The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

dabrownman's picture

Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

We have been working our way up to higher and higher percent whole grains using sourdough and trying to get an open crumb. So far 30 percent – no worries but Lucy can only eat so much white bread sourdough before she starts feeling guilty.


So we made a YW whole grain levain from the cast offs from feeding it and a small whit flour poolish to speed things along since this was not going to be a bread with a long overnight retard but one that we could get done in a day not including the 12 hour levain for the YW.


We came in at 43% whole grains, all in the YW levain, and we added some pistachios and walnuts in the mix to give it some taste since there was no sourdough tang to fall back on.


We did a large one build levain using half YW and half a mix of whole grain flours that we ground up in our trusty Krupp’s coffee grinder.  The multigrain mix was wheat, spelt, farro and rye in equal amounts. 


We did the usual slap and folds to develop the gluten and stretch and folds to incorporate the nuts but we then shaped the sough free form into a boule and dropped it on some parchment paper on a small Pyrex lid to proof on the heating pad.


We were again running out of time before this bread had to go into the oven and hoped that the poolish would eventually kick in to get the proof to 85% before hitting the heat but we only got 70% during the 3 hour final proof.


Then several weird things happened.  The bread would not slash with a razor, so Lucy thought about a pair of scissors but didn’t want to wash one more thing being deathly afraid of water that isn’t in her bowl.


Because the dough was under proofed and poorly slashed, the bottom blew out of this bread as it sprang in the oven without a hint of bloom.  No worries until the bread started to brown excessively and needed to be covered with foil for the last 10 minutes of baking.


We love biscuits and sausage country gravy.

Normally a bread on the small side would take about 27 minutes to get to 205 F on the inside in the mini oven but at 27 minutes it still had 10 more minutes to go - why this was so we no idea. 


Smoked; chicken, Anduouilli sausage and pulled pork etouffee is tough to beat.

 It did have some blisters due to (2) of Sylvia’s steaming cups and it did spring 100% when it hit the heat, still, It isn’t much of a looker on the outside but the inside was also a surprise.  With that spring I though thought it would be more open but my daughter said it was more dense than usual - compared to a 25% white bread without any nuts.


A tasty honey goat cheese salad from the pot garden.

The girls liked the taste since there was no sour at all and the nuts really came through since they didn’t have to compete with 10 other ingredients.  It’s not my favorite kind of bread but it did taste great for a non SD white bread with nuts.


The wheat will be ready to harvest soon.

Tomorrow we will crank out a 50% whole grain SD and see if that fits the bill for our sour craving a little better.  Hope the holes are better too. 


Yeast Water BuildBuild 1Total%
Pinch of ADY   
Yeast Water13813842.33%
Whole Multigrain Mix13813842.33%
Yeast Water & Pinch of ADY Poolish % 
Starter Hydration100.00%  
Levain % of Total55.29%  
Dough Flour % 
Total Dough Flour13842.33% 
Potato Water8927.30% 
Dough Hydration w/o starter64.49%  
Tot. Hydration  w/ Starter 84.97%  
Total Flour326  
Potato Water 89, Water277  
Total Hydration with Adds84.13%  
Total Weight680  
Whole Grains42.33%  
Add - Ins % 
Walnuts & Pistachios5516.87% 





CeciC's picture

Can't wait to see ur half n half version!  I always love the dishes u served!

dabrownman's picture

and put it on the heating pad to warm up.   Will shape it in a couple of hours and hope for the best later today.   Normally Lucy will shape, retard and bake but we are  trying Peter Reinhart's bulk retard, then shape and final proof after WoodenSpoon's great bake earlier this week.  looking for bigger holes than normal this time.  

Glad you like the food - we do too.   My daughter said she wanted something special tonight for dinner tonight.  I thought we have something special for every dinner. Maybe she wanted something she has never had before - so off to my cookbook for something we haven't made in 20 years:-)

Happy Baking CeciC 

dosco's picture

The bread looks tasty, and the salad looks outstanding.

