Farmers Market Week 4 (Troi au Levain)
So this was supposed to be my week off as there is a festival in town that will make going to the market chaotic. Well I got some new stones and opted to follow through with my Saturday bake and give to friends and neighbors.
I thought I'd take advantage and improve upon my week 1 bake of Super Grain Whole Wheat Sour.
Troi au Levain (3 seed/grains 3 flours)
For 2 - 25 oz loaves
Soaker:
6 oz each millet, red quinoa, flax toasted
18 oz H20 (I'd scale this down next time to maybe 13 oz)
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soak for 6-8 hours
Levain:
.6 oz Rye
1.4 oz Wheat
2 oz High Protein
2.5 oz H20
2 oz Mature Starter (100% hydration)
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mix let ripen 6-8 hours
Dough:
7 oz High Protein
7 oz Malted Bread Flour
4 oz Whole Wheat
3 oz Whole Spelt
14.7oz H20
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Autolyse
.6 oz Salt
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1) Mix autolyse, levain, and salt on speed 1 until combined. Turn to speed 2 and continue until medium devlopment.
2) Add soaker and mix on speed 1 to incorporate. Finish on speed 2 for a minute
3) Bulk ferment 4 hours with 4 stretch and folds at 30 minutes.
4) Shape, proof 1 hour at room temp and retard overnight
5) Bake 480 with steam for 12 minutes and vented for about 20 more.
Cool
*Notes
As stated above I'd decrease the water in the grain soaker by about 25% and leave the remaining formula alone. It's quite tasty and very nutty and maybe even a touch bitter so maybe something sweet would compliment nicely. I'll consider leaving soaker water as is and add some chopped dried cranberries on my next attempt.
a
No bounty this week all gifts
Happy Baking All
Josh
Comments
Just lovely ...
Great volume! Did you get to taste any of them?
Cheers,
Phil
thanks phil
yes I did get a loaf. Quite good. At guitar I thought a touch bitter but upon second tasting nutty with a sour twang. I assume it will taste even better tommorrow.
By the way I loved your last blog and after you mentioned the authors you look up to. From the pictures of the bread you produce and the knowledge you share with all of us I'd say your are on par with the best. And your photography is over the top. It helps us taste the untastable.
thanks for compliments and happy baking.
Josh
One day well be asking who has new copy of Phil's book defying gravity
They are really Buffed up!. I don't think I would scale back the soaker water one drop when the crumb and crust is this good.
Nice baking
Those look great. Nice scoring and great crumb. I would add a touch of honey to cut the bitterness, maybe 20 grams.
Regards
Ian
Thanks. Just made some turkey avocado Sammis and the bread was great. Yeah honey seemed obvious, strangely I thought cranberries would taste nice in this mix.
Anyhoo I gotta do a rye soon.
Josh
Beautiful breads and I love the scoring patterns. New ideas :)
Janet
It's of my favorite things to do. That is score loaves of bread.
Josh
Great breads Josh! These are the types of breads I have as a staple in my home. Love the fullness you got out of these and the crumb looks perfect. Enjoy these! If I wasn't baking 50% rye loaves this weekend, I would try a go at this formula.
John
Great looking bake! A job well done.
Cheers,
Wingnut
and I'm sure very flavorful. What is malted bread flour? I am getting confused between sprouted wheat flour, malt powder and so forth. -Varda
Thanks for the comments. Some flour companies will make artisan blends that are Blended with malt. Giustos and central milling both offer this. A little less control for the very savvy but ease for the rest. Good stuff.
Josh
Beautiful breads, Josh! Fabulous bread and appeaudable efforts.
-Khalid
Love these. The scoring is a beautiful last touch,but the grains shine for themselves.