The Fresh Loaf

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wild rice

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dabrownman's picture
dabrownman

This is another take on a multi-grain bake we did not s long ago that you can find here;

60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

 

This time we upped the whole grains to 75% and the hydration to a little over 85%.  We dropped the chops and added multi-grain sprouts.  The whole grains and sprouts were rye, spelt and whole wheat.  A combination we like very much as long as the rye equals the other two grains.

 

We also decided to make this bread a little more Russian by using their Baltika #6 Porter for a majority of the liquid in this bread and all of the dough wetness if you overlook the barley malt.

 

We were overcome by guilt and also knowing that The Hempster would not be her kindly self if we left out the seeds so we tossed in some caraway and coriander to perfume this dark bread in a traditional way - but not too much.

 

Hanseata, probably in a fit of non-hempness, is also the creator of her very fine wild rice bread that we like so much.   Thinking she would still be upset that there are no hemp seeds in this bread, we plunked in some cooked wild rice hoping to appease Her Hempness with one last gesture of jester.

 

Keeping with the black theme this bread was calling out for, we also added in some caramelized onions, quite a lot actually, with its deglazed reduced juices as Eric, Andy, Ian and so many TFL bakers are wont to do out ofa  honed professional education and experience for many of them that know what they are doing and a playful, inquisitive wonderment of the strange for Ian and myself.

  

One last shot at anti-establishment went to the Combo YW and SD rye and Desem starter and levain we cooked up over two builds.  As we contemplated the dark path we were about to trip along, in total disregard of anything sane or normal, my apprentice became edgy, quite uncomfortable really and took on the look of one sick puppy. No, it wasn’t Toady Tom’s Toasted Tidbits at fault here even though we put 15 g of them in the mix.

  

It is a look that I see most often right before she upchucks - which she did... then murmuring under her lowly growl something about death to all dark baking masters or another…….. It seemed she got sick after noticing that the bread lacked nuts.  She recovered quickly after the upheaval when she realized there were already plenty of nuts out of their shells in the kitchen as it was - so no extra nuts were required for this Holiday bake.  

  

After all of what would pass for bread 101 on Empress Ying’s home planet, we hoped that this bread would be a shade darker than a dark one should be and also one that we could be proud to pair with the fine Pate Maison that we had baked and smoked up for the Holidays the day before.  Hopefully, both will pair well with a nice Malbec from Argentina, if one could afford it and a plate of various exotic cheeses from other places even more expensive.

 

Hey, it’s the Holidays and who needs another pair of Santa socks, snowflake ties and Snowman stocking caps anyway.  So, as an option, save enough bread by not getting those things and splurge on some foreign hooch and cheese to share with family and friends instead - all while making the bread and pate that much better.

The crust came out dark, shiny and crispy but, after a 24 hour wait before slicing, it went soft with a slight chew.  This bread cut ¼” slices easily without crumbling.  The crumb was not heavy, slightly open, soft and very moist with little gloss.

 

The taste was where this bread really shines.  Subtle coriander and caraway flavors combine with a stronger caramelized onion taste and the chew of the wild rice and sprouts to go with the complex flavors of the porter, cocoa and coffee.  Very tasty indeed. 

 

We have now eaten it plain, toasted with butter, as a sandwich and toasted with pate – just delicious and the perfect pate platter mate.    

  

Method

The method was straight forward if you remember to start the WW sprouts a day before the spelt and rye sprouts since they take 48 hours to chit instead of 24.  The levain was built over (2) stages of 8 and 4 hours each with an overnight retard of 12 hours following the 12 hours on the counter

The flours, salt, Toady Tom’s Toasted Tidbits, ground flax seed and the red and white malts were autolysed with the Baltika  #6 Porter for 1 hour after my apprentice had tasted about 205 ml of the 500 ml bottle to make sure that it wasn’t a covert left over cold war poison of a 3rd kind.

Once the autolyse and levain came together, we did 10 minutes of French slap and folds and then 3 sets of S&F’s on 30 minute intervals where the seeds and rice were incorporated in the 2nd set and the sprouts on the 3rd set. 

The dough was allowed to ferment and develop for 1 hour before being shaped into an 800 g and one near 500 g loaf and panned. The dough was allowed to proof for 1 hour in a trash bag on the counter before being retarded for 12 hours in the fridge. 

Once out of the fridge the small loaf was allowed to proof for 4 hours on the counter.  The larger one proofed for 4 hours on the counter at 65 - 68 F and an additional 1 ½ hours at  85 F in the make shift microwave proofer that had a cup of boiling water in it. 

