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Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

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dabrownman's picture
dabrownman

Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

This is version 5 of my SD multi-grain challah called Brachflachen Mehrere Vollkombrot but wanted to make a special one this year - that non Jews would like - by Easter.  I added; whey water, a Yeast Water levain on top of the SD one, sunflower seeds,  white diastatic rye malt, malted barley, lentils, vital wheat gluten and various sprouted grains while cutting back on; the egg,  molasses and honey.  The crust came out lighter than usual but was still very dark and thick but soft after it cooled.  The crumb was more moist, more open, even with 40% whole grain and more interesting with the the sunflower seeds and the sprouted berries.  The taste is far superior and everything I would want in this bread.  It its a lot of work but you will be rewarded with a fine Holliday bread.  The method and formula follows the pix's.  I had an identical boule retarding in the fridge overnight, have now baked it off and those pictures will follow at the very end. I also added the 20 g of Pink Himalayan sea salt to the formula which was missing.  I do like using both starters.  SD for taste and YW is known for its spring and mpoist crumb by my experience.  These 40% whole grain breads with sprouts and seeds need all the help they can get and the YW seemed to help in spring and moistness.

Method

2 days before bake, take the berries and soak them in water for 5 hours.  Place a sheet of  wet paper towel on a tray and spread the seed out on top of it.  Cover with two more sheets of wet paper towel.  I just get the towels wet, squeeze out the water and unravel them to flat. Cover the whole shebang with plastic wrap and let sit until needed’

1 day before baking make the 2 starters.  There is 4 hours between each of the builds.  At the 12 hour mark, put both levains in fridge overnight for retardation of 8 hours

In the morning, take out the levains and put them on the counter for one hour as you autolyse the dough flours with the whey water and water (I used an equal part mix as usual) in your mixer bowl with the paddle on KA 1 then cover with plastic.

After an hour add the levains and mix again until they are incorporated and cover.  Let autolyse for one more hour.

Add the salt and all the mix-ins except the seeds, switch to dough hook and knead on KA 2 for 8 minutes.  Add in the seeds and the sprouts and mix until combined.  Transfer dough to a well oiled and plastic covered bowl.  Let rest 15 minutes.

 Do 10 S&F’s on a floured work surface, form into a ball and put back into a plastic covered oiled bowl.  Do 3 more S & F’s at 15 minute marks only do 4, 3 and 2 S&F’s.  Let dough develop in plastic covered oiled bowl for 1 hour.

Divide dough in half and pre-shape into boules.  Do final shaping 10 minutes later making sure the skin is stretched taut, dust top with 50/50 mix of AP and Rice flour and place top down in basket lined with a well floured towel, using the same dusting flour combination.  Place baskets in a tall kitchen trash can liner for 1 hour.  Place in fridge overnight to retard or, when dough has risen 70%, it is ready to bake when it passes the poke test.

Pre-heat the oven at 500 F on regular bake for 45 minutes with your steaming method and stone in place.  Invert baskets onto parchment paper on a peel, do a T-Rex or, my favorite, 3 Toed Chicken Slash or a beauty of your own and slide into oven on the parchment paper.  Turn down temperature to 450 F and steam for 15 minutes.  Remove steaming apparatus and parchment, turn oven to 425 F convection and bake for another 25 minutes or so turning the boule every 8 minutes 1/3rd of a turn.  When the bread has reached 205 F inside, turn off oven, keep door ajar and let boule crisp on the stone for another 12 minutes.  Then remove to a cooling rack until cool.

If retarding, take the bread out of fridge in the morning and leave in the plastic bag.   Immediately start your pre-heat of the oven and bake as above.  My retarded boule will be going in the oven shortly.  It rose beautifully in the fridge.

 This bread also bakes very well Tartine Method in a cold or hot Dutch Oven. 

Dabrownman's Multigrain SD YW Challah        
           
SD Starter         
 Build 1Build 2 Build 3Total Dough Flour  Multigrain Sprouts
SD Starter20  20 Rye35 Buckwheat15
Rye10 1020 WW35 WW15
WW10  10 Buckwheat35 Rye15
Buckwheat 10 10 Spelt35 Bulgar 
Dark Rye 10 10 Farro20 Barley 
WWW 10 10 Barley20 Spelt15
Bread Flour   0 6 Grain Cereal20 Water15
AP20301060 Millet20 Total Sprouts75
Water4060 100 Amranth20   
Total10012020240 Lentils20 Hydra. w/Sprouts72.18%
      Dark Rye20   
YW Starter    Semolina20 Scald 
 Build 1Build 2 Build 3Total Bulgar20 Buckwheat 
Yst Water30202070 Oats20 WW 
Rye   0 White WW20 Rye 
WW   0 Potato Flakes20 Bulgar 
Buckwheat   0 Ground Flax Seed20 Barley 
Dark Rye   0 Bread Flour280 Spelt 
WWW   0 AP280 Water 
Bread Flour   0 Dough Flour960 Total Scald0
AP30303090      
Water   0 50% Water/ Whey700 Hydra. w/Scald71.03%
Total605050160 Dough Hydration72.92%   
         Add - Ins 
Total Starters       Barley Malt50
      Total Flour1180 Molasses50
Flour220    Total Water880 Honey50
Water170    Total Hydration 74.58% Olive Oil50
Hydration77.27%       Egg50
       
