The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Everyday 7 Grain Sourdough

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dabrownman's picture
dabrownman

Everyday 7 Grain Sourdough

This week was the 6th week for the rye starter being undisturbed in the fridge.  O\It is also the last week we will bake from it as well since it is almost down to nothing.   It needs to be refreshed back up to 125 G and restored in the fridge for another 6 weeks of no muss, no fuss, no waste and no maintenance starter control.

 

Even though it spent 6 weeks in the cold, this starter performed well during the 3 stage levain build by doubling after the 2nd feeding in 4 hours and doubling again in the fridge after being refrigerated one hour after the 3rd feeding.

 

We fed the rye starter the entire amount of the sifted out hard bits, 70 g, that equaled 15% of the total home milled 7 grain flour which totaled 470 g.  the levain spent 24 hours in the fridge before being taken out the next day to warm up 2 hours before we needed it in the dough mix.

 

This week we decided to go with more whole grains in the mix upping them to an equivalent 75%.  The whole grains included: barley, buckwheat, oat, spelt, farro, rye and wheat with wheat being twice the amount of the other grains that were equally weighted.

 

Normally for a bread with this much wholegrain we would be near 82% hydration, or more, but cut it back to 77% to see what the crumb difference would be.;We had made some gnocchi for dinner the night before and saved the potato water for the dough liquid in this bread…. because bread made with it is delicious,

 

With beef Tasso (it is usually pork) going in the smoker later today thanks to Darwin’s push, we need a good bread to stand up to this spicy cured and smoked meat.  We also decided not to put any sprouts or scalds in this bread  but did put in some red and white malt and a little bit if VWG to help out the non and low gluten flours along.

 

We changed up our usual process this time too.  We did a 1 hour autolyse with the dough flour and potato water and the salt sprinkled on top of the dough ball to make sure the flour was well hydrated.  We did 3 sets of slap and folds of 5, 1 and 1 minute on 20 minute intervals. The dough was much stiffer than usual because of the low hydration so we skipped our usual 3 sets of the stretch and folds entirely.

 

We pre-shaped and then final shaped the dough into a boule a placed it into a tapioca floured basket that was immediately bagged and placed into the fridge for a 10 hour retard.   We took the dough out of the fridge the net morning and waited 45 minutes before firing up Big Old Betsy to the 550 F regular bake preheat.

 

When the oven got to 525 F we put it the Mega Steam of (2) of Sylvia’s Steaming Pans and one of David’s Steaming Lava Rock Pans all half full of water and kitchen towels in the Sylvia’s Steam Pans.  By the time BOB chimed she was ready it has been an hour and half of warm up time for the dough on the counter.

 

We un-molded the dough onto parchment on a peel, quickly slashed it in a diamond and into the oven it went on the bottom stone as we turned down the temperature down to 500 F for 15 minutes of Mega Steam.

 

After the steam was removed, we turned the oven down to 425 F. convection this time and continued baking for another 10 minutes when the bread read 205 F on the inside and was left on the stone with oven off and door ajar until it hit 208 f on the inside when it removed to the cooling rack.

 

The bread sprang, bloomed, blistered and browned beautifully in the steam and heat.  The crust came out very crispy too.  We will have to wait for the lunch and the crumb shot but we have pout fingers crossed.  The crumb turned out very open for a bread with so much whole grains,  It was light , moist, glossy and soft.  The crust also went soft as it .  cooled.  My daughter said I should have made 10 loaves of this bread since she liked it so much.  The taste was its best feature - hearty healthy and just delicious.  Now it will be difficult to get her to move on to Lucy's next concoction.

 

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

1.90%

15% Extraction Wheat

10

20

40

70

15.49%

Water

10

20

40

70

15.49%

Total

30

40

80

150

33.19%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

75

16.59%

 

 

 

Water

75

16.59%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

15.61%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

302

66.81%

 

 

 

85% Extraction MG Mix

150

33.19%

 

 

 

Dough Flour

452

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

1.71%

 

 

 

Dough Potato Water

332

73.45%

 

 

 

Dough Hydration

73.45%

 

 

 

 

 

 

 

 

 

 

Total Flour

527

 

 

 

 

Water 75 & Potato Water

407

 

 

 

 

T. Dough Hydration

77.23%

 

 

 

 

Whole Grain Equivalent %

74.87%

 

 

 

 

Total Weight

961

 

 

 

 

Hydration w/ Adds

74.68%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

4

0.88%

 

 

 

White Malt

4

0.88%

 

 

 

VW Gluten

10

2.21%

 

 

 

Total

18

3.98%

 

 

 

 

 

 

 

 

 

Multigrains include: Buckwheat, barley, farro, wheat,

 

 

rye, spelt & oat

 

 

 

 

 

 

 

 

Comments

BobS's picture
BobS

Bit of everything in there.

Love your low-stress starter regimen Db. That stuff really is hard to kill once you get it going.

Will you do multiple builds back to 125g?

