The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Judy's 45 % Whole Multi-Grain Sandwich Bread

dabrownman's picture
dabrownman

Judy's 45 % Whole Multi-Grain Sandwich Bread

My wife asked for a sandwich loaf that was made with whole grain, mainly whole wheat and a tiny bit of sweetness supplied by honey.  She wants a replacement for her old favorite Oroweat Whole Wheat.

 

She doesn’t like sprouts or seeds or soakers in her bread which makes it easier if more boring.  So we came up with a loaf she can take for lunch every day and not be forced to read the ingredient label that scares folks to death.

  

The whole grains include home ground whole; wheat, spelt and kamut with more emphasis on wheat.  Since wheat would be the dominate flour, we decided to use our Desem starter that is fed only whole wheat and tends to produce bread that is less sour and more sweet than our rye sour starter.

  

Method

We levain was a 5 hour single all in one shot kind of build, which had the same variety of home milled whole grains in it.  We like using whole grains in levains and at220 gthis one was 23% of the total dough weight - right in the 20-30% range we like. 

  

While levain was building itself up to full strength we autolysed all the other ingredients including the salt for nearly 5 hours.  When the levain was finished we mixed it by hand with the autolysed portion of the mix.  Once mixed we did a full 12 minutes of French slap and folds before allowing the dough to rest in a plastic covered  and oiled bowl for 15 minutes.

 

After the brief rest, 4 sets of S&F’s were done one 15 minute intervals with the resting done back in the covered bowl.  Once the S&F’s were completed the dough was allowed to develop and ferment for 1 hour before being pre-shaped into a loaf and allowed to rest for 10 minutes before being final shaped and place into a loaf tin.

 

As soon as the tin was filled with dough,  it was placed into a plastic bag and refrigerated for a 15 hour retard at 38 F.  The dough was taken out of the fridge and allowed to come to room temperature for 1 hour.

 

With 15 minutes left for the warm up, (2) of Sylvia’s steaming cups were prepared with dish cloth, Pyrex cup 1/2 full of water and micro-waved to boiling and the Mini Oven heated to 500 F.

One of Sylvia’s steaming cups were placed in the back of the oven, the bread tin slid in and the other steaming cup placed in front.  It is a perfect fit that ensures maximum steam if you throw in ¼ C of water on the bottom of the mini oven when you close the door like we did.

 

We steamed the bread for 2 minutes and then turned down the mini oven to 450 Fand steamed for another 8 minutes – 10 minutes of steam total.  When the steam was removed the MO was turned down to 400 F - convection this time.  Every 5 minutes the tin was turned 180 degrees.  After 5minutes the bread was removed from the tin and baked directly on the oven rack.  In 10 more minutes the bread tested 205 F and in Fahrenheit degrees too.  Total bake time was 25 minutes.

 

Since we wanted a softer crust the bread was removed to a cooling rack instead of being allowed to crisp in the off oven with the door ajar.  It was surprising how nice this bread really is - no kidding.  The taste is nice and wheaty and the sour is mild.  The crust baked up blistered and softly chewy like we had hoped for.  The crumb is glossy, soft, and very moist.  A real challenger to Oroweat Whole Wheat that tastes and looks better too.   

 

Nothing like laying down in the cool grass when it is 104 F outside - if you are a tired baking apprentice.

Formula

Starter

Build 1

%

Desem Starter

20

5.00%

Kamut

20

5.00%

WW

40

10.00%

Spelt

40

10.00%

Water

100

25.00%

Total Starter

220

55.00%

 

 

 

Total Starter

 

 

Hydration

100.00%

 

Levain % of Total

23.40%

 

 

 

 

Dough Flour

 

%

AP

150

37.50%

Bread Flour

150

37.50%

Whole Spelt

12

3.00%

Whole Kamut

6

1.50%

Whole Wheat

80

20.00%

Dough Flour

400

100.00%

 

 

 

Salt

8

2.00%

Water

270

67.50%

Dough Hydration

67.50%

 

 

 

 

Total Flour

510

 

Water

380

 

T. Dough Hydration

74.51%

 

Whole Grain %

45.10%

 

 

 

 

Hydration w/ Adds

72.83%

 

 

 

 

Total Weight

940

 

 

 

 

Add - Ins

 

%

Honey

12

3.00%

VW Gluten

10

2.50%

Wheat Germ

10

2.50%

Ground Flax Seed

10

2.50%

Total

42

10.50%

Comments

PiPs's picture
PiPs

Nice flour combination ... looks like a great compromise ... hard pressed to say it would be boring with those ingrediants.

