The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

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dabrownman's picture
dabrownman

28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

Lucy decided to help the girls out with their white bread fix by making another one, a SD one this time, for them to gnaw on   To make the bread a little moiré healthy, we also added in some whole, rye, spelt and wheat.  TO increase the flavor we added in our favorite taste enhancers (that aren’t Toadies), 10 g each of corn, potato and steel cut oat and a bit of farina.

 

We had some potato water saved from making potato salad but forgot to use it for this bread.  But we did remember to use a different process for this bread.  We did a 3 stage build of the levain over 12 hours putting all the whole grains in the levain. 

 

Only 2 minutes of slap and folds just to get thing mixed up after a 20 minute autolyse where the salt was not added but the 20 g of water held back was used to incorporate it through the dough by squishing it through out finger fright before the slapping started.

 

4 set of stretch and folds from the compass points on 30 minute intervals were completed.  Once done with the S&F’s we let the dough ferment for half an hour before shaping into a batard and placing it in an oval, rice floured basket.  Then we bagged it put it outside in the AZ winter night for a cold proof that ranged from 48 F to 36 F last night.

 

In the morning, after it had risen 30%, we brought it into the kitchen for a 4 hour proof on the heating pad that we use for starters, levains and final proofs in the winter time.  We fired up Big Old Betsy for a 550 F preheat.

 

Have been eating a lot of Ian's tangy bread because it is so good for lunch sandwiches - loved the grilled cheese and Balogna

 

We put the mega steam spewing, lava rock pan, half full of water into the bottom of the oven when it hit 550F figuring it would take 15 minutes for the steam to become its mega self and for the lagging top and bottom stones to get up to ramming speed.

 

We un-molded the dough onto parchment, on a peel and them gave it two slashed with the single edge razor before sliding it into the oven’s bottom stone.  At the 2 minute mark we turned oven down t 525 f and at the 4 minute mark we lowered it again to 500 F.

 

 At the 6 minute mark, we lowered the temperature to 475 F where is stayed to the 12 minute mark when the lava rock steaming pan was removed.  The temperature was lowed to 425 F, convection this time.  Every 5 minutes we rotated the bread on the stone 90 degrees and 20 minutes into the dry bake cycle the bread hit 203 F when the oven was turned off and the door left agar until the bread hit 207 F.

 

Bread didn't make the list for sushi Wednesday with smoked salmon and ultra fine swordfish.  But it did for smoked meat Thursday of sausage chicken breast and beef ribs.

It bloomed, sprang and browned well with small blisters this time –why we have no idea and a couple of ears to hear the cooling cracking sounds.  Can’t wait to cut this bread when it cools for a hopefully sour taste and peek at the crumb.  Well, the crumb is very soft and moist with medium holes and sour.  A very nice overall white SD bread. Very tasty.

  

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

3.36%

Whole Spelt

5

15

18

38

8.51%

Whole Wheat

5

0

18

23

5.15%

Whole Rye

5

15

18

38

8.51%

Water

15

30

54

99

22.17%

Total

45

60

108

213

47.70%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Flour Mix

107

23.85%

 

 

 

Water

107

23.85%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

25.91%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

300

67.19%

 

 

 

Corn Meal

10

2.24%

 

 

 

Farina

10

2.24%

 

 

 

Steel Cut Oats

10

2.24%

 

 

 

Potato Flakes

10

2.24%

 

 

 

Dough Flour

340

76.15%

 

 

 

 

 

 

 

 

 

Salt

8

1.79%

 

 

 

Water

236

52.86%

 

 

 

Dough Hydration

69.41%

 

 

 

 

 

 

 

 

 

 

Total Flour

447

100.00%

 

 

 

Water

343

76.71%

 

 

 

T. Dough Hydration

76.71%

 

 

 

 

% Whole Grain

28.33%

 

 

 

 

 

 

 

 

 

 

Total Weight

822

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

VW Gluten

10

2.24%

 

 

 

Total

25

5.60%

 

 

 

 

Comments

isand66's picture
isand66

You snuck this one in on me!  I'm not sure which I like more, the bread or that barbeque:).  Max just did a moon walk across the room after reading this post!

This is a fantastic looking bake DA and must make the perfect sandwich bread.

I hope you girls appreciate it.

Happy baking.

