The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

87% whole grain

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dabrownman

After having such a nice loaf turn out from the last Chacon bake, we thought we would do everything we could to mess it up – and we did mess up more than half of it without much difficulty at all.  These things happen when you try new things.  Not to worry when we can learn from near disasters.

 We took a more difficult but very nice 90% whole grain formula and decided to try it out in the Cuisinart mini convection oven  we want to use for summer baking.   The problem is that space is limited, steaming is harder and keeping the steam in difficult.

 So we decided to try baking this loaf 2 different ways with steam and see which one performed better.

One was using the broiling pan that came with the oven, putting water below and baking the bread on the perforated cover.  The other way was to bake the bread on the broiler pan bottom and put a stainless steel mixing bowl over the top.

The spare tire.

 We also wanted to try out some different patterns for the Chacon as well as try out a new shaping method that would help in spring.   We did two folds and crimps (like shaping baguette) for the outside ring instead of one.

The loaf steamed with the full broiler pan and the water below, we decorated with flax seeds and bran stuck to the loaf with egg white.  One the other round loaf we used 3 smaller knotted rolls instead of one in the middle and left it undecorated under its steel steaming lid that acted like a cloche.

 

The winner was unmistakable.  The cloche, steel lidded loaf, performed much better as far as spring goes.   But, after removing the steaming lid my apprentice forgot to move the loaf up a rack level and burned the bottom of it.  OOPPPSSS!   The other loaf didn’t have any spring at all - but was not burnt.  Between the two, we got zero decent bread but would if you could cut the good bottom one of them and switch it to the other better sprung and looking top.

 Now we know that the mini oven will work fine in the summer to make bread when plugged in outside by using the cloche and the apprentice has learned her lesson.

The method for this bread was the 3 day process and similar to this bake:   http://www.thefreshloaf.com/node/28806/hanseata%E2%80%99s-wild-rice-sd-w-yeast-water-multi-seeds-prunes-beer-and-sprouts#comments

3 stage levain YW and SD combo starter, overnight retard of the starter, 24 hour autolyse for the flour and the liquid using whey water from yogurt making this time, 1 1/2 hour ferment/development followed by overnight retard for the dough with final proof the next day in rice floured baskets in a trash bag.

We also used walnut oil and crushed walnuts for a separate paste like Phil did for his Walnut and Sage bread and put walnuts and pumpkin seeds in the bread too with the sprouts.  – Thanks Phil!  We preheated to 500 F regular bake and then did a regressive temperature baking profile.  After 2 minutes 450 F.  After 15 minutes, remove steam or cloche and turn oven down to 400 F convection.  Turn loaf 180 degrees every 5 minutes until done about more 20 minutes or 35 minutes total until temp hits 205   the center of the loaf.   Leave in oven to crisp for 10 minutes with oven off and door ajar.

See how the purple color comes out under inside artificial lighting - The walnut oil paste finally shows itself. 

 

As you can see the crumb is nice and airy even with 90% whole grains in this loaf.  The power of YW shows.  The crumb was moist.  The crust stayed crisp and crunchy even hours later.  Tuns out the dark crust came from reusing the parchment paper from the Croissant bake - butter transferring to the crust and turning dark. It didn't taste bad nor was it tough or hard to cut - just dark - and extra tasty.  The Chacon curse was partially lifted.  This is one great tasting bread too.  We love all the whole grains, add ins, nuts and sprouts.   The whey water makes this breadhave a deep SD flavor that builds over time.  The Chacon has it's new formula now too. 

As a final note we did pinch of 100 g of fermented dough right before it went into the fridge to use as a starter for a pizza and pide for tonight’s dinner - turned out very well.  We will make that a separate post though.

The formula follows the pix and we won’t have crumb shots for 24 hours.

90% Whole Grain SD, YW Combo w/ Sprouts, Walnuts, Seeds and Whey      
      
Mixed StarterBuild 1Build 2 Build 3Total   %
SD Starter25100354.65%
Yeast Water050257512.82%
Rye2500254.27%
      
      
Dark Rye0250254.27%
Soft White W0050508.55%
WW25250508.55%
Water5000508.55%
Total Starter1251107531052.99%
      
Starter     
Hydration85.07%    
Levain % of Total18.89%    
      
Dough Flour    %   
Whole Rye508.55%   
Whole Soft White Wheat20034.19%   
Whole Spelt254.27%   
Semolina7512.82%   
Oats254.27%   
Whole Millet254.27%   
Whole Quinoa254.27%   
White WW508.55%   
Whole Farro203.42%   
Whole Barley203.42%   
Whole Bulgar254.27%   
Potato Flakes101.71%   
Ground Flax Seed101.71%   
Whole 6 Grain Cereal254.27%   
Dough Flour585100.00%   
Salt111.88%   
Whey 450, Water 7552589.74%   
Dough Hydration89.74%    
      
Total Flour752.5    
Whey 450, Water 75667.5    
T. Dough Hydrat.88.70%    
Whole Grain %89.24%    
      
Hydration w/ Adds89.04%    
Total Weight1,641    
      
Multigrain Sprouts     %   
WW254.27%   
Spelt254.27%   
Rye254.27%   
Total Sprouts7512.82%   
      
Add - Ins      %   
Red Rye Malt20.34%   
White Rye Malt20.34%   
Walnut Oil 50.85%   
Dried Sage10.17%   
Barley Malt203.42%   
Molasses101.71%   
Wheat Germ101.71%   
VW Gluten101.71%   
Sunflower Seeds 25, Walnuts 507512.82%   
Total13523.08%   
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