The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Multigrain Struan

greychamp's picture
greychamp

Sourdough Multigrain Struan

Hi Everyone:


   Although I have been a member of The fresh Loaf for a number of years, this is my first post.  I've also been an avid home bread baker for about 45 years.


   I wanted to try the recipe for multigrain struan on page 102 of Peter Reinhart's Whole Grain Breads, but I also needed to feed my 100% hydration sourdough starter.  Here is the result of my first attempt.  (BTW, I have pictures of the whole loaf and the cut loaf in My Documents > Pictures and tried to upload them to this post, but failed.  If anyone can tell me how to upload these pics, I'd be happy to do it.)


Whole Loaf


Note the crack on the side of the loaf, telling me that I should have scored it before baking.  Here's a look at the opened loaf.


Cut Loaf


Here's the Recipe.


Soaker
170 g mixed grains (I used 85 g cooked kasha and 85 g cooked brown rice)
57 g whole wheat bread flour (I used white whole wheat)
½ t kosher salt
170 g soy milk


Starter
186 g 100% sourdough starter
134 g whole wheat bread flour
77 g water


Final Dough
Soaker, all of above
Biga, all of above
244 g whole wheat bread flour
1 T canola oil
2 T agave nectar
2 t kosher salt


Directions
Make soaker and biga evening before baking. Refrigerate both overnight. Remove both from refrigerator 2 hours before baking. Cut up soaker and biga and put in stand mixer. Add rest of ingredients and mix for 5 minutes. Ferment for 1 to ½ hours until 1½ times original bulk. Fold and shape into loaf and put in 8x4x2 inch loaf pan. Preheat oven to 4250F. Let loaf rise for about 1 hour until 1½ times original bulk. Place loaf in oven and bake for 20 minutes. Reduce heat to 3500F and bake for about 20 minutes, turning loaf 1800 . Cool for at least 1 hour before eating.
Total weight: 1.096 kg


 


Bakers %
White bread flour (from starter) 13%
Whole wheat flour                    62
Mixed grains                           25
Soy milk                                 25
Water                                     25
Canola oil                                 2
Agave nectar                             4
Salt                                          1


Although the formula appears to have only 56% hydration, the dough is actually quite tacky because of the water in the cooked grains.


 


 


 


 

hanseata's picture
hanseata

Hi, Greychamp, since I have a faithful whole wheat starter since 2001, I do all the breads in WGB with sourdough instead of biga, where ever possible, i.e. all P.R. mentions that the biga can be substituted with a starter, and some others, too.


I bake the Multigrain Struan often, and it turns out really well with sourdough, though I add some instant yeast to have a more predictable rising time (I sell my breads).


I don't know what your specific picture uploading problem is, but I use my iPhone for photos (my camera "found" a new owner in Mexico), and uploading those files always fails because of their size. But if I email my photos to myself in a small format, I can upload those to TFL without problem.


Karin