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Multigrain Combo Levain with Seeds & Sprouts

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dabrownman's picture
dabrownman

Multigrain Combo Levain with Seeds & Sprouts

We are down to baking bread on Friday’s only now and outside in the mini oven at that until the amount of bread in the freezer disappears and the temperature gets below 90 F - sometime in late September.  We went with a more simple multigrain formula this time with 6 of them in the levain only.

 

We ended up at 40% whole grains if you discount the whole grain sprouts and the effect the toadies would have it they weren’t separated out of whole grains for a separate toast.  Including the toadies and sprouts we would be at 60% whole grains – 50% just with the sprouts.

 

We used 2 dough flours AP and semolina – the left over from Golden Temple Durum Atta where we had previously sifted out the atta (bran) to make toadies.  We went with 5 of the levain whole grains to make the larger amount of sprouts for this smaller sized loaf.

  

We limited the add ins to Toadies, red and white malts and some toasted and ground golden and brown flax seeds and white, brown and black sesame seeds.  Then for some seed chew we added 50 g of sunflower and pumpkin seeds to the dough and reserved 40 g to do some kind of seed art on the outside of the chacon.

  

After seeing Ian’s fine chacon example this week we wanted to get back to an earlier bake where seeds really spiffed up the outside of a chacon.  My apprentice thought with some actual design for a change the bread wouldn’t suffer any.

 

There were two levains for this bake.  A yeast water levain that was two builds of 3 hours each using 50 g of YW and 124 g total.   There is also a SD levain 3 stage one that was built separately.  It totaled 156 g and was initiated with equal parts totaling 12 g of our rye sour and WW starters.  Both the SD and the YW levains were refrigerated for 24 hours at the 6 hour build mark right after the 3rd feeding of the SD.

 

When removed from the fridge at noon the next day, the SD levain was allowed to do its final double while the YW levain just sat on the counter warming up while going for a ride with its SD buddy.

 

We autolysed the dough flours, ground seeds, salt, malts and toadies with the dough water while the 2 levains did their thing in the afternoon…about 2 ½ hours.  Once the autolyse met the levains, we did 10 minutes of Slap and folds until the dough was silky smooth and the gluten well developed. 

 

Breakfast on bake day.  This bread found here  http://www.thefreshloaf.com/node/33480/dark-russian-jewish-deli-rye-porter-onion-sprouts-and-aromatic-seeds

We did 3 sets of S&F’s and incorporated the sprouts on the first set and the pumpkin and sunflower seeds on the 2nd one. By the 3rd set all the seeds and sprouts were well distributed.  After a 25 minute rest we started the chacon artwork. 

 

First, a 100g Franz Joseph roll went into the bottom of the basket and part of the reserved seeds were laid next to it so they should be on the outside of the 150 g (2) rope braid that covered the seeds while surrounding the central roll.   Then we made (10) 1” balls and placed them next to the rope braid climbing the inside of the basket in one layer.  Then the rest of the seeds were placed next to the balls.

 

Then a reverse bialy was made where the edges were much thinner than the middle - in an oval shape so that the dough would match the basket and to make the dough be the same thickness throughout the finished loaf.  After forming, we immediately put the basket in a used trash can liner and placed it in the fridge for a 15 hour retard.

 

It proofed up nicely while in the fridge so when it came out of the fridge all it really had to do is warm up.  When ready we un-molded it onto the parchment covering the vented top of the broiler pan of the mini oven after warming up 2 of Sylvia’s steaming cups in the microwave.

 

We decided to go without the bottom of the broiler pan that would usually have extra water in it.  We tossed 1/2 C of water into the bottom of the oven as we shut the door on the 500 F preheated mini oven.  2 minutes later we turned the oven sown to 450 F and continued to steam for 13 minutes.

 

What a great lunch for a hot Friday.  Sweet potato, tomato, home grown salad greens, hot pepper jack chunks, sliced carrots, cukes, red and  black raspberries, blueberries, strawberries, cantaloupe. red pepper, avocado, home made Southwest hummus on a few lime tortilla chips.  The sammy is a grilled chicken, brie, tomato and lettuce.

At the 15 minute mark the steam came out of the oven and we turned the oven down to 425 F, convection this time.  We turned the bread 180 degrees every 5 minutes and it registered 205 F 25 minutes after the steam came out – 40 minutes total baking time.

 

The crust browned up very nicely and the design was unusual with the seeds showing up where they were supposed to poke out.  It stayed crunchy too.  The crumb turned out light, moist and fairly open for a bread with a high amount of whole grains and lots of tasty tuff in it   Best of all it is a terrific toasting bread, so earthy,chew and complex.  Could eat it all day but.... my daughter is taking it to her boyfriend in Tuscon tonight after dinner as he loves my seeded breads like this one.

How did that apple crisp get in there?  Maybe Lucy had something to do with it?  She looks guilty if you ask me.

Breakfast at Brownman's. 1 slice of maple cured bacon, hashbrowns, an egg,  cantaloupe, straw and blue berries, toast with homemade strawberry jam.

