The Fresh Loaf

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Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

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dabrownman's picture
dabrownman

Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

Hanseata’s wild rice bread looked so enticing we had to move it up to the top of the bake list.  To her recipe, which hardly needed any changes at all if one of us was sane and not barking, we used high alcohol ice beer for most of the water and upped the hydration about 10 %.  We didn’t use all beer for the liquid because it had to pass quality control to make sure it was not spoiled in some way.  It actually took two or three tastings just to make sure, but it finally passed.

We also added hemp (since wild rice is a grass), anise, fennel and coriander seeds, as well as, some prunes for their sweetness, cleansing reputation and black color to go with the wild rice.  For the balsamic vinegar we used a pomegranate flavored one.  Last but not really last we added some rye, WW, spelt and barley sprouts to go with the beer.  We also add some molasses and honey to go with the barley malt and some home made red and white non-diastatic and diasatic malts.   Then we moved the salt to 2% or we thought we did after we remembered we forgot to add it.  So, all in all, only a few minor changes were required.

 The batard doubled in the proofing basket coming all the way to the top after it doubled in the fridge overnight too.  The spring in the oven after a slightly deflating diamond cut was also good.  The batard only sprawled 1” in length and ½“ in width after coming out of the basket.

 The crust took on a dark brown color as expected, the bloom was good and was still unexpectedly a little crunch after it cooled.  This is the best slash job we have managed to date.  The crumb was fairly open for so much stuff inside, very moist due to the YW and the texture was just the way we like it. The sprouts, wild rice and seeds gave it an nice nutty, chew and flavor but the hemp seeds were a crunchy contrast and unexpected.  Don’t soak your hemp seeds for this bread!

 One can’t really make out the prunes other than a very slight sweetness throughout.  The anise, coriander and fennel smell and taste were muted, but noticeable, also way we like it.  A medium SD tang was also there and very nice.  Don't know what it would taste like without the beer.  All in all, this is the best looking and tasting bread I have ever been fortunate to make.  It is a delight to eat plain, toasted and buttered.  I’m guessing it will make some kind of special sandwich.   This bread takes 3 days to make but it is worth the waiting.  It is an A+.  Thanks Hanseata for the inspiration.  Formula and method follow the pix's.

This bread made for a nice ham and cheese sandwich for a lazy Saturday lunch with some of favorite lunch sides.

Method

Sprouts - The first thing to get started are the spouts.  Soak the seeds for 5 hours and them sprout between - damp paper towels covered in plastic wrap. Reserve unti;l needed about 24 hours.

Starter - Then get the combination YW and SD starter going in (3) 4 hour builds totaling 12 hours.  It should double after the 3rd build between the 8 and 12 hour marks.  Refrigerate overnight.  This bread can be made with SD starter alone just double the amount of starter.

Autolyse - Take all the flour and add all the beer and water, less 25 g of the water, add the malts, honey, balsamic vinegar, molasses and the VWG mix well and refrigerate for 24 hours.

Cook - the wild rice on low for 1 hour in at least twice as much as water as rice.  Reserve the cooked rice in the refrigerator.

Reconstitute the chopped prunes in 1 T of hot water and grind the seeds slightly in a mortar.

Then next morning combine the autolyse, the reserved 25 g of water and starter in the mixing bowl and knead with the dough hook on KA 2 for 5 minutes.  Add the salt (donlt forget like I did) and knead on KA 3 for 3 minutes.  Knead an additional 2 minutes on KA 4 for 2 minutes.  Move dough to a well oiled, plastic covered bowl to rest for 15 minutes.

Do 6 sets of S&F’s every 15 minutes on a floured work surface putting the dough back into the oiled covered bowl each time.  On the 5th S&F add in the sprouts, seeds, prunes and cooked wild rice.   After the 6th S&F form dough into a tight ball, place into a oiled bowl, cover with plastic and let rest on the counter for 1 hour.  Retard  the dough in the refrigerator overnight.

In the morning remove the dough from the fridge and let come to room temperature – about 1 hour.  Form into the shape you desire and let proof on the counter for 2- 3 hours in a plastic bag, or until it passes the poke test.  Mine took 3 hours total out of the fridge I formed the dough into one large 17” x 6” batard.

45 minutes before the dough is ready, preheat the oven to 500 F regular with steaming method and stone in place.  Bake the bread for 15 minutes with steam, the first 4 minutes at 500 F,  then 11 minutes at 450 F regular bake and then for another 20 minutes at 400 F convection until internal temperature reaches 205 F.  Rotate the bread every 5 minutes 90 degrees.   Leave door ajar with the oven off and the bread on the stone for 12 minutes to let the crust crisp.  Move to wire rack to cool to room temperature.

