The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

dabrownman's picture
dabrownman

Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

This week’s multigrain sprouted and scalded bale turned out to be 50% whole sprouted grain made up of whole:  emmer, wheat, barley, spelt and rye. We followed our usual process of starting the sprouts on Tuesday morning and talking 28 hours to finish.

 

 A loaf of sprouts made the flour for this bread.

On Wednesday dried the sprouted grain in the dehydrator at 105 F for 3 hours and ground them in the Nutrimill getting a 35% extraction with our one and only sieve.  On Thursday, we took the 35% of the hard bits and used that to feed a bit of our 8 week old retarded rye sour starter to make the levain over 3 builds and then refrigerated it for 24 hours.

The red and white malt, 65% and 35% extraction sprouted grain for the baked scald.  and the finished baked scald 2 hours later.

 

On  Thursday morning we made the baked scaled in the Mini Oven at 140 F for 2 hours stirring and adding water every half hour.  On Thursday afternoon, we autolysed the dough flour, baked scald and water, with the Pink Himalayan sea salt sprinkled on top, for 1 hour as the levain warmed up on the heating pad set to 84 F.

 

The levain hits the autolyse.

Once the levain hit the mix, we did 3 sets of slap and folds of 8, 1, and 1 minute along with 3 sets of 4 gentle slap and folds in place of the stretch and folds.  All the gluten development manipulations were done on 20 minute intervals.

Slashed ans ready to go into the DO and BOB.

Once the gluten was developed we took of 73 g of dough to use as old dough for a pizza on Friday.  After a 30 minute rest we formed the dough into boule and then 10 minutes later did a final shape on it and placed it in a rice floured basket – seam side up.

 

We bagged the basketed boule in a used trash can liner and put it on the fridge for a 16 hour retard.  The next day we took the boule out to warm up on the counter for 30 minutes before firing up BO Betsy to 5o0 F preheat with the combo cooker on the bottom stone.

 

What a great crust!  Since we gave away last week's bake we have been eating unfrozen baguettes for breakfast and lunchl - P&J's for breakfast and BLT's for lunch.

We un-molded the boule onto parchment on a peel, slashed it hop scotch style and put it on the top of the combo cooker covering it with the bottom and into BOB it went on the bottom stone.

 

We turned the oven down to 450 F immediately and baked the bread for 15 minutes with the lid on and, once the lid came off, we turned the oven down to 425 F convection…and continued to bake it for 12 more minutes when it registered 205 F.  % minutes after the lid came off we removed the bread from the C and put it on the stone to finish.

 

We then turned the oven off and let it sit on the stone with the door shut until the bread read 208 F when it was removed to the cooling rack.  Total time in the oven was 30 minutes - 3 of those minutes with the oven off.

 

This bread bloomed and spring well with little blisters covering it.  It browned boldly, was super crisp and colored to that super dark mahogany color we love so much.  The curst on this one is bound to be more tasty than usual.  We will have to wait on a crumb shot till after lunch.

 

Home grown tri-color cherry tomatoes will make fora fine fresh tomato sauce for tonights pizza.

The first thing we did this morning was to get the old dough out of the fridge and apply the 1:2:3 method on the 73 g of old dough by adding 219 g of water and dissolving the old dough in it before adding 4 g of salt and  146 g of KA bread flour to the mix.  This reduced the whole sprouted grain percent to 14 %.

 

Mis en Place for the pizza.

We then did 3 sets of slap and folds of 4, 1 and 1 minutes with 3 more sets of 4 slap and folds each with all of them on 20 minute intervals.  The dough was allowed to ferment on the counter for 30 minutes before we chucked in and oiled bowl and into the fridge for a cold bulk ferment.

 

We took the retarded pizza dough out 3 hours before we needed it so  it was retarded for 8 hours.  Will have to wait on the pizza pic’s till after dinner.

Here is today's fine lunch of sandwich and salad with some fruits and chips.

This piizza dough was fantastic!  It dethrones Focaccia Romana as the best pizza dough ever for the SD variety.  Just delicious/

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Sour Starter

9

0

0

9

2.16%

35% Extraction Sprouted Multigrain

9

18

36

63

14.08%

Water

9

18

36

63

14.08%

Total

27

36

72

135

30.17%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

35% Extraction Sprouted Multigrain

67.5

15.08%

 

 

 

Water

67.5

15.08%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

16.17%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

65% ExtractionSprouted Multigrain

140

31.28%

 

 

 

KA Bread & La Fama AP 50/50

210

46.93%

 

 

 

Total Dough Flour

350

78.21%

 

 

 

 

 

 

 

 

 

Salt

9

2.16%

 

 

 

Water

240

53.63%

 

 

 

 

 

 

 

 

 

Dough Hydration

68.57%

 

 

 

 

Total Flour w/ Starter

417.5

 

 

 

 

Water

307.5

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

73.65%

 

 

 

 

Total Weight

854

 

 

 

 

% Whole Sprouted Grain

49.74%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 30 g, 20 g whole multigrain sprouted flour,

 

 

5 g each of red and white malts and 30 g of water - 60 g total.

 

 

 

 

 

 

 

 

Multigrain sprouted flour is equal amounts of:emmer, barley, spelt, rye, wheat

 

 

 

 

 

 

Hydration with baked scald is

75.42%

 

 

 

 

 

 And don't forget that salad

 

Comments

alfanso's picture
alfanso

really good looking breads out there on TFL, you have some of the most consistently great looking product.

