The Fresh Loaf

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50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey

dabrownman's picture
dabrownman

50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey

We took another step down the sprouted grain trail this week, even after vowing not too, when we decided to defrost the chest freezer and found a peanut butter jar full of frozen whey in the bottom of the icy depths near the bottom-  along with too many quarter hunks of bread.

 

Other changes this week are that we reduced the amount of levain to 10%, changed the 3 slap and fold sessions to 4, 2 and 1 minute keeping the 3 following stretch and folds the same.  This weeks whole and sprouted grains were a 9 grain mix of emmer, spelt, rye, wheat, einkorn, oat, Desert Durum, Kamut and barley.

 

We did not retard the 3 stage levain for 24 hours, like we normally would and we did not retard the shaped loaves for 12 hours as normal either.  We decided to try a bulk 12 hour retard followed by 2 hours of warm up in the heating pad and then a 2 hour final proof in the basket, also on the heating pad.

 

We used the oval bottom of the MagnaWare, Magnalite aluminum turkey roaster for a cloche over the bread and stone this week instead of the bottom of a thick round aluminum pot.

 

We did 18 minutes under steam at 450 F after preheating to 500 F and then did 15 at 425 F convection to finish if off uncovered and baked it to 205 F instead of the our usual 210 F for sprouted grain bread.

 

This one puffed itself up and sprang mightily under steam and cracked between the 3 slashes as well as blooming at the slash.  It baked up the beautiful mahogany color we love so much. It didn’t blister much as the last 3 sprouted grain bakes but it was nicely crisp as it came out of the oven.  It also smelled fantastic when it came out of the oven.

 

We won’t get to cut it for taste and crumb inspection till later but we think it will be similar to the last 3 bakes based on spring and bloom.  The Holidays have been pleasantly uneventful, calm, stress free and cheerful this year.

 

We have my daughter’s boy friend staying with us and we got to do some fishing on the lake but got skunked first time out.   Cousin Jay also joined us for Christmas Eve prime rib dinner.   Our daughter made the salad, sides and rolls this year – yea!

The crumb came out much tighter than we had hoped but exactly the way it always comes out when we bulk retard for 12 hours, let it warm up for 2 hours and then shape and proof.   The crumb is always more open when we shape adn then retard for 12 hours and let the basketed dough warm up on the counter for 1 and a half hours before baking.  Working he dough again to shape right before baking 2 hours later really makes the crumb tight.  The taste was similar even though this bake had an extra 2 hours of time on the counter on the heating pas after gluten development

Another batch of chocolate rugelach and the prime rib before roasting

 

Levain Build

Build 1

Build 2

 Build 3

Total

%

4 Week Retarded Rye Sour Starter

8

0

0

8

1.33%

83% Extraction Whole & Sprouted

0

0

27

27

4.50%

17% Extract Whole & Sprouted

8

16

5

29

4.83%

Water

8

16

32

56

9.33%

Total

24

32

64

120

20.00%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

60

10.00%

 

 

 

Water

60

10.00%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

10.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

83% Extract Sprouted & Whole Grain

242

40.33%

 

 

 

KA Bread Flour

298

49.67%

 

 

 

Total Dough Flour

540

90.00%

 

 

 

 

 

 

 

 

 

Salt

12

2.00%

 

 

 

Whey

450

75.00%

 

 

 

 

 

 

 

 

 

Dough Hydration

83.33%

 

 

 

 

Total Flour w/ Starter

600

 

 

 

 

Whey & Water 56

510

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

85.00%

 

 

 

 

Total Weight

1,122

 

 

 

 

% Whole Grain

50.33%

 

 

 

 

% Sprouted Grain

25.17%

 

 

 

 

 

 

 

 

 

 

9 Whole and sprouted grains include equal amounts of

 

 

 

oat, barley, einkorn, rye, spelt, emmer (Hayden farro), Kamut, Desert Durum and wheat.

 

Half the whole grains were sprouted

 

 

 

 

 

 

Comments

Song Of The Baker's picture
Song Of The Baker

What a beaut!  Nice to see you use the turkey roaster as I do...perhaps it looks extra good because of that ;)

Give us crumb shots if you can!

