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Tamari-Roasted Mixed Seed Wholemeal Bread with Mixed Pre-ferments

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ananda's picture
ananda

Tamari-Roasted Mixed Seed Wholemeal Bread with Mixed Pre-ferments

Tamari-Roasted Mixed Seed Wholemeal Bread with Mixed Pre-ferments


These breads are a sourdough version of the seeded breads I recently posted on here: http://www.thefreshloaf.com/node/27186/toasted-suflower-seed-wholemeal-bread-and-some-breakfast-pastries

There are small variations in the leaven proportions used; this is purely for availability reasons, and not anything more technical.

I used overnight retard, again to fit my schedule, not for flavour purposes.   The bread is loaded with flavours whether using the yeasted or the sourdough process [retarded or not]

Both cultures given 2 refreshments prior to use:

Rye Sourdough

Day

Stock

Flour

Water

Total

Friday 16:00

40

60

100

200

Saturday 08:00

200

60

100

360

 

Wheat Levain

Day

Stock

Flour

Water

Total

Friday 16:00

40

100

60

200

Friday 22:00

200

50

30

280

Saturday 08:00

280

50

30

360

Saturday 12:00

360

200

120

680

 

Material/Stage

Formula [% of flour]

Recipe [grams]

1a] Rye Sourdough

 

 

Bacheldre Organic Dark Rye Flour

5

100

Water

8.33

167

TOTAL

13.33

267

 

 

 

1b] Wheat Levain

 

 

Marriage’s Organic Strong White Flour

20

400

Water

12

240

TOTAL

32

640

 

 

 

2. Final Dough

 

 

Rye Sourdough [from 1a]

13.33

267

Wheat Levain [from 1b]

32

640

Marriage’s Organic Strong Wholemeal

75

1500

Tamari-Roasted Seeds – Sunflower, Pumpkin, Sesame and Blue Poppy

20

400

Salt

1.5

30

Water

54

1080

TOTAL

195.83

3917

 

 

 

% pre-fermented flour

25

-

% overall hydration

74.33

-

% wholegrain

80

-

FACTOR

20

-

 

Method:

  • Combine wholemeal, water and rye sourdough and mix until clear with a dough hook on first speed.   Autolyse for one hour.
  • Add the wheat levain and mix for 2 minutes on first speed and 3 minutes on second speed.   Add the salt, mix 5 more minutes on second speed.   Add the roasted seeds and mix on first speed until clear.   DDT 27°C.
  • Retard overnight in the chiller.
  • Bulk ferment dough for 2 hours allowing the dough to return to ambient temperature.
  • Knock back the dough gently, and scale and divide.   2 Miches @1350g and 4 pieces @ 300g for a four-pieced Sandwich loaf in a Pullman Pan.
  • Final proof: 3 hours @ 28°C.
  • Bake the loaves with steam…I used my electric oven for today’s bake, pre-heated to 280°C, then settling at 235°C for 10 minutes with steam.   Then I switched to convection and baked out the breads at 210°C.
  • Cool on wires

We ate some of this bread for lunch, not long after it had come out of the oven....I know, I know, we really should have waited, but a family lunch prior to a cinema trip just meant we could not wait any longer.   Well the bread tasted great, but it was difficult to cut, and I apologise if it has impacted on the crumb shots at all.

Best wishes to you all

Andy

Comments

Yerffej's picture
Yerffej

Andy,

The bread is, as usual, quite lovely and I have little doubt regarding the flavor. 

The real question is;  What movie did you see?

Jeff

ananda's picture
ananda

is "The Descendants", Jeff!

Thank you for your generous comments

Best wishes

Andy

Yerffej's picture
Yerffej

Andy,

I went and saw the same movie on the same day...........great minds think alike and all that stuff.

Jeff

ananda's picture
ananda

and a really good movie too Jeff!

A

Mini Oven's picture
Mini Oven

How did you find the seeded loaves separating from each other?   Natural division?

When I saw the crumb shot I first thought how nice to sink my teeth into warm seedy bread.   Film or no film, I would come up with any excuse too to eat it warm!   Mmmmm

Mini

ananda's picture
ananda

The bread was delicios eaten still warm Mini!

But it was really hard to cut, of course!

Yes, the seeds coating the panned loaf pieces did keep each piece distinct; a natural division as you notice.

Very best wishes

Andy

varda's picture
varda

- A naturally brewed soy sauce that contains no chemicals, preservatives, sugar, MSG or wheat.   (Just in case other people were wondering as I was.)   These look great.   I've been working on piecing (3 rather than 4 because I have a short Pullman) and now appreciate your loaves even more.   Very nice!  -Varda

 

ananda's picture
ananda

Hi Varda,

I tend to buy only shoyu or tamari.   The tamari I have at the moment is the same brand I first found 25 years ago when I first worked in wholefoods.   The brand still attracts a loyal following but never went mainstream.

Your pan must be the same size as Breadsong's and txfarmer's?

Very best wishes

Andy

dmsnyder's picture
dmsnyder

Those loaves remind me of a reversible jacket. Seeds inside and out.