Reminds me of the handiwork of Wingnut.  When I first joined TFL a bit over a year ago, he was also a regular poster of spectacular breads too, but I haven't seen anything by Wingnut in a long long time.  Any idea what happened?

alan

dabrownman's picture
dabrownman

 but, when she was Bread Baking Apprentice 3rd class, her stuff was quite suspect - 3 years ago.  She seems to be a bit more consistent today ....... if still a floozy, and a sucker for anything pumpernickel.  Glad you like the bread Alan.  It tastes amazing which is what a good looking breads should taste like.

Happy Baking  

Song Of The Baker's picture
Song Of The Baker

What a beaut!  Great job dabrowny!

John

dabrownman's picture
dabrownman

Very complex and deeply flavored -  a joy to eat.  You need to ;post your latest bake pretty soon so we don't forget what it looks like :-)

Happy Baking 

plevee's picture
plevee

the breads and stuff are great but WHERE'S LUCY???

dabrownman's picture
dabrownman

something if you ask me.  She is getting in a rut with the sprouted grain thing but promises to do a sprouted pumpernickel soon - imagine that!

Glad you like her bread this week - it is a special on,,,,,, just like her.

Happy baking 

plevee's picture
plevee

I've missed her - she IS a special one.

Patsy

WoodenSpoon's picture
WoodenSpoon

looking real real good. funny you should mention the sprouted pumpernickel, got a big ole bucked of rye berries sprouting for my first crack at the sprout game.

dabrownman's picture
dabrownman

will make ferments and proofs go faster,  Now if we can get grain that could do its own gluten development fast we would be all set :-)  You will like the taste of sprouted grains in your rye bread even.... if it isn't pumpernickel and just a 40% Whole sprouted Jewish Deli Rye!  Have some fun with it..  Glad you like this bread WS and

Happy baking  

bread.on.beard's picture
bread.on.beard

 I am in awe of your inspirational breads.

dabrownman's picture
dabrownman

Lucy says i am a pretty dumb loser and a terrible master and those are my best personal attributes:-)  The best part of 'this bread is how great it tastes.-  You can't buy this one anywhere so you will have to make it,

Happy Baking

isand66's picture
isand66

Max and Lexi say great bread Lucy and DA, in between gulping a mouthful of fresh snow we had on the first day of Spring!  In any case, what a great crust and crumb.  Doesn't get any better than this.  That pizza must have been amazing flavor wise.  The only thing I would change would be to use some fresh moz instead of the shredded, but either way it looks fantastic.

Question for you...it looks like your sprouts are a lot longer than what I have been doing.  I thought the longer sprouts were only good for making the diastic or non-diastic powder?

Happy Baking, from the LI gang of 7.

dabrownman's picture
dabrownman

to see some snow in NYC on the first day of Spring!  They are coming home today.to blue skies and 82 F.  Yea... the fresh mozz would have been better but i didn't have time to make some and i'm not paying a $2 a pound premium for it at the store.  

I  treat multigrain sprouts different than a single grain.  Soak for 4 hours and sprout for 24 hours - 28 hours total.    They all sprout at different times is the problem.  To get them all to at least chit, some are a bit over chitted:-)  24 hours of sprouting won't make malt but if it was all barley and you went for 96 - 120 hours of sprouting then you would get malt.  Dry it with smoke like peat and you have the malted barley for scotch!

Glad you liked the bread and pizza - they were both special and some of the best around.

Lucy says high to the Magnificent 7 and 

Happy Baking Ian

CAphyl's picture
CAphyl

dabrownman:  After looking at those wonderful breads, the food, and the pizza, I am officially starving.  Love the crust, crumb and the seeds.  The bread looks just wonderful.  Lucy looks great, too!  I have never made the sprouted grains myself.  I did buy some at Whole Foods, so that is cheating, but the best I can do right now.  Congratulations on the bakes, and now I am off to find a snack....Best,  Phyllis

dabrownman's picture
dabrownman

does too and I have found a new favorite sandwich bread .  love the baked scalds mixed with sprouted grains.  You should get the flavor with store bought sprouted flour but I'm sure it won't quite compare to fresh sprouted flour.  Nothing like it.  PR has a point with his 'revolution' tag for sprouted grains even if it might be a bit of hyperbole.  Still, they make some kind of fine tasting breads.

Lucy looks forward to your next bake;

Anconas's picture
Anconas

All those blisters, sprouts, grains and veggies, another post that makes me hungry! 

Scritches to Lucy, she has a talent for teaching others how to get some grains in and she's just darn cute so scritches are definitely warranted from her fans :)

dabrownman's picture
dabrownman

for sure.  The only thing I have to watch is that she wants to bake everything low and slow - pumpernickel style:-)  We learned just about everything we know about bread right here on TFL so helping others is a community thing,

Glad you liked the bread and

Happy SD baking 

Mebake's picture
Mebake

Stellar products, DA!  Lovely breads, pies, and pizza.

All the best wishes,

Khalid

 

dabrownman's picture
dabrownman

These sprouted breads are taking over around here it seems:-)  Hope your baking for profit is till on the upswing in Dubai.  The low price of oil isn't good for any business in the Middle East.

Thanks for the compliments and

Happy Baking