The Fresh Loaf

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Tête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain

dabrownman's picture
dabrownman

Tête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain

It is supposed to rain for the net two days here in the AZ desert but be clear for the Super Bowl on Sunday.  No worries anyway since the stadium has a real grass movable field and a movable roof too.  Still, Lucy was thinking about how beautiful, if dry and desolate, the desert usually is while I was thinking about how much the desert and Lucy’s brain are alike.  It’s odd how the names of her breads come about.

 

This one was a mix of 5 sprouted and whole grains including, wheat, spelt,  rye, einkorn and emmer (Hayden Mills Farro)  The whole and sprouted grains totaled 40% of the flour and half of them were sprouted.  The levain was 13% of the flour and the hydration was 77% so, it was not too wet for a change. 

 

With sprouted grains in the mix, we start on Tuesday for a Friday’s weekly bake.  First the grains have to be soaked for 3-4 hours and sprouted up to the 24 hour mark or so – stopping them when they first begin to ‘chit’ showing their first tiny toots    Then o Wednesday we dry them in the dehydrator at 105 F and then grind them with the other whole grains.

 

Then the milled whole grain sprouted flours are sifted to remove hard bits (in this case 28% extraction) that we feed to the starter in 3 stages (2 -3 and 4 hours in this case) to make the levain.  This left the 72% extraction for the dough flour mix.  Once the levain doubles after the 3rd feeding it goes into the fridge of a 24 hour cold retard at 36 F.

 

On Thursday we got out the levain from the fridge and the yogurt whey from the freezer.  We zapped the whey in the microwave to thaw it out and warm it up for the autolyse which was an hour as the levain warmed up.  We sprinkled the salt on the top of the autolyse so we wouldn’t forget it.

 

Once the levain hit the mix, we mixed it in a bit with a spoon before beginning the 3 sets of slap and folds on 8, 1 and 1minute and 3 sets of stretch and folds from the compass points .  All were done 20 minutes apart, and the dough stopped sticking to the counter at the end of first set of slap and folds.

 

A yummy cheesecake and a deep dish chicken pot pie!

We then let the dough ferment and rest for a half and hour before putting it in a plastic oiled bowl for a 8 hour bulk ferment, followed by a shaped 12 hour cold proof making this bake a quadruple retard - a week for the starter, 24 hours for the levain and 8 hour bulk ferment and a 12 hour proof.

 

How Lucy comes up with these methods just goes to show how much she has slowed down. It has been forever since we tried to do this quadruple madness and the last time wasn’t pretty if I remember right - which proves beyond a doubt how much I have slowed down too.

 

Thank goodness geneticists have isolated a jellyfish gene that makes people not be so forgetful – great for Alzheimer’s cases.   You can now be genetically modified to perk up the old brain pan in ways like never before.  I’m trying to get them to put it in wheat so I can kill two birds with one stone!

 

Once the dough came out of the fridge after the 12 proof, we let it warm up on the counter heating pad for 1 ½ hours before starting up Big old Bets to 500 F preheat.  We un- molded the dough onto parchment paper on a peel, gave it one big slash, onto the bottom stone it went and quickly covered by our heavy aluminum MagnaLite turkey roaster bottom for 20 minutes of steam . After 2 minutes we turned the oven down to 450 F

 

Once the lid came off, we continued baking at 425 F convection for 20 minutes until the temperature read 205 F.  Once the oven was off, we left the bread on the stone for another 5 minutes until it hit 208 F and then removed it to a cooling rack.  The dough sprang and bloomed pretty good under steam and browned up well enough too.  It was a bit over proofed but not horribly so.

 

Can’t wait to see the crumb once it cools down.  The crumb came out not as open as the rise and spring would suggest.  Still, it was very soft moist and glossy.  A perfect sandwich crumb.  This is the kind of crumb we get when we do a long bulk ferment in the fridge and then a long shaped proof in the fridge too -just too much messing with the dough.  Once the again, the taste was great and quite different than the porter bread.  The whey added a sharper tang  but not too much.  The sprouts really came through too.  A fine loaf that we can't wait to make toast out of tomorrow for breakfast and a sandwich for lunch.  

