The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Sprouted Whole Wheat Bread

isand66's picture
isand66

Durum Sprouted Whole Wheat Bread

I just returned from the annual Thanksgiving pilgrimage to North Carolina and needed to make some bread.  I refreshed my trusty AP starter and decided to incorporate some of my freshly milled and sprouted whole wheat flour with some Durum flour and some good old KAF Bread flour.

The results are in and this one is a keeper.  A nice moist and open crumb with the nutty taste of Durum along with the unique flavor of the Sprouted Whole Wheat really makes this one worth baking and eating.

Closeup

Formula

Durum Sprouted Wheat Bread (weights)

Durum Sprouted Wheat Bread (%)

Download the BreadStorm File Here.

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and olive oil, and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb

Comments

squarehead's picture
squarehead

Looks great. Did you sprout the grains yourself?

isand66's picture
isand66

Thanks Squarehead.  BTW, there must be a humorous story behind your name, right?

I sprouted the whole wheat flour myself.  I have not had a chance to sprout Durum flour yet, but will tackle that soon enough.

Regards,
Ian

Song Of The Baker's picture
Song Of The Baker

Got the sprouted bug did you?  I'll have to try it some time.  Interested in the flavour difference you mention.  The crumb looks very inviting.

Happy baking.

John

isand66's picture
isand66

Thanks John.  Much more sprouting to do...opens up so many new possibilities.

Regards,
Ian

Apple Betty's picture
Apple Betty

Nice looking crust and open crumb.  The crumb looks moist and tasty.  I've used about 25% sprouted wheat in a SD Whole Wheat before and loved the taste.  It is unique and also healthy.  Great job.

isand66's picture
isand66

Thanks Betty.  This one is real tasty and worth trying if you get a chance.

Regards,

Ian

dabrownman's picture
dabrownman

sprouting is that it turns a 3 day bake schedule into a 5 day one:-)  I see you kept the sprouted flour down to 26% for this bake.  The other thing  is how much better it tastes.  Your bread looks near perfect inside and out and has to taste great.

With it raining here the last 2 days I had to dry this weeks sprouts in the mini oven which is not nearly as easy as drying them in the AZ sun.  Upping then to 20% this week.

Lucy has been really weird after she got up on the counter again and ate my wife's Einstein bagel and a Thomas cranberry EM.  I guess store bough bread doesn't sit well with her either.  Still she says hit to her East Coast buddies and hopes the rain stops soon so she can go outside and do her business.  

isand66's picture
isand66

Thanks DA.  Bad Lucy!  Bagels are not for you! :)

Hope you get some dry weather.  We had a nice one today but the rest of the week was rain with more on its way this weekend.

Glad you liked this one.  I can't wait to sprout some Durum berries and try them next.

Look forward to your next bake.

Regards,
Ian

Kiseger's picture
Kiseger

i made one of your durum breads recently and loved it, this looks like another success!  I wish I could sprout my own but haven't got room for more stuff, including grains, am already crowding the kitchen with flour!  Love your durum breads though.

isand66's picture
isand66

Thanks.  I know, I have an entire room for all of my baking supplies plus my wife's supplies as well!  You can buy sprouted flour from the store, but it is quite expensive.  I hope you get to try it one day.

Regards,
Ian

CAphyl's picture
CAphyl

Ian:  Looks wonderful.  You do have another winner.  I have bought sprouted ww, but never made it.  My husband is trying to limit the amount of new baking/cooking items I bring into the kitchen as well!   Keep your great posts coming!  Best,  Phyllis

isand66's picture
isand66

Thanks Phyllis.  This one really did come out well.  I hope you get to try some sprouted flour soon.

Regards,
Ian