Sprouted Multigrain Potato Sourdough with Spelt, Rye, Emmer and Wheat
This is close to last Friday’s bake that got mooshed and mangled (M&M’ed) coming out of the Romertopf clay baker. Not wanting to end that bake on a bad note and not wanting to bake the same recipe twice Lucy decided to double the sprouted whole grain flour, drop the non sprouted whole grain flour, up the VWG and honey, dropping the boiled potato slightly and lowering the hydration slightly.
Grinding twice as much sprouted grain resulted in a 20% extraction this time and it was fed to the starter to make a slightly larger levain than last time. Tempering the grain, either by sprouting them or just soaking them and then drying, makes for a 5% larger extraction than grinding un-tempered berries. Here is a link to last Friday’s bake
We followed the same process and routine as last week with a 24 hour retard of the levai, the rye starter was a week older at 5 weeks, we did the same autolyse, slap and folds, stretch and folds and 20 hour retard of the shaped dough in the same basket and baking in the same clay baker.
The out come was better this time because we didn’t try to upend the bread out of the clay pot right after the lid came off. It, didn’t spring or bloom at all but it did brown up to that nice mahogany color after the lid came off. We took it out the clay baker and put it on the bottom stone 10 minutes after the lid came off. At 208 F we turned off the oven leaving it in there till it hit 210 F before removing to the cooling rack.
This one sure ended up looking better than its near twin - even without spring or bloom anywhere to be found - must be over proofed. I can’t image it tasting any better than the last bake. I’m starting to think the Romertopf is a bad bread baker or sprouted grains are very tricky to use in large amounts.
We shall see after it cools and we make our usual sandwich for lunch. The crumb did end up fairly open - better than last time, soft and very moist since I cut into it while it was still warm. It tasted every bit s good as last Friday’s bake but more sprouty earthy and near dirty.
One of our favorite Enchiladas. Manchego, chicken and spinach in a white sauce served with dried pepper rice and beans.
I preferred the taste of last Friday's bake but others may not. This is a complex, deep and full throated taste you can't get any other way I'm guessing. I think I will keep the sprouted grains ground into flour at the 25% level to keep the dough from over proofing during the long cold retard..
A grilled Ahi Tuna and Swordfish dinner with caramelized rosemary potatoes, salad, steamed veggies and chili pepper rice.
YW SD Starter Build
5 Week Retarded Rye Starter
15% Extraction 3 Grain
Levain % of Total
85% Extract. Sprouted 3 Grain
Total Dough Flour
Potato and Soaker Water
Add - Ins
Total Flour w/ Starter
Total Liquid w/ Starter
Total. Hydration with Starter
Hyd. with Starter & Adds
% Whole Grain
The 3 whole grains are emmer, rye and spelt. The whole
grains were sprouted, dried and milled into sprouted flour.
Lucy almost forgot the salad