John

dabrownman's picture
dabrownman

The crumb isnlt very open but when you bulk retard, as oppesed to shaped retard, this is what I get every time.  Too much working of the dough and not enough time after working it for it to develope an open crumb.

I get lazy and don't want to go through all the effort of out normal Mega Steam and turning a pot over the the dough on the stone makes for nearly as good a crust.  Not much blistering this time but that could be because the dough had 4 hours to warm up to room temperature instead of going in colder after 2 hours of warm up.

Glad you liked the bread  John and

Happy turkey roaster baking.

varda's picture
varda

Your daughter made those lovely cinnamon rolls?   Very nice!   Sounds like you had a wonderful Christmas.

Varda

dabrownman's picture
dabrownman

my puff paste chocolate rugelach:-)  Here is a pix the daughter's dinner rolls.  Glad you liked the bread Varda.

ghazi's picture
ghazi

What an amazing achievement . First of all that bread cant go wrong, stunning and the meat cooked to perfection . What more would anybody want? Im sure you had a great Christmas. Enjoy the rest of 2014

Ghazi

dabrownman's picture
dabrownman

good around here.  We don't usually get much beef though.  The bead was delicious and my daughter made an unusual salad from the garden greens, pomegranate, walnuts, goat cheese, black Japanese rice and a strange enough dressing to go with it.

Hope your Christmas was grand and have a great New Year..   

Isand66's picture
Isand66

Happy Holidays to you Lucy and the rest of the family.

Your bread is exceptional as always and the rib roast and rugelach look amazing.

Have a happy New Year from Max, Lexi, Mookie, Cosmo, Lucy, Misty and Cleo!

dabrownman's picture
dabrownman

I followed your cold bulk ferment in the fridge with shaping the next morning after 12 hours to see what the difference might be.  Taste was great bu the cr3umb was not as open,  I think the extra handling right before baking really made a difference.  Great sandwich bread though and that is what almost all the bread goes for around here.  Having left over prime rib sandwiches lately:-)  Hope your Holidays were lovely. 

Lucy says HI to her Island Buddies and we wish you all a Happy New Year 

nmygarden's picture
nmygarden

It all looks wonderful and certainly contributes to an enjoyable meal. Families who cook together are just the best. I'll add my assistant, Tillie and the resident royal, Daisy and wish you and yours a terrific New Year!

Cathy

dabrownman's picture
dabrownman

The food, cookies and cheer make for a fun time.  The assistants and even royal ones make a big difference too,  Now i've got Lucy training to do the dishes to see if she can pull some more weight around here:-)

Hope your Holidays were perfect this year!

Happy New Year Cathy

CeciC's picture
CeciC

hi dab

your bread are superb !! And your daughter is really talented as well 

merry christmas to you and your family!!

dabrownman's picture
dabrownman

Were are liking the sprouted flour in bread as much as we like everything else in bread!  Our daughter is really starting to be a really good cook. -  she likes cooking and has a mean slap and fold too:-)

Happy New Year to you and yours CeciC

hanseata's picture
hanseata

I would go for the chocolate rugelach, too!

One question: do you sprout your grains separately for each kind, or all together?

A very Happy New Year for you, your family and your four-legged apprentice,

Karin

 

dabrownman's picture
dabrownman

I mix all the grain together and sprout them all at once.  The rye is the first to chit and the wheat the last .  It takes about 4 hours to soak them and then 24 hours more to chit them all.

With all the Holiday cookies around here the rugelach are the first to disappear.

Happy Baking in 2015 and Happy New Year to you and yours Karin

CAphyl's picture
CAphyl

dabrownman:  My sister is visiting and she loved the prime rib shots as much as the bread shots.  I told her about Lucy, so I have to show her some of your posts with Lucy in them!  She is having pet withdrawal as her cat is back in Wisconsin.  Hope you had a wonderful holiday and best wishes for a fantastic new year.  Look forward to all of your posts in 2015.  Take care.  Phyllis

dabrownman's picture
dabrownman

The prime rib was delish.  Lucy is snuggling in the warm sheets as they came out of the dryer.  It is so cold here the past few days, especially with the rain today, I had to bring the pot garden in at night and tonight it is supposed to be the coldest yet.  Lucy isn't much help bringing in the pots!

The best in 2015 for you and yours. Can't wait to see your global bread postings next year.