Both of these should have been baked in the mini oven but Big Betsy was preheated to 500 F instead with 2 of Sylvia’s steaming pans and a 12”cast iron skillet full of lava rocks on the bottom rack.  The stone was put on the very top rack of the oven to project radiant heat downward to the top of the loaves.

As soon as the small pan went in the temperature was turned down to 450 F for 15 minutes of steam. When the steam was removed the temperature was turned down to 350 F, convection this time.

After 5 minutes the bread was removed from the pan and finished baking directly on the oven rack.  The bread was turned 180 degrees every 5 minutes until the internal temperature reached 190 F. Total baking was 30 minutes when the bread was removed to the cooling rack.

The larger loaf was baked the same way through steam but took an extra 15 minutes at 350 F to reach 190 F internal temperature.

Formula

Mixed Combo Starter

Build 1

Build 2

Total

%

SD Starter

5

 

5

0.99%

Yeast Water

10

 

10

2.63%

WW

10

15

25

6.58%

Rye

30

45

75

19.74%

Spelt

10

15

25

6.58%

Water

40

75

115

30.26%

Total Starter

95

150

245

64.47%

 

 

 

 

 

Starter

 

 

 

 

Hydration

100.00%

 

 

 

Levain % of Total

20.14%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Toady Tom's Toasted Tidbits

15

3.95%

 

 

Whole Wheat

35

9.21%

 

 

Dark Rye

141

37.11%

 

 

Whole Spelt

35

9.21%

 

 

AP

154

40.53%

 

 

Dough Flour

380

100.00%

 

 

 

 

 

 

 

Salt

8

2.11%

 

 

Russian Baltika Porter

305

80.26%

 

 

Dough Hydration

80.26%

 

 

 

 

 

 

 

 

Total Flour

507.5

 

 

 

Water & Russian Porter 305

432.5

 

 

 

T. Dough Hydration

85.22%

 

 

 

Whole Grain %

74.58%

 

 

 

 

 

 

 

 

Hydration w/ Adds

85.51%

 

 

 

Total Weight

1,266

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Red Malt

5

1.32%

 

 

White Malt

5

1.32%

 

 

Barley Malt

20

5.26%

 

 

Ground Flax Seed

15

3.95%

 

 

Add- In Total

45

11.84%

 

 

 

 

 

 

 

Multigrain Sprouts

 

%

 

 

WW

10

2.63%

 

 

Rye

20

5.26%

 

 

Spelt

10

2.63%

 

 

Total Sprouts

40

10.53%

 

 

 

 

 

 

 

Other Stuff

 

 

 

 

Caramelized Onions.

100

26.32%

 

 

Cocoa

10

2.63%

 

 

Instant Coffee

10

2.63%

 

 

Caraway Seeds

8

2.11%

 

 

Coriander Seed

5

1.32%

 

 

Cooked Wild Rice

100

26.32%

 

 

Total Other Stuff

233

61.32%

 

 

This lunch plate has some thin sliced sliced pate with 100% whole spelt bread, aged super sharp crumbly cheddar cheese, a pickled Serrano pepper, half a Granny Smith apple, some carrot coins, half an avocado, black and pinto re-fried beans, cabbage salad with black raspberries on non fat yogurt. 

 

dabrownman's picture
dabrownman

Hanseata’s wild rice bread looked so enticing we had to move it up to the top of the bake list.  To her recipe, which hardly needed any changes at all if one of us was sane and not barking, we used high alcohol ice beer for most of the water and upped the hydration about 10 %.  We didn’t use all beer for the liquid because it had to pass quality control to make sure it was not spoiled in some way.  It actually took two or three tastings just to make sure, but it finally passed.

We also added hemp (since wild rice is a grass), anise, fennel and coriander seeds, as well as, some prunes for their sweetness, cleansing reputation and black color to go with the wild rice.  For the balsamic vinegar we used a pomegranate flavored one.  Last but not really last we added some rye, WW, spelt and barley sprouts to go with the beer.  We also add some molasses and honey to go with the barley malt and some home made red and white non-diastatic and diasatic malts.   Then we moved the salt to 2% or we thought we did after we remembered we forgot to add it.  So, all in all, only a few minor changes were required.

 The batard doubled in the proofing basket coming all the way to the top after it doubled in the fridge overnight too.  The spring in the oven after a slightly deflating diamond cut was also good.  The batard only sprawled 1” in length and ½“ in width after coming out of the basket.

 The crust took on a dark brown color as expected, the bloom was good and was still unexpectedly a little crunch after it cooled.  This is the best slash job we have managed to date.  The crumb was fairly open for so much stuff inside, very moist due to the YW and the texture was just the way we like it. The sprouts, wild rice and seeds gave it an nice nutty, chew and flavor but the hemp seeds were a crunchy contrast and unexpected.  Don’t soak your hemp seeds for this bread!

