The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted Multigrain Potato Sourdough with Spelt, Rye, Emmer and Wheat

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dabrownman's picture
dabrownman

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

 3 Sprouted Grain SD with One No Sprout

 

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.. 

 

Formula

A grilled Ahi Tuna  and Swordfish dinner with caramelized rosemary potatoes, salad,  steamed veggies and chili pepper rice. 

 

YW SD Starter Build

Build 1

Build 2

 Build 3

Total

%

5 Week Retarded Rye Starter

6

0

0

6

1.55%

15% Extraction 3 Grain

6

12

24

42

10.88%

Soaker Water

6

12

24

42

10.88%

Total

18

24

48

90

23.32%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

45

11.66%

 

 

 

Potato Water

45

11.66%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

10.19%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extract. Sprouted 3 Grain

166

43.01%

 

 

 

AP

220

56.99%

 

 

 

Total Dough Flour

386

100.00%

 

 

 

 

 

 

 

 

 

Salt

8

1.86%

 

 

 

Potato and Soaker Water

247

63.99%

 

 

 

Dough Hydration

63.99%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Boiled Potato

87

22.54%

 

 

 

Honey

15

3.89%

 

 

 

Red Malt

10

2.59%

 

 

 

VWG

15

3.89%

 

 

 

Butter

25

6.48%

 

 

 

Total

152

39.38%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

431

 

 

 

 

Total Liquid w/ Starter

292

 

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

67.75%

 

 

 

 

Hyd. with Starter & Adds

80.13%

 

 

 

 

Total Weight

883

 

 

 

 

% Whole Grain

51.97%

 

 

 

 

 

 

 

 

 

 

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

Comments

wassisname's picture
wassisname

It has a self-healing crust!?!  Pushing the proofing envelope and still getting a bread that looks mighty tasty, nice!  I haven't made a potato bread in ages but this loaf sure is putting me in the mood for one.

Marcus

dabrownman's picture
dabrownman

3 times with a razor we wouldn't need half the emergency room doctors who stitch up such things :-)  This had to be 100% proofed since it didn't do anything at all - except self heal!  Can't wait to have this bread toasted for breakfast tomorrow.  This one you know will be even better toasted with butter.  But, few breads aren't better toasted with butter... :-)  We will have to do some tweaking with this recipe to get the retard time right.  When I got up in the morning it looked ready to bake at the 15 hour mark  so next time we will plan on baking it at that time... 

Nothing like a good potato bread especially one that is a Westphalia Rye  type.  We need a rye bread for next week's smoked, corned beef and a 65% whole rye with 35% whole wheat with 10% each potato and whole berry scald with red malt by weight can't be all bad!  Loved your rye today too.  Looked perfect.

Happy Baking Marcus

isand66's picture
isand66

Another tasty and fine bake DA.  Maybe cutting the sprouted flour a bit will get you closer to what you were after, but it still looks like a beauty.

I'm toying with some form of potato bread myself for the next bake after I bake off some sandwich/Hamburger buns tomorrow morning.  I finally found something my wife deems edible compared to store bought crap.  Little does she know while it may have butter and cream cheese and Parmesan cheese in it, it also has 6 different flours :).  You do need to try my last version of the rolls when you get a chance.

Say hi to Lucy from my crew.

Regards,
Ian

dabrownman's picture
dabrownman

holds up to a week end breakfast.  Glad you like it. It is very tasty but the consistency isn't right yet.  I think a 12-15 hour retard and less potato water will solve the problem but there are so many enzymes running around in this bread it is more difficult to get right.  All the low gluten grain varieties and no gluten potato dosn't help any either.

We will need some buns for burgers and sausages pretty soon so will tell Lucy to at least start with your recipe and try to keep her under 10 grains:-)

She says hi to her East Coast Baking Gang of 7 .....plus you of course.

Happy Baking.