The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Double Trouble Multi-Grain Sourdough

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isand66's picture
isand66

Double Trouble Multi-Grain Sourdough

    I just finished up the last of my decadent cream cheese rolls so it was time to bake a more healthy hearty bread but one that is not too heavy either.

I decided to try a double starter which I've done in the past.  My first inclination for this bread was to try an experiment and make all of the flour come from the pre-ferment but I chickened out at the last moment and only upped the starter amount slightly from my normal formulas.

I converted my AP starter after refreshing it into 2 distinct starters at close to 100% hydration.  The first starter consisted of durum flour and French style KAF flour and the second was hand ground (with my coffee grinder that is) Einkorn ancient wheat mixed with my AP seed starter.

For the main ingredients I added some additional Einkorn flour, French, Durum, potato flour, rye chops and Toasted Wheat  Germ for some added nuttiness.

The dough was quite sticky after mixing but came together quite nicely.

The final result was a surprisingly sour dough but in a good way with a nice nutty whole grain flavor.  I did not sift the Einkorn flour but used the entire ground flour which you can really taste in the final bread.

Pig

You will notice a big hunk of one of the breads in the final photo has gone missing.  I would say the alligator ate it, or one of my apprentices, but alas it was my wife who upon returning from shopping thought it was a good idea to lop off a nice chunk before I had a chance to photograph it.  At least she seemed to like it, or it could have been because it was the first thing she had eaten all day.  I guess I will never know.....

Closeup1

DoubleStarterMultigrain

Levain Directions

(Note: the formula below lists the levains as 2 steps but they are 2 different levains not one.)

Mix all the levain ingredients together for #1  and #2 for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Closeup2

 Main Dough Procedure

Mix the flours, rye chops, wheat germ and water (hold back about 50 grams for now)  together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starters and olive oil and mix on low for a minute.  Add the rest of the water unless the dough is way too wet.   Mix on low-speed for another 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 2 loaves free form and placed them onto my bakers linen and covered them up.

on-couche

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

CloseupScored

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Scored

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb1

GroupFinal

Crumb2

Garden1

 

Comments

CB85's picture
CB85

And I also love the little pig peeking over the bushes! ;)

isand66's picture
isand66

Thank you so much for your kind words.

Regards

Ian

evonlim's picture
evonlim

mixed flour and whole lots of hearty grains.. loving it so much. as for the crocs and pig.. what a lovely garden you have Ian. yes..not forgetting the feature of this post, the loaves. as always, you did what you are best at!!! they came out as happy as the pig!! evenly open crumb and crusty crust.. nom nom.. 

evon

 

isand66's picture
isand66

Thank you Evon!

I appreciate it.

This is my favorite time of the year when the flowers start popping up and my wife and I visit the garden centers and buy new flowers to try in our garden.  The pig sits atop my wife's rock garden far from the crock on the lower end!

I am waiting for some fresh cranberries and cherries to show up at the market so i can add some color to one of my future bakes like you!

Thanks for your kind words.

Regards,
Ian

evonlim's picture
evonlim

looking forward to those bake!! 

evon

Wingnut's picture
Wingnut

Good looking bake there matey.

Cheers,

Wingnut

isand66's picture
isand66

Thanks Wingnut!

Regards

Ian

dabrownman's picture
dabrownman

the best.  All would go well with these breads which are healthy enough for me to lop off chunk of them too!  Your wife has fine taste when it comes to bread,  Thankfully, both our wives are less picky when it comes to husbands :-)  Well, at least mine is......some pretty fancy slashing going on too with these breads.  Both sound terrific.  Nice baking Ian1

isand66's picture
isand66

I have to agree with you DA on all points...thanks for checking in.  I think you would like this one but I'm sure you would have to add some toadies and what not to spice it up a bit :).

Hope your graduation weekend is going well.

Regards

Ian

Mebake's picture
Mebake

Lovely bread, Ian! The Einkorn must add a great deal of nutiness and nutrition.

Very nice,

-Khalid

isand66's picture
isand66

Thank you Khalid.  You are correct about the Einkorn flour.  I'm sure this would probably be hard for you to find in your neck of the woods.  I found it online and I'm glad I tried it.  If you ever come across any I know you would appreciate the flavor it imparts.

Look forward to your next bake.

Regards,

Ian

hansjoakim's picture
hansjoakim

Some average garden variety multigrain this ain't, Ian. Lovely bread!

Lovely pets you keep too!

isand66's picture
isand66

Thanks Hans

appreciate the kind words

Cheers

Ian

Alpana's picture
Alpana

Another round of superbake! Love the little piggy trying to see the bread :)

isand66's picture
isand66

The little piggy is my favorite....he wants a piece for sure.

Regards,

Ian