The Fresh Loaf

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Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

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dabrownman's picture
dabrownman

Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

After seeing Ian’s post using buttermilk and Greek yogurt I just couldn’t resist taking one of our normal multigrain breads and having a go at it to see what the taste difference would result.  Plus Lucy is always one to try new and interesting things in bread so that she can DaPumperize them later.

 

We had made a huge batch of Greek yogurt earlier in the week and was just going to go with that as an add it but noticed the buttermilk was still unopened even if 3 months out of date.  My reasoning was that since buttermilk is sour already, how much more sour would it be and if baking it to 205 F on the inside what could live through that?  The buttermilk smelled fine but was much thicker than usual. 

 

We used 10 g each of our WW and rye starters to build the levain.  One hour after the 3rd feeding we refrigerated it for 48 hours to bring out the sour.  When we removed the levain from the fridge so it could finish its doubling in volume we started the autolyse of everything else, including the ground flax and sesame seeds, except the sprouts, pumpkin seeds and aromatic bread spices consisting of caraway, fennel, anise and coriander.

  

This week we ran out of everything so had to make a batch of Toadies and some barley and rye sprouts to make red and white malts out of later today after their 5 days of sprouting.  We pinched off 50 g of these wet sprouts for this bread yesterday.  

  

All the whole grains were in the levain and we added some potato flakes, semolina and corn flour to the AP in the dough flours.  The whole grains came in at slightly less than 25 % but when including the Toadies and sprouts this shoots up to over 40%.  Toadies are sifted middlings, wheat bran, oat bran and wheat germ that is toasted until golden brown and then reground.

  

My Greek yogurt is much thicker than the ones in the stores and the buttermilk was very thick so I had to guess at what the hydration was for those items and constructed the formula to have it come out like it felt while doing the slap and folds   It felt like around   75% hydration dough after 12 minutes of slap and folds.

 

We also did 3 sets of S& F’s on 15 minute intervals and incorporated the sprouts and aromatic seeds on the first set and the pumpkin seeds on the 2nd set.  By the 3rd set the add ins were evenly distributed.  We gave the dough a 15 minute rest and then shaped it into an oval and dropped it into an oval basket and immediately refrigerated it for 21 hours.

 

It rose about 70% in the fridge during retard and we let it come to room temperature and final proof fro 2 hours before being scored and baked in the mini oven with 2 of Sylvia’s steaming Pyrex cups which were heated to boiling in the microwave. 

 

The mini was heated to 500 F and the bread was un-molded onto parchment on a peel.  The bread was transferred to the mini oven’s broiler pan vented top, the 2 steaming cups added and the whole assembly was loaded into the mini oven.

 

After 3 minutes we turned the temperature down to 475 F since we know the oven reads 25 F higher than actual temperature.   After 12 more minutes of steamed baking we removed the cups and continued to bake lowering the temperature to 425 F - convection this time.  In 20 more minutes of rotating the bread 90 degrees every 5 minutes, the bread was deemed done when it reached 205 F on the inside.

 

It sprang fairly well in the oven and smelled wonderful with those aromatic seeds.  It browned nicely too - but no big blisters that the mini oven is so famous for –just small ones.  he crumb was soft and moist and the crust stayed crunchy shattering when cut.  You can definitely taste the tang of the Greek Yogurt and the buttermilk.  Our bread is usually tangy but this is a whole new and different kind if tang,  You can also taste the aromatic seeds in the background.  It was great toasted with butter and as a lunch sandwich.  I think I like the version using yogurt whey as the liquid better though.  Never really made a bread with Greek yogurt nad buttermilk before,nor have tasted one till now.  Glad I did and thanks Ian for the inspiration.

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

WW & Rye  SD Starter

20

0

0

20

4.81%

Rye

4

4

4

12

2.88%

Farro

4

4

4

12

2.88%

WW

4

4

4

12

2.88%

Barley

4

4

4

12

2.88%

Spelt

4

4

4

12

2.88%

Water

28

28

28

84

20.19%

Total

68

48

48

164

 

 

 

 

 

 

 

WW and RyeSD Levain

 

%

 

 

 

Flour

94

22.60%

 

 

 

Water

94

22.60%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

19.50%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Potato Flakes

12

2.88%

 

 

 

Semolina 50 & Corn Flour 10

60

14.42%

 

 

 

AP

250

60.10%

 

 

 

Dough Flour

322

77.40%

 

 

 

 

 

 

 

 

 

Salt

7

1.68%

 

 

 

Buttermilk

287

68.99%

 

 

 

Dough Hydration

62.39%

 

 

 

 

 

 

 

 

 

 

Total Flour

416

100.00%

 

 

 

Buttermilk 287 & Water 94

381

 

 

 

 

T. Dough Hydration

74.34%

 

 

 

 

% Whole Grain Flour

24.41%

 

 

 

 

 

 

 

 

 

 

% Whole Grain w/ Toadies & Sprouts

40.56%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

76.39%

 

 

 

 

Total Weight

964

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Greek Yogurt50  12.06%

Aromatic Bread Spices

10

2.40%

 

 

 

Ground Flax & Sesame Seeds

10

2.40%

 

 

 

Pumpkin Seeds

25

6.01%

 

 

 

Toadies

10

2.40%

 

 

 

VW Gluten

5

1.20%

 

 

 

Total

110

26.44%

 

 

 

 

 

 

 

 

 

Sprouts

 

%

 

 

 

Rye Berries

25

6.01%

 

 

 

Barley

25

6.01%

 

 

 

Total Sprouts

50

12.02%

 

 

 

 

 

 

 

 

 

Sprout weight is the wet sprouted weight.

