16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds
It seems every year we have BBQ ribs for Super Bowl Sunday. Some times we have these ribs, without the bones, on pizza showing how sick some folks can be when pressed or just left alone to their fate. This year it is just smoked baby back ribs, potato salad, Cole slaw and brewskies.
In KCMO where I came from, The finest BBQ is served with Wonder Bread. As hard as we try, even home made Yeast Water Japanese Water Roux Pain de Mie cannot duplicate this white bread adequately. But, we still need a white bread for the BBQ so we came up with this one.
Since this is a one day affair, not including the SD levain build, where the dough is not retarded, the sour was weaker than out usual efforts. But, we did refrigerate the levain overnight once the levain had risen 25% after the 3rd stage feeding to help the sour. We also put all the whole grains in the levain to get them as wet for as long as possible.
We added in some home milled multi-grains and ground flax, sesame and chia seeds to improve the flavor some, put some specks of color in the crumb and make the bread a little mire healthy. The whole multigrain mix was rye, spelt, Kamut and wheat.
We did a 30 minute autolyse and sprinkled the salt on top. We used our usual 3 set of slap and folds of 6, 2 and 1 minutes done 15 minutes apart followed by 3 sets of stretch and folds, from the cardinal compass points, also on 15 minute intervals where the ground seeds were incorporated on the first one.
After 30 minute ferment we shaped the dough and 10 minutes later final shaped the dough into a ball and placed it into a nonstick sprayed and rice floured cereal bowl, seams side down, so we could bake the bread seam side up without slashing it.
The bread was slightly over proofed so it only cracked a little bit when put in to the 500 F mini oven covered by a stainless steel mixing bowl acting as a cloche. We forgot to turn the oven down so, after 10 minutes, we removed the stainless cover and turned the oven down to 425 F convection this time.
5 minutes later rotated the bread 180 degrees and moved the bread up to the middle level from the bottom since the top was too far from the heating coils to brown as well as it should. 5 minute later we rotated it a\gain and then 5 minutes later it was deemed done with the inside temperature at 207 F.
The crust did finally brown well but the blisters the mini oven is famous for with retarded loaves under Sylvia’s mega steaming cups were missing. The crust came out crisp but went soft. The crumb was medium open, glossy, soft and moist with little black and brown flax and chia specks.
The taste was mildly sour and the flavor is not as deep as bread with more whole grains and flavorful add ins. It really would have benefited with a dose of Toadies for sure. As it is, you would have to say it is a slightly more flavorful SFSD with some specks in the crumb that will be a fine white bread for the Sunday BBQ. It made some good toast for breakfast with butter and home made blackberry / strawberry combo jam this morning too.
Multigrain SD Starter
Whole Multigrain Mix
Multigrain SD Levain
Whole Multigrain Mix
Sprout Soaker Water
Levain % of Total
Dough Hydration w/ starter
% Whole Grain
Add - Ins
Groiund Flax, Sesame & Chia
Whole Mulitgrain Mix is: Kamut, spelt, rye & wheat