The Fresh Loaf

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dabrownman's picture

50 Percent Whole Grain 25 Percent Sprouted Porter SD

After last week’s Cosmic Calamity, Lucy has settled back down to her normal self but had to have a beer to celebrate her notoriety as the center of the universe even if only for one day.  She has an affinity for darker beers and decided that Deschutes Black Butte Porter was perfect, not only for celebrating but for bread making too.


Continuing our recent experiments with various sprouted grains, Lucy decided to use this porter for the entire dough liquid and not levain me even a drop for tasting to make sure it wasn’t poisonous.


Beer doesn’t seem to affect our normal SD breads from a fermenting and proof point of view and usually you can’t taste it too much either but this black porter did darken the color of the dough a bit.  We didn’t know how the sprouted flour would react to the beer but Lucy figured if it didn’t like beer we just wouldn’t sprout and grind grain anymore.


This recipe is similar to our recent ones with 50% whole grains and half of it sprouted.  The 50% of white flour was half KA bread flour and half LaFama AP this time and the whole and sprouted grains were a equal mix of wheat, emmer (farro), rye and spelt dropping the einkorn and Kamut this week.


We did our usual 3 stage, 4 hour each levain build using 8 g of the 4 week retarded rye starter for the seed.  The levain build was done on the heating goad and after it has doubled after the 3rd stage we retarded it in the fridge for 24 hours


The levain was fed the sifted hard bit 17% extraction of the whole and sprouted milled grains in the first to get them  wet for as long as possible.  The wee beasties really seem to like these hard bits and all the minerals and other goodies they contain. 


The levain ended up being 12.77% of the total flour weight since it is winter time instead of the 9% we would use for a sprouted grain bread in the summer that was going to be retarded for 12 hours. 


We autolysed the dough flour and porter, with the salt sprinkled on top,  for an hour while the levain warmed up on the heating pad after its 24 hour retard.  Once the autolyse and levain came together the dough was once again very sloppy but not as bad as last time since we did cut the hydration 3 points to 85% this time.


The dough did stop sticking to the granite at the 8 minute mark and end of the first set of slap and folds.  This was followed by 2 more sets of 1 minute each and 3 set of stretch and folds from the compass points.  All the gluten development sessions were followed by 15 minutes rests instead of our usual 20 minute ones.


The dough was still a bit sticky when we went to shape it and put it in the basket so I put a touch of rice flour on the boule top before upending it on the basket seam side up.  We hoped this would stop it from sticking like the last one did.  This boule was going into a well seasoned basket too, unlike the last one.  Still 82.5% hydration would have been better especially if you aren’t used to and comfortable with really sloppy dough.


We bagged the boule in a new trash can liner and put it in the fridge for its 12 hour chill.  When we took it out of the fridge the next day, it looked like we could let it warm up on the counter for an hour, before firing up Big Old Betsy to a 500 F preheat, which would give it a 1 hour and 45 minute counter warm up total.  


The dough was upended out of the basket onto parchment and peel, sticking a bit but no worries, slashed and loaded onto the bottom stone and covered with the hot bottom of a heavy aluminum pot for steaming.  5 minutes later we turned the oven down to 450 F  After 18 minutes the lid came off and we continued to bake for another 10 minutes at 425 F - convection this time.


After deflating a bit when slashed and spreading just a bit like high hydration dough wants to do, the bread made a comeback with some decent spring, bloom and blisters under steam.  Once the led came off, the crust browned nicely to that deep mahogany color we love so much.


It was baked to 207 F  and left on the stone, oven off and door ajar for 5 minutes to really crisp the skin.  We usually don’t get that color with sprouted grains so maybe it was the porter? For some reason, sprouted grains don’t usually put mahogany on crust!


The crust was crisp when it came out of the oven but softened as it cooled   The crumb was darker in color due to the porter but as soft, moist, glossy and open as the other similar 50% whole grain with half sprouted breads of late.  This one tastes very good too, like the other ones, but I wish the porter would come through more.


I think we have taken this as far as we need to right now and can move on to higher percent whole grain breads with lots of stuff in them and maybe sprouts and sprouted flour too!


Levain Build

Build 1

Build 2

 Build 3



4 Week Retarded Rye Sour Starter






83% Extraction Whole & Sprouted






17% Extract Whole & Sprouted
























Levain Totals


















Levain Hydration






Levain % of Total Flour












Dough Flour






83% Extract Sprouted & Whole Grain






1/2 La Fama AP & 1/2 KA Bread Flour






Total Dough Flour






























Dough Hydration






Total Flour w/ Starter






Black Butte Porter & Water w/ Starter












Hydration with Starter






Total Weight






% Whole Grain






% Sprouted Grain












Whole and sprouted grains include equal 





amounts of rye, spelt, emmer and wheat





Half the whole grains were sprouted









PalwithnoovenP's picture

What kind of rye to stock?

