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50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

dabrownman's picture
dabrownman

50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

Lucy decided to do another take in her minimum 15 grain no more than 30 ingredient challenge bake found here: http://www.thefreshloaf.com/node/39184/4th-july-%E2%80%93-15-grain-independence-sourdough-challenge-bake  but this time using sprouted whole grains for 50% of the grain and cutting way back the other ingredients to a total of 22 (LaFama AP, KA bread flour, salt, water, IPA  added to the 16 whole sprouted grains.  22 is a pretty big number around here so it seemed fitting for this challenge bake.

 

We used a new IPA for the dough liquid in this bake - A Desert Magic IPA from Mudshark Brewery located in Lake Havasu,  AZ.  I did get a swig of it this time and thought it tasted pretty good.   My daughter’s boyfriend was kind enough to leave one in eh fridge after New Year’s.   He also left a Four Peaks Peach Ale that probably won’t make it into and bread

 

We followed our usual MO for this bake.  A 3 stage levain build that was retarded 24 hours, 3 sets of slap and folds of 8,1 and 1 minute  and 3 sets of stretch and folds all on 20 minute intervals where the dough was kept warm on a heating pad.  Since it is cold we added in a 1 hour bulk ferment before shaping, putting it in a rice floured basket, bagging and retarding it for 15 hours instead of 12.

 

We cut the hydration down to 78.5% from 80%, increased the levain to almost 15% from 11%, increased the sprouted grains to 50%.  We also used our new Lodge combo cooker that Hanukah Joe brought and our new dehydrator that Santa brought – nothing like celebrating both holidays when these things can’t be found at Goodwill for a buck!

 

We let the dough warm up on the counter for 2 hours, before un-molding, slashing and  loading it into the 500 F combo cooker and baking with the lid on for 20 minutes at 450 F.  Once the lid came off, we turned the oven down to 425 F and removed the bread from the bottom of the combo cooker 5 minutes later and let it finish baking on the stone until it reached 203 F on the inside which took another 20 minutes. 

 

Yep it is a Ande's Mint Fudge brownies with a dark chocolate ganache top and sprinkles of more Ande's mint chunks on top - delish.  Lucy says no to forget a home salad with home grown cherry tomatoes and greens with chunks of Gorgonzola. 

It sat on the stone in the off oven until it reached 205 F.  It blistered, bloomed, sprang and browned to a very dark patina.  We will have to wait and see how the crumb came out but so far this one has promise for the first bake in 2015.

The crust stayed crisp and was fantastic!  The crumb was soft, moist, open and glossy.  This bread tastes as good as it looks and the extra sprouted grains is what makes it taste so unusually good.  Can't say more with a full mouth.

This bread made for a fine lunch including : a grilled chicken sandwich with 6 year old aged cheddar, a garden salad, sweet potato, apple, berries and Triple cream blue infused Camenbert called Cambozola.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

7 Week Retarded Rye Sour Starter

8

0

0

8

1.96%

80% Extraction Whole Sprouted 16 Grain

0

0

9

9

2.21%

20% Extract Whole Sprouted 16 Grain

8

16

23

47

11.52%

Water

8

16

32

56

13.73%

Total

24

32

64

120

29.41%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

60

14.71%

 

 

 

Water

60

14.71%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

14.71%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80% Extract Sprouted Whole 16 Grain

144

35.29%

 

 

 

KA Bread & La Fama AP 50/50

204

50.00%

 

 

 

Total Dough Flour

348

85.29%

 

 

 

 

 

 

 

 

 

Salt

8

1.96%

 

 

 

LakeHavasuMudshark  Desert Magic IPA

260

63.73%

 

 

 

 

 

 

 

 

 

Dough Hydration

74.71%

 

 

 

 

Total Flour w/ Starter

408

 

 

 

 

LakeHavasuMudshark  Desert Magic IPA

320

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

78.43%

 

 

 

 

Total Weight

736

 

 

 

 

% Whole Sprouted Grain

50.00%

 

 

 

 

 

 

 

 

 

 

16 whole sprouted grains include equal amounts of Desert Durum, Buckwheat,

 

einkorn, quinoa, millet, oat, corn, rye, spelt, emmer (farro), Kamut,

 

 

wheat, semolina, barley,  Pima Club and White Sonora

 

 

 

 

 Lucy invites everyone to take part in her at least 15 grain but no more than 30 ingredient challenge bake.

