The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

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dabrownman's picture
dabrownman

Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

We are always running out of white SD bread it seams even though there is an at least 30% whole grain in it.  The girls like it better than the heavier whole grains Lucy prefers so the lighter ones disappear faster.

 

This bread is 50% whole grain mix a little more than usual in hopes that we can all get along and like one bread - well not really…. but it sounds good.  In order not to put the bread over the edge for the girls, there is no additional scald, sprouts or other whole grains sneaking around on the inside making the bread a higher grain that specified as flour,

 

It really is a very plain Jane kind of bread for us with just some red and white malts, a dash of honey , some ground flax and sesame seeds and some VWG to give the AP flour  boost closer to bread flour.  So the 50% whole grains will be a blessing, with the lack of add ins.

 

We home milled the whole grains to a 75% extraction and put the sifted out portion of the barley, Kamut, spelt, rye and wheat mix in the levain to get it wet as long as we could to soften these hard bits as much as possible.

 

We threw the barley in because we really like it because it has the lowest GI of any grain we normally use plus Ian had some in his bake this week and we need to blame as many folks as we can, besides Lucy, in case something goes wrong.

The coarsely ground flax and sesame seeds gave a nice speckle to the crumb along with the bran bits.   For an extra kick and surprise we used the left over potato water from last Fridays bake in this one for part of the dough liquid.

We did an unusual levain build, starting on Tuesday for Friday’s bake, using 10 g of 66% hydration, rye starter that had been getting sour in the fridge for a week.  The first stage was a huge one that we let sit for 8 hours on the heating pad until it doubled and then we fed it for the 2nd stage and  let it rise 25% before refrigerating it for 24 hours. 

We autolysed everything else, including the salt sprinkled on top, for 4 hours after the levain came out of the fridge the next day and waiting for it to finish its belated 2nd doubling.  The hydration of this dough came it at 82% due to the thirsty 50% of home milled whole grains.

We did our usual 3 sets of slap and folds for 8, 2 and 1 minute this time followed by 2 sets of stretch and folds.  This dough developed very well so we skipped the 3rd set of stretch and folds.  It went into the lightly rive floured basket and immediately into the fridge for an 18 hour retard.

We took the dough out of the fridge 30 minutes before we fired up Big Old Betsy with a preheat setting of 550 F. When the oven got to temperature we slid the (2) Pyrex pans with lava rocks and half full of water into the GE to supply mega steam. The dough had proofed to about 80% in the fridge so we thought the extra time on the counter would get it to 85% - no baking right out of the fridge this time which has been our usual..

We un-molded the bread onto parchment paper on a peel and slashed the bread in a modified T-Rex and slid it onto the bottom stone 15 minutes after the temperature hit 550 F - by then the steam was billowing.

 

After 2 minutes we turned the oven down to 500 F and 4 minutes later we turned it down to 475 F and then, 6 minutes later, at the 12 minute mark we removed the steam and turned the oven down to 425 F, convection.   Every 5 minutes we rotated the bread 180 degrees on the stone until it read 205 F on the inside. It was done in 30 minutes total bake time.

 

Lunch with last Friday's Fine Fig Bread with pear, sweet potato, Japanese black rice, veggies, brie, salad, avocado, pickles and a new batch of CeciC's multi-grain flax and sesame crackers.

The bread browned up, sprang and bloomed nicely. It even had some blistering on the surface.  Overall, it was pretty handsome on the outside but not as handsome as Max according to Lucy.  We will have to wait on the crumb until after the loaf cools completely.  The crumb came out open,  moist and very tasty.   We like the bread a lot andevey bit as much as the fig or prune or walnut versions with scalds and sprouts.  All in all a very nice bread indeed. 