 Taco Tuesdays are always a hit as was the sandwich for lunch.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

1 Week Retarded Rye Sour Starter

10

0

0

10

1.53%

28% Extract Sprouted & Whole 5 Grain

10

20

43

73

11.18%

Water

10

20

43

73

11.18%

Total

30

40

86

156

23.89%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

78

11.94%

 

 

 

Water

78

11.94%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

11.94%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

72% Extraction Sprouted and Whole 5 Grain

185

28.33%

 

 

 

KA Bread & LaFama AP 50/50

390

59.72%

 

 

 

Total Dough Flour

575

88.06%

 

 

 

 

 

 

 

 

 

Salt

13

1.99%

 

 

 

Yogurt Whey

425

65.08%

 

 

 

 

 

 

 

 

 

Dough Hydration

73.91%

 

 

 

 

Total Flour w/ Starter

653

 

 

 

 

Yogurt Whey & Water

503

 

 

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

77.03%

 

 

 

 

Total Weight

1,169

 

 

 

 

% Whole & Sprouted Grains - half each

40.28%

 

 

 

 

 

 Lucy reminds us to never ever forget to add a good salad to any meal.

 

Comments

Postal Grunt's picture
Postal Grunt

I bet they never made it like that back in Lee's Summit.

dabrownman's picture
dabrownman

moved to Lee's Summit they made something the same color.  Does that count:-)  You have a good eye.  This batch was made with roasted: onions, garlic, Poblano, jalapeno, Serrano and tomatillos.  Blitz it up with some cumin, coriander, epizote and Mexican oregano.  Put a bit of olive oil in a pan and saute the whole mess for a few minutes.  After a bit add in some chicken stock and simmer for half and hour until the right consistency then put the fresh cilantro in add the a garnish of scallions.  Cool in the fridge but serve at room temperature,  You just can't put red salsa on grilled fish tacos:-)  At least it is easier than making red salsa!

Happy baking PG and hope you bread making classes are working out well

a_warming_trend's picture
a_warming_trend

Everything looks great! I actually have had a similar experience with long bulk in the fridge + long proof in the fridge. The crumb tends not to be very open, but IS super-custardy, shiny, chewy, and tasty. That loaf looks great. I have no experience with all of those ancient/sprouted grains, so I can only imagine how good it tastes. 

dabrownman's picture
dabrownman

you can't go wrong using the long cold bulk ferment and proof to get the right crumb - very soft, moist and glossy.  The other reason for this method is to improve the flavor that the we beasties impart to the mix with longer the better - to a point.  I have to say this bread is full flavored and very well received.  Peter Reinhart thinks that sprouted grains are a revolution for bread making.  This might be a bit of hyperbole but I have to agree it makes for a much different flavor profile and he is on to something.and has a point.

If you live near a Whole Foods, these grains are all available in the bins or on the shelf in the grain, pasta and flour aisle for the einkorn and emmer (farro).  Sprouting them is not difficult but drying them might be depending on how low your oven goes since ou want to dry them at 125 F or less and even lower is better.  I use a dehydrator at 105 F. 

Glad you liked the bread and happy baking

a_warming_trend's picture
a_warming_trend

Thank you for the tips! I do in fact live near a Whole Foods and have explored their packaged flour section, but not the bins. I will definitely do some research and then head there to explore. 

nmygarden's picture
nmygarden

This week's bread looks great - toasted for breakfast sounds just right.

Love Lucy's ribbons! She looks as though she could use a hug and petting. Hope she's feeling better. Daisy and Tillie send their best.

dabrownman's picture
dabrownman

so i can get a good shot of her.  I need to get someone to hold her when taking pictures.  She just got home from the groomer with her new bow so she looked a bit better than normal.  She isn't getting any better or any worse so we don't know if that is good or bad.  She sends her best to Tilly and Daisy.  maybe Lucy needs a friend.

