The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

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dabrownman's picture
dabrownman

Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

No, No, No - My apprentice is not a nut!  This is a slightly more simple formula trying to achieve a balance between taste and holes.  Taste always wins out over holes and appearance in my book.  It has to taste good first before going to other wanted crumb and crust attributes.

 Sadly, when throwing boiling water into the hot cast iron skillet, water splashed onto the stone where the bread had just been placed - after sliding it off the peel taking the parchment paper with it.  No problem.  I will just tilt the stone and let the water run off.  But alas, the bread slid off onto the oven rack making a mess of some very nice bread up until that time.  Found a spatula and mooshed it back on the stone as best  we could but was left with a loaf that didn’t spring as well as it should and developed a strange knob hanging off the side of it.

It did taste great though and the WW, Bulgar and hemp sprouts came through and the texture of the crumb was further enhanced with the pistachio nuts and sunflower seeds.  The rye is subtle and WW is pronounced.  The crumb holes were OK even though they suffered the worst of the oven loading and steaming ordeal.  Formula and Method follow the crumb shots.

 

 Multi-grain SD w/ Multi Sprouts  2 Nuts and Seeds Somewhere 

 

 

 

 

 

 

 

 

 

 

 

 

SD Starter

Build 1

Build 2

 Build 3

Total

%

SD Starter

25

 

 

25

5.41%

Rye

25

 

 

25

5.41%

WW

25

 

 

25

5.41%

AP

 

50

25

75

16.22%

Water

50

50

 

100

21.62%

Total

125

100

25

250

54.05%

 

 

 

 

 

 

Starter

 

%

 

 

 

Flour

137.5

29.73%

 

 

 

Water

112.5

24.32%

 

 

 

Hydration

81.82%

 

 

 

 

Levain % of Total

0

25.08%

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Rye

25

5.41%

 

 

 

6 Grain Cereal

25

5.41%

 

 

 

Dark Rye

25

5.41%

 

 

 

White WW

50

10.81%

 

 

 

Bread Flour

100

21.62%

 

 

 

AP

100

21.62%

 

 

 

Dough Flour

325

70.27%

 

 

 

Salt

7

1.51%

 

 

 

Water

260

56.22%

 

 

 

Dough Hydration

80.00%

 

 

 

 

 

 

 

 

 

 

Multi-grain Sprouts

 

%

 

 

 

Hemp

25

5.41%

 

 

 

WW

25

5.41%

 

 

 

Bulgar

25

5.41%

 

 

 

Total Sprouts

75

16.22%

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

10

2.16%

 

 

 

White Distatic Malt

10

2.16%

 

 

 

VW Gluten

10

2.16%

 

 

 

Pistachio/Sunflower

50

10.81%

 

 

 

Total

80

17.30%

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.24%

 

 

 

 

Total Weight

997

 

 

 

 

 Method

 Do the sprouts first by soaking them for 5 hours and then letting them rest on (2) damp paper towels, covered with another and plastic wrap and reserve until needed..

 The  method is similar to recent bakes.  A 3 stage SD levain build only this time the stages were 3 hours apart.  With the AZ kitchen temps hitting90 Fa 9 hour build was more than sufficient to get a strong levain.  Instead of rye based like last time, this one was more WW and AP flour based to fit the bread we were after for this bake.  The dough was more AP Bread flour and White WW than usual to go with the levain.

 We added some honey as it pairs so well with WWW.   Had some Hemp, WW and bulgur sprouting but WW was all that sprouted so the other 2 were a soaker.

 Autolyse the flours, the VWG and the diastatic malt,  all the water, less 10 g, 24 hours in the fridge and retarded the levain for 12 hours, all in hopes of bringing out the sour.  The next morning we kneaded the autolyse and levain with the added 10 g of water by hand  before kneading on KA 2 for 8 minutes with the dough hook.  Added the salt and knead for 2 more minutes on KA 3.

 Transferred the dough to a well oiled bowl since this is a high hydration dough and let rest for 20 minutes.  Do 4 S &F’s on a floured work surface, at 20 minute intervals- about 4-6 turns each depending on how the dough feels.  When it tightened up it was time to stop.  On the 5 th S& F fattened out the dough and incorporated the sprouts and nuts.  Do 1 more S&F for a total of 6.

 Let rest on the counter for 1 hour.  You may need longer if your kitchen isn’t 90 F.  Then refrigerate for 24 hours.  Take the dough out of the fridge and let it warm up for an hour.  Pre-shape by dragging the boule’s skin tight and then let rest for 10 minutes.  Shape and place in your favorite boule final proofing container - mine is a cloth lined basket that is well floured with rice flour and AP mixed 50-50.  But, you can make what ever shape suits your fancy.

