarded we went with a 1 ½ hour one while I was at out an about.

The last thing to go in was the sunflower seeds.

We had planned on making a square loaf using the lid of the Pullman but, while out and about, it rose over the rim in the fridge so, after docking with a toothpick. I mounded it up with a wet spatula into a domed top.  We baked it at 450 F for 15 minutes with steam and the turned the oven down to 425 F for another 15 minutes of steam then turned the oven down to 350 F for another half hour of baking;

Then the bread came out of the pan to brown and dry the sides for 5 more minutes of baking till it hit 205 F on the inside.  The 100% hydration levin was made with the bran sifted from the whole rye and wheat and some of the high extraction remainder.  It was a one stage affair but was stirred at the 4 and 8 hour mark.  We retarded the levain for 10 hours overnight after it doubled after the 2nd stirring.

Since 40% of the flour was whole and sprouted wheat, we did do some slap and folds and stretch and folds to get the gluten there was a bit developed and the massive add ins incorporated but it was still a sticky and sloppy mess at 85% hydration overall.  We messed with it 6 times a at 20 minute intervals until we dumped it in the pan for final rising.

It didn’t spring much in the oven but it didn’t collapse either – always a good sign with rye breads.  We have hopes the YW worked its crumb magic to open it up even with all the add ins.  It smelled terrific as it baked the other benefit of using dried onions an aromatic seeds in your rye bread mix.

Cousin Jay is coming over for Father’s Day Sunday brunch so that will be the perfect time to slic it and see what it looks and tastes like.

The bread sliced easily in 1/4" slices.  The crumb was open, soft and moist.  The taste was outstanding.  Nutty, seedy and earthy with a hint of sweetness every now and again and a fine aroma  The YW kept the sour at bay.  A very nice bread all in all - just plain delicious.  Wonderful toasted with cream cheese.  This bread could make you give up bagels.


 Single stage whole grain rye and wheat 20% extraction bran levain – 13% pre-fermented flour, 13% YW- 100% hydration total

30 % Whole rye, 10% whole red wheat, 10% whole white wheat, 30 % sprouted rye, 10% sprouted red wheat, 10% sprouted white wheat

72% Potato water – 85% hydration total with the YW in the levain

22% each, walnuts and sunflower seeds

15% fresh Mango, 7% prunes

2% each; Barley malt syrup, molasses, instant espresso coffee, cocoa, rehydrated dried onion, aromatic seeds (caraway and coriander)

Have get a salad in there somewhere with that grilled Shrimp Kabob Dinner



dabrownman's picture

Six Sprouted Grain Sourdough With Toasted Buckwheat Porridge – A Great Everyday Sandwich Bread

Bread Baking Day #84 is sandwich bread – hosted here is kochtopf’s monthly bread challenge  Sandwich bread means different things to different people and can even mean different things to the same person over the course of their lifetime.

When I was kid growing up it meant Wonder Bread – for sandwiches at lunch and toast for breakfast.  My dad worked at Continental Bakers in KCMO so we got day old Wonder Bread for free.  Even day old it was just great and a week later still fresh as could be – a real wonder.  It was the king of white, enriched, yeast, sandwich bread – nothing was even close or sold nearly as well.  Kids all over America grew up on it for decades.

With the onset of age, diabetes and learning how to make SD bread, sandwich bread is something totally different than Wonder Bread for me now.  But, one thing remains the same, most all of the bread I make today is still made for sandwiches and toast.  Amazing how some things change like the kind of bread we eat and some things remain the same like eating sandwiches and toast.

Poor health can really make a person change their food choices for the better.  No more white, enriched, yeast, sandwich breads for me – it just is not allowed.  The most important thing for diabetics is to avoid carbs and sugar of all kinds, exercise and use portion control to lower body weight.  After losing 50 pounds by walking 4 miles a day, I can have 1 slice of bread per meal as long as it is the right kind of bread.

The right kind of bread is whole grain, sprouted, sourdough bread that lowers, spreads out and slows down the blood sugar load of yeasted white bread for diabetics.  You still can’t have more than a slice so, if you are like me, you just learn to cut it in half and have half a sandwich for lunch and 1 slice of bread for breakfast toast.

It’s no big whoop since you have to eat less to keep your weight down anyway and exercise is the most difficult to actually do…… especially when it is 115 F outside like here in Arizona.  Still, this bread isn’t really one that would fit the bill.  It is only 30% whole grain.  Even though the whole grains are all sprouted and there is another 10% whole buckwheat in the porridge, at 40%, it doesn’t meet our usual standard of at least 50% whole grains for what we call white, sandwich bread around here.