I like your sunset pics ... are you in Arizona? I lived in Phoenix for about 3 years 1997 - 2001 ... summers were tough but winters were great. I aspire to be a snowbird, lol.



dabrownman's picture

does taste better than it looks on the outside.  Yes we live in Gilbert AZ - 20 minutes from the Phoenix airport so we can make a fast getaway from the summer heat.  Seems most places in the USA have pretty nice weather for 6 months of the year - except up north.  Snow birds from Canada made a killing buying homes here between 2008-2010 for about half price.   We won't see that again least we hope so!

Happy Baking Dave

Mebake's picture

The bread looks lovely, DA! You can't go wrong with walnuts and pistachios in bread. 

So, you plan to use the wheat berries?


dabrownman's picture

for breakfast; lunch or dinner.   Lucy calls this one 'Ugly Nut Bread '  Have some wheat, rye, and spelt planted in pots and might get enough to make a 25% whole grain loaf of bread or at least some red and white malts.

Happy Baking Khalid 

isand66's picture

Okay, so not your prettiest looking bread, but it's got to taste pretty darned good with all those nuts!  Being a nut myself I am always partial to anything that contain them :).  I am so envious of your wheat crop.  We still have 12 inches of snow from Tuesday's storm and another bunch coming this weekend so I can only imagine harvesting wheat to grind in my new toy.  Look forward to hearing how your own wheat ends up tasting soon.

P.S. that sausage and biscuit plate had Max howling at the screen asking why I have not made any for him.  He wants me to UPS him to visit Lucy and have a plate or two for himself...


dabrownman's picture

going and will either make a bread or malt out of it:-)  This bread tastes great and is good for breakfast toast - love the nuts too.  Biscuits and gravy are the food of the gods so they are a strong, hefty race:-)

Send Max over any time, Lucy promises he won't starve!

Who the heck planned the super bowl in cold snow country anyway?  This must be an extension of so many brain injuries in football players working their way into the front office after they retire?

Hope you have help with the snow Ian and happy baking!

chouette22's picture

... by your comment that you grind your ww kernels in the Krupp's coffee grinder. Do you always do this? And it works just fine? Wow, I need to try this! And your bread looks very appetizing.

dabrownman's picture

gain in a tiny Krupp's coffee grinder,  I've only burned one up so far by not stopping when it was getting hot and i was making several whole grain breads at once.    If you only make one 1.000 loaf of 70% hydration bread a week and it is 30% whole grain, you are talking about 1.5 C of whole grain or do.  I grind that in two 105 g batches until it is  fine enough to sift to a 75% extraction. - about 2 minutes each batch doing (4) 30 second grinds for each batch and alternating between the two batches so the grain doesn't heat up.  It just takes about 5 minutes to get it all done.

It is hard to justify $200  for a grain mill when only making one loaf of bread a week.

Glad you like this tasty, if a little ugly, bread

chouette22's picture

...for the detailed explanation. I don't use enough ww flour to justify buying a mill and having to find practical space for more equipment, but would like, sometimes, to have freshly milled flour on hand. This is what I'll do from now on - excellent!!

Skibum's picture

It is funny, but when I go to the bread browser and look at one of your bread photos, I KNOW it is one of your fine, complex loaves. I guess ones baking eventually acquires a signature look to their breads. As usual your food photos have made me hungry. I just finished another edition of the Old School NY Jewish deli rye adding 120 grams of re-hydrated granulated onion and garlic. Time for a sandwich, then I can finish reading your post!

Happy baking, Ski


dabrownman's picture

Nothing better for smoked meat sandwiches except possibly grilled cheese sandwiches or glazed donuts for the bread!  This bread isn't much if a looker on the outside but it tastes good.  I'm not really happy with  crumb on this one either but the crust and crumb on the 50% whole grain one we baked on Friday was much better not great but better.

I too can sometimes look at a photo and know who baked the bread so we do develop our own style for sure.  I don't know if that is good or bad.:-) 

Glad you liked the post Ski and happy baking when you aren't skiing!