The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

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dabrownman's picture
dabrownman

38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

After last Friday’s bake of 2 different breads from on dough we decided to do only one this week.  We upped the whole grains to 38% from 20%  and used 8 different grains in the home milled portion of the flour.

 

In keeping with out recent process, we sifted out the 25% of hard bits and used that for the first feed of the multigrain levain and the 2nd feeding was the part of the 75% portion.

  

Once the levain had risen 25% after the 2nd feeding, we refrigerated the levain for 24 hours to bring out the sour.  We started the sprout at the same time as the levain and the berries had cited nicely after 30 hours.

 

We autolysed everything else except the salt, sprouts and seeds for 2 hours.  The dough liquid was unfrozen cranberry re-hydration liquid and scald liquid left over from last weeks bake.

 

Once the autolyse met the levain and the salt was added, we did our usual 3 sets of slap and folds of 8, 3 and finally 1 minute on 15 minute intervals.  We did 3 sets of stretch and folds on 15 minute intervals and incorporated the multi-grain sprouts during the first set and the sunflower and pumpkin seeds on the 2nd set.

 

The dough was then pre-shaped and shaped as an oval and placed into a rice floured basket, bagged and immediately placed in the fridge for a 12 hour retard.  We used a little less levain this time hoping to be able to take the dough out of fridge and give it 1 ½ hours to warm up instead of baking it right out of the fridge.

 

After 12 hours of cold the dough had risen 65% but it would be a little more than 2 hours before it was at 85% and ready for the steamy, 550 F hot maw of Big Old Betsy - between two stones.  After 2 minutes we reduced the temperature to 500 F and 2 minutes after that we went down to 475 F.

 

After 15 steamy, total minutes we took out the steam and reduced the temperature to 450 F, on convection now, and continued to bake for 15 minutes.  We rotated the bread every 5 minutes until the bread registered 203 F on the inside when the oven was turned off.  When the bread read 205 F it moved to the cooling rack.

 

The bread sprang, bloomed and browned nicely with some nice blisters showing.  The mahogany color of the crust was likely due to the cranberry re-hydration liquid.  The crust stayed crispy as it cooled and was very tasty.  The seeds were a great contrast to the open soft and moist crumb.  It was more open than I expected too a 40% whole grain and all the add ins.

 

This bread tastes , sour nutty and complex with just a hint of sweetness to counter any whole grain bitterness.  We actually like this bread as much or more than last Friday's fine outcome.  It comes of as a special everyday sandwich bread that most all would like.  Perhaps Lucy is starting to get the hang of this non pumpernickel baking:-) This is some fne bread all around.

Formula  

 

First salad greens from the winter garden

SD Starter

Build 1

Build 2

Total

%

Multigrain SD Starter

10

0

10

2.38%

25% Extracted Bran

40

0

40

9.50%

75% Extracted Folour

0

25

25

5.94%

Water

40

25

65

15.44%

Total

90

50

140

33.25%

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

Flour

70

16.63%

 

 

Water

70

16.63%

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

Levain % of Total

140

18.28%

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

75% Extraction Multigrain

95

22.57%

 

 

AP

256

60.81%

 

 

Dough Flour

351

83.37%

 

 

 

 

 

 

 

Salt

8

1.90%

 

 

Cranberry 200, Soaker Water 75

275

65.32%

 

 

Dough Hydration

78.35%

 

 

 

 

 

 

 

 

Total Flour

421

100.00%

 

 

Cranberry 200, Soaker Water 75

345

 

 

 

T. Dough Hydration

81.95%

 

 

 

% Whole Grain Flour

38.00%

57.01%

W/Sprouts

 

 

 

 

 

 

Hydration w/ Adds

80.50%

 

 

 

Total Weight

974

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Honey

20

4.75%

 

 

Pumpkin & Sunflower Seeds

80

19.00%

 

 

Potato Flakes

10

2.38%

 

 

VW Gluten

10

2.38%

 

 

Total Add Ins

120

28.50%

 

 

 

 

 

 

 

Sprouts

 

%

 

 

Rye

10

2.38%

 

 

Buckwheat

10

2.38%

 

 

Oat

10

2.38%

 

 

Spelt

10

2.38%

 

 

Farro

10

2.38%

 

 

Whole Wheat

10

2.38%

 

 

Barley

10

2.38%

 

 

Kamut

10

2.38%

 

 

Total Sprouts

80

19.00%

 

 

 

 

 

 

 

Sprout list is the same mix as home milled flour

 

 

Greens become a salad

 

Last week's 20% whole grain bread wih scald for comparison.

Comments

clazar123's picture
clazar123

I am so glad I saw this AFTER supper. Your food pics are absolutely delectable-not to mention the bread porn! You and your sidekick are definitely talented at bread and food prep and presentation. Yum!

dabrownman's picture
dabrownman

The bread is a tasty one that is crusty on the outside, soft and moist on the inside.  We eat well and the fod tastes better when it looks good.

Happy baking

golgi70's picture
golgi70

Stellar loaf dab. Seriously one of the nicest looking and I assume tasting loaves I've seen. All that healthy delicious fill and still big spring and open crumb. 

Bravo this ones a keeper

josh

dabrownman's picture
dabrownman

we learned many things.  Starting at 550 F and reducing under steam is better than starting the bake at 450 F.  That the sweet prune and or cranberry soaking water used as dough liquid counteracts any bitterness in the whole grains while making make the crust go crisp and a deep mahogany color.   With a shorter a 12 hour retard, instead of 18-24 one, we get just the right amount of time necessary to get 80% -90% proof in the fridge for good spring and open crumb - no more overproofing in the fridge.  You can bake straight from the fridge if at 90% or let it warm up a little on the counter to finish proofing while the oven heats.  

