The Fresh Loaf

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75% Extraction Mulit-grain Sourdough

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dabrownman's picture
dabrownman

75% Extraction Mulit-grain Sourdough

After the two bakes of milling farro, whole wheat and spelt for whole grain breads that had sprouts, scalds and seeds in and on them where the milled flour was so beautiful to look at and great to work with at 90-100% hydration, we thought we would do something we rarely do…… make a white bread that had nothing in or on it!

 

My apprentice thinks I am nuts so there is nothing new there but she will need to be watched closely today as I try to finish up this bake without it being DaPumperized or something worse.  Since this wasn’t going to be a whole grain bread we were shooting for 80% hydration.

 

We have been extracting around 75% from the sieve after milling and then feeding the entire sifted out portion to the starter to make the levain.  Since we were not using the sifted out 25% portion for this bake the levain was fed the  75% white flour left over from the sift.

 

To say this was white flour is a little deceptive as it was a beautiful tan color with brown specks of bran.  It looked every bit like a rich whole wheat flour you might get from the grocery but with a more rich and deep tan color.  We milled it in the Krup’s coffee grinder as usual so the grind wasn’t as fine as other home mills might produce but the bread doesn’t seem to mind.

 

Our 80 g of 66% hydration stiff storage starter was down to 50 g after the last two Friday bakes so it was 3 weeks old in the cold.  After this bake we will feed it some of the 25% sifted bran and bits from this bake to get it back up to 80 g.

 

We did a 3 stage build as usual with our multigrain SD starter.  The first two stages were 3 hours and one hour for the 4th stage when it had risen 25% we refrigerated the levain for 24 hours to increase the sour.  When we took it out of the fridge the next day we allowed it to finish doubling - about 3 hours.

 

A nice breakfast with 2 slices of this bread and one from April 8th I pulled out of the freezer - just as good as when it went in!

The dough flour was autolysed without salt for 1 hour, less 10g of water, which was used to soften the Pink Himalayan sea salt.  After the autolyse and the levain came together we did 1 minute of slap and folds to mix and let the dough rest for 10 minutes.

 Salad for dinner

We then squished the salt water through the dough with our fingers squeezing the dough.  We had started the 10 minutes of slap and folds at 75% hydration.  We thought this white bread would be like others we have made, but since the flour was fresh, we had to start adding the water.

 The peach crisp looks like the chorizo mac and cheese.

After a minute of slapping and folding we added 12g of water squishing the dough through the fingers and continued to do so every minute until the dough was a little on slack side.  We ended up at 91% hydration and the dough came together and the gluten developed well but it wasn’t at all stiff.

 

We then did 3 sets of S&F’s on 20 minute intervals to further develop the dough.  After the 3rd set, we let the dough rest and bulk ferment for 1 hour.  We then pre-shaped the dough as a batard, haven’t done one for awhile, and then did the final shape 15 minutes later.  Into our new 75 cent Goodwill basket, which was lined with a cloth and rice flour, it went.

 

It being summer, we only let it sit on the counter for 15 minutes before going into the 38 F fridge for 16 hours.  The next morning we fired up Big Old Betsy (BOB), since it was cold at 85 F and raining at 7 AM.  Plus, with the batard shape being 15” long it was 1” longer the max for the mini oven.

 

BOB was preheated to 500 F with 2 of Sylvia’s steaming pans with towels and a 12” CI skillet full of lava rocks, all half full of water, placed on the bottom rack when BOB hit 450F.  After reaching 500 F we let the oven bake away for 20 more minutes until the 2 stones, top and bottom, caught up.

 

We un-molded the bread with parchment covered peel, slashed it badly with a dull paring knife and onto the bottom stone it went for 15 minutes of steam.  I wanted to turn the oven down to 475 after 2 minutes but my apprentice forgot.  Thankfully BOB runs 25 F low so it baked with steam for 15 minutes.

The steam came out and we turned the oven down to 425 F, convection this time.  After 5 minutes we rotated the bread 180 degrees and in 5 more minutes it tested 205 F.  The bread was removed to the cooling rack after a total of 25 minutes in the oven.

 

promised my daughter Pho for lunch.- delish! One of our favorites is this chicken, pork an seafood Pho.

The bread did bloom as it spread some and it browned with some small blisters.  The mini would have done a much better job.  The 25 F too high a heat setting for 15 minutes didn’t help much.  We will have wait for the bread to cool to see how the crumb turned out.  I would expect it to be more open than the whole grain version with seeds and scald - you never know since they proofed the same volume.  As it turned out the crumb was slightly more open with some larger holes but nothing like we thought we night get.  It was glossy, soft and moist .  Had it plain, toasted and toasted with butter all were good like a fine whole wheat bread.  It is a good bread but not as good as the whole grain version with seeds, sprouts or scald.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

3.26%

Whole Farro

5

9

18

32

6.96%

Whole Wheat

5

9

18

32

6.96%

Whole Spelt

5

9

18

32

6.96%

Water

15

27

29

71

15.45%

Total

45

54

83

182

39.61%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

104

22.52%

 