Here i am typing away instead of having this bread for breakfast - so we have to go toast it :-)  Glad you liked the bread and

Happy baking.

nmygarden's picture
nmygarden

just means she reserves her attentions to share directly, which is rather the best way, regardless. Daisy and Tillie would love to have Lucy as a friend, and don't mind at all that she's a pup. Lucy and Tillie could discuss baking adventures and conspire over the plight of lowly apprenticeship. Daisy's tasked with watching over the household, but also keeps track of all the warm napping spots, which she will happily share.

Enjoy your toast - perhaps with jam. We just inherited a 50# bag of sugar (OMG, someone didn't know how to say 'no') and I see some serious jam making in my near future.

Cathy

dabrownman's picture
dabrownman

this year we will some be making gallons of marmalade and arancello.   We could use 50# of sugar too!

ANNA GIORDANI's picture
ANNA GIORDANI

Translated with Google ..... ask forgiveness for mistakes !!


You can remain speechless in front of a slice of bread kneaded, worked and cooked to perfection?
I do ......
It 'a shame that we live so far away, I'd love to see you at work in your kitchen ..... who knows one day !!
But in the post there is also that Lucy is spectacular, from a kiss from me.

I wanted to ask the amount of protein of wheat flour you used as a basis for the working of the dough, because from the pictures it denotes a pleasant elasticity.
Thank you for sharing and good cooking.
Anna

dabrownman's picture
dabrownman

Siete il genere di s Anna. Chissà forse un giorno possiamo cuocere insieme da qualche parte, ma devo dirvi Lucy e io canto 12 bar blues tunes quando facendo schiaffo e pieghe :-) Non mi piace la mollica più severa risultante dall'utilizzo tutta farina di glutine di alta pane nell'impasto. I 40% di cereali integrali aiutano anche ad per abbattere i fili del glutine rendendo troppo per un impasto più estensibile. LaFama AP 11,2% edè la farina di pane KA 13,3% proteina, rendendo per una proteina di 12,25% complessivo per la farina bianca nel pane. non so che cosa la proteina è per l'intero 5 grani nel mix poiché comprarli come bacche intere, germogliare e li pestava in casa. Contento che ti come questo pane e Anna felice di cottura.

Isand66's picture
Isand66

Lucy just keeps coming up with winners.  I've been very busy with work lately and have not baked much but hopefully my energy will return soon.  I love the look of the pot pie and cheese cake as well.  Please PM your recipes if you get a chance.  

Pi made some pretzel rolls earlier in the week that came out well with a different mix of flours but didn't take any photos.  Still have to write up my last multigrain bake.  Maybe I'll finally sprout some grains and start catching up to Lucy with all of these great sprouted bakes!

enjoy the big game today!

Max and Lexi say hello to their desert sister Lucy.

dabrownman's picture
dabrownman

so it must be smoked rib day - yea!  They had ribs on sale at Fry's for $1.99 a pound and my wife had 2 coupons for $5 off any  $15 meat purchase and $1 off a pork purchase so two slabs of ribs cost a whopping $7 in the end.  How can anyone say no to that!

You would like this bread Ian.  Time to get the dehydrator out of the box and get those sprouts drying!

I've got the 3 Kamut bakes I haven't posted from November.  One was a very tasty 100% Whole Kamut with 13% sprouted at 87% hydration that was in the December issue of Bread.  I know how you like durum varieties and you would love this one,

Can't wait to see your post Ian.  Lucy sends her best to Lexi, Max and her 5 other furry friends.

Happy baking   

Isand66's picture
Isand66

Wow...that's some bargain!  Those pigs must love that desert air :0

Enjoy your Superbowl Feast!

Ian

dabrownman's picture
dabrownman

$5 meat coupon so we will be forced to get 2 more slabs for $8 this time! 

Brokeback Cowboy's picture
Brokeback Cowboy

A fine example of exceptional cuisine!

dabrownman's picture
dabrownman

It was pretty terrific eating it all too! 

Happy Baking