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50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

dabrownman's picture
dabrownman

50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

After baking several white, or nearly so, YW and SD breads in French styles, I wanted to go back to my favorite breads to make and eat (and re-stock the freezer) - rye based multi grain SD breads that were at least 50% whole grains with rye sprouts,  rye scald (with red rye malt), some Borodinski altus, some caraway, flax and pepitas (pumpkin) seeds.

The levain was retarded for 12 hours after a 12 hour 3 stage build.  The flours were autolysed for 24 hours in the fridge and then after development and ferment the dough was retarded for 24 hours too - all to try to bring out the sour.

The bread came out with a nice thick dark crust that went chewy as it cooled.  The crumb was fairly open, soft and moist.  It tasted very sour and was delicious plain, with butter or toasted with butter.  I really like this bread very much. it is delicious,  and the best I have baked for awhile - the slashing was a little odd as usual.  Method and formula follow the pixs.

50% Multigrain SD W/ Rye Scald and Sprouts - Pepitas, Caraway and Flax Seeds
         
SD Starter        
 Build 1Build 2Build 3Total         %   
SD Starter20  203.96%   
Rye1015 254.95%   
WW1015 254.95%   
Bread Flour  606011.88%   
AP   00.00%   
Water20306011021.78%   
Total606012024047.52%   
         
Total Starters        
  %      
Flour12023.76%      
Water12023.76%      
Starter Hydration100.00%       
% of Total Flour 47.52%      
         
Dough Flour %      
Rye509.90%      
6 Grain Cereal203.96%      
Borodinsky Altus254.95%      
Dark Rye509.90%      
Oats101.98%      
White WW254.95%      
Potato Flakes50.99%      
Bread Flour20039.60%      
Dough Flour38576.24%      
Salt81.58%      
Water28055.45%      
Dough Hydration72.73%       
         
Multigrain Sprouts %      
Rye254.95%      
Total Sprouts254.95%      
         
Scald        
Rye254.95%      
Total Scald254.95%      
         
Add - Ins        
Molasses101.98%      
Red Rye Malt101.98%      
White Rye Malt101.98%      
VW Gluten50.99%      
Cara/Flax/Pepitas356.93%      
Total7013.96%      
         
Total Flour505       
Total Water400       
T. Dough Hydrat.79.21%       
         
Hydration w/ Adds76.42%       
Total Weight1,033       
         

 Method

 Levain - Make the levain in 3 builds over 4 hours each – 12 hour - then retard 12 hours in the fridge for 24 hrs total. Then immediately

 Put the flours in a small bowl with the flax and caraway seeds (5 geach) and the white rye malt.  Add all the water except 40 g.  Mix well, cover with plastic and autolyse in the fridge for 24 hours

 Start the rye sprouts by soaking them for 5 hours.  Drain and spread over damp 2 paper towels, cover with another and then cover with plastic wrap and leave covered until needed.  When needed the rye seeds will have sprouted

 Start the scald buy placing the rye seeds in a small sauce pan, add the red rye malt and just cover with water.  Bring to a boil and then simmer until the water is gone but the mix is still wet.  Transfer to a small bowl and put in the fridge until needed.

 Dough -The next day 1 hour before needed take the scald, autolyse and levain out of the fridge to warm up.  Place the autolyse in the mixing bowl.  Add the40 g of water to the flour and work it into the flour autolyse  by squeezing through fingers with your hands. What fun! Once the water is absorbed add the levain and work it in the same way.

 With dough hook knead on KA 2 for 4 minutes, add salt. molasses and VWG and then mix on KA 3 for 2 minutes – 6 minutes total.  Transfer to an oiled bowl cover with plastic and let rest for 20 minutes.  Do 8 S&F’s on a floured surface and return to oiled covered bowl.  Do 3 more S&F’s (4 folds each of floured surface) on 20 minute intervals.  Add the sprouts, Borodinskialtusand25 gof pepitas (pumpkin seeds) and do 2 more S&Fs on  20 minute intervals.  Form into a ball, place in oiled bowel can cover with plastic.  Let is for 45 minutes and then place in fridge for retard overnight – 20 hrs or so.  It will double overnight.

 Take out of the fridge and let rest on counter to warm up for 1 ½ hours in the morning.  Pre-shape into boule and let rest 10 minutes.  Shape into boule making sure to stretch the skin tight by dragging boule across a non floured work surface.  Place seam side up in cloth lined and floured basket (I use half rice flour and half AP).  Pinch seams closed and flour top.  Place in a trash can liner and let rise until it nearly doubles and passes the poke test.  About 3 hours.  At the 2 hour mark:

 Bake: Pre-heat oven to 500 F no fan with steaming method in place.  Place parchment and peel on basket and turn over to de-mold.  Flour if you want, slash and slide into oven onto the stone.  After 4 minutes, turn oven down to450 F.  Continue steaming for 16 more minutes, then remove steam and turn down oven to 425 F convection this time.  Bake until middle of loaf reaches 205 F - about 32 more minutes.  Turn off oven and leave door ajar and leave bread on stone to crisp the skin.  After 12 minutes move boule to wire cooling rack.

Comments

Syd's picture
Syd

That's great looking bread!  Beautiful crumb and I am sure it tastes delicious, too.  Would love a slice of that.  Nice baking.

Syd

dabrownman's picture
dabrownman

It tastes like a medium rye pretty much and the crumb is very nice.  A lot of stuff went into making the crumb its best feature.   

dmsnyder's picture
dmsnyder

David

dabrownman's picture
dabrownman

It is delicious as I had hoped for.  Bet you see many of your sour development methods in this bread?  They work.  This bread is the most sour to date and so tasty.  One I didn't mention in the write up was the final proof after retard at 85 F - that was the temp of the kitchen at the time and perfect for your high temp final proof method. Thanks for your experimentation.

Isand66's picture
Isand66

That's an inspirational bread.  You have outdone yourself!

Where do you buy your red malt from?

Ian

 

dabrownman's picture
dabrownman

It was the red rye malt that I made here  http://www.thefreshloaf.com/node/27954/making-red-rye-malt.  Mine is non diastatic.  You can't make diastatic malt at home but can buy it,  even several flavors as Varda found here http://www.beerbrew.com/.  She made the best Borodinski I have ever seen with their chocolate rye malt -. just unbelievable.

 

bnom's picture
bnom

Terrific looking bread!  I bet it holds up well too.

dabrownman's picture
dabrownman

inside and out.  The bread should last 4-5 days easy.  I deep froze half as soon as it is cool.  The other half will only last 3 days - it tastes too good to last longer.

Thanks for your kind words.