The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Multigrain Sourdough Loaf

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dabrownman's picture
dabrownman

Whole Multigrain Sourdough Loaf

This bread is similar to the one we made two weeks ago that was whole wheat, spelt and farro.  We milled the grains and fed the 25% sifted portion to the starter to make the levain - last time we had a 78% extraction.  My starter doesn’t seem to mind these slim pickings.

 

We upped the hydration from 90% to 100% this time since the dough was working so well the last time.  We love the 75% extraction flour so much we will have to make plain bread out of this beautifully tanned flour mix to see what it tastes like as tan bread.  No unbleached store bought flour can compare to this beautiful flour.

 

Instead of making a boil out of the berries for this bread, my apprentice found, in the freezer, a gruel made up of various grains, beans and lintels that we had liked in the Ezekiel bread so, we used that instead for the chew in the crumb.

 

Since the boil was smaller than we wanted, we upped the toasted flax and sesame seed add in mix trying to compensate.   We lowered the salt, Toadies, red and white malts and the VWG a little bit too.   We panned this one up and put some sesame and poppy seeds on the outside to make it stand out.

 

We did our usual 3 stage levain build from out WW and Rye 66% hydration starter that had been refrigerated at least a week.  We continued our recent practice of a 24 hour levain retard after the 3rd feeding. 

 

We did a 3 hour autolyse of the dry ingredients and sprinkled the salt on top so we didn’t forget it.  12 minutes of slap and folds were the rule after the autolyse and the levain came together.   3 sets of stretch and folds were used  on 15 minute intervals where the gruel and the seeds were incorporated on the first one.

 

After starting out as a pretty wet glob, it did come together nicely but was still pretty wet.  Since it is summer, we didn’t let the dough ferment on the counter but put it directly into the fridge after placing it in an oiled bowl where it withstood the cold for 16 hours well and nearly doubled..

 

After letting it warm up on the counter for 45 minutes the next morning we shaped it while still cold into a loaf and pressing the white and brown poppy and sesame seeds into the top of the loaf before  panning it.   Anywhere around 1,000 g seems to be the right size for my large loaf pan that was sprayed with canola oil before the dough was loaded in.

 

After 2 3/4 hours of final proof on the counter in a used trash can liner, it had doubled and was ready for the mini oven that was preheated to 500 F.  We prepared 2 of Sylvia’s steaming cups, with dish rag inside and half full of water, in the microwave.

 

We like this set up with a streaming cup in back and one in front because it centers the tin right in the middle of the mini oven where the bread is not over the bottom coils nor under the top coils so  burning from being too close to the coils is reduced.

 

After 2 minutes under the heat we reduced the temperature to 450F and continued to steam for another 10 minutes.  We removed the steam and turned the oven down to 425 F - convection this time.  5 minutes into the dry bake the tin was rotated 180 degrees on the rack.

 

At the 10 minute dry baking mark we removed the bread form the tin, rotated it 180 degrees again and continued to bake right on the oven rack rotating every 5 minutes until the loaf hit 205 F on the inside when it was removed to the cooling rack -  a total of 23 minutes dry baking and 12 minutes of steam for 35 minutes total.

 It didn’t burn on the top but browned up nicely instead - something you have to watch closely in the mini oven.  The baked seeds on the surface made the kitchen smell terrific. The crumb turned out very open of a 100% whole grain bead.  It was very moist and soft .  The crust hasn't gone totally soft as it cooled either.  This might be the best tasting bread we have ever managed to bake.  This fine bread has a very deep wheat flavor and aroma.  The seeds really made the crumb and crust tasty.  This bread has a great tang that should get better tomorrow.  We cant stop eating this bread and have tasted this bread bread toasted with butter, plain and on a sandwich.  All were just terrific.   

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

4.74%

Whole Farro

5

10

18

33

7.82%

Whole Wheat

5

10

19

34

8.06%

Whole Spelt

5

10

18

33

7.82%

Water

15

30

55

100

23.70%

Total

50

60

110

220

52.13%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

110

26.07%

 

 

 

Water

110

26.07%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

20.62%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Spelt

104

24.64%

 

 

 

WW

104

0.00%

 

 

 

Whole Farro

104

24.64%

 

 

 

Dough Flour

312

73.93%

 

 

 

 

 

 

 

 

 

Salt

7

1.66%

 

 

 

Water

348

82.46%

 

 

 

Dough Hydration

111.54%

 

 

 

 

 

 

 

 

 

 

Total Flour

422

100.00%

 

 

 

Water

458

108.53%

 

 

 

T. Dough Hydration

108.53%

 