Your apprentice is so cute!

Cheers,
Phil

dabrownman's picture
dabrownman

sprouts, seeds, nuts, fruits and soakers this one is on the less wild side.  You are right it isn't boring and quit a nice tasting bread that baked up well.  That mini oven can bake just about anything better than the Big Old Betsy.  My apprentice is a cutie and her most endearing quality is she never says no and won't quit, which could be harmful with her limited IQ :-)

Cheers Phil

SylviaH's picture
SylviaH

A beautiful sandwich loaf with a delicious looking tender crust and crumb, baked with love.  The appretice looks very content too!  All, very nicely done :)

Sylvia

dabrownman's picture
dabrownman

Your steaming cups make just about anything baked in the mini oven very appetizing,   This bread did turn put well.  We really like everything about this bread.  It made a fine tasting lunch sandwich.  My wife will like it tomorrow for her lunch so we have her fingers crossed.

It's got to be about time for pizza and pides don't you think?  My daughter asked me to bring her all the frozen pizza to Tucson so we are out again :-) My apprentice picked out some goat cheese this time and a little Brie too.

SylviaH's picture
SylviaH

Anytime is a good time for pizza or pide.  I'm going out of town soon..maybe I'll get some baking done...we've been having another heat spell the past few days.  I don't even want to go outside.  I may have to change my baking hours.  

Your little oven is such a great idea for baking outside and it turns out some fantastic breads.  

Sylvia

dabrownman's picture
dabrownman

now that it is back up to over 103 F again these past few days,  The mini has been a real champ this summer.

isand66's picture
isand66

Nice looking loaf...maybe boring by your standards but hardly by most mere mortals.

Your crumb looks near perfect to me.

That must be one tasty sandwich loaf.

Regards,
Ian

dabrownman's picture
dabrownman

earlier about only having 5 grains in your Red Wine and Cheese Bread and how that has to crimp your style only to realize I only have 5 in this one ;-)  It only takes a little bit of something else to make a nice tasting bread and this one has it.   The crust is soft, thick, blistered and chewy and the crumb is glossy moist, airy and open.  Once in a while everything comes together.   Judy is sure to like it.

I'm still trying to figure out what your red wine and cheese bread tastes like.    It seem like the only way I can figure out what most of your breads taste like is to make them and see.  We ran across a new wine called 'Chocolate Red Wine' and thought that might work out.

isand66's picture
isand66

You had me cracking up with your comment on my red wine bread.  I agree your chocolate wine should be perfect to try in the wine cheese bread.  

Sometime less is more when it comes to baking but like you it's hard to control my impulse to add another ingredient.  I do like the way my last attempt at baguettes came out and will post shortly.  

dabrownman's picture
dabrownman

SD 15 % whole grain 36 hour baggies to go in the fridge for a 24 retard in 1 hour.  So far no worries.  75% hydration it is a nice dough to work with too.  Did 6 minutes of slap and folds first to develop some gluten quickly and they are fun to do too.  Will see how our baggies come out this time.

isand66's picture
isand66

Look forward to seeing your results.”

FlourChild's picture
FlourChild

Love the look of the shiny, moist crumb and the beautiful crust!  Not boring at all, we all need a good sandwich loaf to put into regular rotation.

Apprentice much admired :)

dabrownman's picture
dabrownman

your starter is on the mend.  I'm going to get in trouble with this bread for wanting to use it for my lunch sandwiches instead of saving it for Judy's :-)  It is surprising how fine this bread tastes and looks.  It sliced some very consistent 1 0z slices too and my wife does like 2 oz of bread for her sammies to keep the carbs down.   It will be baked regularly - depending on how much I eat of it.

My apprentice makes up for a small cranial mass with her good looks, long hair and fine baking nose :-)