The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

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dabrownman's picture
dabrownman

Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

This is yet another bread, and one still to go,  that resulted from the panettone bake where huge excesses of levain waste was required to build the Italian starter.  In this case we had some YW and SD levain hanging around in the fridge.  But the first thing we did was boil the scald for 5 minutes stirring all the time before covering and allowing it to cool on the counter.

  

The levain build was like a French casserole where any veggie in the fridge goes into the pot.  The two leftover levains, some more AP flour and some more YW and SD seed went into this levain casserole.   We’ve never zombied a levain like this before so it was fun, if not eventful, from a risen dead perspective.

 

The levain sat on the heating pad as we autolysed everything including the cocoa and instant coffee, except the scald and seeds, with the Guinness Black Lager- a beer we hadn’t tasted before.  This ended up being a 58% Whole grain loaf not including the whole grain scald and soak.  After two hours we deemed the autolyse ready for its zombie levain.

 

After mixing with a spoon to get things acquainted, we did 10 minutes of French Slap and folds to develop the gluten sufficiently.  After a 20 minute rest we incorporated the multigrain scald using a few S&F’s and a few slap and folds to get the dough back into shape.

  

The addition of the wet scald, that took the hydration up to what felt like about 82% or more, made the dough much slacker than its old self.  After another 20 minute rest, the aromatic seeds were incorporated into the dough with some more S&F’s and a few slap and folds which were more interesting with seeds and wet dough flying all over the place.

  

After another 20 minute rest we did one last set of slap and folds to get some shape into the dough and immediately  panned it into a large loaf pan that had been de-stickified with spray. We coverd the top with wheat adn oat bran and let it sit on the heating pad for about 3 hours until it had grown 3/4th of the way up the tin and then we retarded it for 12 hours.

When we retrieved it from the fridge it had risen to within ½” of the top of the tin rim.  We let it sit on the counter, no heating pad this time, for 2 1/2 hours before heating up the mini oven with Sylvia’s steaming cup.

 

The dough had risen to the rim by the time it went into the mini for 12 minutes of steam at 450 F.  It sprang about 1/2 “under steam.  Then we removed the steam and turned the heat down to 375 F, convection this time.

We continued to bake the loaf until it reached 205 F on the inside rotating the loaf 180 degrees after 10 minutes and also de-panning it to ensure even baking.  After 10 minutes we rotated the de-panned loaf again.  A total of 45 minutes and the loaf was done.

It browned up nicely but we will have to wait for the crumb shots.  Once cooled we will let this bread sit for 24 hours before cutting into it for lunch tomorrow.  Here it is the following morning and I couldn't wait for lunch since there was breakfast first :-) 

Plain, toasted with butter or with cream cheese... this bread is tasty - just plain delicious.  The crumb is open, glossy and very moist with chewy bits.  The crust went soft overnight which allowed for very thin slicing without crumbling.   I could eat this bread every day and if stranded on a desert isle, it would be one of the 50 breads my apprentice would lug along.  Can't wait to try it toasted with pate.

Formula

Starter Build

Build 1

Total

%

Rye, Spelt & WW SD Starter

25

25

5.61%

Whole Wheat

12

12

2.69%

Dark Rye

13

13

2.92%

AP

50

50

11.22%

Yeast Water

38

38

8.53%

Water

37

37

8.31%

Total

175

175

8.53%

 

 

 

 

SD Starter Totals

 

%

 

Flour

87.5

19.64%

 

Water

87.5

19.64%

 

Starter Hydration

100.00%

 

 

Levain % of Total

18.88%

 

 

 

 

 

 

Dough Flour

 

%

 

Rye

25

5.61%

 

Spelt

25

5.61%

 

Oat

25

5.61%

 

Quinoa

25

5.61%

 

AP

150

33.67%

 

Kamut

25

5.61%

 

Red Malt

5

1.12%

 

Toadies

5

1.12%

 

White Malt

3

0.67%

 

Whole Wheat

25

5.61%

 

9 Grain Cereal

25

5.61%

 

Potato Flakes

10

2.24%

 

Ground Flax Seed

10

2.24%

 

Total Dough Flour

358

80.36%

 

 

 

 

 

Salt

8

1.80%

 

Black Guiness Lager

250

56.12%

 

Dough Hydration w/ Starter

69.83%

 

 

 

 

 

 

Scald & Soak

 

%

 

Kamut

15

3.37%

 

Spelt

15

3.37%

 

Rye

15

3.37%

 

Whole Wheat

15

3.37%

 

9 Grain Cereal

10

2.24%

 

Toadies

5

1.12%

 

Red Malt

5

1.12%

 

Flax Seed

5

1.12%

 

Total Scald & Soak

85

19.08%

 

 

 

 

 

Add - Ins

 

%

 

Anise & Coriender

5

1.12%

 

Instant Coffee & Cocoa Powder

20

4.49%

 

Barley Malt & Molasses

20

4.49%

 

Black & Brown Caraway

6

1.35%

 

Total

51

11.45%

 

 

 

 

 

Total Flour w/ Starter

445.5

 

 

Total Water w/ Starter

337.5

 

 

 

 

 

 

Hydration w/ Starter & Adds

78.00%

 

 

Total Weight

927

 

 

% Whole Grain Not Including Scald

58.47%

 

 

 

 

 

 

 

 

Comments

linder's picture
linder

Wow, the ingredients lists get longer and longer -- and the bread looks delicious.  Can't wait to see the crumb on this beastie!