 

b

dabrownman's picture
dabrownman

of long weeks in the fridge really brings out the sour using only home milled whole rye.  The only thing I make sure of is, that on the 2nd build it has to double in 4 hours,  Then it has to rise 25% in one hour  after the 3rd build which is mostly flour to get the hydration down to 66%  Then at 25% it goes in the fridge for weeks as I bake out of it,.  The more time that goes by, the more sour it gets.  Here is the starter schedule.  The first line is the levain build for bread and the 2nd line is the starter build back to 125 G.  This is fine tasting bread ns

Happy Baking Bob

 1st 1st 2nd2nd 3rd3rd 
seedflourwatertotalflourwatertotalflourwatertotal
121212362222803939158
101010302020704015125
BobS's picture
BobS

Very cool Db

Thaichef's picture
Thaichef

Hello dabrownman:  Your bread is a masterpiece!!!!  Too bad you live too far away or I would have invited you to be a guest chef at my cooking school!!!  It would be great honor really. Love, love it.

Your food looks awesome too. Gee, is there anything you can't do???? 

Thaichef

dabrownman's picture
dabrownman

best tasting and looking bread we have made in a while.  Everything I want in a bread except fruits,nuts, seeds, scald and sprouts:-)  A simple bread packed with healthy hearty flavor.  I will be visiting my twin in Lynchburg sometime in the fall probably and when i am there we can cook and bake together for fun and you can teach me some Thai delicacies.

Glad you liked the bread and thanks for your kind words.

isand66's picture
isand66

Awesome loaf!  I'm surprised how light and airy the crumb is with such a high amount of whole grains in this one.  It must taste great and go well with your smoked meats.

You have to give me your recipe for the Tasso and your Dirty Rice recipe.  I'm starving just thinking about it :).

14 paws up for this bake!

Happy Baking to you and Lucy.

Ian

dabrownman's picture
dabrownman

came from a few things.  Most all the hard bits that cut the gluten were in the levain for 26-38 hours getting soft.  The 1 hour autolyse was good for the 85% extraction four that had some less harder bits in it.  The levain was very active and by cutting down the hydration and the slap and folds to 7 minutes total and bo S&F's meant that the air bubbles were undisturbed after the first hour of gluten development. Teketeke always said she didn't loke to mess with the dough after the first hour and now I know why.  With low hydration this make sense.

As good as it looks inside and out the best, the best part is how it tastes.  My daughter is beco0ming a tasting expert and she she this one is the best tasting so far. and that I need to open a bakery just to bake this bread.  The grain mill really makes the difference in good and and great bread.  Best $159 I ever spent.  Glad you like the bread Ian and Lucy says hi to her baking apprentice friends.

Happy baking Ian

Thaichef's picture
Thaichef

Hello dabrowman:  I am very much looking forward to the bread making/Thai cooking time in the Fall.  It would be an honor.  You are up there with all the great bakers on the Fresh loaf. I am counting the day.

Thaichef.

MisterTT's picture
MisterTT

of the few 7-grain breads that actually has seven grains in it! Well done!

dabrownman's picture
dabrownman

out the best yet using this mix of grains or the 10 grain one.  Very tasty too.

Glad you liked it and Happy Baking

Darwin's picture
Darwin

Crust & crumb look fantastic, always impressive.  Congrats on another great bake.  How did the tasso turn out?

My 10# of tasso was also beef.  I bought it with plans to make a big batch of chili, but all my portion containers were filled with frozen lemon juice.

dabrownman's picture
dabrownman

but my freezer is pretty full of lemon, lime and orange juice.!  Must be an AZ thing:-) The tasso turned out better than great.  A new smoked meat that we never had before is a good thing.  We put a mix of Hot Spanish Smoked Paprika, Smoked paprika and chipotle powder on it for a day before the cure went on.  We used our standard pastrami cure.  After 4 days I rinsed it all off and soaked the meat for an hour in clear water changing the water every 20 minutes to get rid of as much salt as we could.  Then it went back in the fridge for a day uncovered to dry it out. 

Then we put some olive oil on it to get stuff to stick to teh dried surface and re-applied the hot and regular smoked paprika and the chipotle powder again and then applied your mix without the salt.and let that sit on there for 6 hours before smoking with pecan, hickory, apple and oak. 

My daughter really liked the hot chili bite in the back if the throat.  I like this better one than pastrami too.  She said we are going to have a tasso, potato, hot chili, red onion  and egg breakfast burrito, baked smothered red sauce style, with cheese tomorrow morning - that should be a treat and you can't say no to the kids.

Glad you liked the bread - it was spacial too.

Happy Baking Darwin 

Darwin's picture
Darwin

I gave away a few cases of lemons to the folks at work and neighbors and still had enough to freeze a couple gallons of juice.  I just picked the last few on the trees and will make limoncello with them this afternoon.  I have wanted to do a southwestern style tasso but so far I have stuck to tradition.  I will add chipotle powder next time, I love the flavour and it's not as hot as cayenne.  I do love pastrami, but it talks back to me for darn near a day so I tend to avoid it.  Might have to revisit it and make my own.  

You just reminded me that I want to make a batch of Csabi sausages next.  Thanks for the ideas :)

 

dabrownman's picture
dabrownman

envious!  I haven't been able to fine a source of local unwaxed lemons for 2 years now and I'm down to my last 2" of limoncello.  I love it mixed with Diet Squirt on a warm evening - not this year.... sitting by the pool as the sun goes down.  Some cheese, bread and sausages and I'm all set.

Csabi is nother sausages i've never made and will give it a go next time Lucy has the smoker going,