99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey
With English muffins and bagels out of the way this week and breakfast taken care of for several weeks, we moved on to our normal Friday bread bake. We wanted to stick to our 100% whole grain recent theme, this time 99.89% while getting back to some of favorite add ins and return of the neglected; Toadies, ground flax and sesame seeds.
Lucy wanted to shy away from the chewy bits in the crumb this week so, no sprouts or scalded whole berries were used but, to make up for the missing, we added yogurt whey that we had frozen from the last batch of NF yogurt we made. The protein will be kicked up and notch with the whey making this even healthier than it looks.
With the whey for dough liquid we were really going for the sour so we decided to pump it up some with a new levain retard schedule where we took out our stiff 66% hydration whole wheat and rye starter that has been in the fridge for a week and retarded the levain for 24 hours after the 2nd and 3rd stages rather than our usual retard after the 3rd stage only.
We fed the levain the 25% portion of bran that we had sifted out of our home milling of rye, spelt, farro and wheat. We had 101 g left so it went into the levain in stages to make a 100% hydration leaven.
This put most of the whole grain equivalent into the levain so it would soak and soften for a as long as possible. The rest of the whole grain equivalents; malts and Toadies, went into the 2 hour autolyse with the King Arthur white whole wheat.
We held back 36 g of water to squish the higher than normal salt though the autolyse when it had finished as we added the levain. Normally we would have 1 or 2 g less of salt but with the whey in the mix we decided a little over 2% with the whole grains might slow things down a little bit and keep the dough from exploding while in the fridge.
We did our normal 10 minutes of slap and folds which was 2 slaps and 1 fold as the dough was on the stiff side even though it was at 85% hydration. 90% or more probably would have been better in hindsight but ti eventually smoothes out. We rested the dough for 20 minutes before the first of (3) sets of S& F’s were dome on 20 minute intervals
After a 20 minute rest following the last S&F, we pre-shaped the dough into a boule and then 10 minutes later finished the job. We put it into one of our favorite baskets, retrieved from the garage, which we had not used for a while. Since the basket was well used it didn’t take much rice flour to get it back into bread shape before the dough went in.
A grilled cheese and chicken Tzitzel lunch on shaping day.
We then got out a new trash can liner and placed the basket inside before sealing with a rubber band and placing it into the fridge for an118 hour retard. We liked what the long 20 hour cold did for the bagels earlier this week so we thought this bread would do well at 18 hours - even with the whey as liquid. Luckily there wasn’t too much spelt bran in the mix
After 20 hours, we were a little shocked that the dough wasn’t fully proofed so that we could bake it straight out of the fridge. So, on the counter it went for proofing until it had risen 90%. We de-basketed it onto the parchment lined vented top of the mini oven’s broiler pan and styled it with Ian’s T-Rex slash.
We decided to do a cloche with a stainless steel mixing bowl for steaming instead of our normal (2) of Sylvia’s steaming cups. The bottom of the broiler pan was preheated to 500 F in the mini oven. Before the stainless covered bread went into the heat we tossed a quarter cup of water into hot broiler pan bottom and then covered it with the vented top holding the cloched bread above the water for a new kind of mega steam technique – under the dome.
After 2 minutes we tuned the oven down to 475 F and continued to steam for another 13 minutes before removing the bottom of the broiler and the steam with it. E then turned the oven down to 425 F, convection this time and baked the bread for another 10 minutes rotating it 180 degrees every 5 minutes until it read 205 F on the inside with the probe thermometer.
The bread sprang, bloomed and browned as my apprentice expected. She sometimes reminds me of ancient Grecian oracles of note who could see the future as easily as Lucy can see the long nose on her face.
What a great sunset last night to go along with today's lunch. Just a delicious sandwich bread .
The crumb was soft, open, moist and very sour - just the way we like it. Tomorrow we hope it is even more sour - and it likely will be. The crust stayed crispy as it cooled and was the tastiest part by far. We like this bread a lot.
Multigrain SD Starter
25% Extracted Bran
Multigrain SD Levain
Levain % of Total
White Whole Wheat
Whey 296 & Water 101
T. Dough Hydration
% Whole Grain Flour
Hydration w/ Adds
Add - Ins
Ground Flax & Sesame Seeds