How much dough do you recommend for the pullman pan (13 inch size, I assume)? I imagine the outside seeds keep the pieces from merging in the pan.

David

ananda's picture
ananda

Hi David,

The Pullman Pan is 33.5cm/13.25" length.   Total dough weighed 1200g, but around 125g of that is seeds, which don't contribute to any aeration, obviously.   Maybe I could have increased to 1360g total?

It's a reasonably light loaf for all the wholemeal, but the seeds on the outside have definitely kept each piece distinct, as you noticed.

Best wishes to you

Andy

Janetcook's picture
Janetcook

Andy,

Just a comment on the yummy looking loaves this time as you answered any questions I would have had in your intro :-)

These look delicious and, around here, my loaves get cut into almost immediately.  Kids insist and I allow - one of the small pleasures of live if you were to ask me :-)

So, therefore adults are allowed the same privilege - movie schedule or not *^).  The crumb looks just fine to me!

Thanks for the post.

Take Care, 

Janet

ananda's picture
ananda

Hi Janet,

I had your questions in my head when I wrote the intro, just before posting.   But I half expected you to find something else to ask about anyway.   Just teasing!

We had Alison's son Daniel, and his girlfriend Becky as guests this weekend, so it's good to know we deserve the same privileges as them

Thanks, as ever for your kind words

Best wishes

Andy

PiPs's picture
PiPs

Lovely bake Andy,

Are you roasting the seeds yourself?

That would have been a flavour extravaganza with the two leavens and seeds. Yum! ... and a really good lift considering the amount of wholemeal flour and seeds the leavens needed to lift.

Do you miss the woodfired oven's radiant heat when you do these bakes?

Cheers,
Phil

ananda's picture
ananda

Hi Phil,

Yes I roast the seeds under the grill, just turning them frequently to stop over-browning.   The smell is very enticing, so Alison is usually driven to distraction and rightly complains, as she is not eating bread at the moment!

The volume in the miches was better than in the panned loaf which I may have under-proved slightly.   However, I'm not convinced as the loaf appeared to shrink back a little during baking, rather than not spring properly.

Yes, I'd rather use the wood-fired oven, of course.   But I need to be doing a fuller day of baking to justify firing it.

Good to hear from you

Best wishes

Andy

dabrownman's picture
dabrownman

Doesn't bread that good cut itself ?  Mabe a slight harder working rye sour is in order :-)

ananda's picture
ananda

Hi dabrownman,


well lots of Borodinsky production is the bill for Wednesday, so my rye sourdough is indeed working hard right now!

All good wishes and many thanks for your coments

Andy

teketeke's picture
teketeke

Hi Andy,

I could imgine how good smells your loaves are.... Tamari shoyu... That is killing me!!!

By the way, I saw the movie too..   Very complicated me while watching... :0  Life is not easy like....

Happy baking,

Akiko

ananda's picture
ananda

Hello Akiko,

Very good to hear from you and thank you for your kind comments

Best wishes

Andy

Mebake's picture
Mebake

I would imagine how it turnd out after it had cooled. Great! and healthy, Andy!

Nice work.

ananda's picture
ananda

Thank you Khalid!

Yes, 80% of flour is wholemeal, with 20% seeds on total flour, plus those used to coat the loaves.   And only natural leavens used too.

All good wishes

Andy

breadsong's picture
breadsong

Hello Andy,
As luck would have it there is a brand-new bottle of Tamari in my pantry, waiting to be put to good use...
such as you have done with your beautiful, delicious-looking loaves.
:^) from breadsong

ananda's picture
ananda

Hi Breadsong,

Thank you for your ever-geneorous words, it is good to hear from you.

The idea for using tamari or shoyu to roast these seeds came from a really good friend of mine who is a committed vegan, some 25 years ago when I first went into business.   We used to make these roasted seed combinations and offer them up as little appetisers in our vegetarian cafe.   They remind me of some of the street-food you can get in Greece to much on as you wander through the streets in the warm evenings.

Very best wishes

Andy

breadsong's picture
breadsong

Hello Andy,
Mmmm, roasted seed snacks for appetizers, and street food in Greece - yum.
I prepared some seeds today, roasted and then stirred in some Tamari, and am building leavens to mix the wholemeal dough tomorrow.
Really, really looking forward to how this bread will taste, having already sampled the tamari-roasted seeds.
Thank you so much!
:^) breadsong

Update: 02/20/2012
Andy, I baked the bread yesterday evening, and this morning we enjoyed this most beautiful bread for breakfast.
What lively leavens with the refreshment schedule - your formula made a really nice bubbly dough -
and gorgeous flavor (really do love those Tamari-roasted seeds ... it was hard to leave them for the bread!).
Thank you so much! :^) from breadsong 
Here are the pics:
 

ananda's picture
ananda

Hi Breadsong,

Good to read of lively leavens.   The crumb of your bread is exactly as it should be in the high wholemeal bread.

I am really glad that you like this bread so much.   Thank you for posting this.

All good wishes

Andy

breadsong's picture
breadsong

Andy, thanks again, so much; this is a bread I will enjoy making again and again!
:^) breadsong