 One can’t really make out the prunes other than a very slight sweetness throughout.  The anise, coriander and fennel smell and taste were muted, but noticeable, also way we like it.  A medium SD tang was also there and very nice.  Don't know what it would taste like without the beer.  All in all, this is the best looking and tasting bread I have ever been fortunate to make.  It is a delight to eat plain, toasted and buttered.  I’m guessing it will make some kind of special sandwich.   This bread takes 3 days to make but it is worth the waiting.  It is an A+.  Thanks Hanseata for the inspiration.  Formula and method follow the pix's.

This bread made for a nice ham and cheese sandwich for a lazy Saturday lunch with some of favorite lunch sides.

Method

Sprouts - The first thing to get started are the spouts.  Soak the seeds for 5 hours and them sprout between - damp paper towels covered in plastic wrap. Reserve unti;l needed about 24 hours.

Starter - Then get the combination YW and SD starter going in (3) 4 hour builds totaling 12 hours.  It should double after the 3rd build between the 8 and 12 hour marks.  Refrigerate overnight.  This bread can be made with SD starter alone just double the amount of starter.

Autolyse - Take all the flour and add all the beer and water, less 25 g of the water, add the malts, honey, balsamic vinegar, molasses and the VWG mix well and refrigerate for 24 hours.

Cook - the wild rice on low for 1 hour in at least twice as much as water as rice.  Reserve the cooked rice in the refrigerator.

Reconstitute the chopped prunes in 1 T of hot water and grind the seeds slightly in a mortar.

Then next morning combine the autolyse, the reserved 25 g of water and starter in the mixing bowl and knead with the dough hook on KA 2 for 5 minutes.  Add the salt (donlt forget like I did) and knead on KA 3 for 3 minutes.  Knead an additional 2 minutes on KA 4 for 2 minutes.  Move dough to a well oiled, plastic covered bowl to rest for 15 minutes.

Do 6 sets of S&F’s every 15 minutes on a floured work surface putting the dough back into the oiled covered bowl each time.  On the 5th S&F add in the sprouts, seeds, prunes and cooked wild rice.   After the 6th S&F form dough into a tight ball, place into a oiled bowl, cover with plastic and let rest on the counter for 1 hour.  Retard  the dough in the refrigerator overnight.

In the morning remove the dough from the fridge and let come to room temperature – about 1 hour.  Form into the shape you desire and let proof on the counter for 2- 3 hours in a plastic bag, or until it passes the poke test.  Mine took 3 hours total out of the fridge I formed the dough into one large 17” x 6” batard.

45 minutes before the dough is ready, preheat the oven to 500 F regular with steaming method and stone in place.  Bake the bread for 15 minutes with steam, the first 4 minutes at 500 F,  then 11 minutes at 450 F regular bake and then for another 20 minutes at 400 F convection until internal temperature reaches 205 F.  Rotate the bread every 5 minutes 90 degrees.   Leave door ajar with the oven off and the bread on the stone for 12 minutes to let the crust crisp.  Move to wire rack to cool to room temperature.

Wild Rice Multi-grain with YW and SD Starters, Sprouts and Hemp Seeds      
      
Mixed StarterBuild 1Build 2 Build 3Total%
SD Starter251010456.50%
Yeast Water3020106014.58%
Rye / Dark Rye - 5040205011022.92%
WW4020208016.67%
Water5020 7014.58%
Total Starter185909036576.04%
      
Starter     
Hydration76.47%    
Levain % of Total24.87%    
      
Dough Flour %   
WW7515.63%   
6 Grain Cereal102.08%   
White WW10020.83%   
Potato Flakes102.08%   
Dark Rye204.17%   
AP26555.21%   
Dough Flour480100.00%   
Salt102.08%   
Beer - 353 Water-6742087.50%   
Dough Hydration87.50%0.00%   
      
Total Flour692.5    
Total Beer / Water582.5    
T. Dough Hydrat.84.12%    
      
Hydration w/ Adds84.90%    
Total Weight1,508    
      
Multigrain Sprouts %   
Cooked - Wild Rice - Dry Weight234.79%   
WW153.13%   
Rye204.17%   
Barley51.04%   
Spelt102.08%   
Total Sprouts7315.21%   
      
      
Add - Ins %   
VW Gluten153.13%   
Hemp -20, anise, coriand, fennel - 6265.42%   
Honey153.13%   
Re-hydrated Dried Prunes357.29%   
Red Rye Malt51.04%   
White Rye Malt51.04%   
Balsamic Vinegar193.96%   
B. Malt / Molasses306.25%   
Total15031.25%   
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