Wild Rice Multi-grain with YW and SD Starters, Sprouts and Hemp Seeds      
      
Mixed StarterBuild 1Build 2 Build 3Total%
SD Starter251010456.50%
Yeast Water3020106014.58%
Rye / Dark Rye - 5040205011022.92%
WW4020208016.67%
Water5020 7014.58%
Total Starter185909036576.04%
      
Starter     
Hydration76.47%    
Levain % of Total24.87%    
      
Dough Flour %   
WW7515.63%   
6 Grain Cereal102.08%   
White WW10020.83%   
Potato Flakes102.08%   
Dark Rye204.17%   
AP26555.21%   
Dough Flour480100.00%   
Salt102.08%   
Beer - 353 Water-6742087.50%   
Dough Hydration87.50%0.00%   
      
Total Flour692.5    
Total Beer / Water582.5    
T. Dough Hydrat.84.12%    
      
Hydration w/ Adds84.90%    
Total Weight1,508    
      
Multigrain Sprouts %   
Cooked - Wild Rice - Dry Weight234.79%   
WW153.13%   
Rye204.17%   
Barley51.04%   
Spelt102.08%   
Total Sprouts7315.21%   
      
      
Add - Ins %   
VW Gluten153.13%   
Hemp -20, anise, coriand, fennel - 6265.42%   
Honey153.13%   
Re-hydrated Dried Prunes357.29%   
Red Rye Malt51.04%   
White Rye Malt51.04%   
Balsamic Vinegar193.96%   
B. Malt / Molasses306.25%   
Total15031.25%   

Comments

isand66's picture
isand66

Wow DA, I don't know if I can keep up with your crazy breads!  Mine are starting to seem boring compared to these sophisticated bakes you are pumping out.

What a great crust and crumb and complex flavor profile.

I have a similar banneton that I found in a thrift store, but I don't have a fabric insert.  Did yours come with one or did you make that yourself?

Great bake my friend and your slashing is very nice as well.

Regards,

Ian

dabrownman's picture
dabrownman

benetton at Goodwill for a buck and it came with the insert.  When I start making inserts you know the end is near.  I haven't used this one before because it is so big but it was a good fit for this bake.  The length is exactly the size of my stone and this bread didn't spread much after it came out of the benetton.  We used a paring knife for this slash instead of the single edge razor blade.  Will keep working at it until I can match yours.

No question about it, this is the best tasting bread we have ever made.  It isn't hard but does take some time and being organized.  I'm going to start putting the salt in with the autolyse though.  It's twice that I almost forgot to put it in the dough later.  I do like the crumb that comes out of these heavier and potentially dense breads with the YW and SD combo starter.  Once you get your YW going you will see what a huge difference it makes.

Thanks as usual for you comments.  Hope your wife continues to improve  and the cats don't pounce where it hurts..

 

PMcCool's picture
PMcCool

Good to see that you were able to stick to the recipe this time, DAB.

Paul

dabrownman's picture
dabrownman

to hanseata's fine recipe was one of the hardest things for my sometimes wayward looking, if well meaning,  apprentice to do - thank goodness for miracles and aliens.  It might have been the prunes though:-)

isand66's picture
isand66

I bought almost the identical banneton as yours at goodwill also but mine didn't have the insert so I use a tea towel.

Im going to start my WYW starter already....you've more than convinced me.

Thanks for the well wishes for my wife.

Regards

dabrownman's picture
dabrownman

Yeast Water.  You will like what it does in replacing commercial yeast. I think it makes the crumb more moist too. Plus it is another fun bread baking, microbial oddity, if not a full blown scientific one.

isand66's picture
isand66

So once I make the yeast water what's the rule of thumb for making the levain using the yeast water?

Did you see mlaser post?  I think you will like my SeMolina with toasted almond flour multi grain.

dabrownman's picture
dabrownman

So weird!  I'm doing Floyd's Sweet Potato Rolls converting them to bread with SD and YW to replace the commercial yeast (the only changes if you can believe it).  In KCMO they serve Wonder Bread with Ribs and smoked meats so I thought sweet potato bread would even be better.

I did see your post earlier but have been busy with smoked and BQQ ribs, bread and potato salad for dinner to post about it properly.   I think it is one of your best breads and deserving of home page feature.  But it will be hard to beat the taste of your fabulous bacon cheese bread that is in my top 5.  It is also one I can happily butcher with impunity - and I really like impunity :-)

Once again congrats on the Semolina, Almond and Mulit-grain.

hanseata's picture
hanseata

I'm happy that this nice bread inspired one that appears to be as tasty as yours. And the crumb really looks great.

Did you chop the prunes? I'm wondering whether they would have tasted more, if the pieces had been larger. I made a bread with grapes - it looked really good, but you didn't taste the grapes at all, they left big holes in the crumb, but didn't do much for the taste.

