The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

10/20 Bake

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Wingnut's picture
Wingnut

10/20 Bake

80% Sprouted Whole Wheat Soughdough (with poolish)

 

Poolish and Starter getting it on…….(cheeky I know)

Shaped some Rolls to go with my Lamb Shank Stew

Tasty indeed

Crumby Rolls

The next morning time to bake

Overnight Cumb

Comments

golgi70's picture
golgi70

Lovely looking bread.  I bet it tastes fantastic.  Did you have quick fermentation with all that sprouted grain?

 

Josh

Wingnut's picture
Wingnut

A little quicker than normal, but not a fast as Spelt. That is why I made rolls and retarded the loafs over night in the chiller.

Cheers,

Wingnut

golgi70's picture
golgi70

retarded shaped loaves?  Or in bulk?  I really have liked the flavor from sprouted wheat I've used in bread but I am not quite ready to use such high proportions, like David I'm still trying to get the feel for working with this flour, and I don't do it enough.  Only have one style available in our stores (Arrowhead Mills) and its not cheap.  I'll have to see if I can buy in bulk through commerical vendors. 

Josh

golgi70's picture
golgi70

Was the 20% non sprouted wheat the poolish?  Any reasoning behind not using this flour in the pre ferment?  

Just a curious cat

Josh

Wingnut's picture
Wingnut

I shape then retard. The bulk is done before shaping.

It's just bread, not a brain operation, how much could go wrong? I say give it a go, you might be on to something!

The 20% was KAF AP Flour added to the Starter poolish mixture.

Cheers,

Wingnut

dmsnyder's picture
dmsnyder

Did you find other differences between the sprouted WW and regular WW flour? Absorbing water? Dough consistency? Flavor?

I am still trying to get a feel for this flour myself.

Thanks.

David

Wingnut's picture
Wingnut

Well Mr. David, it did rise quicker than non sprouted I have used in the past. Absorption I would is the same. I thought the dough was a bit smoother, and the flavour is just bit milder, to me.

Then again I am no professional baker.

Cheers,

Wingnut

dabrownman's picture
dabrownman

some nice breads, rolls and a lamb shank stew to die for too!  The rolls would be the perfect sopper upper for the stew :-)  Love everything about this bake  I'm gong to plant some  various berries to grown some grain in pots for sprouting and eventual bread flour.  Thanks for the impitus Wing

Happy baking Wing.

Wingnut's picture
Wingnut

Always so kind BA.

Happy Baking.

Cheers,

Wingnut

isand66's picture
isand66

Another great looking bake.  I've been using the sprouted wheat From KAF and I'm liking it.  Have a bread ready to mix up tonight using some along with some other flours.

Your crust and crumb look perfecto and the rolls must go perfectly with the chicken stew.

Cheers

Ian

Wingnut's picture
Wingnut

Oy it's Lamb Shank stew matey, pay attention man ;) and yes they were perfect!

Thanks for the kind words Ian.

Cheers,

Wingnut

isand66's picture
isand66

Everything tastes like chicken you know!  :)

I prefer lamb to chicken any day...

Mebake's picture
Mebake

Lucky you got hold of this lovely flour, WN!  and those gorgeous breads of yours are just perfect. Enjoy them.

-Khalid

bakingbadly's picture
bakingbadly

Looks good, man. Especially like the ears on those beauties. 

Zita

holds99's picture
holds99

Very nice loaves.

Howard