 

 

Water

79

17.08%

 

 

 

Hydration

75.85%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

19.78%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Spelt

119

25.90%

 

 

 

WW

119

0.00%

 

 

 

Spelt

118

25.68%

 

 

 

Dough Flour

356

77.48%

 

 

 

 

 

 

 

 

 

Salt

8

1.74%

 

 

 

Water

356

77.48%

 

 

 

Dough Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

460

100.00%

 

 

 

Water

435

94.56%

 

 

 

T. Dough Hydration

94.56%

 

 

 

 

% Whole Grain Flour

0.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

90.99%

 

 

 

 

Total Weight

920

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

White Malt

3

0.65%

 

 

 

Red Malt

3

0.65%

 

 

 

VW Gluten

12

2.61%

 

 

 

Total

18

3.92%

 

 

 

Comments

gmabaking's picture
gmabaking

for those healthy grains, and what a breakfast! Only could be rivaled by an Arizona sunset- so calm and peaceful but teeming with life at the same time.

dabrownman's picture
dabrownman

breakfast .  We have had two great sunsets in a week. Nothing like a good bead and sunset to calm things down.  For those who don't like a the bits of this and that in their bread, this is a very tasty bread.  For me the 100% whole grain with scald or sprouts and seeds was a much better tasting and healthy bread but to each their own.

Happy Baking   

golgi70's picture
golgi70

Very nice dab.  You sure make some serious whole grain breads with high hydration with ease.  I'd most certainly try one of your formulas sooner but I think I need a shopping list for all the pantry items you have that I don't have.  Love your style.  In fact if and when I do open up my own shop I intend to make much of my line full of whole grain, and when possibly house ground.  Keep up the good work I bet it tastes great

 

Josh

dabrownman's picture
dabrownman

3 flours, water, salt and yeast but it isn't as good as one with nuts seeds and scald or sprouts. Home milled flours really suck up the water.  If was making this with KA's white whole wheat, I would have been around 75-78% hydration.  Fresh milled flours really make a big difference when it comes to flavor though.  It even has a sweet and unique smell.

You are such a good baker Josh that you will one day have your own shop if that is what you want.  Just give up wanting it so much and do the things it takes to have one instead.  Sometimes the want gets in the way of getting things done.

If I had a shop this would be my white bread at 75% extraction and the rest of the bread would be more whole grains and full of all kinds of stuff.  My imaginary bakery would be a little weird since it would do all the cookies and deserts but also make ice cream and candy and beer to go along with the restaurant.  Hey, if your going to be a baker and be up all night, might as well work all day too :-)  Putting it all on a truck would be great too.  Marc Sinclair is on to something.

Glad you like the breads Josh.  When you only make one loaf of bread a week you can do just about anything with it even if it takes all week :-)  Will have to work on that scoring thing.

Happy baking!

 

 

PMcCool's picture
PMcCool

Gotta love all those whole grains (and the nearly whole ones, too) working together in a bread like this.

Paul

dabrownman's picture
dabrownman

fresh flour for whole grain breads.  The feel look and taste of these flours is worth the effort.  The bread it produces is so much better than when made without fresh ground flour.  Some say you really should wash the grain grain, letting dry before grinding to get the bran to come off in bigger pieceds and that you age your fresh ground flour for some time for some reason, but it never lasts more than 2 days around here:-)

This bread is about as simple of white bread as we would make if you don't count hot dog and hamburger buns.  It is very nice but as a whole grain with all the add in's I think it is even better.  My wife likes this one though.  Glad you liked it Paul but I do see a cheap hand crank grain mill in my future.  Just learning all about bread has its own rewards - like eating ti :-)

Happy baking

Song Of The Baker's picture
Song Of The Baker

Hey man.  That is one huge loaf!  Looks like you found a real nice deal with that basket too.

Mmmm....Pho....This has turned out to be a HUGE favourite of mine in the last few years.  Here we have a Pho shop on every corner, almost literally downtown.  It took Anthony Bourdain romancing it so well for me to finally try it out.  I have to say that between making it at home and visiting out favourite Vietnamese restaurant here, I have Pho about 4-5 times a month.  Bun (vermicelli bowl) is another favourite. 

Making my mouth water as usual!

Here's some beef Pho and homemade Bun with Lemon Grass Chicken.

John

dabrownman's picture
dabrownman

on Pho in Nam in 1971.  I was amazed at how fantastic it was and to find out it was inexpensive enough to actually eat it!  Now I pay 50 times as much for it!  I don't make beef pho at home because we don't have beef bones or beef to make the stock or prime ingredient.  But that is what we order when we go out.  There is a big Vietnamese population in Chandler where pho rules and the Mekong Market in Mesa on Dobson that has a pho restaurant inside it.  Your beef pho looks perfect.  Bun is one of our favorites too, and we make it all the time.  I like the pork for it made on the grill too.  A simple, easy and very healthy meal if made with chicken.   Perfect soups and meals for hot climates like Viestnam and AZ.   Everyone In AZ should have a pound of fresh Thai chili in the freezer!

