The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

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dabrownman's picture
dabrownman

16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

It seems every year we have BBQ ribs for Super Bowl Sunday.  Some times we have these ribs, without the bones, on pizza showing how sick some folks can be when pressed or just left alone to their fate.  This year it is just smoked baby back ribs, potato salad, Cole slaw and brewskies.

 

In KCMO where I came from, The finest BBQ is served with Wonder Bread.  As hard as we try, even home made Yeast Water Japanese Water Roux Pain de Mie cannot duplicate this white bread adequately.   But, we still need a white bread for the BBQ so we came up with this one.

 

Since this is a one day affair, not including the SD levain build, where the dough is not retarded, the sour was weaker than out usual efforts.  But, we did refrigerate the levain overnight once the levain had risen 25% after the 3rd stage feeding to help the sour.  We also put all the whole grains in the levain to get them as wet for as long as possible.

 

We added in some home milled multi-grains and ground flax, sesame and chia seeds to improve the flavor some, put some specks of color in the crumb and make the bread a little mire healthy.  The whole multigrain mix was rye, spelt, Kamut and wheat.

 

We did a 30 minute autolyse and sprinkled the salt on top.  We used our usual 3 set of slap and folds of 6, 2 and 1 minutes done 15 minutes apart followed by 3 sets of stretch and folds, from the cardinal compass points, also on 15 minute intervals where the ground seeds were incorporated on the first one.

 

After 30 minute ferment we shaped the dough and 10 minutes later final shaped the dough into a ball and placed it into a nonstick sprayed and rice floured cereal bowl, seams side down, so we could bake the bread seam side up without slashing it.

 

The bread was slightly over proofed so it only cracked a little bit when put in to the 500 F mini oven covered by a stainless steel mixing bowl acting as a cloche.   We forgot to turn the oven down so, after 10 minutes, we removed the stainless cover and turned the oven down to 425 F convection this time.

 

5 minutes later rotated the bread 180 degrees and moved the bread up to the middle level from the bottom since the top was too far from the heating coils to brown as well as it should. 5 minute later we rotated it a\gain and then 5 minutes later it was deemed done with the inside temperature at 207 F.

 

The crust did finally brown well but the blisters the mini oven is famous for with retarded loaves under Sylvia’s mega steaming cups were missing.  The crust came out crisp but went soft.  The crumb was medium open, glossy, soft and moist with little black and brown flax and chia specks.

 

The taste was mildly sour and the flavor is not as deep as bread with more whole grains and flavorful add ins.  It really would have benefited with a dose of Toadies for sure.  As it is, you would have to say it is a slightly more flavorful SFSD with some specks in the crumb that will be a fine white bread for the Sunday BBQ.  It made some good toast for breakfast with butter and home made blackberry / strawberry combo jam this morning too. 

    

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

6.56%

Whole Multigrain Mix

8

12

20

40

13.11%

Water

8

12

20

40

13.11%

Total

36

24

40

100

32.79%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multigrain Mix

50

16.39%

 

 

 

Sprout Soaker Water

50

16.39%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

17.99%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

235

77.05%

 

 

 

Potato Flakes

10

3.28%

 

 

 

Dough Flour

255

83.61%

 

 

 

 

 

 

 

 

 

Salt

6

1.97%

 

 

 

Water

180

59.02%

 

 

 

Dough Hydration

70.59%

 

 

 

 

 

 

 

 

 

 

Dough Hydration w/ starter

75.41%

 

 

 

 

 

 

 

 

 

 

Total Flour

305

100.00%

 

 

 

Water

230

75.41%

 

 

 

 

 

 

 

 

 

% Whole Grain

16.08%

 

 

 

 

 

 

 

 

 

 

Total Weight

556

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Groiund Flax, Sesame & Chia

15

4.92%

 

 

 

 

 

 

 

 

 

Whole Mulitgrain Mix is: Kamut, spelt, rye & wheat 

 

 

 

 

Comments

golgi70's picture
golgi70

Looks great DAB.  I bet it'll be great with them ribs.  Wish i was closer so i had a reason to a attend a Super Bowl Party.  Nothing speaks louder than smoked ribs.  

Have a good time and get a nice beer to accompany the good eats.  Might I suggest some Dogfish Head if it's available near you.  Pretty much all of there beer is excellent but my favorites are the India Brown Ale (IBA) and some of the small batch large bottles that I can't recall the names of.  Pricey but worth it.    

Josh

dabrownman's picture
dabrownman

chomping into this bread today for breakfast and lunch.  I hope we have some left for tomorrow!  Love Dogfish head beers too.  I saw the PBS special where the owner went to South America somewhere to bring back a special exotic wood no one had ever heard of to make one special beer in.  That is why the beer is so pricey..... but all the craft beers are pricey and a the best reason to make your own!  For me, beer making i s much more intoxicating than bread making :-) 

Going to make some smoked sausages tomorrow too and try out that Larrupin Swedish Mustard Dill Sauce.  Tough to beat ribs, sausage and mustard dill sauce on SB Sunday.

Glad you liked the bread Josh and have a great SB weekend.

isand66's picture
isand66

That's a great looking "white" bread....if only Blunder Bread was even 1/10 as good!  I never understood why BBQ joints insist on serving their great Cue   on such crap bread.  Enjoy the big game and save some of that great food for me.

Ian

CeciC's picture
CeciC

They looks really good. I bet its the perfect match to your ribs. I bet it could make extraordinary sandwich bread as well.

 

Darwin's picture
Darwin

A great looking loaf!  Glad the meal was much better than the game  :( 

dabrownman's picture
dabrownman

The ribs were a sight better than the game for sure.  Luckily we could eat during the 2nd half and not miss anything after the kickoff.,

The bread was good with the ribs.  Glad you liked this simple white bread - we do too!

Happy baking Darwin.

Foodzeit's picture
Foodzeit

hot air balloons flying in to get a piece of your breakfast? :) Awesome like always and enjoying the pictures of that airshow indeed

dabrownman's picture
dabrownman

balloon fest in Albuquerque NM and folks come from all over to fly away somewhere - mostly fueled by champagne and sparkling wine from what I could see - even before breakfast!  This one of the moring take offs from 2013 

Glad you liked the post and Lucy looks forward to your next one!.

Happy Baking FZ

Foodzeit's picture
Foodzeit

do miss blogging and baking but we are on a trip down under and I guess I won't be baking for  while. I miss it, does that mean I am a bread bake o holic? I guess I am :)