Ian

dabrownman's picture
dabrownman

snowboarding and destroying her knees from the look of the pictures so she hasn't had a taste but my wife gave a thumbs up for both of them.  i'm still finishing off your two breads for lunch and breakfast - a couple of days to go.

Glad you like the bread and food Ian.  Here is your bread for breakfast with medium caramelized Minneola Marmalade - delicious

isand66's picture
isand66

I'm very happy you liked my bread and it looks great in the pictures above.  Your bread here does look great.

I have some ricotta knots proofing ready to bake for this afternoons feast.  Will post probably tomorrow about those when I get a chance.  It's a recipe I used to make before I really got into sourdough, so I kept it pretty simple with IY, but switched out some Kamut flour and made a few other minor changes.  Next time I would make it with yeast water but mine needs some reviving and I didn't have time.

Have a great weekend DA.

SylviaH's picture
SylviaH

Not to mention all the delicious food surrounding it. Your ribs are amazing! I'm not really into sushi but yours does look lovely and tasty.  Mike likes sushi..at least he thinks he does..I keep telling him California rolls are not real sushi : )

Sylvia

 

dabrownman's picture
dabrownman

as good as it looks - for white bread:-)  Glad you like it.  Lucy thought you were on an extended Irish vacation with our absence from posting on TFL.. Glad you are back and can't wait to see what comes out of your ovens! i've got Pides coming out of mine today i think - and calzones.

You tell Mike that even though CA rolls were invented by a Japanese Sushi Master in ....Vancouver...they are very popular in Japan today.  It seems that Hidekazu Tojo could not get his CA customers visiting Vancouver to eat nori when it was on the outside of the rolls.  They wouldn't even believe that seaweed was edible in the early 1970's  So he decided to hide it from them ...too fool them.   He turned the roll inside out, with rice on the outside, so they wouldn't see the nori in there and filled them with the veggies that Californians loved like carrots, cukes, green onion, avocado etc... and the CA Roll was born! 

Most Sushi Masters around here are Mexican's dressed up to look like Japanese ones so I like to put Poblano , Serrano and Yellow Cubana peppers on our nigiri. in their honor.  Here is one for Mike that shows a swordfish one all dressed up with spicy mayo, made with real Japanese Sansho peppers and eel sauce that is not made with real eels like it is in Japan :-)  Lucy subbed thick, dark, mushroom flavored soy for eels instead.  It has every condiment on top of the rice - the peppers, carrot, cukes, cream cheese, green and red onion, celery, avocado.....

Happy Baking Sylvia - Love that Chad uses Sylvia's steaming towels in Tartine 3 - you are really famous now!

SylviaH's picture
SylviaH

and you flatter me : )

I made Ken Forkish's levain pizza's for the neighbor's and Mike today and also made some Calzone's.. : )  

Sylvia

dabrownman's picture
dabrownman

They were just beautiful.  Way more cheesy than mine - a good thing!  I'll post an inside calzone shot for you soon.  had them for left overs for lunch today - even better than last night and Lucy got a picture this time!

Happy baking.

golgi70's picture
golgi70

Nice Grigne DABS.  I think you need to add some more wholegrain though.

 

Josh

dabrownman's picture
dabrownman

last week was 8%, this week was 28%, next week will be 48% and then.... at 68%  two weeks from now, we will start to get some bread we can call whole grains and sink out teeth into..... instead of white bread:-)  We got a couple of smiles on this one somehow.   Also, not being a whole grain bread with lots of fruit, nut, seed, scald and sprouts added in makes slashing them so much easier too.   Not  as sour as we like but the girls aren't big on sour and the crumb wasn't as open as it should have been either.  Still, it sure is a nice bread that is pretty close to SFSD in the late 60's and early 70's - if it had a little mire sour and bigger holes.....

Glad you like it Josh and Happy Baking in 2014. 

isand66's picture
isand66

I'm a little confused about your formula.  It looks like you did a 3 stage build for the starter/levain which is clear, but then you also list the multi-gain levain with just the flour and water.  Is that supposed to be the total flour and water from the 3 stage build?

dabrownman's picture
dabrownman

multigrain levain is just the total of the flour and water of the 3 stage build above it. 

isand66's picture
isand66

Thanks.

Check out my last post from last night, Italian Multi-grain SD.  I think you will like it.  My wife yelled at me since I cut a piece off to try and photograph as I'm bringing it to my Mom's house later today.