For many folks, this bread would be a suitable white, sprouted, multigrain, sourdough sandwich bread that would be a healthier and heartier choice for toast and sandwiches.  The 6 sprouted grains were white and red hard wheat, rye, spelt, oats and barley.  Barley is a great choice for diabetics because it has the lowest GI of any cereal grain.  They were sprouted for 21 hours before drying and milling.

The 24% extraction hard bits were used for the 2 stage bran levain where the hard bits were used for the first 4 hour stage and the high extraction 6 sprouted grain flour was used for the 2nd feeding.  The levain was stirred down at the 8 hour mark, doubled at the 12 hour mark and was retarded overnight.  The SD seed was 10 g of 26 week retarded NMNF stiff, rye sour.  The levain was 100% hydration with 14% pre-fermented flour

In KCMO we gew nup eating Wonder Bread with ribs.  But now we can have this bread with them and a salad too!

We stirred down the levain when it was taken out of the fridge the next morning.  The dough flour of the remaining high extraction, sprouted, 6 grain and Winco bread flour, was autolysed with the dough water and 2% Pink Himalayan sea salt sprinkled on top.  We then toasted the 10% buckwheat groats in a dry pan until golden brown.  Then we added twice their weight in water and simmered it for 5 minutes before turning off the heat, covering and letting the porridge cool.


After an hour of autolyse, the levain had risen 25%.  We stirred in the salt and then added the levain to it, stirred it in and did 30 slap and folds to incorporate the levain into the dough and begin the gluten development.  Overall hydration was 75% making the slap and folds just bit stiffer than normal.  We did 2 more sets of 8 slap and folds all on 20 minute intervals.

We did 3 sets of stretch and folds where the buckwheat groat porridge was added during the first set and thoroughly incorporated by end of the 3rd set.  Stretch and folds, of 4 stretches each,  were also done on 20 minute intervals.   After a 20 minute rest, the dough was pre-shaped and then shaped into a squat oval and placed seam side up into a rice floured oval basket.  The dough was bagged and placed into the fridge for a 16 hour cold retard.

Usually the bread fully proofs in the fridge but this one was A bit slow so we let it proof for 2 hours on the counter.  We preheated the oven with the CI combo cooker inside to 500 F. We un-molded the dough onto parchment on a peel, slashed it down the middle lengthwise and slid it onto the CC.  We steamed the dough under the lid for 18 minutes at 450 F.

Once the lid came off, we continued to bake the bread for 5 minutes at 425 F convection and then took the bread off the bottom of the combo cooker and continued to bake the bread on the bottom stone for 10 more minutes until it reached 209 F.  It bloomed, sprang, blistered and browned well.  It was also soft, moist and open on the inside.

The taste was the best part though and the highlight of the bread.  Earthy, hearty and healthy are the hallmarks of sprouted mult-igrain breads.  The Buckwheat Toadies providing the extra aroma and flavor.  As usual, this bread was a bit more on the sour side than a normal white SD bread due to the NMNF starter and the bran levain build.

Iy is almost monsoon season again.

The extra sour really stands up too the full flavor of the sprouted grains and Buckwheat Toadies. I t is about the most delicious white sandwich bread you can make…..and you can’t buy it anywhere so you will have to make it to enjoy this bread with your favorite filling as a sandwich!


2 Stage 12 Hour Levain - 14% pre-fermented flour at 100% hydration made from 26 week retarded 10 g of NMNF stiff rye starter, with 24% extraction sprouted bran for the first build and high extraction 6 sprouted grain for the 2nd build.  Levain is then retarded overnight when it doubles after the stirring down at the 8 hour mark. In our case we made 130 g of bran levain.


30% - 6 grain sprouted flour – red and white wheat, oat, barley, spelt and rye

70% - Winco bread flour from the bins

10% - Toasted buckwheat with 20% water made into a porridge.

2% Pink Himalayan sea salt

All of the bran levain  

Thanks to Job for posting the link to BBD #84


dabrownman's picture

Most of us realize how tiny and insignificant we are in the scheme of things until it comes to our passions and emotions. Then all hell breaks loose and we instantly want to become the center of the Universe.  I am always telling my young daughter to keep her head even when everyone else is losing theirs.  On humans this sometimes works...... but for Lucy …...not so much.

When it comes to bread recipes, she really is out of her mind most of the time.  Keeping her paws on the ground takes real effort on my part, as opposed to most of the stuff I can’t be bothered to do.  She really is nuts but she didn’t put any of them in this bread for some reason……. even though the rest of her pantry seems to have made an appearance.

The Toadies had steel cut oats, quinoa, millet, buckwheat groats, poppy, flax sesame and hemp seeds.  The weight of the Toadies was 125 g.  But toasting them wasn’t enough for Lucy Poo.  The Toadies were then made into a porridge that was included on the first of 3 sets of stretch and folds with some pepitas and sunflower seeds – talk about seedy!