Formula

YW SD Starter Build

Build 1

Build 2

 Build 3

Total

%

Rye, Spelt & WW SD Starter

12

0

0

12

4.80%

Buckwheat

10

8

6

24

9.60%

Spelt

11

8

6

25

10.00%

Dark Rye

11

8

6

25

10.00%

Whole Wheat

10

8

6

24

9.60%

Farro

10

8

6

24

9.60%

Barley

10

8

6

24

9.60%

Yeast Water

50

0

0

50

20.00%

Water

12

24

36

72

28.80%

Total

136

72

72

280

112.00%

 

 

 

 

 

 

Combo Starter Totals

 

%

 

 

 

Flour

152

60.80%

 

 

 

Water

128

51.20%

 

 

 

Starter Hydration

84.21%

 

 

 

 

Levain % of Total

29.35%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Semolina

50

20.00%

 

 

 

AP

200

80.00%

 

 

 

Total Dough Flour

250

100.00%

 

 

 

 

 

 

 

 

 

Salt

8

1.99%

 

 

 

Dough Water

190

76.00%

 

 

 

Dough Hydration

76.00%

 

 

 

 

 

 

 

 

 

 

Multigrain Sprouts

 

%

 

 

 

Farro

20

8.00%

 

 

 

Spelt

20

8.00%

 

 

 

Rye

20

8.00%

 

 

 

Whole Wheat

20

8.00%

 

 

 

Barley

20

8.00%

 

 

 

Total Scald & Soak

100

40.00%

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

3

1.20%

 

 

 

White Malt

3

1.20%

 

 

 

Toadies

15

6.00%

 

 

 

Sunflower & Pumpkin Seed

90

36.00%

 

 

 

Ground Flax & Sesame

15

6.00%

 

 

 

Total

126

50.40%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

402

 

 

 

 

Total Water w/ Starter

318

 

 

 

 

 

 

 

 

 

 

Tot. Hydration  w/ Starter

79.10%

 

 

 

 

Hydration w/ Starter & Adds

75.18%

 

 

 

 

Total Weight

954

 

 

 

 

% Whole Grain-  NI Scald

43.03%

 

 

 

 

% Whole Grain - with Scald

52.20%

 

 

 

 

 

 

 

 

 

 

50 G of Pumpkin and sunflower seeds are in the dough.

Comments

SylviaH's picture
SylviaH

Well it looks like your all set for your summer baking!  

The fresh fruits look devine to enjoy with your wholesome bread.

I've found my appetite changing with the weather...can't decide what to make for dinner.  Something cooked or baked outside : )

Lovely ring of seed shaping on your loaf.

Sylvia

dabrownman's picture
dabrownman

change what one and how one bakes.  This was a fun bake, a little more arts and craft like.   We like just about everything about it. Crusty, brown, seedy, deep flavor, soft, moist crumb....We like ti when things go well and the bread tastes good too

Lucy definitely eats lighter in the summer.  No hot soups,  Everything made outside, on the fgill or in the mini, or in the microwave for steamed veg.  With your WFO, I would always smell like a campfire.   Pides sound pretty good right now,  Apricots are in season too.......

Some grilled chicken, veggies, fruits, berries cheese and  bread are all I need to feel well about the world.   

Glad you liked the post Sylvia and  happy baking. Love those steaming cups,

gmabaking's picture
gmabaking

Isn't it great to make art that you can eat after enjoying looking at! Now if you would just get a mail order store going.....

Those rings of nuts and seeds are striking the way they wend around that loaf.

The Sisterly adventure this weekend will be the Onion Poppy Seed Turmeric Loaf. Baking just once a week is a real discipline but with those temperatures I can sure see the need for it. It is all of 59 degrees as I write this, so I can bake for another few weeks without worry (darn, sayeth the poor tomato blossoms).  

dabrownman's picture
dabrownman

upcoming turmeric, poppy seed and onion bake,  Sounds very interesting and fun too,  I used to kid Phil that he needed to put his bread around the house as art and decorations :-)   I could really go for some 59 F during the monsoon that will soon be upon us in a couple of weeks,  It will be a crystal clear, 98 F at 7AM, cloudy and 108 F by noon, Rains at 2 PM and the temp falls from 110 F to 99 F only to rebound to 112 F by 4 PM with 80 % humidity to boot.  Hopefully we will have one since we need the rain so bad with the snow runoff from the Rockies to the CO River is so poor this year.  Not looking forward to it,  Better for old joints though..... or strokes :-)

This was a fun bake and tonight s clear the freezer of some leftovers night .  Brats, pizza, hamburger, ribs,  a couple of different chicken dishes and some rice - all re-heated  the microwave.  Yeah!  All of Lucy's favorites.

