The Fresh Loaf

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Sprouted Sourdough White Bread - A New Style SFSD

dabrownman's picture
dabrownman

Sprouted Sourdough White Bread - A New Style SFSD

I guess this isn’t technically a white bread but is about as close a Lucy gets to one at 23% whole grain with all the whole grains sprouted, dried and milled at home.  This one was a little bit different with the hydration reduced to 73% making for a much  less sloppy dough than usual.

 

The whole grains used were wheat, emmer, spelt and rye this time and the lower hydration required 2 slaps to 1 fold when we got around to doing them.  We sifted the sprouted grain and used the 28% hard bits to feed the 3 stage levain as usual.  This week the 8 g of rye sour starter used had been retarded in the fridge for 8 weeks and the levain ended up being 13% of the flour.

 

We built the levain on a heating pad, per our winter method, and after the levain had doubled after the 3rd feeding, we retarded it for 16 hours instead of our usual 24 hours.  Once the levain came out of the fridge the next day we warmed it up for 1 hour on the heating pad as we autolysed the dough flour and water with the salt sprinkled on top.

 

The white flour was a 50 / 50 mix of KA bread flour and LaFama AP.  Once everything came together in the mixing bowl we did 3 sets of slap and folds of 7,1 and 1 minute and 3 stets of stretch and folds from the compass points.  All the dough development exercises were done on 20 minute intervals.

 

The dough was rested between manipulations in an oiled SS bowl on the heating pad between manipulations.  The dough was pre-shaped, then final shaped 10 minutes later, placed seam side down in a rice floured basket, bagged and placed into the fridge for a 16 hour retard in place of out usual 12 hour one.

 

Once the dough came out of the fridge the next morning we let it warm up on the counter for an hour and half before firing up BOB to 500 F with the Lodge combo cooker inside.  We planned to watch it closely after over baking last week’s first attempt with the cooker due to a faulty probe thermometer.  So this week’s theme is’ no thermometer means better bread in the end!

 

The blisters even showed themselves on the bottom!  This bread made for a fine lunch sandwich with turkey pastrmi and the usual fruits, berries veggies and salad.

Since the bread was baked seam side up, no slashing was required.  After upending the dough onto parchment the transfer to the hot combo cooker was easy as pie.  Once the cooker went into the oven we turned the oven down to 450 F for 20 minutes of steam instead of 15 like last week..

 

Once the lid came off we turned the oven down to 425 F – convection this time.  The bread sprang and bloomed well under steam. And 5 minutes under the lower dry heat we took the bread off the cooker bottom and finished baking it on the stone. 10 minutes after the lid came off, 30 minutes total, we called the loaf done, turned off the oven and let it sit on the stone for 5 more minutes and then transferred it to a cooling rack.

 

It browned and blistered well enough and the bottom thump sounded hollow too.  We will have to wait and see how the crumb came out with the much lower hydration of this bake.  The crust is thin and softly chewy.  The crumb is  soft, open, moist and glossy.  The taste is superb!  I prefer it to the same bread made with the same but not sprouted  whole grains.  We will have to see what the wife says about it tonight.  I can see olive oil, Parmesan, Pecorino, fresh basil, and roseary with a grind or 3 of pepper on a plate for dipping right now. 

 

This bread cost 95 cents to make including energy costs.  If you include the combo cooker, baking stones, dehydrator and mill this loaf of sprouted SD was only $300 :-)  We would like to try this recipe at 30% whole sprouted grains to see lf we like that version better. Nothing like a new style of SFSD to play around with.....

