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1/3 wholemeal with sprouted malted rye berries sour dough

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yozzause's picture
yozzause

1/3 wholemeal with sprouted malted rye berries sour dough

Well its been a while since i had the time to bake,but when i visited the brew shop and was impressed with the different grains that were there for brewing i bought some malted rye grains from Germany something gave me a giddyup.

So the sour dough culture came out of the freezer where it has been hiding since the term break here at the Institute  and after a couple of feeds it was away. So i soaked the grain which succeeded in taking the malt off the outside  and after 24 hours i drained and allowed the grain to sprout after another 24 hours it was ready to go into a dough.

Wednesday morning i went into work a little earlier and made up the dough knowing there was a big class of apprentices  that i could get to do the stretch and folds for me on the hour and allow me to shape during my lunch break, which is what we did.

4 dough pieces were scaled at 650 grams and shaped and  into new bannettons  that i recently purchased and others at 600 grams onto couches on boards and into the cool room. The next day i came in early 5.30am to bake off the sour dough and as i was advised the class for that day was small  i made up a dough for the restaurant dinner rolls to help out  where 40 patrons were booked in for lunch. i might just as well as i was only waiting around anyway.

The dough i decided to make was a semolina dough  this was an instant dough  and i used 3% dry yeast that moved it along at a good speed so that iwas able to finish all the baking actiity to start work at my desk  for 7.45am  

Below is pictures of the Sourdough, unfortunately i did not get any pics of the semolina rolls but i have to say i was impressed with the lightness and tastiness  of these rolls, i was also fortunate to get an invite to lunch at the restaurant and saw the patrons enjoying the rolls.  

 

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 The sourdough was  3:2:1 with the addition of butter @2% salt @2% eggs 2%  and sprouted rye berries  dry weight 250g @ 8.3%.  

I will post the semolina dough formula if anyone is interested

kind regards Yozza

 

Comments

Mebake's picture
Mebake

Attractive bunch of sourdough loaves, Derek! I've never used sprouted anything in bread, but your example above invites me to do so.

Waking up so early to bake bread only goes to show how passionate you are about the craft. how often do you give baking lessons?

all the best,

Khalid

yozzause's picture
yozzause

Hi Khalid  waking up early has neber been a problem, i guess starting at 1.00 and 2.00 in the morning for many years  conditions you so now it almost seems like a sleep in. i am almost always awake in time to see the sun rise.

Next week i am starting at 3.00 as we are doing a repeat of the cancer councils fund raiser Australias biggest Morning cuppa at the college and we will make the cinnamon scrolls for the event that made $600. i have 2 volunteers to help, Michael the Hospitality technician and a young lady student Peta that wants to know a lot more about bread than her pattisier course  really gives her so i said come in at 3.00 and i will be all yours for 4 or 5 hours 1 on 1  and be part of the production team.

We have had a couple of Sour dough classes advertised but have not been able to run as we have not  had the minimum 6 people required  which is a bit of a shame  as we have always got a some people  booked each time but never enough.

Do give the sprouted grain a go it does give the loaf another dimension, its the first time i have used the rye although the next time i shall source just rye as the malt was washed off in the soaking exercise.

regards Derek  

varda's picture
varda

Hi,  So you were able to resprout the malted rye?   I didn't know that was possible.   Your rolls look terrific.   Nice to know that you were able to get such good results with an occasional labor force.   And that you got to be there while the rolls were being eaten.  -Varda

Syd's picture
Syd

That sourdough sounds really good.  I am a little confused, was it the sourdough or the rolls that got the 3% yeast?  The addition of the sprouted rye berries really appeals to me.  I can see I will be trying that very soon.  

Best,

Syd

yozzause's picture
yozzause

Hi Syd

Sorry for any confusion i was rushing to finish  the article at the end of the day.

The sour dough was the sprouted rye, the dough i made for the dinner rolls was the white rich dough with the addition of the  semolina.  i added boiling water to the semolina at the rate of 6:1 and let it stand overnight and then added to the dough in the morning.

Now lets see the dough  was 2000g flour,  40g salt (2%) 60g butter (3%) 4 x 50g eggs (10%) cooled hydrated semolina 500g (25%) dry yeast 60g (3%) Bread improver 10g (0.5%) water 1000ml (50%)

 as it turned out i added a hand full of wholemeal flour  so the 1000ml could be a little less.

This dough was mixed well  scaled and handed up into 700g rounds as we have a manual bun divider that will press out 14 pieces i made 4 which would give 54 rolls enough for lunch service and i had enough dough for a couple of small loaves.

