The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multi-grain w/Harvest Grain Soaker & Beer

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isand66's picture
isand66

Multi-grain w/Harvest Grain Soaker & Beer

I love the rich nutty flavor beer adds to a sourdough especially when there is a good hearty mix of whole grain flours and add-ins.

For this loaf I wanted a good hearty bread so I used some fresh milled spelt and hard white winter wheat in the starter along with some KAF French style flour and for the main dough I made a soaker with KAF Harvest Grains.  The Harvest Grains contain oat berries, rye flakes, millet, wheat flakes, poppy seeds, sesame seeds and sunflower seeds.  I let this soak in hot water overnight and drained the excess water before adding it to the final dough.  I counted the water that was absorbed in the hydration of the dough.

The main dough contains more French style flour along with spelt, hard white winter wheat (freshly milled) and some potato flour.

In the end this came out great with a nice deep nutty flavor with a bit of sweetness even though there is no sugar of any kind added.  I really love what the soaker added to this bake.  The bread just smells fantastic and this one is perfect for sandwiches or a good soup or stew.

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Formula

MultigrainHarvestGrSoakerBe

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

Soaker Directions

Pour the boiling water over the Soaker ingredients and stir.  Cover with plastic wrap and let sit 7-8 hours at room temperature.  When ready to use drain excess water and add per directions below.

 Main Dough Procedure

Mix the flours, soaker and beer together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and mix on low for 3 minutes.  Mix on medium for another 3 minutes and then remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large boule shape.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb1

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Comments

dabrownman's picture
dabrownman

68% whole grains, boldly baked and a very open crumb  Just perfect.   Love the color of the crust and crumb on this one.  This has to be one of best bakes of late from a taste point of view too.  These are the kinds of bread we love so much.  Well done and

 Happy baking Ian!

isand66's picture
isand66

Thanks DA....I knew you would like this one.  It really does taste great.  I have been meaning to make a bread with a soaker for a while and finally remembered to do it.

Glad to hear Lucy is doing better.  We never like it when our apprentices are not feeling up to par :).

Look forward to your next bake.

I will post my bake from yesterday later today or tomorrow.

Regards,
Ian

Darwin's picture
Darwin

A very nice looking loaf, the addition of beer sounds great.  Reminds me that I need to pick up a nice porter and try something similar.  The harvest grain sounds like a very nice addition.  ;)

 

isand66's picture
isand66

Thanks Darwin.  Beer never hurts a bread in my book!

golgi70's picture
golgi70

inside and out Ian.  I love not only the flavor but the color added from beer. The crumb is magnificent.  Bet it's delish.  

Nice Baking

Josh

isand66's picture
isand66

Thanks Josh.  This one looks great and smells unbelievable...like bread perfume :)

Regards,
Ian

trailrunner's picture
trailrunner

Hi Ian..gorgeous bread. I am not clear on the soaker.  Did you grind the grains ? It says mix flour to paste but the ad on KA shows whole grains.  Did you add  the water to soaker and then drain off all but 123 ?  Would love to try a bread with beer and soaker...this one looks perfect! Thank you. c

isand66's picture
isand66

Thanks Trailrunner.  I did not grind the soaker mixture as they were simply soaked in the boiling water until soft and I then drained the excess water.  i subtracted the water I drained from the total amount I used from the soaker.

Regards

Ian

trailrunner's picture
trailrunner

Makes sense now ...appreciate it. I have yet to do a scald with whole grains. This looks like the one I will attempt. Beautiful bread as always. c

JerryW's picture
JerryW

Your recipe sounds very good, but I'm confused.  The formula seems clear, but the narrative mentions a scald, potatoes, and honey, none of which I see above.  Have I missed something?  Please clarify.  Thanks?

Jerry

isand66's picture
isand66

Sorry Jerry for the confusion.  I used an old recipe as the basis for this one and forgot to delete some ingredients.

I will fix tomorrow.

Regards

Ian

isand66's picture
isand66

Note: I have updated the directions.  Sorry, but I'm not sure how my final version did not end up correctly.

Ian

Wingnut's picture
Wingnut

Great Bake and an wonderful crumb!

Cheers,

Wingnut

isand66's picture
isand66

Thanks Wing...appreciate it.

Ian

isand66's picture
isand66

Thanks Wing...appreciate it.

Ian