Nice job, DA.  I'm sure it will be a nourishing loaf.

Linda

dabrownman's picture
dabrownman

so much scald in it.  It is yummy too.  To shorten the list my apprentice should do a Mixed Multigrain Flour and Mixed Multigrain Scald with an asterisk and then list the Mixed Multi Parts below - that would shorten it some :-)

Glad you liked it.

Happy Baking! 

isand66's picture
isand66

Wow...your neighbors must lock their doors and refrigerators on baking day :).

That is some list of ingredients and they all sound fantastic.

Can't wait to see if the Bride of Frankenstein can sing!

Looking forward to the unveil.

Ian

dabrownman's picture
dabrownman

hit the high notes and the low notes.  Very tasty, well rounded with a depth of flavor.  I'm really starting to like the bread spices as long as they stay subtle and no one of them dominates. The Hempness and MiniOven knows their spices.  You would like this one Ian.  The list looks long but is just the same ones listed once for flour and then again for scald.  Can't really taste the Guinness  Black lager, cocoa or coffee but they sure made the crumb a beautiful dark color and add to the overally depth of flavor.  We like this bread a lot.  Another one for the top 10 that has 50 on it already :-)

Bake On Ian!

 

isand66's picture
isand66

The inside did not dissapoint.  What a fantastic looking bread.  The color looks perfect and is making me very hungry!

Look forward to your next bake.

Tomorrow or tonight I shall start a starter for what ever is next that pops in my head.  I have to put in an order to KAF as I'm starting to run low on the supplies.

Regards

Ian

dabrownman's picture
dabrownman

remember who inspired the cocoa, dark beer and coffee thing...Oh ya it was another crazed baker with a Catastrophe Mocha Bread  named after him :-)

I am taking another page from your book today with a gigantic YW and SD leftover panettone levain of 625 grams with only 425 g of dough flours that is just finishing the bulk ferment on the heating pad now.  It  will ferment in the fridge for 14 hours in the bowl bef0re being shaped after it warms up tomorrow and then final proofed  for a Romertopf bake.   Haven't used that fine Goodwill pickup yet.  This is 1,450 g pile of dough so I hope it fits  No time like the present I say :-)

This particular Mocha Bake is a greet bread Ian and you would like it a lot I am sure.

Happy Baking

isand66's picture
isand66

Can't wait to see your next one.  I was thinking of using my clay domed baker as well as coincidence would have it.

ian

Song Of The Baker's picture
Song Of The Baker

Nice.  Looks a bit like Rugbrot from the outside.  How bout some crumb??

I hear it's warming back up down there so you should be baking up and eating up more great bakes in the sun i'm sure!

John

dabrownman's picture
dabrownman

the rugbrot but you sure notice the scald -  nice chewy bits.  It is worming up after that 4 day cold snap we had.  No sun this morning for the crumb shots.  I'm happy with the way the crumb came out.  It's hard to get glossy on dark high percent whole multigrain breads with lots of scald and soak in them.  The YW really helps to open and lighten things up.

So when are you coming to Mesa in April?

Happy baking 

Song Of The Baker's picture
Song Of The Baker

That is the plan but very up in the air as I am not sure how busy I will be at that time with the biz.  My parents come back here in April so I am hoping to take advantage of their empty place down there.  I have never been to Arizona but it has been on my list since  1995.  Now I have no excuses not to go.  I've talked to my parents almost every day since they have been down there since Nov 1st and all I hear is how beautiful and warm and sunny it is.  Lucky people, I'm tellin ya.

John

evonlim's picture
evonlim

wow.. you must have a large pantry! the list of ingredients keep on as i scrol down. the loaf looks good. can't wait for the crumb shot. 

dabrownman's picture
dabrownman

you are going to make a multi-grain bread you might as well go heavy on the multi part!    These are seeds I keep around but also keep buckwheat, bulgar and barley, millet and amranth too.  Each has its own unique taste and the mix and match possibilities are endless plus we like variety around here to keep the apprentice on her toes.  I don't even know how many aromatic seeds are hanging out in the pantry now a days ever since Hanseata got me hooked on hemp but they don't take up as muxh room.

The crumb came out just like it always does when YW is in the mix - which is why we like it - open, light and moist and soft !

Glad you liked it.

evonlim's picture
evonlim

i wish i could play with so many wonderful variety of ingredients. where i am living, good and variety of bread flour is limited and inconsistant supply :( 

the crumb is fabulous !!

evonlim

dabrownman's picture
dabrownman

live in Malaysia.  More than 30 years ago I built a building in Penang - the Island side but Penang was nothing like it is today.  It wasn't a free port then.  You would be hard pressed to find flour of any kind then.  It was beautiful and the Pearl of the Orient then and now.  I know you don't live in Penang but Malaysia is such a pretty country and a great place to live  and visit - you are so lucky - other than flour wise:-)

Thanks for compliments on the bread - it is taasty!