The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seeded Sourdough Multigrain Chacon

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dabrownman's picture
dabrownman

Seeded Sourdough Multigrain Chacon

To use up the last of this super duper levain we ground up some more of our 8 multigrain mix of: wheat, buckwheat, oat, farro, rye, spelt, barley and Kamut.  We got an 85% extraction when we did the sifting this time and used the 15% hard nits to feed the levain.

 

Once again the levain was very active and we refrigerated it for 24 hours after it has risen 25% after the 3rd feeding to bring out the sour.   The whole grain equivalent of this batch ended up at 58% and we used a lot if different seeds in the mix.

 

The ground sesame and flax seeds and the chia seeds went at the initial mix.  The pumpkin and sunflower seeds went in at the first stretch and fold.  Since this was going to be a 20 hour retard we cut back the levain amount to 10% hoping the dough wouldn’t over proof in the fridge wit this hyper levain.

 

We mixed everything together and let it sit for 30 minutes before developing the gluten.  We really cut back on the slap and folds deciding on 3 sets of 4, 1, 1 minutes 15 minutes apart and only 2 sets of stretch and folds also 15 minute apart.

 

There was no ferment period as usual so, we went right into the design of the Chacon by lightly rice flouring the basket ans making a knotted roll for the center surrounded by pumpkin and sunflower seeds.  A 2 strand braid was then set on top of the seeds and 8 small balls were then distributed evenly around the braid and additional seeds wee placed in the spot between the balls o fill in the 8 gaps.

 

We then made really big bialy out of t e remaining dough and placed it hole side down over the design.  We hoped with the lower hydration and using  a small bit of flour for the design parts and not over proofing during retard the design would come through this time.

 

\We bagged it and put it in the fridge for20 hours and sure enough it nearly over proofed at 95% so we decided to bake it right out of the fridge with no warm up.  We fire up Big Old Betsy to 550 F and put the Mega Magma Steam in at 525 F.  15 minutes later the stream was billowing and the top and bottom stones had hit temperature.

 

We un-molded the dough onto parchment on a peel and slid the dough onto the bottom stone for 15 minutes of steam while turning the oven temperature down to 465 F.  After the steaming was done we turned the oven down to 425 F convection this time and baked another 20 minutes, 35 minutes total, until the bread hit 205 F on the inside.

 

It browned up beautiful and cracked enough to highlight the intended design with the seeds nearly matching the color of the crumb.  The bread came out quite fetching even though my Apprentice 2nd Class won’t go for any fetching.

 

The crumb came out a little Jess open than we expected but this bread is a higher percent whole grain with lots of add in bits.  We like the taste the best.  Plain or toasted with butter it was delicious.  Now we have to make some kind of lunch sandwich with it.  The crust stayed alittle crusty and the inside was soft and moist.  Not much blistering on teh outside or m open glossy holes in the inside.  But the the bread wasn't dense at all either as it did double in volume .  It's medium sour, more filling, hearty and healthy than the same bread without the interior bits and taste is better too. 

 

Formula.

The day starts better with a good Hot cross bun breakfast.

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.21%

15% Extraction Wheat

10

15

25

50

12.56%

Water

10

15

25

50

12.56%

Total

30

30

50

110

27.64%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

55

13.82%

 

 

 

Water

55

13.82%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

10.64%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

332

83.42%

 

 

 

85% Extraction MG Mix

66

16.58%

 

 

 

Dough Flour

398

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

1.99%

 

 

 

Water

305

76.63%

 

 

 

Dough Hydration

76.63%

 

 

 

 

 

 

 

 

 

 

Total Flour

453

 

 

 

 

Water

360

 

 

 

 

T. Dough Hydration

79.47%

 

 

 

 

Whole Grain %

58.58%

 

 

 

 

Total Weight

1,034

 

 

 

 

Hydration w/ Adds

77.42%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Pumpkin & Sunflower Seed

150

37.69%

 

 

 

Ground Sesame & Flax Seed

30

7.54%

 

 

 

Chia Seeds

20

5.03%

 

 

 

Red Rye Malt

3

0.75%

 

 

 

White Rye Malt

3

0.75%

 

 

 

VW Gluten

6

1.51%

 

 

 

Total

212

53.27%

 

 

 

And don't forget the salad

 

Comments

golgi70's picture
golgi70

That crumb looks soft and delicious.  Looks like your getting back to the swing of things.  

