The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

dabrownman's picture
dabrownman

35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

Never give up!

It has been a while since we last made a white bread that didn’t have some outlandish concoction of ingredients to make it healthier than your average slimy white slice.  So we toned this one down as it is meant for the wife’s daily bag lunch.

 

She is more traditional in her love of Oroweat Whole Wheat Bread to contain her sandwich fillings but we also wanted a bread that we could be sure to deliver some real whole grain goodness, wheat taste, extra light sourdough flavor, not too sweet, a soft, moist, yellowish, open crumb and a nice dark brown chewy crust once the bread cooled.

We hoped that our whole grain combination yeast water and sourdough starter in conjunction with soft white wheat (home ground), durum atta and WWW and the semolina, wheat germ, malts, bread and AP flour in the dough would provide what we were looking to get bread wise at the end of the day.

 

A little honey would supply a hint of sweetness and the whole soft white wheat berry soaker would supply some extra crumb texture and bite that we like so much.  We also used some yogurt whey water, from earlier Greek yogurt making this week, for part of the liquid trying to enhance the sour taste.  All together it is a simple white bread easily prepared that is fun to; make, bake, admire and devour.  

\

This was the original move from bamboo couche to the floured basket - not horrible so far.  Then 4 hours later in the fridge the whole time..... and the oven wasn't even preheated .......

This is a fine everyday eater and we got what we mostly desired along with a great wheat taste.  We were surprised how balanced the taste was between wheat and sour. We loved it crumb color too.   It is delicious bread that is perfect for everyday lunch sandwiches of all kinds.

We also got to use our bamboo double barrel batard couche that has been unloved for some time but we only used one barrel for this1,126 gloaf that is 35% whole grains, 74% hydration and where the levain is 30% of the total weight except……..

That is not what happened!

Well, that was the way it was supposed to be.  After shaping and loading the bread in the bamboo couche, it proved to be too small, so I switched it too a larger batard shaped woven basket lined with a rice flour coated towel and chucked it into the plastic bag and right into the fridge after reshaping for the 18 hr retard.  There was no proofing on the counter.

When I checked it in 4 hrs, right before bed time, this thing had exploded out of the basket like the Nile in full Spring Flood!  It might have been over proofed – a heck of a lot!  Immediately we fired up big old Betsy since this blob wasn’t going into the mini and got 2 of Sylvia’s steaming pans going for the 40 minute warm up.

When pre heat was over the dough was really loose and still spreading.  I overturned it onto parchment and a peel and scored it, why I don’t know since it was already spreading like a ciabatta and scoring only made it worse.  By the time I got it into the oven, throwing another 1/2 cup of water in the bottom of the oven as the door slammed, it was only 1” high and a full 10”wide.

It sprang great to almost 3” high before settling back to 2 ½” in height.  It was late by the time it cooled and was wrapped.  I’m guessing the yogurt water, inconjunction with the honey and the (2) malts enzyme action had something to do with making this dough look like a meth crazed, whack job on steroids.  Never had a dough go berserk while in the fridge for retarding after shaping before.  I didn’t have a clue anything was wrong until I checked on it at the 4 hr mark.  The method that follows is the one that should have been.

I got a fairly nice badly scored ciabatta out of what was supposed to be a sandwich loaf.  Next time this is going into a loaf pan from the get go and watched carefully.

The ribs would have almost fit this bread perfectly if the loaf had been split length wise like a ciaabatta :-) The ribs turned out sort of normal  - before the bread fiasco thoiugh.

A nice brie and Colby jack grilled cheese sandwich using this bread with left over potato salad and BBQ baked beans, 1/2 ea of the 3 P's - pear, peach and plumb each stuffed with blue berries, 1/2 banana, black grapes, another 1/2 pear with brie and Colby jack , cantaloupe chunks with carrot pieces and a nice little salad with yellow and red papper topped with tomato and feta.  A decent lunch for a decent sandwich bread.

The Method

Making this bread is pretty straight forward compared to our insane kitchen sink recent bakes.  First you build the combo YW and SD levain using (2 ) 3 hour builds, mixing in the 3rd build  WWW flour and then immediately refrigerating it.

Then you make the soft white wheat soaker and let it sit out for 4 hours before refrigerating it overnight.  No scalding or microwaving required if you have the time and patience for it to soak a long while.

I also ground up the soft white wheat berries from the freezer and added the rest of the flours, home made malts, and salt to the ground flour in a bowl.  The water and yogurt whey was added, mixed in well and allowed to autolyse on the counter for 2 hours before being refrigerated over night.

The next day, the now nearly doubled in volume levain and the autolyse were removed from the fridge and allowed to come to room temperature – about 2 hours.  The two were mixed together in the mixing bowl with a dough hook on KA 2 for 4 minutes and KA 3 for 2 minutes until it pulled away from the sides.

