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Multigrain SD Sprouted 2 Ways

dabrownman's picture
dabrownman

Multigrain SD Sprouted 2 Ways

After 3 weeks of baking fruit, nut and seed bread, Lucy had enough of these experiments and decided to go back to another experiment that she wasn’t quite happy with  the last outcomes. This bake goes back to the multigrain SD breads using home sprouted, dried and milled flour but also using the same sprouted multi-grains as whole berries.

 

We have been sprouting grains to make our own red and white malts for some time and have been using sprouted whole berries in bread for about as long with no problems.  But, when we tried using large amounts of sprouted flour in SD breads using our normal methods, things started to go wrong with gummy crumb, gluten structure breakdown and bread that wouldn’t spring and bloom like it should.

 

We finally said that if we were going to use our normal long; autolyse, retards of starter, levain and dough that we would have to keep the sprouted whole grains to 15% or less of the total flour if we wanted bread that looked like it should aesthetically.

 

The thing we liked most about sprouted grain breads is their unique and deep flavor – a taste that we couldn’t get any other way.  So we are going to have to work on a new method to get more sprouted whole grain in the mix without losing the sour, spring and bloom and getting a nice moist and open crumb that wasn’t gummy.

 

So we cut out the levain build retard and the bulk ferment entirely and cut down the autolyse to 45 minutes (no levain and no salt)  and dough retard down to 12 hours while upping the whole sprouted grain to 20% from 15%.  The overall whole grains remained at 50%.  This batch of 6 multi-grains, sprouted and un-sprouted, consisted of: spelt, einkorn, rye, wheat, Kamut and barley.

 

We upped the hydration to over 84% (which might have been a point or 2 too high) but it came together well by the end of the 3rd set of slap of folds of 8, 2 and 1 minute.  It quit sticking to the counter at the 8 minute mark and end of the first set.  We incorporated the whole berry sprouts during the first set of the compass point stretch and folds and they were incorporated by the end of the 3rd set.

 

4 meat chili with Mexican cornbread is perfect when the temperatures finally fall into the 80's during fall.

Once it was shaped and placed in a basket seam side up without any bulk ferment, it was bagged and placed into the fridge for a 12 hour retard.  The next day we took the dough out of the fridge as it looked like it was 80% proofed and would need a little counter time to be just right for baking.

 

A cool salad goes perfect with hot chili.

After an hour we fired up Big Old Betsy to 500 F and put the Mega Steam in once She beeped saying she was hot.  15 minutes later we up ended the dough onto parchment on a peel slashed it in a square and put the bread on the bottom stone for 15 minutes of steam.  After 2 minutes we turned the oven down to 450 F .

 

Once the steam was complete it was removed and the oven was turned down to 425 F convection and we continued to bake for another 20 minutes until the boule reached 205 F on the inside.   We left the bread on the stone with the door ajar after the oven was tuned off for 8 minutes to really crisp the crust before removing it to the cooling rack.

 

This bread turned that deep mahogany color we love so much, sported those little blisters on the skin.  It sprang and bloomed well too showing it hit the oven at about 87.5 % proof.   It is nice when everything comes together with a new recipe on the first go.   .

 

 Will have to wait on the crumb until later today.  The crumb came out very soft, open and moist,  Even though the bread was baked to 205F and hit 208 F sitting on the stone after the oven was turned off, it could have been baked to 210 F with no worries.  The taste was grand as the crust held its crispy character and the crumb was delightful;.  This is one of those really good breads you just can't get enough of.  Bake some sprouted grain bread to see how good it really is.

 

Whole Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Starter

6

0

0

6

1.09%

MG 15% Extraction

6

12

28

46

9.15%

Water

6

12

28

46

9.15%

Total

18

24

56

98

19.48%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

49

9.74%

 

 

 

Water

49

9.74%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

8.88%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Multigrain

231

45.92%

 

 

 

KA Bread Flour

272

54.08%

 

 

 

Total Dough Flour

503

100.00%

 

 

 

 

 

 

 

 

 

Salt

11

1.99%

 

 

 

Whey 268, Potato Water

417

82.90%

 

 

 

 

 

 

 

 

 

Dough Hydration

82.90%

 

 

 

 

Total Flour w/ Starter

552

 

 

 

 

Liquid w/ Starter

466

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

84.42%

 

 

 

 

Total Weight

1,134

 

 

 

 

Whole Gtrain %

50.72%

 

 

 

 

 

 

 

 

 

 

Whole Multigrain Sprouts

105

20.87%

 

 

 

 

 

 

 

 

 

6 whole multigrain mix is: einkorn, rye, wheat, barley, Kamut, spelt

 

38% of the the whole grain flour is sprouted

 

 

 

This bread made for a fine P&J sandwich with the usual salad, apple fruits and veggies .

 

Comments

nmygarden's picture
nmygarden

And surely rich flavor, to boot! You and Lucy did a fine job on this one.

I bought some commercial sprouted wheat flour a few weeks ago, and the only grain berries I have on hand are farro. How long does it take to sprout the berries? I'll get some started tonight, and we'll find out.

Congratulations - enjoy! And I see, mahogany is the color I should aim for.