Formula

 

Build 1

Build 2

Total

%

Multigrain SD Starter

10

0

10

1.64%

Whole Kamut

13

6

19

3.11%

Whole Wheat

13

6

19

3.11%

Whole Spelt

13

6

19

3.11%

Whole Wheat

13

6

19

3.11%

Whole Rye

13

6

19

3.11%

AP

0

0

0

0.00%

Water

65

30

95

15.57%

Total

140

60

200

32.79%

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

Whole Multi-grain Flour Mix

100

16.39%

 

 

Water

100

16.39%

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

Levain % of Total

17.05%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Whole Multi-grain Flour Mix

210

34.43%

 

 

AP

300

49.18%

 

 

Dough Flour

510

83.61%

 

 

 

 

 

 

 

Salt

12

1.97%

 

 

Potato Water 290, Water 110

400

65.57%

 

 

Dough Hydration

78.43%

 

 

 

 

 

 

 

 

Total Flour

610

100.00%

 

 

Potato Water 290, Water 210

500

81.97%

 

 

T. Dough Hydration

81.97%

 

 

 

% Whole Grain

50.82%

 

 

 

 

 

 

 

 

Total Weight

1,173

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Ground Flax, Sesame Seed

15

2.46%

 

 

Honey

15

2.46%

 

 

Red Malt

3

0.49%

 

 

White Malt

3

0.49%

 

 

VW Gluten

15

2.46%

 

 

Total

51

8.36%

 

 

 

Comments

annie the chef's picture
annie the chef

Very handsome loaf, indeed! I love to look at the beautiful deep brown blistering crust and scoring.

I used to put whole flax seeds in the loaf until I read one of your posts that we should break the seeds before added to the dough. Did you grind your flax seeds in your coffee grinder?

Annie

 

dabrownman's picture
dabrownman

ans sesame seeds in the freezer right along side the Toadies and both are ground in the coffee grinder.  Between seeds, malts, grain berries, toadies and coffee... that little coffee grinder sure gets a workout.  It is the most used small kitchen appliance around here - surprising what a good job it does. 

The bread turned out very nice and I can't wait to have it for toda'ys lunch sandwich   I was happy it turned out so open crumb wise and tasty even without a scald or sprouts,  Glad you liked it and

Happy Balking Annie! 

annie the chef's picture
annie the chef

I have two little coffee grinders. One for coffee beans only and one for bread baking.  I wasn't sure whether I should grind those flaxseeds in the grinder so I just use the motar and pestle to crack them.

Cheers,

Annie

dabrownman's picture
dabrownman

seeds too much so that they clog the little beast - just enough to make them into a rough chunky meal ready for the freezer.

Happy Holiday baking  Annie

isand66's picture
isand66

That's some pretty good looking white-brown bread DA!  This one looks like it turned out great with a nice dark crust and I'm sure it will be a great crumb.  You can blame for the Barley if it doesn't go over well.  He will bark a few times and lick you on the face but take it like a man :).

I'm working on a SD chocolate chip and cherry Challah per my wife's request.  Hopefully it will come out good.

Happy Baking.

Ian

dabrownman's picture
dabrownman

in her secret pantry.  It is a perfect fit in this 5 grain mix.  The only thing this bread was missing was Toadies but Toad,d,e would not miss the bits in the crumb at all:-)

The crust came out just the way I wish it would all the time, mahogany color, thick and blistered.  I was thinking the color came from dried fruit re-hydration water used as dough liquid  -but this one had potato water only.  Can;tfigure out the blisters either.  Lucy gets them with non retarded loaves too so I was thinking maybe it was the mega steam but we donlt get them on some mega stramed loaves.  You would think that someone would know this science?

I also did a dried cherry chocolate loaf this week based on trailrunner's post no SD in it though just YW and a tiny poolish.  Can'tt wait to have it for breakfast this morning.  We were getting in a Friday rut so we did our baking a day early this week.

Glad you liked the post and we look forward to your Cherry Chocolate post

Happy baking Ian.

Song Of The Baker's picture
Song Of The Baker

I do believe I see some nice scoring from a man that says he can't score worth crap.  I will never believe you again da man :)

Nice bread!  Blisters, sheen and everything.

John

dabrownman's picture
dabrownman

''I don't think she trusts me with a razor!  She likes the T-Rex slash and, if they were still alive, she is plenty dumb enough to want to take a piece out of them.  Glad you liked the bread - now it's time for stollen since I just finished up Josh's.

Happy baking John