We added 250 g of water and brought the browned Toadies to a simmer for 5 minutes before turning off the heat covering them and letting them sit until cool.  The Adriatic and Mission figs were chopped into 3 pieces and incorporated during the 2nd set of stretch and folds.

It ended up a bit over proofed.

Half the flour was bread flour from the bins at Winco so I don’t know what miller could claim it.  The other 50% were home milled whole grains made up of: rye, spelt, red and white hard wheat, emmer, einkorn, barley, oat and buckwheat.  Half of the whole grains were also sprouted at home so 25% of the mix, ended up being sprouted grains.

The hard bits were sifted out from the sprouted and whole grains at a 24% extraction rate and used to build a 2 stage levain.  10 g of 25 week old NMNF rye starter and the bran was used for the first stage and a mix high extraction whole and sprouted flour used for the 2nd stage.  The levain was 100% hydration using 15% pre-fermented flour.

The levain was stirred after 4 hours and it doubled at the 10 hour mark - 2 hours after the 2nd feeding.  The levain was then retarded for 12 hours.  Once the levain came out of the fridge to warm up the next day we stirred it down before warm up.  We autolysed the dough flour and water for 1 hour with the salt sprinkled on top.  Hydration including the levain is 75% but does not include the porridge.  The levain rose 25% before it was stirred into the autolyse.

The first set of slap and folds was 30 slaps to get everything incorporated.  Then 2 more sets of 8 slaps each were done to help the gluten along before the 3 sets of 4 stretch and folds were done to get the Toady porridge and figs incorporated.  All the dough manipulations were done on 20 minute intervals.  We used to do many more slap and folds but have cut them way back since they just aren’t needed..... and I am nearly as lazy as Lucy.

We left the dough rest before doing the pre-shape and final shape into a squat oval and placing it into a rice floured basket.  The basket was bagged in a new trash can liner for a change and left on the counter for 40 minutes before retarding it for 18 hours.  Since it didn’t quite proof in the fridge, we let it warm up on the counter for 2 hours before preheating the oven to 500 F.  By that time it was a bit over proofed :-)

Once the oven was at temperature, we installed the Mega Steam and let the stones catch up to the oven temperature for an additional 15 minutes.  The dough was un-molded onto parchment on a peel, slashed twice and loaded on the bottom stone for 18 minutes of steam at 450 F.  Once the steam came out, the temperature was turned down to 425 F convection and the bread continued to bake until it hit 207 F in the center.

Here is the Mad Formulator doing what she does best!

t spread more than it sprang and bloomed but it did brown up boldly. The spreading had to be Lucy's fault with her porridge fetish.  Can’t wait to see what it looks like on the inside.  It sure smelled seedy and figgy as it baked.It didn't end up as open as we thought it would be but it is OK for a 50% whole grain bread with a ton of stuff in it.  The best part is th chewy bold crust and the seedy taste with a bit o sour coming through - delicious!  Had 4 slices of toast for breakfast this morning - no butter required and the sweet figs made jam unnecessary too.


15% pre fermented bran 2 stage levain

50% Bread Flour

25% Whole grain Flour

25% Sprouted flour

25% Toadies dry weight with 50% water for the porridge

10% each Pepitas and Sunflower Seeds

20% Figs

75% water including levain but not including Toady porridge

 Don't forget that salad


dabrownman's picture

This is the 3rd try at baking a bread for BBD #83.  The theme is to bake a bread that has flours other than rye, spelt and wheat in it.  The first one used wine for the liquid and it killed of the SD wee beasties here BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios .  The 2nd shot was a complete success but my wife gave the loaf away to a friend so I didn’t get a crumb shot here 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds.

Here I the BBA #83 website -

So this time we are hoping all goes well and pictures of the inside and outside get taken.  This one is all about whole and sprouted grains, no fruits, seeds or nuts or odd liquids.  The buckwheat, quinoa and oat Toady porridge was toasted first with a bit of rolled oats.

The sprouted and whole flour that made up 50% of the total were made with rye spelt and wheat, barley, einkorn and emmer so this is really a 9 grain bread including the porridge with 6 of them hitting the theme.

The 12 hour bran levain was a 2 stage one with the bran sifted from the sprouted and whole grains used for the first stage and the high extraction portion used for the 2nd stage.  The 10 g of NMNF rye sour starter was retarded for 23 weeks.  The pre-fermented flour was 15%.  Once the levain had doubled after the 2nd feeding we retarded the levain for 16 hours.

We love to use bran levain because the bran is wettest and attacked by the acid in the SD the longest leading to less gluten cutting.  The bran also acts as a buffer allowing the LAB to continue to reproduce and produce acid at lower pH levels making for sourer bread – the perfect thing to make sure the sour doesn’t get lost in the powerful whole grain taste.  It is also perfect for rye breads where acid is so important.