 Let bread rise in a plastic bag until it passes the poke test - mine took 2 hours at 86-88 F.  Get oven ready at 500 F with steam and stone 45 minutes before bread is ready to bake.  Turn out of the basket onto parchment and peel, slash your favorite way and place on the stone with steam for 15 minutes turning temperature down to 450 after 5 minutes.   Remove steam and turn oven to 425 F convection and bake until the bread is 205 F in the middle.  Turn off oven and leave bread on the stone for 12 more minutes with oven door ajar to dry out.

 Move to a wire cooling rack to completely cool before cutting.

Comments

PMcCool's picture
PMcCool

you really ought to put the instructions for the water spilling / stone tipping / spatula mooshing steps with the rest of the process.  How else are we supposed to reliably replicate this loaf?  ;-)

Paul

dabrownman's picture
dabrownman

photographed the loaf with the 'odd knob' no where in site.  Had we known it could be replicated, it could have been featured prominentlyI'm going to start using a spatula to tuck odd bits and pieces underneath the loaf from now on since it seemed to work.

Next time the water will stay on the stone and be written up a a new straming method :-)

 

isand66's picture
isand66

You're getting good at this DA!

Great looking moist and open crumb whether you were concerned about it or not!

I don't know about you, but there would have been a few 4 letter expletives flying around the kitchen in my house :).

I have had my share of transfer problems and it is very frustrating to say the least.

Anyway...great looking bread.

I hope my next bake comes out half as good looking and tasting as yours.

I have some smoked onion, potatoes and chipolte chedar cheese sour dough fermenting in the fridge awaiting the oven tonight.

Ian

dabrownman's picture
dabrownman

this one would have been the best bread yet if I had been a little more accurate with the water shot to the pot.  Had it plain, toasted, buttered and jellied  and it is delicious.  Will have it for a lunch sandwich today as a final test.

Actually, when the idiot slid the bread slid off onto the oven rack, I looked at my apprentice and said 'this is all your fault and I really want to see your four feet fix up this mess.  She booggied out of the kitchen pronto knowing stuff was soon going to fly who know where :-)

Smoked onions and chipotle cheddar?  Sounds fairly restrained but you might be accepted as a brown man yet :-)

My YW levain tripled in the fridge overnight! It's really explosive this time for some reason.  I'm trying to make some hamburger buns and ccinnamon rolls out of the same YW dough.  That should be interesting.  Having hamburgers for our once a month beef dinner.

 

isand66's picture
isand66

A hamburger is not a hamburger unless it is sitting between some good bread!

My mouth is watering just thinking about what yours will taste like.

Cheese is bubbling out of my baking bread as I type this....don't know if I can control myself until the morning to taste it and I'm not even hungry....:)

FlourChild's picture
FlourChild

What a great save!  Sounds delicious, love your combination of ingredients.

dabrownman's picture
dabrownman

We got lucky this time.  I have to figure out a better way to do half my steam than throwing a cup of boiling water into  a screaming hot cast iron skillet.  I use Sylvia's Pyrex bread pan 3/4 full of water with a towel rolled up and soaking in it for the other half and that is fine.  Maybe I will just go with two of them.

It is delicious bread.  I'm really getting to like the sprouts, seeds and nuts in breads that are multi grain.  I'm getting hooked. 

isand66's picture
isand66

I use a simple metal roasting/cookie tray that I bought at William Sonoma.  It covers most of the bottom shelf of my oven and I simply pour a cup of boiling water using my trusty measuring cup into the pan and close the door and I'm good to go.  The water steams perfectly and evaporates in the right amount of time to form a nice crust on my bread.  I know everyone has their own methods, but this one is fairly simple and works as well as any I have tried.

hansjoakim's picture
hansjoakim

What a wonderful creation, dabrownman! Certainly a freewheeling, non-trivial, high-octane piece of bread - it looks scrumptious. What do you top a slice of "multi-grain SD w/ multi sprouts, 2 Nuts + seeds somewhere" with? Would a gentle slathering of butter fit the bill?

dabrownman's picture
dabrownman

toasted, buttered, toasted buttered with marmalade, on a sandwich - so far.  I have been making these sprouts, seeds and nut multi-grain breads lately and this one seems to taste the best.  I'm starting to think bread made this way makes sandwiches, butter and jam necessary!.

Thanks for your fine comments.