Glad you liked this one Josh.  Wish you could taste this one and last week's Mediterra inspired pecan and cranberry.  The last two weeks bakes have been the best bread inside and out that we have managed but the taste is stellar as well.  Lucy is pretty giddy over it all.

Now to do some tests cutting back the levain to 10% and see if we can get back to an 18 hour retard for even better flavor and fit and early morning baking schedule.

Happy baking Josh.

Floydm's picture
Floydm

Well done, dabrownman, well done.

dabrownman's picture
dabrownman

Floyd.  Good looking and Very tasty -  perfect for lunch sandwiches or toasted with butter and jam for breakfast.  This past Wednesday, when the Arizona Republic did the Halloween bake off contest story, they put TFL in there as the place for bread blogs - a nice shout out.

Happy baking

isand66's picture
isand66

Great job Lucy and DA!  Love that crust and moist open crumb filled with tasty goodness.  I like this one a lot.

Your food spread is amazing as always.

Ian

dabrownman's picture
dabrownman

Ian's T-Rex slash!  i didn't get a good picture of it to post.  We like this one a lot too.  A very tasty, good looking bread. You would like this one.  Glad you like the food too.

i was going to get over to Carlton's class last Thursday but  that turned out to be a house cleaning Thursday, so will get there for sure next week.  I really want to see the kids in full baking action in that fabulous facility and get some pictures.

Can't wait to see what Mookie and Max come up with next.  Lucy says hi to your 6 apprentices.

isand66's picture
isand66

Max is pooped out from his long walk this morning but he managed a small groan and says hi to Lucy.  His brother's and sisters are all too busy sleeping and watching the leaves fall but they say hi to Lucy, their kindred spirit all the way in AZ.

I look forward to seeing your photos of the baking class as it sounds like a lot of fun for the kids.

I just posted my latest concoction which I am sure you will enjoy.

Happy baking.
Ian

Foodzeit's picture
Foodzeit

dabrownman, there it is, the crumb I was looking for in my last baking experiment. I followed your advise to make a 3 stage sour instead of the dettmold 1 stage method and i got exactly the crumb that we can also see in this awesome bread. Thanks again for the pointers and sharing those delicious looking pictures, it's making me go to the kitchen and get another slice... :)

dabrownman's picture
dabrownman

forward strides with your bread.  It feels good to make steady improvements.  Nothing like a good loaf of bread except for the rest of the food that goes with it!   TFL is a fine place to learn about how to make bread.  Everything I do now i learned here and there is so much more to explore.  

Glad you liked this post and

Happy Baking

 

 

Foodzeit's picture
Foodzeit

I am so with you. I know a few forums, such as TFL, and I really appreciate them being around because the open and transparent exchange of knowledge is something that cannot be valued enough. Knowing that these conversations will help somebody around the planet making an awesome loaf of bread, how cool is that?

dabrownman's picture
dabrownman

on the Internet that are cooler than TFL when it comes to learnign somethng new - except possibly healthcare,gov of course :-)

Casey_Powers's picture
Casey_Powers

DA,

this is such a beauty!  I absolutely love the color of your crust and your open crumb,  you are 1 skilled baker!  The add ins you use are so very creative.  I am inspired by your photos.  

Warm regards,

Casey

dabrownman's picture
dabrownman

bread baker after finding TFL and baking overn200 different bread over the last 20 months!  The photography improved too - once the cell phone was retired for my daughter's hand me down old pocket camera that seems to do that job OK.  Glad you liked the post Casey.  I can tell by your own quick improvement through practice and TFL that you will be a fine baker before you can say under developed, under fermented, improperly shaped, too long a retard, over or under proofed and under or over baked!

Thanks for the compliments and happy baking Casey.

wassisname's picture
wassisname

I'm just going to throw out a great, big "wow" for the crust, the crumb and the combo of goodies in this loaf. 

So here goes...

WOW!

Marcus

dabrownman's picture
dabrownman

We like this bread a lot too.  It tastes terrific!  A shout out to you for for home page, twisted, masterpiece too!

Happy baking

Mebake's picture
Mebake

That is the color i love to have on my breads, you nailed it! This is a beauty no doubt, DA! and the food around it is just sublime.

-Khalid

dabrownman's picture
dabrownman

This bread was awful good and more healthy at 38% whole grains than last Friday's bake where the crust was pretty good too but only 20% whole grains - here Same Dough Two Ways with a Pizza Crust Later

We have been getting out bread baking act together lately and the bread is better for it. 

Love seeing your new baking adventures and pastry experiences.  You'll be fat in no time if you aren't careful.

Glad you liked this post Khalid and thanks for the fine compliments from a baking sheik!

evonlim's picture
evonlim

here i am again admiring your beautiful hearty bread!! Multi grains sprouts and seeds a whole lot of goodness :)

evon

dabrownman's picture
dabrownman

Lucy misses your fine and unique bakes!  We like this bread even more than last Friday's because it has twice the whole grains.  The cranberry and pecan version of the 20% was also very tasty and has that same mahogany color.  We just keep on baking, keep learning interesting things and improving skills.  Lucy just gets older and maybe a little cuter!

Happy baking Evon and we look forward to your next post.