Once the Levin came out of the fridge we stirred it down and autolyzed the high extraction and KA bread dough flour and water with the salt sprinkled on top.   When the levain had risen 25% we mixed in the salt and then added the levain stirring it in.  Then we did 30 slap and folds to get the gluten development started and get the ingredients well mixed.  Overall hydration was 75% not including the levain but not the porridge.

We did 2 more sets of 6 slap and folds on 20 minute intervals and then did 3 sets of stretch and folds from the comas points on 30 minute intervals.  The porridge was added during the first set of slap and folds and consisted of 5% each quinoa, oats and buckwheat at 100% hydration.  The porridge was brought to the simmer and simmered for 5 minutes before letting it cool in the pan to room temperature.  After cooling the porridge was topped up on water to 100% hydration.

Have a nice salad with that slice of bread

Once added to the mix the porridge brought the overall hydration up to 78%.  20 minutes after the gluten development was done we shaped the loaf into a boule and placed it into a rice floured basket for an 18 hour cold retard in the fridge. Once the dough came out of the fridge it was fully proofed so we pre- heated the oven to 500 F immediately with the combo cooker inside.

We unmolded the dough onto parchment on a peel, scored it and slid it to the CC for 18 minutes of steam at 450 F.  Once the steam came out we turned the oven down to 425 F convection and continued baking for 15 minute until the temperature inside was 207 F.

The bread bloomed and browned well but we will have to wait for a crumb shot. The crumb was very soft and moist and fairly open too!.  The best part is of course the taste,  The bran levain made for sour, The sprouted and whole grains made the flavor.  This is one fine bread you can only make at home 


dabrownman's picture

9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

Lucy formulated this bread as an entry for Bread Baking Day #83 here where flours other than rye, red wheat and spelt were used.  In this case we added, Pima Club, emmer, einkorn, Buckwheat, oat and white wheat.

My wife decided to give this to a friend who is grieving for her passed brother so I am not sure that I will get a crumb shot or not depending on whether my wife says it is Ok to cut it in half for one?  Can you cut a gift in half and still call it a gift?  We decided to make the bread into a special Chacon as we usually do when someone passes – like the Chacon for Eric Hanner – or for a birth or other once in a lifetime event in the family.


We decided to use a couple of the comb roll up shapes for last Friday’s bake as the basis for the design but using sunflower seeds for the inside along with a couple of smiley face ropes and a 2 balls with some pepitas sprinkled in the bottom of the basket for extra design emphasis design.  The fun part with Chacons is to come up with a nifty design that shows itself during the spring of baking.

Since half the flour was whole grain and half of that sprouted we were able to use our 3 stage retarded bran levain method using the bran from the whole and sprouted grains for the first two stages and the high extraction whole grain flour for the 3rd feeding.

The bran came out to a 18% average for the two siftings and the levain was 100% hydration and contained 10% pre- fermented flour total with 10 g of NMNF rye starter, retarded for 22 weeks, used as the seed.  Once the levain was built and had doubled after the 3rd feeding it was retarded for 12 hours.

When the levain came out of the fridge the next day, we stirred it down and left it to rise 25% as it warmed up and as we autolyzed the dough high extraction sprouted and high extraction non-sprouted flour along with the 50% King Arthur Bread flour that made up the remaining dough flour and the 2% Pink Himalayan Sea Salt sprinkled on top.  Hydration came in at a bit over 78%.

Once the salt was stirred in and the bran levain added, we did 40 slap and folds to get everything well mixed and the gluten development started.  This was followed by 2 sets of slap and folds of 5 laps each on 20 minute intervals and then by 3 sets of 4 stretch and folds on 30 minute intervals.

After a brief rest of 10 minutes we made the design shapes and placed them in the bottom of the oval shaped rise floured basket followed by the remaining dough shaped into squat oval to fit the basket.  The basket was immediately bagged in a well-used trash can liner and immediately retarded in a 37 F fridge for 12 hours.

When the dough came out of the cold the next morning it was clear that it was 100% proofed since it was spilling out of the top of the basket.  We immediately preheated the oven to 500 F with the Combo Cooker inside.  When at temperature we un-molded the Chacon onto parchment on a peel and placed it into the CC, quickly covering it and placing it on the bottom stone of the oven while turning the oven down to 425 F.

We steamed the bread for 18 minutes and then removed the lid for 8 minutes of convection baking at 425 F.  At that time, the bread was removed from the bottom of the CC and continued baking directly on the bottom stone for an additional 25 minutes until it was well browned and at 206 F.

This bread browned and sprang well enough and with the fridge proofing, it should have a nice open crumb for a 50% whole grain, half sprouted bread.  We will have to see if it can be sliced or not.



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