 

 

 

 

Comments

isand66's picture
isand66

I love it.  Looks like it turned out great and must taste that way too!

 

isand66's picture
isand66

That crumb looks perfect!! Nice job.

have a great weekend.

Ian

dabrownman's picture
dabrownman

To try something new,   It is a a very tangy laf with all the buttermilk and yogurt.  I went back to look at your recipe and i see I have more added tang per g of bread than yours called for - will have to talk to Lucy about that!  It wasn't so much acid that it killed off the yeast.  The only place we could see a difference is that usually with n 18 hour retard the dough is 90% proofed but with a 21 hour retard this one was only about 75%.  The crust and crumb were very nice on this bread and we will try it out for toast again this morning.    All in all ,a healthy and tasty bread and one place to use up 3 month out of date buttermilk:-)  Thankls for the inspiriation Ian.

Happy baking

Wingnut's picture
Wingnut

Well Done dab.

Nice Bake!

Cheers,

Wingnut

dabrownman's picture
dabrownman

will put the pucker on your face.  It has a unique sour taste that we have never seen in any of our other breads.  Can't wait to try it out this morning and see if it is even more sour than yesterday.   Thanks Wing and happy baking

gmabaking's picture
gmabaking

Can't decide which is prettier-the crust, the crumb or the plate-guess you'll have to send them all so I can be sure! All looks just great!

dabrownman's picture
dabrownman

included it and that plate was very tasty indeed.  This is the most sour bread of all time,and is great toasted with butter and jam.  I'm going to try it out as bruschetta later today.  Glad you liked it and happy baking.

Can't wait to see you GMA's next set of unique creations.

varda's picture
varda

Looks great. You are reminding me to try making yogurt.   -Varda

dabrownman's picture
dabrownman

another Lab based wonder.that is so healthy for us humans.  I use a half a gallon of skim milk milk add 2/3 C of Non fat dry milk powder and heat it up to 185 F on the stove.  Then put it in a ice bath to cool it down to 115 F then stir in 1/3 C of yogurt that has the active cultures still alive.  Cover a heating pas with 2 layers of folded over kitchen towels  The heating pad is set set to medium place your probe thermometer on the pad and place the now covered yogurt pan on the thermometer.  Then cover the whole shebang with a large folded large bath towel,  Keep it at 110 F for 12 hours.  Then drain off the whey and save it for bread  and leave the yogurt in a colander .  Put it back over the pan and put a lid on the colander.  Place the whole thing in the fridge for 4 hours.  You will have made fresh Greek Yogurt in the colander and caught way more whey in the pan.  This makes a quart of Greek yogurt for about a buck if you get the milk on sale for $1.89 a gallon.

No sense paying a buck for a little cup of Greek yogurt when you can make so easily and have whey for bread.  The whey can be frozen too,

Good luck with your baguette slashing training,

If you want you can then put the yogurt in a cotton towel tied tight and soak it in a 6% salt water solution while in the fridge for 24 .  Then break the yogurt up and mix in some more salt stirring it in well.  Pack it into 4 oz cheese molds and let it sit in the fridge for a couple of days and you have fresh yogurt non fat cheese -  great on salads or any Mexican food or anywhere you would use feta.

SylviaH's picture
SylviaH

Beautiful bake.  G yogurt and buttermilk.  So tasty in breads and pastries.

My mom used to keep her buttermilk a long time.  I do to but, I toss mine if it doesn't have that very fresh buttermilk smell and it has started separating into a watery top...gone bad.

Sylvia

PS

I have some homemade GYogurt still sealed in the jar...omg it's been in the fridge forever..still looks amazingly freshly made..maybe it self sealed it's self in the canning jar and lid I used 'lol'.  I'm going to open it and see what's going on..surely it has got to be done and tangied out.

dabrownman's picture
dabrownman

yogurt whey in bread. This particular buttermilk I used because I knew it was unopened and  was going to bake it at at least 425 F till it hit  205 F on the inside.  I wasn't going to taste it uncooked for fear of listeria.  After working for the Irish Dairy board for 20 years and testing for listeria at all of the cheese cutting plants in the US, I am a believer that you can die from those bugs if they are present.  I tossed the rest of the buttermilk out

Every time i find old yogurt in the fridge it is covered in green mold - but I don't can it either :-)  Here I am making pancakes this morning and no buttermilk!  Guess we will have Greek Yogurt Pancakes instead.

