The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

4th of July – 15 Grain Independence Sourdough Challenge Bake

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dabrownman's picture
dabrownman

4th of July – 15 Grain Independence Sourdough Challenge Bake

Is there a better way to celebrate the 4th of July than to highlight the bounty and variety of grain grown in the USA by baking a couple of breads that have 15 different grains in them?  Maybe some smoked ribs and a beer but this bake was close and ribs and beer will happen later :-)

 

The bread has home milled whole grains that make up 50% of the flour and include 36 g each of: wheat, rye, spelt, quinoa, oat, Kamut, Ramona Farms Pima Club & Sonoran White, Hayden Mills Farro & Desert Durum, einkorn, popcorn, millet, barkey and buckwheat.   The rest of the flout was AP.

 

The other ingredients were water for the SD levain that came in at 8% of the total flour and water, cranberry soaker water for the Pecan Cranberry oval variety and potato water for the Pumpkin and Sunflower boule.  We add some VWG because there were so many low gluten flours milled and the AP was only 10% protein.  Both loaves have some salt, red malt and ground: flax, sesame and chia seeds.

 

So, there were only 29 different ingredients total which came in under the 30 ingredient self imposed limit.  We built one 3 stage levain using the sifted out 15% extracted hard bits from the milling and refrigerated it for 24 hours after it had risen 25% in volume after the 3rd feeding.

 

The ground flax, sesame and Chia seeds were first soaked in 70 g of water for 2 hours and then added to 50 g of 85% extraction flour and 250 g of water and tang Zhonged.      The dough flour was divided in half so half could be autolysed for 2 hours with cranberry soaker water and the other half with the potato water.   Each half was autolysed with half the tang zhonged flour and seed mix.

 

Don’t let the 65% hydration fool you.  This started out as 70% whole grain bread but it was so wet due to the large tang zhong, we had to double the AP dough flour just to get it to come together and not stick to the counter after the 3rd set of slap and folds of 8, 2 and 1 minute – all 12 minutes apart.  It ended up feeling like a 50%^ whole grin bread dough at 80% hydration.

 

We then did 3 sets of stretch and folds where we incorporated the pecans and re-hydrated cranberries for one loaf and the sunflower and pumpkin seeds for the other open the first set.  The sets were 20 minutes apart.  Once done, we shaped the dough and loaded the cranberry and pecan bread into the oval basket and the sunflower and pumpkin seeds dough into the round basket.

 

With such a low amount of SD levain the dough proofed perfectly in the fridge over the 16 hours it was in the cold.  We removed the dough from the fridge and preheated Big Old Betsy to 550 F to bake the two loaves at the same time on the bottom of two stones.

 

Steam was supplied with 2 of Sylvia’s steaming pans with a dish towel rolled up inside and 1 of David’s lava rock pans.  Al were half full of water and placed onto the bottom rack of the oven under the bottom stone when the temperature hit 550 F.  15 minutes later the stones had caught up with air temperature and the Mega Steam was billowing.

 

The bread was upended onto a peel covered in parchment and slid onto the bottom stone for 15 minutes of steam.  We turned the oven down to 500 F after 2 minutes and down to 475 F after 4 minutes.  Once the steam came out, we continued to bake - at 425 F convection this time - for another 30 minutes until the bread hit 205 F on the inside.

 

The bread sprang, bloomed and browned boldly – to that mahogany color we love so much.   The Cranberry & Pecan bread browned faster and darker due to the sugar cranberry soaker water used for the dough liquid.  They came out of the oven with exceptionally crunchy crust.  So far we like what we see  but will have to wait on the crumb shots till after lunch.

 

The crust stayed  crisp after it cooled,nice for a change and it was especially tasty due to the bold bake.  Both crumbs ended up about as open as they get with this may add ins.  The cranberry was slightly mire open.  Both were soft and moist .  The cranberry bread is sweeter and nuttier and the seeded loaf tastes more earthy and seedy..... so things ended up being what we thought they should be,- different breads but dough related. 

Happy 4th of July to all Fresh Lofian’s.  The ribs were very good last night - exceptional... even of an old KCMO Smokin' Joe.

Breakfast on the 5th was special with this bread toasted.

