The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

dabrownman's picture

1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

This bake was meant to be a one day bread from start to finish that was still a tasty multi grain bread with soft white wheat, spelt, rye, WW, WWW and AP flours, 2 levains SD and YW, a WW berry scald, some fennel, anise and pumpkin seeds with ¼ tsp of ground cumin.  It has a 4 hour autolyse while the levains are being built, a short 1 hr fermentation and then final proof in a floured basket that took almost 3 hours.  It was a lovely looking bread since I didn't use a cloth for this basket.  The crust is crunchy crisp and nicely browned but we will have to wait for it to cool to see how these 2 quick levains worked together.

The crumb came out moderately open, very moist due to the YW.  The taste and texture was very nice with the pumpkin seeds and WW scald.  The normal 3 day developed SD tang was not there but just a hint of sour to go along with the light anise, fennel and cumin taste.  Ummm.... the smell was devine.  Very nice bread overall.  Had it for breakfast toast this morning - great with butter and apple ginger jam on another slice.

Formula and method after the pix's.

Soft White Wheat, Spelt, Seeded SD YW Bread

 The SD and YW levains were built over 2 stages of 2 hours each.  During this 4 hour period the flour’s, cumin, malts, VWG and water were autolysed in the mixing bowl.  The WW berries were also scalded and reserved on the counter to soak for 4 hours until needed.

 At the 4 hour mark all of the ingredients were incorporated in the mixing bowl with the exception of the seeds and scald.  The dough was mixed for 9 minutes on KA 2 .  Then the remainder of the ingredients were added  and mixed on KA 2 for 1 minute.

The dough was placed into a plastic covered oiled bowl to rest for 15 minutes.  4 S&F’s were performed at 15 minute intervals on a floured work surface with the dough returned to the covered oiled bowl in between each S&F.

 Let rest for 1 hour then form into a boule and place in a floured basket to proof in a plastic bag for 2-3 hours until it doubles.

 Preheat oven at 500 F for 45 minutes with stone steam in place.  Overturn basket onto parchment on a peel.  Slash as desired and slide bread into the oven.  After 4 minutes turn down to450 F.  After 12 more minutes, remove steam and turn down oven to 425 F convection this time.  Turn boule 90 degrees every 5 minutes and  bake until temperature in the middle of the bread is 205 F.  Turn off oven and crack the door to allow the crust to crisp for 12 more minutes.  Remove bread from the oven and let cool on a wire rack.

Soft White Wheat, Spelt, Seeded SD YW Bread    
SD Starter     Build 1    Build 2    Total      %
SD Starter200204.26%
YW Starter    Build 1   Build 2    Total      %
Yst Water400408.51%
Soft White400408.51%
AP 025255.32%
Starters        %  
Levain % of Total 25.64%  
Dough Flour         %  
Soft White Wheat7515.96%  
White WW306.38%  
Bread Flour10021.28%  
Dough Flour33070.21%  
Dough Hydration71.21%   
Add - Ins    
1/4 tsp Cumin        %  
Mashed Potato6814.47%  
Red Rye Malt20.43%  
White Rye Malt30.64%  
VW Gluten51.06%  
3-Anise/ 5-Fennel81.70%  
Scald       %  
Total Flour470   
Total Water345   
T. Dough Hydrat.73.40%   
Hydration w/ Adds79.69%   
Total Weight975  




isand66's picture

That's some sophisticated looking bread DA.

I look forward to seeing how your crumb turned out and of course how it tasted.

Great Bake....


P.S.  I am making something much more plain, but hopefully just as Phil's Whole Wheat Desem bread a try with a few modifications for time. 

dabrownman's picture

Yesterday off and didn't get around to answering many posts.  Since this bread was a 1 day process, only a 2 stage  levain build and 12 hour fermentation the SD taste was muted compared to the norm but the rest of the taste was there.  I'm really liking what scalds, sprouts, seeds and nuts  can do to the taste and texture of breads.  This 2 levain thing of YW and SD is kind of interesting too.

Phil's recipes are always great !  Good luck with it and can't wait to see your changes.

isand66's picture

I didn't change any ingredients this time around but did change the mixing and retarding procedure.

I don't know how it effected the outcome but the bread was pretty tasty for a 100% WW.

Next time I would add some onions or seeds for sure.


dabrownman's picture

Post it today?  I missed it.

isand66's picture

No...didn't have time to write it up.

I have a salesmeeting coming up so I probably won't get to it until later in the week.

No time for much of anything until later in the week :(

varda's picture

I had my eye on.   The bottom shot looks like you got a terrific crumb.   You are working with very high hydrations, and a lot of add-ins so it's not that easy to get such a nice looking loaf.   -Varda

dabrownman's picture

your comment when it current.  The YW and SD starter combination seems make for the same crumb in looks and moistness regardless of what bread we are making.  It can be RYE / WW, sweet potato, multi-grain with tons of adds like this one or ciabatta. - same crumb.  we wanted to get better crumb openness and texture on heavier style breads but this method turns out to be nice for consistancy for every bread I have tried it on.   My favorite basket too!

Thanks for your fine comments and am sorry I missed them earlier.