Lucy kept working on her sprouted grain experiments this week. These little chatted berries have turned out to be a different can of worms when it comes to how bread flours usually perform. This makes them fun to play with of a little frustrating at times..
This week we kept the overall 50% whole grains in the mix but upped the sprouted grains to 50% of the whole grains for 38%. This puts the sprouted grains at 25% of the entire flour mix which puts it on the borderline of turning dough into goo while it is finishing its 12 hour retarded proof in the fridge.
We also limited the variety of whole and sprouted grains to equal parts of the 3 Italian farros: einkorn, emmer and spelt and wheat berries. To try to compensate for the final flour being on steroids for an enzyme point of view, the levain was built over 3 stages using all of the sifted out hard bites of the non sprouted home milled whole grain flour and some of the its high extraction majority.
The sprouted home milled flour was also sifted to get the hard bits out but none was used in the levain. The sprouted hard bits were put into the 1 hour autolyse with the remaining non sprouted high extraction flour and the KA bread flour. The high extraction sprouted flour was held back from the autolyse to keep it from getting a heads start and was mixed into the autolyse th make the final dough with the salt and the levain.
We kept the levain to our recent 10% even though the fall AZ temperatures in the kitchen have moderated to the mid 70’s. No sense tempting fate with more levain mixed with more sprouted grains. We also kept the hydration right at 85% - our usual amount for 50% whole grain breads.
After 3 sets of slap and folds of 8, 1 and 1 minute and 3 sets of stretch and folds from the compass points all on 15 minute intervals. The dough still felt a little slack which points to less water being needed for this amount of sprouted grains – they take less water after sprouting than they would otherwise, With the slack dough feel we hoped that maybe the crumb would be a little more open than last week – especially since there were no whole berry sprouts in this bread.
Thai Green Mein and Thai Green Curry Chicken
Lucy and I went back and forth trying to agree on what add ins we would put in this mix. I wanted olives to keep with the Italian theme and she wanted cranberries and walnuts to get in the Holiday spirit. Finally we agreed to not load up the crumb with any goodies at all because we hardly ever bake a bread that just has flour in it and doing so now and again reminds us of how tasty bread can be if left plain – especially when the flavors are so dramatically enhanced woth sprouted grains.
Ribs too. When the weather finally turns cooler for fall its time for Squash soup made with butternut squash, fresh corn, smoked sausage and wild rice.
So we shaped the dough right after the stretch and folds and put it in a lightly rice floured basket that was oval shaped, bagged it and immediately put it into the fridge for a 12 hour retarded proof with no counter bulk ferment. Even though the kitchen temperatures have moderated a higher amount of sprouted flour and a long cold proof could be a goo disaster in the making if you give the dough a chance to get a fermenting head start un-moderated on the counter.
In 12 hours the dough had thankfully proofed well enough in the cold but not too much. It looked like we could let it warm up on the counter for 1 1/2 hours before un-molding, slashing and hitting the Mega steam, 500 F heat of Big Old Betsy’s bottom stone. In 2 minutes we turned the heat down to 450 F of the remaining 13 minutes if steam.
Once the stream came out we turned the oven down to 425 F convection and continued to bake until the bread hit 210 F – 5 degrees higher than our usual. We have found that sprouted grain breads need to be baked to a higher internal temperature to compensate for the extra moisture they retain as they bake.
The bread browned nicely to that mahogany color and sported those small blisters we love so much. It also sprang and bloomed well enough to give Lucy hope the crumb would be as open as she had hoped. Lucy Lucy - the crumb came through as soft, moist, glossy and tasty. This might be the best tasting bread Lucy ever baked up. it is delicious, sour, complex flavors, deep grainy aromas .....We love it. I hope others will try out sprouted flour breads now that PR's book is out and bringing attention to these fine breads - they deserve a large following..
Whole Multigrain SD Levain
9 Week Retarded Rye Starter
MG 85% Extraction
MG 15% Extraction MG
Levain % of Total Flour
85% Extraction Multigrain
100% Whole Sprouted MG
KA Bread Flour
Total Dough Flour
Total Flour w/ Starter
Liquid w/ Starter
Hydration with Starter
Whole Grain %
4 whole multigrain and sprouted mix is: einkorn, wheat, emme r& spelt
50% of the whole grain flour is sprouted
Fabulous sunset, an apple pecan galette to go with Lucy's advice to never forget the salad.