For those using thermometers, now that I have new batteries in mine, we baked this bread to 207 F.  After letting  it sit  in the off oven for 5 more minutes,  it hit 209 F.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Sour Starter

8

0

0

8

1.74%

72% Extraction Sprouted Multigrain

0

0

26

26

5.66%

28% Extract Sprouted Multigrain

8

16

6

30

6.54%

Water

8

16

32

56

12.20%

Total

24

32

64

120

26.14%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

60

13.07%

 

 

 

Water

60

13.07%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

13.07%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

72% Extract Sprouted Multigrain

47

10.24%

 

 

 

KA Bread & La Fama AP 50/50

352

76.69%

 

 

 

Total Dough Flour

399

86.93%

 

 

 

 

 

 

 

 

 

Salt

9

1.96%

 

 

 

Water

275

59.91%

 

 

 

 

 

 

 

 

 

Dough Hydration

68.92%

 

 

 

 

Total Flour w/ Starter

459

 

 

 

 

Water

335

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

72.98%

 

 

 

 

Total Weight

803

 

 

 

 

% Whole Sprouted Grain

23.31%

 

 

 

 

 

 

 

 

 

 

4 Whole sprouted grains include equal

 

 

 

 

 

amounts of rye, spelt, emmer (farro) & wheat

 

 

 

 

 

 

Lucy reminds us not to forget the salad or even the smoked chicken noodle soup:-) 

 

Comments

dosco's picture
dosco

Nice bake. I'm eager to see the crumb shot!

 

-Dave

 

dabrownman's picture
dabrownman

Turned out about like i expected.  Very tasty bread and my favorite SFSD style bread so far - It's all in the sprouts!.  Glad you liked it and

Happy baking  Dave

nmygarden's picture
nmygarden

and just right! Your new tools are getting a workout! And with their costs already covered, future bread will be most affordable! May want to break out the good china, flatware, real linen napkins and use your best dinner manners when you serve this one, though.

Nice work, as always.

Cathy

dabrownman's picture
dabrownman

All the bread baking stuff is working out well.  Since we have baked 300 different bakes over the last 3 years i guess it woks out to $1 a loaf which feels better at any rate:-)  We like this one a lot and the good China and silverware would be perfect for it. 

Happy baking!

Gail_NK's picture
Gail_NK

I'm doing yeast bread this week. Made Forkish's Saturday white (with 20% whole wheat) and my hubby asked for more this week. Amazing how quickly yeast bread stales when compared to sourdough!

Nice looking loaf, but I still prefer the sourdough.

Any chance you and Lucy (and your other girls) might be coming Seattle way sometime? Would love to get together!

Gail NK

dabrownman's picture
dabrownman

Nothing like turning a half day yeast bake into a 5 day marathon - but the taste is worth the wait.  I am always worries about yeast breads going stale so I use YW for them to help out on the keeping qualities.

My girls were in Seattle last year - both love the place so we will be back sometime soon for sure.  This year, for spring break, they are going to New York City.  i am trying to decide it I want to go or not but probably will so i can hit the NY bakeries, get a decent bagel and see Ian and his 7 apprentices.  Poor Lucy does not travel well, even in a car so she never goes anywhere except to the groomer, The Vet and dog sitter when we are away.

Will let you know when we are up your way - there are all kinds of bakeries I want to drive to in SF, Oregon and Washington .  We will get together for sure. 

Happy Baking Gail.     

a_warming_trend's picture
a_warming_trend

And your techniques and ingredients are so innovative. Inspiring stuff!

dabrownman's picture
dabrownman

It tastes better than it looks which is saying somethng.  The sprouts make all the difference.  Since we like our regular SFSD with 30% whole grains and our favorite Jewish Deli Rye with 40% whole rye we will try this recipe with 30% and 40% sprouted whole grains and a bit higher hydration to see if we like those versions better.  The crumb may bot be as open but it is the taste we are after in teh end.

Happu baking

ANNA GIORDANI's picture
ANNA GIORDANI

Mi piace tantissimo lo straordinario impegoi che metti nella panificazione. 

Arrivare addirittura a far germogliare i cereali per poi macinarli, implica una grande passione della quale avere un grande rispetto.

Volevo dirti che la foto numero 7 in particolae è bellissima....

Ancora tanti complimenti.

Anna

dabrownman's picture
dabrownman

Sono contento che ti è piaciuto il pane di Anna. Quanto ti è piaciuto # 7 foto ho pensato che piacerebbe questo uno troppo.Amato il vostro pane annodata lumaca oggi.Cottura felice

Isand66's picture
Isand66

Sorry for the late comment.  This one looks great.  Like your new dehydrator.  I have not used my new toy yet....Mine is like Godzilla compared to yours :).

