January 2, 2014 - 10:13pm
Hamelman's 5 Grains Bread with RYW and Commercial Yeast
| Hybrid YW Five-Grain Bread | |||||||
| Source | Bread | ||||||
| Total Weight | 884.5 | ||||||
| Serving | 1 | ||||||
| Weight per Serving | 884.5 | ||||||
| Total Flour | 500 | ||||||
| Total Water | 429 | ||||||
| Total Hydration | 85.80% | ||||||
| Multi-grain % | 33.80% | ||||||
| Total Levain | 270 | ||||||
| Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |
| Levain | |||||||
| White Starter (100%) | 0 | ||||||
| Wholewheat Starter | 0 | ||||||
| Rye Starter | 0 | ||||||
| Yeast Water Levain (100%) | 60 | 60 | |||||
| 60 | 60 | ||||||
| Flour | 0 | ||||||
| Extra-High Protein Flour (>14%) | 0 | ||||||
| Bread Flour | 30 | 271 | 301 | ||||
| AP Flour | 0 | ||||||
| 30 | 0 | 0 | 271 | 0 | 301 | ||
| Wholemeal Flour | 0 | ||||||
| Wholewheat Flour | 90 | 79 | 169 | ||||
| Rye Flour | 0 | 0 | |||||
| 0 | |||||||
| 0 | 90 | 0 | 0 | 79 | 0 | 169 | |
| Liquid | |||||||
| Water | 45 | 189 | 120 | 354 | |||
| Milk | 0 | ||||||
| 0 | |||||||
| Yeast Water | 45 | 45 | |||||
| 0 | |||||||
| 0 | |||||||
| 0 | |||||||
| 0 | 90 | 0 | 189 | 120 | 0 | 399 | |
| Others | 0 | ||||||
| Yeast | 2.5 | 2.5 | |||||
| Salt | 13 | 13 | |||||
| Cinnamon (2 Tbs) | 0 | ||||||
| 0 | |||||||
| 0 | |||||||
| 0 | 0 | 0 | 0 | 15.5 | 0 | 15.5 | |
| ADD-IN | 0 | ||||||
| Chopped Wheat berries | 35 | 0 | |||||
| Flaxseeds | 35 | 0 | |||||
| Sunflower Seeds | 40 | 0 | |||||
| Oats | 40 | 0 | |||||
| 0 | 0 | 0 | 150 | 0 | 0 | 0 | |
| Direction | |||||||
| - Autolyse all ingridient (except Salt & Yeast) | 60 Min | ||||||
| - Add Salt, yeast Mixed with Pincer Method | |||||||
| - S&F 2 times @ 30, 60min interval | |||||||
| - Total Bulk Fermentation @ 66F | 3h 30m | Need more as the crust was on the pale side | |||||
| Second Proof | 1.5HR | ||||||
| Bake - Cover | 20 | ||||||
| Bake -Uncover | 25 |
I got Hamelman's book as my christmas present I decided to use its 5 grains bread as my New Year Bake. I deviated from the book by
1) sub YW levain with Pete Fermente
2) pre-ferments hydration increased to 75%.
3) Increase Water to compensate my substitution of WW for Bread flour to increase its multi-grains content.
Since the room temp has dropped to 66F, I extended the Bulk fermentation to 3:30, but I think its still hasnt fully fermented. Next time I would have give it another hour.
I baked it in a dutch oven covered 20min and uncovered for 25mins.
The dough was on the stiff side, Next time another 100g of water should be added.
Crumb shot:
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Comments
I assume you mean commercial yeast mixed with water, but I'm not sure. I have not heard this term before. I also assume that you copied a spreadsheet into the blog post and the grid lines did not show up. Still, the recipe looks very interesting and you got promising results. Your bread is inspiring because one of the many bread projects I am planning is a long foray into Hamelman's Bread.
Yeast water is a fermented raisins water. U can substitute it with different fruits.
i would recommend using more water for this bread
but the crumb wasn't as open as you would expect it to be - more water will fix that. This bread woud be good as a SD with a yeast water poolish booster in place of the commercial yeast too..
So how does this taste?
Happy baking
Yes I agree but I was short on SD I will definitely give it another go with sd/yw combo. More water is definitely necessary!!
this bread taste like a sandwich bread with very soft n smooth crumb.
...here for two weeks and over 90 new blog entries. You guys have been baking a storm. Love what you did here and I am looking forward to your next try of this bread with more liquid. It’ll improve the crumb for sure. I have never worked with YW before, got to try it once.
My frd has been asking for this bread so i bet u gonna see it very soon.
Next time Im gonna do it with SD and YW to replace the yeast. See how it goes then.