Happy baking,

Karin

dabrownman's picture
dabrownman

chop the prunes to the size of a fat raisin.  You could be right about the size.  Next time I will cut them in quarters.  I didn't want them too big since my daughter would have had a cow if she knew they were in there.  After eating this bread for awhile, we like it even better.  It is now one of the 10 breads in our top 5 :-)   It's my favorite to date but my Germanic apprentice is still wondering about the hempy little crunch.  Thanks for your inspiration.  The seeds are subtle, maybe could have used a little more, but they rally do lend a hand in the overall smell, flavor and taste of this bread.

You've got me hooked on seeds and at least some of them are hemp!

isand66's picture
isand66

Thanks DA for your kind words.  I am humbled.

Song Of The Baker's picture
Song Of The Baker

Dabrownman.  My god does this look hearty good!  I bought a spelt bread with wild rice and liked it so much that I started searching for something similar in here.  Forget similar, I want THIS bread of yours.  I am so putting this one at the top of my list to bake.  Dang mang :)

John

dabrownman's picture
dabrownman

Karin's original post of her Wild Rice Bread.   Hers is a WW and bread flour bread with some balsamic and honey in it. Very tasty as are all of her breads.  She always has such great stories and insight too.  Not to mention she is The Hempster, The Queen of Seeds and  Her Hempness too - it depends on my apprentice's mood ....  who is also German by birth.

http://www.thefreshloaf.com/node/24092/wild-rice-sourdough-bread-ended-cold-war

Glad you like this bread.  If you don't have yeast water just substitute water and add 10 more g of stiff SD starter at the beginning.

Happy Baking.

Song Of The Baker's picture
Song Of The Baker

I just mixed up the starter and that's what I did.  Added more water and mature starter.  I am skipping the build method due to my excitement in eating this tomorrow and not the day after ;)

Also, a few different additions I am planning - to make it more seasonal. 

1. Chopped chestnuts (in lieu of some sprouts)

2. Chopped figs (in lieu of prunes)

3. A nice dark winter stout for the beer

John

dabrownman's picture
dabrownman

sounds very much in the Holiday spirit John!   You have to get some sprouts going some day so you can add them fresh to breads and to make white and red malts.  Nothing like killing two bread chores at once :-)

Song Of The Baker's picture
Song Of The Baker

I have to admit, the first time you mentioned sprouts to me a few weeks back, I was intrigued.  I know NOTHING about sprouts or the process or how it effects the bread.  So I am definitely excited to try it out.  Prepare yourself for some questions :)

John

 

hanseata's picture
hanseata

I didn't know you were a poet, Dabrownman - thank you for this ode!

Right now under palm trees, with a watermelon water, listening to the ocean at the Riviera Maya,

Karin

Song Of The Baker's picture
Song Of The Baker

Karin.  Thank you for the inspriation as well for this bread.

AND for the punch in the gut with that amazing image of the Mayan Riviera!!  Sitting in rain and cold here in Vancouver.  Blah.

Have fun! :)

John

dabrownman's picture
dabrownman

sitting with my barking mad apprentice,  no ocean to listen to, no watermelon or even watermelon water and no Riviera built by the Mayans either.  I'm feeling, if I had any, a little depressed in this AZ Valley of the Sun :-)  So how are the sunsets in the Yucatan? 

Did you see where we took your Wild Rice bread to a darker place yesterday, with more rye, 75% whole grain  Russian side?  While you were sunning yourself waiting for the sunset, under the palms with watermelon brain, we were munching on some fine bread, cheese and pate waiting for this sunset....

Enjoy your vacation and safe travels to you and yours !

hanseata's picture
hanseata

Here we go, with our Mayan sunsets - and, at this time in the day, a Margarita instead of the watermelon water (No, no, my brain is not afflicted, yet!)

Yes, I saw your are taking my Wild Rice Bread to new, adventurous hights, Dabrownman. Sounds good, how does it taste?

John, perhaps this inspires you to a trip. Vancouver is beautiful, but right now probably just like Bar Harbor, where we are living, cold and damp.

Karin

Song Of The Baker's picture
Song Of The Baker

Karin.  Thanks for the extra little kick to the nether region, with that photo!  Won't be able to take vacation till April when my parents get back from Arizona and my father holds down the business fort.

Enjoy that sun fun and heat!

John

 

Song Of The Baker's picture
Song Of The Baker

Another note to add:  I toasted up the fennel and corriander seeds before grinding them up.  I never use raw spices.

Thanks for getting my arse to the liquor store to buy some much needed dark stout this time of year.  5 and a half bottles left over after the bread is reason enough to make this bread!

John

dabrownman's picture
dabrownman

after toasting.  I just put them in a mortar and moosh them around for about 10 seconds is all.  I like the hemp seeds and coriander more on the whole side.  Stout is awfully good this time of year, even if the waist line will also be bulging from all the other tasty goodies, puff deserts, cookies, cakes ...... and my apprentice's favorite....PIE!

Can't wait to see your post on your concoction.