 

 

 

% Whole Grain Flour

100.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds & Boil

100.00%

 

 

 

 

Total Weight

1,067

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

White Malt

3

0.71%

 

 

 

Ground Flax & Sesame Seeds

59

13.98%

 

 

 

Toadies

15

3.55%

 

 

 

Red Malt

3

0.71%

 

 

 

VW Gluten

15

3.55%

 

 

 

Total

95

22.51%

 

 

 

 

 

 

 

 

 

Berry Boil

 

%

 

 

 

Whole Grain and Bean Boil

85

20.14%

 

 

 

 

 

 

 

 

 

Weight of mixed grain and bean boil is the sieved wet weight

 

 

Comments

Song Of The Baker's picture
Song Of The Baker

What an amazing loaf!  I would put this one right at the top of the list of all the bakes I have seen you post.  It is so perfect looking.  Crusted outside, and the crumb looks perfect with even open holes.  Right on man.

Amazing looking pie and sunset as well.  Looks like you eat better than I do!

John

dabrownman's picture
dabrownman

for sure.  You are right is is one of our best efforts.  Very healthy whole grains but soft, moist and open like one that isn't.  I can't wait to do a bake of these grains at 75% extraction and no boil or bran.  That white bread would be worth eating.   That flour was pure gold. 

We do eat well around here and go to great lengths to do so.  It just tastes great and is way more healthy to boot.  If someone eats more healthy than we do, they are also working hard for it.  Couldn't do it if I was still working.  I used to love what I do, now I do what I love.  Today bread, beer and cooking are right up there with bourbon :-)

Happy baking John and glad you liked the bread,

isand66's picture
isand66

That pie looks sublime and that bread isn't too bad either :)

Looks like you have outdone yourself with this one.  That crumb looks perfect, nice and moist and open.  I'm putting this one on my list but have to figure out how to sub your boil with something comparable.

Nice photos and beautiful sunset.

ian

dabrownman's picture
dabrownman

You can go to the Ezekiel Bread post for it but i would just simmer 100 g of spelt, farro and whole wheat fr half and hour and call it close enough. Any wheat like grain will do.  You will like this one Ian.  One of the great breads not that they aren't all great. 

We make one blueberry pie a year since they are so expensive and this one was this years,  Takes 32 oz of fresh blueberries all alone and cost $5 when on sale - like these were.  So this is a $10 pie like one of your $10 breads :-) A very nice pie none the less and I am looking forward to polishing it off oven the next few days.

The sunset was one in a million and it looked just like the photo.  Hope you are seeing similar ones in Costa Rica.if on the West side or at least a sun rise on the East.

Happy baking Ian

evonlim's picture
evonlim

one word.. STUNNING!! next thing on top of my list GET FLOUR MILL !! spectacular loaf .. and can't turn away from that beautiful blueberry pie!! speechless.. 

evon :) left me smiling 

dabrownman's picture
dabrownman

what you mean about the mill.  Home milled flour is just so much better than anything you can buy.  But, if only making one loaf of bread a week it is hard to justify a $250 mill when the little Krups coffee mill, at $20, seems to do the job plenty well enough.

This bread is so good because of so many factors.  Having a healthy and chock full of goodness recipe, building and retarding whole grain starters and levain to bring out the sour, using the sifted 25% of the home milled flour to feed the levain allowing it to soak longer and get softer, hand working with slap and folds to get just the right gluten development, retarding the dough for sour and baking in the mini oven with small space and mega steam to get the most out of the dough.  It takes 3 days but when you are only baking one loaf a week you can take your time to get it just right.  Patience comes to those who wait a long, long time....

This blueberry pie is special too.  It has 33% of semolina and whole wheat in the crust with half butter and half butter flavored Crisco .  The filling has lemon, lemon zest, pumpkin pie spices and fresh grated ginger.  Very yummy indeed but for once a year it has to be special:-)  Sylvia's 4 th of July Blueberry Pie was the inspiration.

Happy baking Evon! Can't wait to see your next concoction. 

evonlim's picture
evonlim

tell me!! ah... full of envy and yet frustration (a positive one) . well i will check in the stores tomorrow for Krups coffee mill!!! love this bread a lot!!!

evon

SylviaH's picture
SylviaH

The seeded loaf is a beauty and what a lovely crumb shot too!  The sunset photo is awsome, and the watery lake makes it perfecto!  I have a special place in my heart for lakes..not so much an ocean person.  Included your lovely light dinner salad with healthy mushrooms, yumm! We've been eating a lot more salads for dinner lately,  chinese chicken salad yesterday.   Oh, the pie, really caught my eye and made me drool!  I'm still working off pie calories.  I think the salad dinners are helping.