Cathy

dabrownman's picture
dabrownman

one of 3 different grains.  Einkorn, emmer or spelt.  The one I have is emmer.  I just soak the berries for 4 hours and then sprout them for 24 hours - rinsing every 12 hours.  When the berries chit, the little white sprout starts to barely show itself at the end, they are done  Then you dry them at no more than 125 F if you are going to grind them as flour or just use them as they are if using them as whole berries.  Some of mine over sprouted.  Since the 6 different berries sprouts at different times, the first ones to sprout were a little long in the root::-)

This is a fine tasting bread and I can't wait to have some toast for breakfast.  Mahagony is more difficult to get if you aren't using some whole grains in the mix.  Glad you liked the post. and

Happy baking

nmygarden's picture
nmygarden

Yea, my sprouts are showing and ready. Really did take only a day. I still have no means to grind them, so these are fresh and will be added as berries. Sadly, I'm in the office and can't work on it until later. AAaaghh!

I want to have a sense of the sprouted flavors, so will keep the 'mix' fairly simple this time. Will let you all know how it goes!

Cathy

dabrownman's picture
dabrownman

2 years I ground my grain berries in my Krupp's coffee grinder - so if you have one :-)  Dried, these sprouted berries grind much easier than regular ones too.  Some grains take 2 days to sprout but you can sprout them all together and if some are more than 24 hours old - no worries.  If you can dry and grind half of them for flour you will get an idea of the flavor they have - really unique.  The sprouted berries whole don't impart the same flavor in the bread.

Happy sprouted baking.

golgi70's picture
golgi70

Very Nice DAB, 

If you really wanted to up the sprouted flour you could just do a "fast" bread with a heavier dose of sprouted grains.  From a health standpoint it still holds up since the sprouting process essentially replaces extended fermenting.  As for the sour flavor you'll just need to use your temps to get there.  

But this loaf here sure looks like a keeper to me. 

Nice Baking

Josh

dabrownman's picture
dabrownman

we would have to do some changing around with water temperatures, reducing the retard some more and possibly cut back the other other whole grains.  The 20% sprouted flour, really changes the taste.  We like this one a lot but will bake it to 210 F next time to see if we like it better.  It's our favorite sprouter so far.  Glad you like it Josh and

Happy Baking

Isand66's picture
Isand66

This looks great DA.  I just bought the new Sprouted Grain book from Peter Reinhart so I will have to finally join you with the Sprouted grains.

Happy Halloween you and to Lucy from Max, Lexi and the gang.

Ian

dabrownman's picture
dabrownman

what PR says about spouted grains used as flour with long retards, autolyses and ferments.  This is the most whole sprouted  grains I have managed to get in there as flour without the dough turning to goo - and I had to give up the autolyse and bulk ferment to get a 12 hour retard in the fridge.  Very different taste altogether though and we like it - especially Lucy who won't be really happy till we Dapumperize it :-)  You will like sprouted grains once you figure out their quirks.

Hope Lexi and Max had a good Halloween with their 5 kitty siblings.  With all the odd, naked, zombie and alien TV shows about everything I thought we would trick or treat as Alien Naked Zombie Bread Bakers adn possibly do a spin off TV reality show.    She took one look at me naked, with flipper alien tentacle appendages a zombie face holding a loaf of bread and a bread knife and took off for the kennel and wouldn't come out.  Since I needed a naked alien zombie baking apprentice 2nd class to guard me, my plan was foiled - maybe next year.

Glad you liked the post Ian and Lucy says hi to her buddies from the kennel:-)

Happy Baking

 

Isand66's picture
Isand66

Poor Lucy!  Max and Lexi went as Pumpkins as you can see below.

As far as the sprouted grains, from what I have read so far he believes that they add so much flavor and enzyme activity that you don't need long retarding of the dough.  I have not really read much but as I get more into it I will let you know.

 

Kiseger's picture
Kiseger

Really open crumb there, great result!  Your slashing cam out well too!  Lucy must be proud of herself!  I really am wishing for a mill now, doubt I'll get one (no idea where to put it in our ramshackle kitchen) but your posts are really pushing me in that direction.  Maybe a trade off - if He gets any more bike gear, I get a mill?  Lovely bread DAB!

dabrownman's picture
dabrownman

you could have the Hubby ride over to my house and pick you up a brand new WonderMill for $175.  I have an extra mill I would like to unload, before the Holiday season, to some Fresh Lofian in Phoenix since I am too lazy to mail it anywhere :-). No question that home milling forever changed our bread baking around here - sometimes for the better.

Glad you liked this bread.  It is one of out best and unusual with few failures in shaping, proofing, scoring and baking - a real rare bread for sure:-)  It tastes great too.  We like making breads you can't buy.

Happy baking and you should consider sending Hubby on a really long bike ride!

dabrownman's picture
dabrownman

If you lived in Phoenix, you could have the Hubby ride over to my house and pick you up a brand new WonderMill for $175.  I have an extra mill I would like to unload, before the Holiday season, to some Fresh Lofian in Phoenix since I am too lazy to mail it anywhere :-). No question that home milling forever changed our bread baking around here - sometimes for the better.

Glad you liked this bread.  It is one of out best and unusual with few failures in shaping, proofing, scoring and baking - a real rare bread for sure:-)  It tastes great too.  We like making breads you can't buy.

Happy baking and you should consider sending Hubby on a really long bike ride!