Salt20
  Red Rye Malt 
         White Rye Malt10
         VW Gluten10
         Sunflower Seeds75
         Nuts0
         Total345
           
         Hydrat w/ Adds79.96%
         Total Weight

2,480

Comments

SteveB's picture
SteveB

I bet that 'Passover challah' would make a great ham sandwich!  :>)

SteveB

www.breadcetera.com

 

dabrownman's picture
dabrownman

Enjoying all the holidays a a multi-religious household presents for 25 years, this Challah goes great with the ham I made for Easter - which is why I made both = Ham Sammys on Challah!

Correctomundo!

SteveB's picture
SteveB

I hereby call "Foul!" for changing the title of your post after my comment was made!  :>)

SteveB

www.breadcetera.com

dabrownman's picture
dabrownman

change it as she said "that dosen't look like matzoh to me" :-)

isand66's picture
isand66

Wow!  You've outdone yourself on this one.  I have a headache from reading your ingredient list, but I'm very impressed.

It sounds and looks like it turned out great.  I will have to give this one a try eventually.

Nice job.

Best.

Ian

dabrownman's picture
dabrownman

You were the inspiration for the lentils in this bread and Akiko for the YW and David Snyder for much of the rest of the methods.  You, I suspect,  are true Tuscan at heart and a real beaner :-)

It is a lot of ingredients and complicated with 2 starters, sprouts and all but there is no bread like it and worth the extra effort for a holiday.  This version 5 is the best to date.

Bake On my friend!

isand66's picture
isand66

Hopefully your lentils tasted better than the red kidney beans I used.  My bean bread ended up on the do not eat unless major cataclysmic event!

isand66's picture
isand66

Did you count the eggs as part of your liquid ingredients in your formula?

dabrownman's picture
dabrownman

as the add ins go, I used 100% flour for the dry derived from flour like VWG and White Rye malt.   70% liquid included for eggs and 50% for honey, malt syrup and molasses.  Seeds that aren't soaked or ground to flour are zero.  The sprouts were counded as grain for their dry weight and then weighed them after soaking calling the difference water (this will be changed to be zero for both).   The starter is counted half flour and half water.   The ground up flax seeds ground up were counted as a flour. 

Now I have a spread sheet that calcs everything for me.  Have modified it so all I have to do is plug in what total weight I want and it recalculates everything automatically.    

isand66's picture
isand66

I've been looking for a good spread sheet to use.  Would you mind sharing it with me?

dabrownman's picture
dabrownman

message me your email and I will attach it as an .xls file.  I have fixed it as I described to calculate true hydration and made it look pretty :-)  The one that recalculates based on total weight needed - it has some bugs but should be finished tomorrow.

isand66's picture
isand66

I sent you a message, so when you get a chance send me your xls file if you can.

Thanks in advance.

Ian

thomaschacon's picture
thomaschacon (not verified)

That's the format to end all spreadsheets formats, even if it takes some getting used to.

http://www.bbga.org/bread/formula_formatting

I learned it a few weeks ago and, for the first time in years, feel like I'm in complete control of my bread formulae.

The biggest advantage, at least for me, is how it works like accounting. It sets up a total from which you withdraw amounts for preferments. The math checks itself, so you immediately see when something's gone awry, like yesterday, when I almost used a 10% seed culture for the sourdough starter. Eeek! That would have been a disaster.

isand66's picture
isand66

can you post your directions when you get a chance?

thanks.

Ian

dabrownman's picture
dabrownman

Method is posted

isand66's picture
isand66

Thanks.  Will save this one for a long weekend!

thomaschacon's picture
thomaschacon (not verified)

At first I thought it was one bread.

I can't tell from the spec sheet if it is or isn't, but it can't possibly be.

That said, we need to restrict your intake of caffeine.

Things are getting out of hand at dabrownman's house.

dabrownman's picture
dabrownman

weighing 1075 g each after baking.  I retarded one overnight to see if that made any difference.  I just took it out of the oven.  It rose beautifully overnight and baked very well.  I see I forgot to list the 20 g of Pink Himalayan sea salt in the formula though and will fix that :-)

I used the same two starters SD and YW in sweetbirds buckwheat, apple hard apple cider breadwhith good results and thought I would try it out on my Super-grain Challah and see how I liked it and improved the bread any.  YW has a great spring usually and 40% whole grain breads need some help.