Today is rodeo day with the whole family and friends...we are having a salad, pizza dinner dinner before going!  Now, you've inspired me to bring a pie.  My oldest grandson always requests a pumpkin everytime I come to visit..but I have peaches and a big lot of on sale and in season blueberries stored in the freezer for later on this year..hummm maybe earlier this year.  I think I'll make a whole wheat pastry flour crust.  

BTW, I love the little air star vents on your pie crust, too!  A really seeded crust loaf, next bread bake...it looks so inviting.  You've inspired me.   

Off to the see the bull riders, with a little cooler weather and rain clouds...some of your monsoon weather and maybe a cloudy sunset too!

Love the sunset photo : )

Sylvia

dabrownman's picture
dabrownman

with the Blueberry Pie for the 4th of July was the inspiration for this pie/  I was gong to do the very nice slits and holes that Debra Wink did on her Blueberry Pie but didn't think I could pull that artistry off so little stars were more my speed.

No rodeo around here in the summer but we to are having pizza dinner. with anew crust. Corn Flour, Semolina,  AP,  a pinch of yeast and some cherry yeast water  with the usual fixings but will do this one on the grill since it is too hot in the kitchen already just making the pizza fixings and sauce.,

Like you I have a ton of nearlyripe peaches and nectarines and plan to make jam and and pie too,  It seems was are on a similar food path if not a rodeo one.

I have a salad for lunch and dinner nearly every day.  Makes me not feel so bad about PIE and more PIE!

This seedy bread although a great looker is the best tasting bread of late bakes.  Just delicious.  The lie in the stores when they say they are selling 100% Whole Grain Wheat Bread - or I am doing something wrong as mine don't look taste or smell like theirs.  it is sad that folks can't seem to eat  as well as we do but since I plan on living forever..... I hope to see the day they do :-)

Glad you liked the post and especially the sunset - it was one to remember.

Happy baking Sylvia and my apprentice says she thinks you will enjoy the rodeo more if you stay off the bulls !

breadsong's picture
breadsong

Hi dabrownman,
That loaf of yours is gloriously golden, a tough act to follow; but you managed to with that *sunset* photo!
:^) breadsong

dabrownman's picture
dabrownman

sunset like that one for a long time.  But. we will soon see that bread again.  It is very good.  Nice to be able to make it now that I have better handle on whole grain bread at high hydration.  Slap and folds really changed the quality of the crumb.  More healthy and it just taste better too.  Now I will ahve to get a proper mill:-)

Glad you like the post and the sun set breadsong - Happy Baking .

Mebake's picture
Mebake

Terrific! i love the crumb structure of your multigrain bread. You are deep in the dark area now, my friend :)

-Khalid

dabrownman's picture
dabrownman

and you would love it Khalid.  Very tasty indeed!  The crumb comes from 100% hydration,  the longer autolyse, using the sifted out parts for the levain  feeding only to get them wet as long as possible and slap and folds.  The next bake we will just use the 75% extraction flour and make bread at 80% hydration without any add ins and see what the crumb looks like and how it tastes.  This flour is just the best I have ever worked with and it is so good looking too.

Can't wait to see your next bake Khalid and happy baking. 

dmsnyder's picture
dmsnyder

I got the KitchenAid grain mill attachment, but I don't know if it grinds fine enough. Your bread sure makes me want to re-visit grinding my own flour.

David

dabrownman's picture
dabrownman

different the flour milled from berries is from store bought.  No question, it isn't as fine coming out of  Krup's coffee mill either but, like semolina it doesn't seem to make a difference when it comes to the bread.  I have bought flour just about everywhere and none of it ever looked like this multi grain flour.  Since I only do 1 loaf a week now, maybe the KA attachment is the way to go for me.

I did a similar oval at 90% hydration a couple of weeks ago but it with more scald and instead of sifting out the bran bits and using it to feed the levain, I autolysed the bran bits for 8 hours in the fridge separately and then folded it back into the dough with S&F 's to keep it 100% whole grain.,  That seemed to work well too, as far as, the crumb goes.

With the birth of Baby Cambridge today I thougt for this week's bake we would sift out the 25% from this mix of grains and not use it this time and try to go from some holes with a white bread using it for the flours in your San Joaquin style.   A prince deserves a bread inspired by the king of breads don't you think :-)

Glad you like this bread as it is very tasty, sour  soft, open, moist and still a little bit of crunch in the crust. 

Happy baking