The dough was then allowed to rest for 20 minutes in an oiled bow lbefore (3) sets of S&F’s were done 15 minutes apart.  The soaker was drained and dried with a paper towel and incorporated on the 2nd S& F.  After the 3rd S&F, the seeds were well distributed and incorporated nicely.  The dough rested in an oiled bowl between S & F’s.  The dough was then formed into a ball and allowed to ferment and develop for 60 minutes on the counter in the same oiled bowl.

It was then pre-shaped and final shaped into a batard, and placed into the parchment lined, bamboo couche seam side up.  The couche was then wrapped in a tall kitchen trash bag, allowed to proof for 330 minutes before being refrigerated overnight while the bartard doubled in volume.

The next morning the mini oven (MO) was preheated to500 F, and 2 of Sylvia’s steaming Pyrex cups, half full of water with a rolled up hand towel inside, were heated to boiling in the microwave.  The batard was removed from the fridge and the trash can liner, turned over by rolling on the underlying parchment, poorly slashed and placed onto the top vented mini broiler pan with the 2 steaming cups.

The baking apparatus was placed into the MO and allowed to steam for 12 minutes with the temperature being turned down to450 Fafter 4 minutes.  At the 12 minute mark the steam was removed and the temperature was turned down to425 F(convection this time) and allowed to bake another 20 minutes.  The batard was rotated every 5 minutes until the internal temperature in the center of the loaf reached205 F.

The MO was turned off, the door positioned ajar and the loaf left inside for 10 minutes to crisp the skin.  The bread was then moved to a cooling rack.

Formula follows the pix’s as usual.

35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

 

 

 

 

 

 

 

 

 

 

 

Mixed Starter

Build 1

Build 2

 Build 3

Total

%

Multi-grain SD Starter **

20

0

0

20

3.27%

Yeast Water

75

0

0

75

18.03%

Durum Atta

40

35

 

75

18.03%

WWW

0

0

35

35

8.41%

Whole Soft White Wheat

75

0

0

75

18.03%

Water

20

35

0

55

13.22%

Total Starter

230

70

35

335

80.53%

** 10 g each Rye Sour & Desem

 

 

 

 

 

 

 

 

 

 

 

Starter

 

 

 

 

 

Hydration

71.79%

 

 

 

 

Levain % of Total

29.75%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Non – Diastatic Red  Malt

3

0.72%

 

 

 

Wheat Germ

10

2.40%

 

 

 

Semolina

100

24.04%

 

 

 

AP

200

48.08%

 

 

 

Diastatic White Malt

3

0.72%

 

 

 

Bread Flour

100

24.04%

 

 

 

Dough Flour

416

100.00%

 

 

 

 

 

 

 

 

 

Salt

8

1.92%

 

 

 

Y. Whey Water -155, Water -152

307

73.80%

 

 

 

Dough Hydration

73.80%

 

 

 

 

 

 

 

 

 

 

Total Flour

611

 

 

 

 

Water

447

 

 

 

 

T. Dough Hydration

73.16%

 

 

 

 

Whole Grain %

34.53%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

73.98%

 

 

 

 

Total Weight

1,126

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Soaker

 

%

 

 

 

Soft White Wheat

50

12.02%

 

 

 

 

 

 

 

 

 

Add ins

 

%

 

 

 

Honey

10

2.40%

 

 

 

Comments

Mebake's picture
Mebake

Never used semolina before in bread, DA.

Bread Looks lovely, never mind the queer final shape. 

dabrownman's picture
dabrownman

pretty much the same as semolina with the bran removed.  It has that same lovely yellow color and the crust and crumb come out similar in color.  I prefer the Durum atra for health reasons though.  I was sure it was going to end up being croutons or bread crumbs and was totally suprised how nice it turned out.  It's not bad bread at all.  I added a lunch shot.  It is delicious bread.  Amazing how bread so ugly came out OK in the end. 

Thanks for your comments Khalid. 

Toad.de.b's picture
Toad.de.b

Semolina is so pretty baked into bread, isn't it?  LOVELY crumb.  Positively glowing in your 100˚ burning AZ sun.  Hot enough to cook ribs?

Nice to know that you can play in the key of C when spousal preference dictates.  Back to E-flat minor, or whatever falls off the shelf into your next concoction, I expect.  Looking forward to it.

Nice post, d.a.b.,

Tom

 

dabrownman's picture
dabrownman

Semolina and durum atta brings to the crust an crumb. Nothing like it really.  Tastes good too.  I added a grilled cheese lunch sot after you posted.  Wife will love this one.  I was surprised the crumb came out as open as it did after shaping, moving from couche to basket after reshaping and then having it explode in the fridge too.  Not ciabatta like but nicely airy and little glossy too - stayed moist somehow.  Had to be the yogurt whey water......or my apprentice......