This dough moved along quite quickly which was my aim to go into the oven straight after the sour dough was baked off, in fact the morning went something like fire up the oven and proover, pull the sour dough from the cool room  weigh up and start the mixer,  put the sour dough onto baking trays, micro wave the corflour water mix for a wash paste for the s/d loaves  sprinkle with sesame seeds slash and into the oven. Take the semolina dough and process onto trays and into the proover, take the rolls at half proof an slash  the tops to give some relief from the light dusting of flour as the rolls were rolled onto floury surface when shaped and back into the proover for full proof, this was achieved by the time the s/d came out of the oven after 35 - 40 minutes or so they  were baked in just over 20 minutes. 

I was all cleaned up, with cut up samples in the staff tea room and back to my work station in time to start my paid job at 7.45.

regards Derek

 

         

Syd's picture
Syd

Thanks for that explanation, Derek.  So, the sourdough was a 1:2:3 with the addition of sprouted rye berries.  

You did all that and then you started your paid job at 7:45!!  Be careful you don't burn the candle at both ends.  You will wear yourself out. :)

Syd

Janetcook's picture
Janetcook

Hi Derek,

Like Varda I was surprised to read that you got the malted rye berries to sprout.  I assumed that the malted grains that I buy at the brew shop here were beyond sprouting due to being malted/heated so when I use my malted grains I have just ground them in my mill and then the 'flour' is added to my doughs.

Did you notice a more pronounced malted flavor with their addition to your loaves?  Which, by the way, are beautiful.  Love the crust color!

Thanks for the post.  I always enjoy reading about what you are up to 'down under'.

Take Care,

Janet

dabrownman's picture
dabrownman

is a total and complete sucker for German beer and bread with sprouts.  I also have to say she has a difficult time beating me to them too! Your bread looks tasty indeed.

It must be so fun to see folks eating your rolls at the restaurant!  i can hear the conversation now from you to one of tHe guests.  'What do you think of these rolls?'  No matter what they say you say 'Really?'  Then no matter what they say, you say' If the baker was here I buy them a Big German beer - I would."  When they say me too, you say 'Thanks Mate'

Happy Baking!

yozzause's picture
yozzause

Hi Varda and Janet

The grains that i was able to purchase are just labeled Wyermann  Germany Rye Malt and state can be used in all specialty multigrain ales and largers use at the rate of up to 30% occasionally 50%.

As soon as i added water to them to soak them the Malty aroma was relased and appeard to be washing  a malt coating from the berries, i will do another soak to make sure that they are sprouting by leaving them a little longer  for confirmation, the berries are entire  and do not have the appearance of having been already sprouted for relasing their own malt... i will take some pictures and keep you posted   

kind regards Derek

isand66's picture
isand66

Did you grind them before adding to the dough or added them whole?

yozzause's picture
yozzause

the grain went in whole and were nice and plump they were particularly flavoursome and most people that got to try the bread commented on how much they liked the grainy bits.

regards Derek

Janetcook's picture
Janetcook

I will be curious to see if they will sprout for you.  I know the ones I purchase have all been heated to different temperatures in order for the different flavors to emerge.  

Could you taste a malty flavor from their addition?

My grains are ground and added like non diastatic malt which does add a sweet malty flavor to my loaves.

Take Care,

Janet

yozzause's picture
yozzause

Hi Dab you are quite right it is good to see total strangers enjoying something that you have made especially if they are obviously finding pleasure in the expierience. i knew they were good already so no suprise when seconds were readily accepted. The meal was pretty good too choice of a minted pea soup or 1/2 dozen oysters followed by a beautifull deep fried snapper with veg and salad  or Osso Bucco  with veg and then finished of with a trio of sweets.

regards  Derek 

dabrownman's picture
dabrownman

Oysters and Snapper with 6 sweets!  The other version sounds just as good to Lucy though.  I hate tough choices...time for a German beer don't you think?  Happy baking Derek.  It is starting to get to winter your way and we are on to summer and baking out outside with the mini oven.   

yozzause's picture
yozzause

Yes winter is coming in  but we have a Mediterranean climate here. no snow ever and some mornings can dip below freezing for a few hours. But that is the dead of winter 14 overnight and 22 tomorrow  with the chance of a thunderstorm. 

isand66's picture
isand66

Wonderful rolls and rye Derek.  Thanks for sharing them with us.  I have use sprouted wheat flour I bought but have not tried sprouting myself yet.  Guess it's almost time to take the plunge.

Happy Baking.
Ian

yozzause's picture
yozzause

Hi Ian  a little tip on sprouting if you can lay your hands on some panty hose its really good  as it can hang up to drain and allows air in  to assist the germination process. i usually soak for 24 hours then hang up to drain but usually give it a quick dunk in water every time i pass by in the laundry just to keep the moisture up and stop any drying out.. However if you allow extended sprouting the grain will start to entwine the panty hose and your wife/partner or goodself will never be able to wear them again !!!

kind Regards Derek

isand66's picture
isand66

Thanks for the info.  I think I will let my wife wear the pantyhose in the family :).