The Fresh Loaf

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Sprouted Wheat Pain Au Levain (Bread Revolution)

Isand66's picture
Isand66

Sprouted Wheat Pain Au Levain (Bread Revolution)

This is my third attempt of the Pain Au Levain formula from Peter Reinhart's new book "Bread Revolution".

The first 2 did not come out correctly.  I now suspect the main culprit was that I did not dry out the sprouted winter wheat berries enough and the flour was too moist.  This time I let it dry out using a fan for a day and half and the bread came out much better.

Closeup1

I used my AP starter and did not add any yeast.  I also let the bulk dough rise for a bit in my proofer set at 80 degrees before refrigerating.  The next day I let it sit out for an hour before shaping and proofing at 80 degrees for around 3 hours.

Closeup2

I did not achieve much oven spring but the crumb is nice and moist and not gummy like the last bake.

This tastes like nothing I have baked ever before.  The sprouted grains really do add such a unique flavor.  I can't wait to start experimenting with different sprouted grains when I return from my annual pilgrimage to North Carolina for Thanks Giving.

Happy Holidays to everyone.

Crumb1

CrumbCloseup

Comments

Apple Betty's picture
Apple Betty

Ian.. Nice looking loaf.  They say if you don't succeed.... try, try again.  Happy Thanksgiving and safe travels.

Isand66's picture
Isand66

Thank you Apple Betty!  I was starting to get frustrated but it was worth the effort.

Happy Thanksgiving to you as well.

nmygarden's picture
nmygarden

Great job, Ian! So, You used Peter's formula, but adapted to SD? Looks great and must feel satisfying to have found success.

Happy holidays!

Cathy

Isand66's picture
Isand66

Thanks Cathy.

Actually this was the exact recipe in the new book.  It was worth the effort.

Happy Holidays to you as well.

Regards,
Ian

dabrownman's picture
dabrownman

Still not big oven spring but I'm not sure what the recipe is or that it should have spring.  I know it has to taste great.  What % of the flour is sprouted?  Was it retarded?

Nothing like learning something new.  Lucy says hi to her buddies.

Have a safe trip to NC and enjoy a great Thanksgiving..  I'm guessing you are bringing the rolls - right?

Isand66's picture
Isand66

It's a 100% sprouted wheat bread.  It was retarded bulk for around 10 hours.  Crumb is still a little gummy.  Tastes awesome though.  Happy holidays to you and Lucy and the rest of the family.   Haven't seen any new Lucy breads in a while.  She must be tired :)

working on another rye test bread and something special I think Lucy will appreciate.

ElPanadero's picture
ElPanadero

Definitely important to thoroughly dry the sprouted grains imo and also to not sprout them too far. I'll be trying this recipe soon enough although for the life of me I don't really understand why PR insists on calling this "Pain Au Levain". Ok, it's a bread made with a levain but there the resemblance ends. A Pain Au Levain for me is mostly white flour with a little wheat and rye mixed in to create a specific flavour. Any way you cut it, this PR recipe is a 100% wheat loaf. Hey ho.

Isand66's picture
Isand66

Thanks.  Agreed about wondering why he would call it a Pain Au Levain.  

hanseata's picture
hanseata

Peter Reinhart could have called it just Sprouted Wheat Sourdough, since he comments that of all sprouted grain breads this comes closest to a San Francisco SD. Maybe "levain" sounds fancier :)

I absolutely agree that breads made with sprouted grains taste different. I was amazed how good my first bread from the "Bread Revolution" tasted (the Sprouted Wheat Bread made with yeast), without the usual long fermentation. No sweetener needed, either.

Now I'm even thinking of purchasing a dehydrator to make my own sprouted grain flours.

Karin

 

Isand66's picture
Isand66

Thanks Karin.  I don't have a dehydrator yet and just used a fan to air dry them for a day and at halftime.  Think I will buy a dehydrator though.  

varda's picture
varda

Hi Ian,   That looks fantastic.   I have to agree with you about the special taste you get from using sprouted wheat.  -Varda

Isand66's picture
Isand66

Thanks Varda.

Have you sprouted your own flour yet?

golgi70's picture
golgi70

I just got this book as well.  Haven't tried any formulas yet.  I'm still not sure how I'll make sprouted flour since the NutriMill says not to do so.  I might try some of the pulp loaves though

Nice Bake

Josh

Isand66's picture
Isand66

As long as you dry the sprouted grains I don't think the Nutrimill should have any issues.  I haven't broken mine yet :)

I hope you give it a try.

Thanks

Ian

emkay's picture
emkay

Hi Ian, It looks lovely. Glad to know that you were able to work it all out and get a good loaf. I haven't ventured into sprouting grains yet, but am tempted to buy PR's book and dive right in. Have a good Thanksgiving!

Mary

emkay's picture
emkay

Hi Ian, It looks lovely. Glad to know that you were able to work it all out and get a good loaf. I haven't ventured into sprouting grains yet, but am tempted to buy PR's book and dive right in. Have a good Thanksgiving!

Mary

Isand66's picture
Isand66

Thanks Mary.  I hope you get a chance to try sprouting yourself.  It's not hard....really!  I look forward to experimenting further after the holidays.

Regards,
Ian

Kiseger's picture
Kiseger

Looks great, wish I could taste it.  I got the book but I also got "that look" when I suggested I now need a mill and a dehydrator.....  Tried your durum semolina bread last week and it wasn't as beautiful as yours but sure disappeared in a flash!  Great stuff, keep these sprouted grain breads coming!

Isand66's picture
Isand66

Thanks for your kind words.  I hope you get a chance to try it yourself soon.  You don't need the dehydrator but the mill would be helpful.  In the meantime you can try using store bought.

Glad you enjoyed the durum semolina bread.  I was thinking of making one of them again next week for the holidays as well.

Regards,
Ian

Mebake's picture
Mebake

That looks great Ian. Bold of you to go through the process of soaking, sprouting, drying, and finally grinding. and the results look delicious. You tempt me now.

Happy thanks giving!

Khalid

 

Isand66's picture
Isand66

Thanks Khalid.  I hope you give it a try.  I know you will love the flavor.  It is a bit of work, but not too bad and it's fun to experiment with something new.  I'm looking forward to trying the sprouted flour in other recipes and with other grains.

Regards,
Ian

Song Of The Baker's picture
Song Of The Baker

I actually had to do a double take on this one...thought it was dabrownman's bake!  Got his signature look to this one.  Hope you had it with a big plate of everything!

John

Isand66's picture
Isand66

Thanks John.  Glad to hear from you.  I hope you get a chance to try using some sprouted flour yourself soon.  It's hard to describe the difference, but I can tell you using 100% of it tastes like no other 100% WW bread.

Regards,
Ian

Isand66's picture
Isand66

Thanks for sharing your beautiful blog Sissy.  I am very jealous you got to take his class and interview him.  Peter is one of my favorite bakers and I've been meaning to go to the festival but the timing is never right.

Regards,

Ian

Isand66's picture
Isand66

I have relatives on my wife's side in Concord and Kannapolis so one of these days the timing will work out.

Regards,

Ian