Your crumb looks terrific.

I have another porridge bread to bake tomorrow and then back to sprouting....

Hi from Max, Lexi and the gang.

Ian

dabrownman's picture
dabrownman

has 5 more trays and when they are all stacked up that thing is nearly as tall as the Nutrimill - so it isn't as tiny as it looks in the picture.,  Still, I do like the round design that makes it quite a bit smaller than the rectangular or square ones.  Works great.  Set it for 104 F and in 3-4 hours the sprouted grain is ready for grinding,

Now you can do sprouted porridge bread but don't cook the sprouted part - that would kind of defeat the whole purpose of adding 2 days to the normal 3 day bake!  With that dehydrator I'm thinking you will have to do some smoked bacon jerky rolls with cheese;-)  You'll have to put that one on the list,

Don't know why but Lucy hasn't been feeling well this past week for some reason but she sends her best to her Long Island Compadres.

Happy baking Ian 

Isand66's picture
Isand66

Poor Lucy.....I hope she feels better soon :(

I have one of the big ass rectangular ones so I'm jealous about your more compact ones.

Either way once I start sprouting again...watch out :).

Regards,
Ian

CAphyl's picture
CAphyl

dabrownman:  I know how much you like the grains, so a mostly white bread is such a change for you and Lucy.  It sure looks wonderful.  The color of the crust is just about perfect and the crumb is right on.  It was great that the bottom turned out so well, too.  I am not sure I will ever sprout my own wheat, though.  I think my husband will curtail the purchase of any more bread equipment!

I've got to feed my sourdough and get back to baking to cheer myself up after my Packers blew it and handed the game back to the Seahawks.  I was all ready to head your way for the Super Bowl, so I am trying to recover today. Making a new recipe for chicken curry with coconut rice tonight to help to improve my mood!  Thanks for sharing your fantastic bread.  Best,  Phyllis

dabrownman's picture
dabrownman

is that it costs just about nothing to do.  I take a plastic cheese mold I found at Goodwill for 50 cents that has holes in the bottom like a colander to let water, or whey, out - works great for sprouting.   You can either put the sprouts in the bread whole and or mill them in a coffee mill like I did for 2 years so no need for a big mill for small amounts of grain.

Glad you like the bread and you bare right....it is a bit different than Lucy's normal higher percent whole grain recipes -  we love this one though.  Our favorite SFSD to date.... if you discount all of David Snyder's various recipes...still. Lucy is pretty proud of the way this one turned out,

So what happened to the Packers?  Never seen them for sure, or anyone else for that matter, go from sure fire winner with 4 minutes to go, to barely being able to tying the game at the end of regulation.  That had to be a tough loss.

We love Indian and Asian curries of all kinds around here - out favorite food for sure.  Well, OK.... we love all kinds of food but curry is more than food!

Can't wait to see your net bake Phyllis!

CAphyl's picture
CAphyl

dabrownman:  I still can't get over the Packers' collapse, but the curry turned out well. Made enough for a couple of dinners!  

I got the seeds soaking and the levain going last night for a multi-grain.  All looks good this morning.  I will continue to bake and cook my way out of depression over the game.  Thanks for your support and encouragement.  I will make it through!  Best,  Phyllis

Isand66's picture
Isand66

Sorry about your Cheese Heads Phyllis :(  I can feel your fan being a long suffering Jet fan.  I still can't believe they blew that game....agree you need to bury your sorrow in food and bread!

CAphyl's picture
CAphyl

I am trying to get over it.  The one consolation is that I saw an article that said they still have the talent to come back and get to the Super Bowl.  It will be hard for me to watch this one...interesting that the Packers gave the Seahawks the blueprint to beat the Patriots when they beat them the Patriots late in the season and the Packers also gave the Patriots the blueprint to beat the Seahawks with the game on Sunday.

Hope the new coach does well with the Jets.  I must say that I always liked Rex.  He just didn't have the talent this year.  I was impressed with how they played the last game for him.  That says he is a good coach. It will be interesting to see what their personality is as a team this year.  Hope they have a good season.  Best,  Phyllis