We had that great 3 day whole rye starter from last Friday’s pumpernickel bake. We had thickened it up some to store in the fridge for this week’s bake and some for next week’s bake too.
Since it wasn’t 100% hydration we added extra water and since there was so much whole and sprouted grain we upped the hydration to 75% from the standard 71% of 1:2:3 recipes. The levain weighted 130 g with 75G of whole rye in it at 75% hydration
We sprouted equal amounts of WW and rye totaling 102 g over Tuesday night and dried them on Wednesday. We took the levian out of the fridge to warm up on Thursday making the starter /levain a whole week old, and did the autolyse of the dough flour and water with the salt sprinkled on top.
The dough ended up being 38% whole grains with 16 % whole rye and 22% sprouted whole rye and wheat. The dough flour was the 102 g of sprouted rye and wheat and 144 grams each of Sprouts unbleached AP from their bins and King Arthur bread flour.
We like the mix of sprouted whole grains, AP and bread flour and find that this mix has plenty of protein and gluten to make a great loaf of bread without the overkill and high cost of bread flour alone.
After a 2 hour rest we added the levain and mixed everything together and then did 6 minutes of slap and folds followed by a set of half a minutes and one of 6 slap and folds all on 20 minute intervals. 3 sets of stretch and folds from the compass points, also on 20 minute intervals
We rested the dough for a 1 hour bulk ferment on the counter before putting the dough in the fridge for a 16 hour bulk retard. The next morning the dough had more than doubled in the fridge.
We let the dough warm up for an hour before shaping the dough into a boule and placing it in a rice floured basket seam side down since we planned on baking this bread in a Combo Cooker seam side up with no scoring.
We fired up BO Betsy to 500 F an hour after the bagged counter proof started so that the proof on the counter would be somewhere around 2 hours. We upended the dough onto parchment on a peel and transferred it to the CI CC and put it in the oven on the bottom stone while turning the oven down to 450 F for 18 minutes of steam.
Once the lid came off we turned the oven down to 425 F convection and baked it another 5 minutes before taking the bread out of the CC to let it finish baking on the stone. 12 minutes after the lid came off the bread thumped done on the bottom and it was allowed to crisp on the bottom stone for 5 minutes with the oven off and door ajar.
It bloomed sprang and cracked on the seams well enough and browned up to that mahogany color we love so much. A nice looking loaf overall. We will have to wait to see how the crumb came out and see how it tastes for lunch. The crumb turned out soft, moist glossy and fairly open for this kind of bread. It tastes wonderful and made a fine sandwich for lunch. Nothing like sprouted grains in bread to really bring out the best flavor.
And Lucy reminds us to not forget that salad with that grilled salmon dinner