I've tasted a bread made with rye and I fell in love with it, now I want to make breads with rye. I currently have access to Bob's red mill but they have different types and I don't know which one I'll get. For now I just want mixed wheat and rye breads, increasing the rye ratio as time goes by; but I would like to try make a 100% rye and a rye starter in the future. Also, what is the best way to store rye? Thanks in advance.

isand66's picture

Sprouted Wheat Porridge Bread with New Zealand Cheddar Cheese

  If I could only eat 3 things, 1 of them would be cheese, the other bread and the third I'm not so sure. There is nothing that smells so good as bread baking with cheese oozing out of it.

Continuing my exploration of sprouted flour I decided to make a porridge bread using freshly ground and sprouted whole wheat for around 36% of the flour with the balance being KAF European style and AP from the levain.

I used what I had left of a nice semi-sharp New Zealand cheddar cheese which worked very well with this formula.  If I had to do it again I would prefer to add even more cheese to take it over the top.

The porridge portion consisted of KAF Organic Six Grain Flakes which consisted of oat, barley, rye and a couple of other grains which I mixed with milk.

On one of the loaves I decided to top it off with some smoked bamboo sesame seeds which really added a nice finishing touch.

The end result of this bake was near perfection.  This one tastes as good as it gets.  The crumb is nice and moist from the porridge and the sprouted whole wheat adds another layer and dimension to the final bread.  If you get a chance I highly recommend you try this one as it won't disappoint.



Sprouted Wheat Cheese Porridge Bread (%)

Sprouted Wheat Cheese Porridge Bread (weights)

Download the BreadStorm File Here.


Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

Porridge Directions

Add about 3/4’s of the milk called for in the porridge to the dry ingredients in a small pot on your stove, set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker

 Main Dough Procedure

Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and cooled porridge, and mix on low for 6 minutes.  Add the cubed cheese and mix on low for 1 minute until it is evenly distributed.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.




rols's picture

Jason's ciabatta .. in an electrolux assistent?

ok my first post here, I've been a reader not a writer. 

I've made Jason Molina's ciabatta recipe many times, the wet goopy one. I always used a KitchenAid to beat merry heck out of it. My KitchenAid finally died a few months ago and I finally bought myself an Electrolux assistent. I love it, it's taken a while but I love it. 

But now I want to make another batch of ciabatta and Jason's recipe always worked out the bestl, but I'm not sure how to make it in the electrolux/anksarum. Has anyone tried this? Do you use the roller or the hook, or one then the other? Do you run it up fast to get the mixing done? Does it work at all in this machine? 

Hints and tips very much appreciated from anyone who's tried this insane recipe in this insane machine. 

barryvabeach's picture

Nutrimill Harvest Grain Mill.

In the last year or two,  Nutrimill came out with a stone mill that looked somewhat like a Komo, though it had some functionality issues, IMHO.  They have apparently redesigned it and are marketing the new model under the same name. Nutrimill Harvest Grain Mill   In the new model, you adjust the fineness of the grind by a knob in the center of the hopper.  Just wondering if anyone has seen this one in action? 

Sourdoughsmitten's picture

How soon after feeding the starter can one make a preferment?

Is 3 hours after feeding too soon? I'm in singapore so it's always hot and humid here  :)

davidg618's picture

Ryetest week 7B, A treat for the holidays

Zelten di Natale, or just Zelten; a popular fruit bread in South Tyrol, an alpine region in northern Italy. 

That's not surface topping, the loaves are loaded with fruit and spices fore and aft, and top to bottom. Yes, there's a little bit of rye dough too.

I'm saving these to serve at our annual holiday dinner, but I've nibbled a little. These are definitely not the dreaded annual Fruit Cake from aunt Jane!

David G


Dave Mott's picture
Dave Mott

How much levain to keep when getting ready to bake

Hey folks,

I'm new to the fresh loaf but have been a member and following lots of amazing stuff for months now. Seems like a really great community of passionate bread bakers, which I have now become.


How much levain do you keep when refreshing to prep for baking?

I understand that the left over levain is basically spent fuel, so using a lot doesn't benefit in any way and can possibly make your bread too sour. Is this correct?

My starter is 100% poolish. Being 125g BF, 125g Red Fife, 250g water.

Normally I just eyeball how much I throw away. Could be a little more, could be a little less.

Is there a % that you use of old levain to new flour?

Thanks so much and looking forward to finally joining in on things!



Cinnamongirl's picture

Sourdough sponge

I used my two week old starter to make a sponge that I allowed to sit out for 4 hours. It quadrupled in size so I mixed it down and put it in the fridge. I'm still waiting for my baking stone to arrive so I can make the bread properly, does anyone know how long can I allow the sponge to sit before I have to use it?

Dries's picture

What kind if KitchenAid to buy?

I'm looking for a new kneader. I mostly hear the name kitchenaid around on forums.

But when I looked on their website they have so many different versions of their mxier.

Can anyone help me withwich one to buy?