Happy baking Sylvia

SylviaH's picture
SylviaH

I knew you had some Irish in you 'lol'.  Yesterday, I took some Kerry Gold out of the freezer for fruit tarts.

I've been using the whey and, water with a little yogurt in place of milk for some breads.    

Also, I have been giving a little whey to my Katie with her dog food.  I want that to be fresh.  She's still doing good almost a year now since her lung cancer diagnois.  

I looked up yogurt's shelf life and it said if kept very cold in the frig should last 10-21 days.  Now that my jar has been opened and tested..a sniff, tiny taste and texture all passed..no sourness or extra tangy, still very fresh smell, no sign of mold or even extra whey at the top..just needed some honey.  I would say now that it's been opened I will keep it no longer than a few days.  

I don't 'can' yogurt 'lol' but it did go into sterile jars before placing it into my B&T proofer.

When you bake in your toaster oven.  What would be your dough weight for a single loaf, that fit's nicely in the TO?

I'm used to a much taller counter oven and my breads are not fitting well.  Maybe I need to change the shape too?

Sylvia

dabrownman's picture
dabrownman

some Irish in me as half the falmily was from Cork.  I used to visit relatives when there but haven't been for more than 15 years.   have to go soon!

I try to limit the the water and flour to 750-800g.  I don't count the add ins that can be another 150 g when my apprentice goes wild since they don't provide lift.   I like the oval shape so I can put it on the broiler pan on a 45 degree angle and still get 2 of your steaming cups in the 2 open corners of the square pan.  Once the cups come out then we put the bread in parallel to the top elements and as in between them as I can get. We have convection too so when the steam comes out I lower the temperature to 425 F and turn on the convection,   I also flip the bread over on its top at the 25 minute mark so the top doesn't get too brown.  I do 15 minutes of steam and between 20-25 without depending on how wet the dough is - I'm usually at 75% hydration or higher due to the whole grains.

Happy Mini Oven Baking Sylvia

SylviaH's picture
SylviaH

Thanks, DA : )

Sylvia

carefreebaker's picture
carefreebaker

I bought the same basket at Goodwill. Can't remember if I paid 50 cents or a dollar. I use parchment in the basket. Would you kindly tell me how you prepare your basket so your dough does not stick? Thank you

dabrownman's picture
dabrownman

rice fkour does the trick.  Nothing sticks to it.  Some people mix half rice and half AP nit that will still sometimes stick with these baskets.

Song Of The Baker's picture
Song Of The Baker

Nice dabrowny!  That one is right up my alley.  Looks perfect too with all the blisters and nice even crumb.  Do me proud and have a slice with peanut butter and prickly pear jam. 

Happy eating.

John

dabrownman's picture
dabrownman

is reserved for margaritas but we did have a super chunk peanut butter and homemade strawberry jam sandwich with this bread yesterday and it was terrific.  Even more sour the next day.  This had to be the most sour bread we have managed to date!  Makes a good sandwich bread.  The crumb went soft the next day as the moisture redistributed itself.  You would like this one John.

Happy baking.

Song Of The Baker's picture
Song Of The Baker

The first I ever heard of prickly pear fruit was in my days bartending, made many prickly pear margaritas.  Sadly drank none. 

That needs to change, fast.

John

evonlim's picture
evonlim

this dough looked smooth and manageable. must be the buttermilk that made it so. i was thinking of using mascarpone in my dough.. the last time i used ricotta it was a success. well, this is a successful bake indeed. liking a lot all your combination. once i used creme fraiche in my bread, it gave a beautiful sour. yours must have the similar effect. 

cheers

evon

isand66's picture
isand66

Marscarpone sounds like a great idea....look forward to hearing how it turns out.

Ian

dabrownman's picture
dabrownman

on you.  After crossing off buttermilk and yogurt there are few soft cheeses or liquids Lucy hasn't put in her formulas but mascarpone and creme fraiche are two of them.  Thanks for keeping Ian out of the auto parts store for another week too :-)  We like the taste of this bread better the 2nd day as it got even more sour,  The crust went soft by then but it tasted better.  Looking forward to your experiments with mascarpone. 

Thanks and happy baking Evon,

bruneski's picture
bruneski

... amazing!!!

I wish I could have a slice of it!!! Or two?

Take care. Bruneski.

dabrownman's picture
dabrownman

Fun to make and tasty to eat,  That is what bread baking is all about.

Thanks and Happy baking

Mebake's picture
Mebake

With all those ingredients, like yogurt whey, and buttermilk, you must have had a flavor-rich bread.

-Khalid

dabrownman's picture
dabrownman

bread this turned out to be.  I didn't use whey like the last bread but used Geek yogurt and aged buttermilk instead which turned out a much more sour bread.  Itisi very tasty and we like it more as time goes on..  It screams bruschetta! 

Your raisin bread from Crust sure turned out well - very impressive Khalid