 

 Formula

YW SD Starter Build

Build 1

Build 2

 Build 3

Total

%

RyeSD Starter

10

 

 

10

0.98%

15% Extraction 15 Grain

10

20

45

75

7.35%

Water

10

20

45

75

7.35%

Total

30

40

90

160

15.69%

 

 

 

 

 

 

Combo Starter Totals

 

%

 

 

 

Flour

80

7.84%

 

 

 

Water

80

7.84%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

8.21%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction 15 Grain

470

46.08%

 

 

 

AP

550

53.92%

 

 

 

Total Dough Flour

1020

100.00%

 

 

 

 

 

 

 

 

 

Salt

20

1.82%

 

 

 

Potato & Cranberry Water

650

63.73%

 

 

 

Dough Hydration

63.73%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Ground Flax & Sesame & Chia

70

6.86%

 

 

 

VWG

15

1.47%

 

 

 

Red Malt

15

1.47%

 

 

 

Total

100

9.80%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

1100

 

 

 

 

Tot. Potato & Cranberry 325 ea & Water 80

730

 

 

 

 

 

 

 

 

 

 

Total Hydration  w/ Starter

66.36%

 

 

 

 

Hydration w/ Starter & Adds

64.60%

 

 

 

 

Total Weight

1,950

975

 

 

 

% Whole Grain

50.00%

 

 

 

 

 

 

 

 

 

 

The 15 grains are:  Wheat, rye, spelt, corn, Ramona Pima Club

 

 

 

Hayden Desert Durum, Ramona Sonoran White, Hayden Farro, einkorn

 

 

oat, Kamut, millet, barley, buckwheat & quinoa

 

 

 

 

 

 

 

 

 

 

One loaf also had an additional 75 g each of pecans & dried cranberries

 

 

and loaf has 50 g each of pumpkin and sunflower seeds.

 

 

 

 

 

 

 

 

 

 

The flax, sesame and chia seeds were soaked with 70 of water for 2 hours before being added to 50 g  

 

 

of 85% extraction 15 grain flourand  Tang Zhonged with 250 g of water - this liquid is not included.

 

 

 

And Lucy says not to forget the salad with the ribs  So that you can have some home made mince meat pie - with real meat in it and a puff paste top!

Comments

ExperimentalBaker's picture
ExperimentalBaker

So, there were only 28 different ingredients total which came in under the 30 ingredient self imposed limit.

 

I love this sentence. Will have to try something like this one day. LOL

dabrownman's picture
dabrownman

it is really 29 ingredients but still under the 30 self imposed limit.  I forgot the salt - so typical!  Glad you liked this bake and there is no time limit on the challenge.

Happy baking

ExperimentalBaker's picture
ExperimentalBaker

I will definitely give it a try one day. I am stocking up on different grains and my missus is giving me weird looks every time I buy a different grain.

But I will give the mice meat (referring to your comment) a miss. I am not into exotic savory bread. :p

Kiseger's picture
Kiseger

Can't find most of the native American grains here, but am v jealous as these loaves look amazing!  Belated Happy Independence Day and Bon Appetit!! 

dabrownman's picture
dabrownman

Gald you liked the bread and

Happy Baking

isand66's picture
isand66

Very disappointed ....would liked to have seen at least 30 ingredients! :)

all kidding aside this was an exceptional bake worthy of the challenge.  Love the dark crust and I can see this this must have tasted great.  With my Father in law still here have not had time for much creative baking.  Baked up a big batch of pretzel rolls for 4th of July party and some hamburger rolls earlier in the week.  Going to try a semolina porridge bread next.

made some ribs the other night but no brisket yet....couldn't find a good slab of meat to buy.  Your ribs look perfecto.

Happy 4th and hi to Lucy!

dabrownman's picture
dabrownman

Ian.  2 surprisingly tasty breads - can't get that great multigrain taste any other way with all that nutritional goodness to go with the silliness of so many ingredients:-) 

We were lucky here in Phoenix to have a sale for ribs at Albertson's - a buy 1 and get 3 free! Came out to $2.25 a pound.  We didn't to take advantage of it since the freezer is full of bread again:-(  Everything food wise was great for the 4th.  The mice meat pie was killer - found some real home made mince meat in the freezer - an extra 4th of July treat. 

Lucy says hi to her Long Island friends.  Have fun witht semolina porridge bread.

Happy Baking

emkay's picture
emkay

Looks like it was good eats in the brownman household this weekend. Uh, 29 !?!?  Your pantry must be filled with so many different grains and seeds. My tiny city-sized kitchen is starting to fill up with various bags of stuff too. :)

dabrownman's picture
dabrownman

enough left over ribs for another smoked meat meal.  I used to eat a whole rack by myself but now 1/4 is the best i can do. Must be all the sides.....Lucy had some teff and amaranth she wanted to put in but i told her only15 grain max.  She looked a little sad.  We do have all kinds of seeds, more than we have grains for sure..  Amazing how it all piles up after awhile:-)  It is almost like hoarding...my wife says it is like hoarding:-)

Glad you liked the spread  and

Happy baking