Cheers

Josh

dabrownman's picture
dabrownman

and the last week has been spent doing fairly bad white bread for the girls. so a nice one for Lucy and I was in order:-)

Glad you liked it Josh and Happy  Baking 

Darwin's picture
Darwin

That is a great looking loaf, Miss Lucy done good :)

dabrownman's picture
dabrownman

I about freaked out when I heard it was only going to be 75 F tomorrow?  Perfect day to bake I say.  Glad you like the post and

Happy baking,

Darwin's picture
Darwin

Wow!  74° in the west valley.  I have 10# of Tasso going into the smoker and yard work to get done, going to be a great day now :)

dabrownman's picture
dabrownman

Are you making gumbo, jambalaya or both:-) Maybe some red beans and rice!   Sounds terrific except for the yard work of course.

dabrownman's picture
dabrownman

sounds great...... except for the yard work part.  Ar you making gumbo, jambalaya, etouffe or red beans and rice?  I say make them all several times since you have 10# of tasso!

Darwin's picture
Darwin

I was wanting to make shrimp & tasso cream sauce for linguine and realized I had no tasso.  Most of this batch will be vacuum packed and frozen for later use in beans and jambalaya.  I was going to clean up the flowers from my Desert Museum trees, but the wind blew most of them down the street.  :)  Or into the pool :(   The morning is looking busy now.

dabrownman's picture
dabrownman

my neighbor's bouganvilla had all of its flowers blow into my pool today.  Covered most of it :-)  i'm putting cleaning it off till the morning too since it is still windy and no ones want to do this even once!

dabrownman's picture
dabrownman

II think it knows when you don't hit select all and copy to the clipboard before hitting save and blows off your post on purpose - except is does it to the other ones too:-)  Does anyone else know of a web site that depends on  people to post and then blows them off?  Seems counter productive and bad for business, but maybe that is just me.

Song Of The Baker's picture
Song Of The Baker

Seeds, seeds and more seeds...there are few flavours out there better than well toasted pumpkin seeds. 

I just realized how much I miss crusting the outside of my breads with pumpkin seeds.  Thanks for the reminder!

John

dabrownman's picture
dabrownman

Most of them taste pretty good except for the chia seeds which I can't taste at all - they are too small:-)  You would like this bread John  Very tasty, hearty and healthy.  Happy Baking John   :

isand66's picture
isand66

I may be the king of rolls, but we shall anoint you the King of Seeds!

What a beautiful bread.  I love the way the pattern came out with the seeds and your crumb looks so good.

Great bake as usual.

I just picked up a nice new basket to play with at Home Goods for $10 and I'm working on David's SF SD with increased whole grain.  I will use my freshly milled rye and WW and see how this goes.  I'm going to make this with the dough formed and retarding in the refrigerator and then later I will try a bulk ferment and see the difference if any.

Happy Baking from Max, Lexi and the gang!

dabrownman's picture
dabrownman

I'm much closer to the King of Weeds!  Have to get some weed and feed for the lawn pretty quick once I get the dandelions picked - they go in the salad! You would likethe taste if  this bread Ian. 

Nothing like a new basket to make a loaf of bread with with but I'll stick to the 50 cent ones to keep the cost of a loaf below $10 - not counting beer and bourbon of course.:-) 

David's SFSD with increased whole grains is a great bread.  Lucy likes the 40% mulitgrain version and the other girls like the 20% wheat. spelt and rye version.  It is really a classic recipe that is easily adaptable to what ever personal taste you have.  David is the King and what a current Velvet Elvis would look like if he had lived to David's age - Santa!

Glad you liked the post Ian and Happy Baking

isand66's picture
isand66

I know what you mean about the weeds.  I stopped using commercial fertilizer and only use an organic spray version now, especially with the doggies to worry about so my lawn always get's infested with weeds.  I have to fertilize and seed this week now that the weather is getting nice on a more consistent basis.  We bought a bunch of perennials from the nurseries which we need to start planting today.  Have to wait a little longer for the veggies to make sure the frost danger is over.

Anyway, I'm curious to see how David's bread is going to turn out....I expect it to be good and will use it as a springboard for new variations.  I couldn't resist the basket....while $.50 is a much better price, $10 is still doable.

Anyway, happy weeding and baking and cooking!

Regards,
Ian

Mebake's picture
Mebake

There must be tons of seeds in this loaf! yum..

Great work, as always