 

Comments

CAphyl's picture
CAphyl

dabrownman:  It ended up being 16 versus 15!  Love the crust and crumb, and Lucy came up with the usual fantastic photos.  The brownies and salad look just delicious as well.  I don't have all of the grains, but I might be able to try something close to this....Looks like lots of fun.  My husband is a real beer lover, but someone gave him some porter, and he said I could use it in bread.  I will have to give it a try.  Thanks for sharing and congratulations on another fab bake.  Best,  Phyllis

dabrownman's picture
dabrownman

bread where there is plenty of multi:-)  Lucy snuck another one when i wasn't looking!  I'm glad you liked this one.  We finally got the sprouted gains up to 50% without the crumb turning to goo when using along cold proof.  You will  baking bread with beer.  Stout and Porter are my favorites since the flavor comes through more and the crumb takes on the color.

Happy baking Phyllis

nmygarden's picture
nmygarden

on the crust! Oh, darn, they broke off while slicing the loaf. Baker's choice!

You got an extra-mahogany color this time. Do you feel it's to the credit of the ingredients or your new combo cooker?

Cathy

dabrownman's picture
dabrownman

but my probe thermometer may need some new batteries or replacement.  I just checked it with boiling water and the water was boiling when the temperature read 205 F instead of 212 F ..... 7 degrees low.  The bread looked great when it came off the bottom part of the cooker 5 minutes after the lid came off.

i stuck the probe in and for 10 minutes it didn't move a lick.  I knew something was wrong because this small bread should have baked in 25 minutes and it looked done then but at 30 minutes the probe only read 198 F.    Let's just say this one was a really bold bake based on a faulty thermometer!!   The crust never went soft as it cooled though :-)

Very tasty bread anyway.  Just love the sprouted grains and the crust is still the tastiest part......

Happy Baking Cathy 

jeano's picture
jeano

For a minute I thought of demanding the recipe, but that way lies madness. They would have to be even more decadent than the Starlite mint-topped brownies a coworker brought in before Christmas,  Even worse, I actually have a bag of Andes candies in the fridge. Mr Jeano thought they'd be a nice addition to his ever-evolving chocolate chip cookie recipe.

Lucy looks like she's ready for some puppy-uppers.

dabrownman's picture
dabrownman

because that is when Andes go on sale!  This recipe is very easy since it is just a box of fudge brownie mix with half a box of Andes chopped added to the inside and the rest chopped on top:-)  Still.....it is too decadent for mere mortals.  I think hubby is right they would be great in CC cookies too!.

Poor Lucy is still tuckered out from the holidays and all the festivities but she naps 10 hours a day after sleeping all night anyway.  She has the perfect life as a Baking Apprentice 2nd Class for sure.

Happy baking

Isand66's picture
Isand66

Love this one DA.   That crust and crumb are just perfecto!   I'm baking my last 2 rye book breads tomorrow and a quick Durum oat bread I threw together.  Will tackle your challenge next weekend hopefully.  I haven't used my dehydrator yet since Cosmo seems to think it is his cat bed :)

Happy Baking and send over a few of those brownies!

dabrownman's picture
dabrownman

delicious and not a difficult recipe to make.  The little bitty millet seeds are so interesting when you see them sprouted but they fall through the grates of the dehydrator  trays if you don't use the fruit roll solid sheets that came with the dehydrator.  Finally got to 50% sprouted grains with a long cold retard this time and also got an hour bulk ferment on the counter too!  Will wonders never cease?

Can't wait to see your final rye breads and durum oat bread posted.  Good luck with the challenge bake.  Cosmo knows a warm place to sleep!  Glad you like the bread.

Lucy says hi to her buddies on the cold, cold East Coast and

Happy Baking Ian

 

Isand66's picture
Isand66

Unfortunately I pulled a muscle in my back this morning so I am not in any shape to bake the rye breads.  Managed to get the Durum loaf baked with some help from the wife.  It came out great but not sure I will have a chance to take any photos so may have to post it the next time.

Hi to Lucy from her LI baking buddies.

Ian

dabrownman's picture
dabrownman

He is a a little stiff and sore.    Get well soon Ian..... a hurting back is about the worst.

a_warming_trend's picture
a_warming_trend

Looks wonderful. Must have been such a flavor experience with the beer and all the unique grains. 

dabrownman's picture
dabrownman

and tasty too.   Bext time we hope it doensn't get so boldly baked.  Glad you liked tje bread and

Happy baking