I love to shop Goodwill for baking stuff on half price Thursdays - a better deal cannot be found !

This poor loaf was subjected to some pretty horrific slashing.  I'm surprised it didn't fall flat as pancake.  I'm getting ready to try to duplicate Pratzel's Tzitzel Rye like Varda did.  A great deli rye if there ever was one.  Haven't made a decent deli rye since Eric's Favorite Chacon and Lucy's Favorite Rye.

Happy Baking John.   Look forward to your next creation.

 

 

Song Of The Baker's picture
Song Of The Baker

Today's creation was a disaster.  I was trying Phil's WW Sesame Loaf.  Something went terribly wrong.  Flat as a pancake and wet...a bit upset about that today.  Was looking forward to a good bake.  Embarrassed to even post the issue.

I was going to say, you should be able to find beef bones and oxtail at the Mekong market in Mesa no??  I get them fresh or frozen here locally at my favourite Vietnamese market.  I bought a large deep stock pot especially for Pho soup base last year.  I make a large batch then freeze the stock.  As for Bun, the pork BBQ patties are my favourite as well but usually go with lemon grass chicken to make the wife happy.

Wish you good luck with your Tzitzel Rye, etc.!

dabrownman's picture
dabrownman

here - a hamburger once a month some skirt streak for tacos and one a year beef shank for mincemeat - that is about it and i use the roasted shank bones for broth for French onion soup,  I like pho better than onion soup though :-)

Sorry to here your WW turned out wrong.  You last batch of rye was spot on and rye is way mor difficult than WW.   Oh well.... if you at first don't succeed,  bake and bake again !

hanseata's picture
hanseata

How shall I get over the next hour until dinner? I envy your wonderful ripe food supply - slim pickings here in Maine.

Guten Appetit,

Karin

dabrownman's picture
dabrownman

much of the nations salad veg is grown in AZ so we do well in the winter.  In the summer we are close enough to the West coast  and Mexico to get great fruit and veggies.   Phoenix is blessed with the best fruit and veg at the lowest prices to go along with the most competitive grocery market in the country.  We can eat well in the desert if you make your own bread - the bakeries are not nearly as hot or adventurous some would like!  I know the bread in Maine would be tough to beat with you there keeping the breadaholics there completely satiated.

And no one outside of Japan beats our sunsets:-)

Happy baking Karin

Song Of The Baker's picture
Song Of The Baker

I have to admit, AZ has some amazing sunsets, but I think this one we experienced here in BC last year may stand up to at least the worst you've seen in AZ :)

dabrownman's picture
dabrownman

Reminds me of home and how I need to BC soon!

Thanks for calm before the storm.

Song Of The Baker's picture
Song Of The Baker

Actually there was no storm whatsoever...surprising.  Looks like all hell was about to let loose but it was nothing but sun the next morning and not a drop of rain overnight.  The Okanagan region of BC is a lot like AZ, dry and pretty consistent.

Lotsa retirees come to BC, you should!

John

dabrownman's picture
dabrownman

would be to have a place in AZ for the winter and a place in Colorado in the mountains for the summer.  Now i'm thinking BC would be better than CO :-)

Song Of The Baker's picture
Song Of The Baker

Haven't you heard?  Food porn is guilt free!

Enjoy :)

John

dabrownman's picture
dabrownman

going to jail for too!

Mebake's picture
Mebake

Brown enough for me, DA :) the bread looks delicious, with a beautiful crumb! well done.

91% hydration! nice double hydration method. the proofing basket is so cheap! lucky you :)

-Khalid

dabrownman's picture
dabrownman

but it didn't look like any unbleached white flour I have ever bought!  It sure behaved and looked liked whole wheat.  Just show you what you get for store bought flour now a days:-) I'm trying to get around to doing more up to date methods that you and the other fine baker'e at TFL use all the time.

I like to shop at Goodwill on dollar Thursdays where everything under $2 is half price and everything that is the right colored tag - in this case yellow is only a dollar.  I got a really nice Cuisinart 7 quart food processor the same day for a buck,  It was in way better shape than mine.

My wife likes this bread so maybe I am making headway with her.  She actually asked for it for lunch.

Happy baking Khalid

isand66's picture
isand66

I think I have the same basket from Goodwill.  That's a great looking loaf of bread.  May not be up to your whole grains percentage but sure looks like you achieved a nice moist open crumb.

I just got back from a weekend with my college buddies in MA so now it's time to get back to some baking this week.

Great bake as usual.

Regards

Ian

dabrownman's picture
dabrownman

with old friends.  This bread sure looked and tasted like it was whole grains.  Not a s tasty as the same bread with scald seeds and whole grains but my wife likes it. 

Haven't found much baking stuff at Goodwill lately but once it cools off in a couple of months, it should be better,

Glad you liked the bread Ian .  This week we might be doing the Baby Cambridge bake for LauraT's challenge.  Should know by Wednesday.

Happy baking