Don't know what the next bake will be since we usually decide at the last moment.  have plenty of bread right now.

When we first moved to  AZ I had a black Brinkman, bullet, water smoke.  We could put it in the sun, put the meat in it with no fire at all and it would hold a temperature at 250 degrees and cook the meat no problem .  No smoked flavor though.  250 is a little high for my 225 tastes, so I got a red Brinkman,  light 1 fire in it for smoke and then let it sit unbdisturbed for 8 hours.  Easiest smoking ever!

Thanks for you fine comments on my little fiasco.

Toad.de.b's picture
Toad.de.b

btw, while I was baking over the weekend, it occurred to me that with the dazzling array of ingredients with which you and Ian adorn the rainbow formulae you've been posting lately, you've brought a whole new meaning to "wholemeal" bread:  Whole Meal bread.  Ian's latest includes the desert!  Or maybe it IS the desert.  Haven't figured that one out yet.

Tom

 

dabrownman's picture
dabrownman

favorites; bacon, in that bread he would have had a full meal with desert!  One of the few character attributes that keeep folks from being successful is fearfulness.  Ian has no fear when it comes to bread.  I too wonder what that bread tastes like.  So I will bake it, probably add bacon and see what, why and wherefore dat bread tastes like :-)

isand66's picture
isand66

Look forward to your bacon cherry cheese loaf for sure.

Other than the space ship shape your latest looks fantastic.  I love your crumb shot which looks nice and moist and open just the way I like it.  Nice going.  It never hurts to have a little drama to keep you on your toes!

I'm on vacation for a few days in Rhode Island so will have to wait a bit until my next bake.  Wish I had a piece of your latest with me.

Ian

gmabaking's picture
gmabaking

The bread looks really tasty but those ribs rival the ust before dark, Arizona Sunset in color and intensity. Used to spend summers in Prescott years ago and no where  in the world are there sunsets like Arizona. Shape intended or accidental, it looks like you have another winner.

dabrownman's picture
dabrownman

you know the sunsets in AZ are the best during monsoon.  Photos are best at dawn and dusk because the light is so filtered by having to go through more atmosphere which conditions it to be all warm and fuzzy.  I always try to include outdoor photos with some from indoors so everyone gets a fair representation of the subject.  Most of the time my outdoor photos happen around noon, the worst time, because of the usual timing of baking bread. 

This time the bake happened at night because of dough problems so the outdoor photos of the bread were taken right after the sun came up - not at dawn, but around 8 AM.

 You have a fine eye and are correct in spotting that the rib shots were taken within  the hour that the sun was setting.

The bread is very tasty, airy, moist and wonderfully colored and not at all harmed by the odd things that affected my apprentice's baking plans.  For your keen eye and nice comments, for my fiasco,  I have a sunset for you from a couple of days ago on the 24th to remind you of your AZ days.

gmabaking's picture
gmabaking

for that sunset and the memories, brought back the smell of Pine, warmed from the all day's sunshine...maybe that is why I like baking with Rosemary so  much!

dabrownman's picture
dabrownman

welcome and we too like rosemary in baking, cooking and my assistant even likes it in candles ...... but she can be trusted with that huge nose that works so well.

Janetcook's picture
Janetcook

I imagine your dough was a bit hyperactive due to the whey you added to the dough.  I imagined lots of LABS  happily splashing around in the liquid after being drained off of your yogurt. Pretty potent stuff.

 I just made a yogurt yeast bread today and it is one that I generally have to watch like a hawk when fermenting at any stage which I attribute to the LABS contained within the yogurt....

I loved reading your story and your loaf, despite your trials, looks really tasty.  As Karin always says, "Taste Rules".  Your meal looks tantalizing as ever.  Puts my meals to shame ;^{.

 

dabrownman's picture
dabrownman

it had gone past a bit hyperactive and had entered the warping of space and time where gluten strands were stretched beyond anything seen anywhere except a black hole. Normally we would make some ricotta cheese with the whey before using the leftovers for bread  This time I didn't.  So there was a lot of protein in there too.  I don't know if LABS produce CO2 or just create and atmosphere for allowing yeast to go into warp drive doing so but what ever it was it became the perfect storm. Maybe the YW was hyper active too?  Normally I use whey for heavy rye breads or those with high % of whole grain or those where iwe want more sour.  This bread isn't that sour, even a day later.  Very strange!

I know what we are going to do the next time I do 100% whole grain bread ;-)  I'm glad you liked the write up.  It was fun to do once we knew it was't a total disaster.   I appreciate your input in getting to the bottom of this.  Karin would be right - this bread does taste good and she would be mad that I forgot to put the chia seeds in - again! 

I'm still guessing that if you're half as talented as a cook, as you are a baker, your brood is spoild  food wise too.