Thanks for the compliments!  Happy baking looking forward to your post. 

varda's picture
varda

just reading this post.   Except I suppose for that sneaky apple crisp.   Your bread looks wonderful accompanying all that fruit.  -Varda

dabrownman's picture
dabrownman

except for the apple crisp which is mainly apples and oats.  I cut the sugar in half, with only a half a cup for 10 larger sized apples -  4 different kinds of course :-) Lucy is incorrigible!  The souffle is bigger than it looks and plenty deep,  No snockered fruits this time - just the bourbon was included!

We like good looking and tasting bread to accompany all of our veggie, fruit and berry breakfasts and lunches.  When it looks good it tastes better and there are no leftovers with Lucy hanging around at your feet. 

This is a hearty crusty rustic kind of bread with chewy bits in it to make it as interesting on the inside as th outside.  You would like it Varda.  Glad you liked the post looking forward to your next one,

Happy baking.

Song Of The Baker's picture
Song Of The Baker

Hey man, another seed and grain packed bread from Mr. Seed himself.

I 2nd the comment above.  The health just resonates off this post.  Love the sunset photos as usual.  Are you in a gated community?  Looks it from the photo.  Reminds me a lot of my parent's place.

John

dabrownman's picture
dabrownman

lake built in AZ.  We do'lt live on the lake side or in a gated community but there are both in the 4,000 acre planned community,  It's 3 interconnected finger lakes.   Been here 25 years now and couldn't think about living anywhere else - plus I hate moving.  We are about 200 feet from the water and I fish there when it isn't hot - it's all catch and release now.  No motorboats on the lake - just eclectic or manual row, paddle or oar. 

This bread is tasty, crunchy and healthy.  Now if it would cure aching joints we would have it made!

Glad you liked the bread John and happy baking.  

isand66's picture
isand66

My brood read your post and started getting very upset about the constant blame poor Lucy keeps getting for your baking shennanigans.

Anyway, looks like you ended up with another beauty chock full of seeds and tasty goodness.  Your crumb looks nice and moist and your food spread looks amazing as always.

Lucy...we love the look of that Apple creation...a scoop of vanilla icecream is all that's needed!

Regards,
Ian

dabrownman's picture
dabrownman

is sneaking in that apple crisp  Like most Pennsylvania Dutch, she has to eat her dessert first.  Dinner without dessert just isn't allowed around here.  Well, you know Lucy is somwhat on the....eeerrr.... floozy side.  She has been serving the crisp with either a scoop of mint chocolate chip or French silk ice cream with some chocolate syrup as a topper -Yummy!  Plain Jane Vanilla just wouldn't do her or her crisp justice but, for the less is more crowd it would work out fine.  She already took the snockerd fruits out of the crisp trying to appear less  ....more :-)

We really like this bread Ian and you would too.  Very hearty, meaty, chewy and tasty.

Lucy and I found some white whole wheat and whole wheat flour that we plan to make a white bread out of with some semolina by sifting out the bran from the WW. to use in some toadies since we are getting nearly toaded out.

Happy baking Ian. 

PiPs's picture
PiPs

Hey Dabrownman,

I don't think you could pack much more in that bread if you tried. Hearty!

Looks great ...

Cheers,
Phil

psst ... don't tell anyone but I think I have a crush on your apprentice!

dabrownman's picture
dabrownman

that Lucy.  She sucks you right in with those eyes and the next thing you know you are having to feed her and keep her hydrated -on schedule.  Then she starts telling you what to do and making you feel bad about not doing what she wants.  You get too far out of line and she starts gnawing on your ankle bones for sport - while blaming you for her biting fits.  Before you know it, you are making these kind of hearty and healthy breads - pumpernickel too that remind her of the Black Forest and lager beer.... just to keep your feet attached to your shins.

Thankfully the bread isn't too bad and glad you liked it!  Glad to hear from you Phil.  Keep on, keeping on!

Happy baking 

evonlim's picture
evonlim

Just love to look at Lucy, she is too adorable. Interesting way of shaping the dough ... Your bread never fails to make to me drool. I am out of spelt grains ;( can't find any at the moment. Love to bake like what you did..

Evon

dabrownman's picture
dabrownman

making these chacon shapes.  Any kind of roll, ropes, twisted ropes, balls, braids and any combination of them can be used to make a unique finished loaf.  Very striking.  You will have fun making your own designs Evon.  Hope you find some spelt soon and glad you like the bread.

Happy baking 

Mebake's picture
Mebake

Very satisfying i'm sure, DA! this bread is so substatial and healthy. But Sammy, i'm not sure. I don't like to make sandwiches of thick wholegrain slicesm, but thats me.

A beauty, DA!

-Khalid

dabrownman's picture
dabrownman

It tastes as good as it looks.  It also slices thin enough to make a substantial sandwich - a manwich :-)  Very hearty!  It makes some fine toast too.  You are right, Sliced thick it would be too much of a whole meal for a sandwich.  I did make a veggie sandwich of it with just tomato, lettuce and cheese ..... never missed the meat:-)

Glad you like the bread Khalid and can't wait to see you next bake,. 

Happy baking