The Fresh Loaf

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Sorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald

dabrownman's picture
dabrownman

Sorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald

Lucy has had a bit of Desert Durum berries burning a hole in her pantry.  We can’t get any more until this year’s AZ crop comes in since last year’s crop is all sold out.  She decided to use it up with some whole sprouted and milled 4 grain consisting of rye, spelt barley and wheat.

 

With some LaFama AP this bread came in at 64% whole grain and half of that was sprouted.  Per our recent usual, we used 6 g of 5 week retarded rye sour starter and fed it the sifted hard bits from the Desert Durum and sprouted grains for the 3 stage levain build over 10 hours and then refrigerated it for 24 hours to bring out the sour.

 

The sprouting started on Tuesday, with the drying, milling and levain building on Wednesday.  On Thursday we baked the scald for 2 hours and did a 2 hour autolyse with the dough flour and water and salt sprinkled on top as the levain warmed up on the counter. 

 

Once the levain and baked scald hit the mix we did 3 sets of slap and folds on 8.1.and 1 minutes followed by 3 sets of stretch and folds – all on 20 minute intervals.  The pumpkin, poppy, ground flax and chia seeds were incorporated into the mix during the first set of stretch and folds.

 

The 40 g of chia and poppy seeds were soaked in 60 g of water which was not included in the hydration calculations.   Once the gluten development was done we moved away from out usual methods and decided to let the dough ferment on the counter for 2 hours before pre-shaping and shaping Altamura style.

 

The dough was then placed in a bartard shaped, cloth lined basket with the folded side up (so the fold wouldn’t be squished) for final proofing in the fridge over 12 hours.  After warming up on the counter for an hour, we had to use a flipper board to get it out of the basket and flipped to folded side up on the parchment covered peel when it was time for the oven.

 

Because of the fold, no slashing was necessary.  The bread slid easily onto the bottom stone in a Mega Steamed oven at 500 F.  Once the oven door was closed, the oven temperature was immediately turned down to 450 F.  The bread was baked with steam for 12 minutes.  Once the steam came out, we continued to bake, at 425 F convection until the bread hit 208 F. 

 

The oven was then turned off but the bread was left on the stone till it hit 210 F our favorite temperature for sprouted grain breads.  The bread blistered, bloomed and sprang pretty well.  It also browned up beautifully to the mahogany color we love so much.  The crust was very crisp.

 

We will have to wait till after lunch to see how the crumb came out and have a taste.  The crumb came out a little more dense than we wanted but ,with so much whole grain and seeds in there, it wasn't too bad.   Soft moist and very tasty with the sprouted flour and seeds really coming. through,  A very deep , complex and earthy taste for sure.  We like it a lot and so would you. 

 

Real authentic Altamura bread would be made with at least 80% durum, 20% stiff levain and a hydration of around 60% using water from Altamura and baked by a baker there too!  So this isn't anywhere near a real Altamura but, it is shaped like one (not the Pope’s hat though) so it qualifies a semi sorta like Altamura in Lucy’s kitchen :-)

This bread made for fine sandwich for lunch today with the usual salad, fruits veggies, cheese, salty olives with some pickled red onion and jalapenos.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

5 week Retarded Rye Sour

6

0

0

6

1.61%

15% Extraction Desert Durum

0

0

18

18

4.83%

Sprouted 22% Extraction 4 Grain

6

12

6

24

6.43%

Water

6

12

24

42

11.26%

Total

18

24

48

90

24.13%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain Flour

45

12.06%

 

 

 

Water

45

12.06%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% ExtractionDesert Durum

88

23.59%

 

 

 

LaFama AP

135

36.19%

 

 

 

78% Extraction Sprouted 4 Grain

75

20.11%

 

 

 

Total Dough Flour

298

79.89%

 

 

 

 

 

 

 

 

 

Salt

7

1.88%

 

 

 

Water

206

55.23%

 

 

 

 

 

 

 

 

 

Dough Hydration

69.13%

 

 

 

 

Total Flour w/ Starter & Scald

373

 

 

 

 

Water

281

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and scald

75.34%

 

 

 

 

Total Weight

821

 

 

 

 

% Whole Sprouted Grain

35.39%

 

 

 

 

% Whole Grain

63.81%

 

 

 

 

20 g ea Sesame, Flax & Poppy Seeds

60

16.09%

 

 

 

Pumpkin Seeds

40

10.72%

 

 

 

Red and White Malt

10

2.68%

 

 

 

 

 

 

 

 

 

The baked scald is 10 each g of sprouted 4 grain 72 % and 85% extraction

Desert Durum plus 5 g each of red and white malts with 30 g of water

 

 

 

 

 

 

 

4 grain sprouted flour is equal amounts of wheat, rye, barley & spelt

 

 

 

 

 

 

 

The flax seeds were coarsely ground.  The poppy and chia

 

 

seeds were soaked in 60 g of water That was  not included in hydration

 

 

 

And Lucy reminds us to never ever forget that fine salad. 

Comments

nmygarden's picture
nmygarden

A very nice combination of flavors and textures, wholesome and interesting! I like the shot of the crust with seeds and grains tucked into the rugged surface of the crust! And scrolling up, I see the crumb shots have been posted. Oh, joy - pickled red onion and jalapenos - you know the way to my heart! Or, well, my taste buds!

Give my best to Lucy, and I'm sure Tillie will send hers, too. Probably no baking this weekend for us, Daisy broke a hind leg a week ago and we're still waiting to see if it sets right or will need surgery... Decidedly not fun and more than a bit distracting for her and for me.

Cathy

dabrownman's picture
dabrownman

painful surgery.  Lucy is beside herself....at least more than usual....now her day is ruined:-(

Glad you liked the bread.  I see the one thing I forgot to  tell everyone is how to shape this bread Altamura style so here gores;  First off you want to gently tug the dough out to a longish oval about half inch thick.  Then make a mental note of a line that represents 1/3 of the length and fold over the top to that line and  seal like it was a baguette.  Then fold the 1/3 in half and seal again making sure not to cross the 1/3 line.  Then do the same thing for the other 2/3 rds bringing the first fold of the 2/3 rds right up to the finished 1/3 line then fold it in half again right to the 1/3rd line.

You end up with a shape that has 1./3 of the dough on one side and 2/3 rds on the other side with the seam between them .  You want to cold proof seam side up and use a flipper board to get it seam side up on the parchment and peel to bake it seam side up 

We send out best to poor Daisy!

Happy baking next week. 

nmygarden's picture
nmygarden

and for your shaping guidance. Now we can understand how the cleavage opened as it did.

We're into another chapter of Daisy's saga, just this morning, somehow she managed to dislocate her jaw. No trauma, she was bathing herself next to me in bed... go figure. So if the break wasn't mystery enough (result of an awkwardly aborted jump less than 3 ft.), now this. She's being treated as I write, and I'm awaiting news. Wow. And she's just turning 3 yrs.

Tillie's a bit lost without her playmate, but dedicated to her baking craft, she enjoyed a small piece of mountain rye toast with cream cheese this morning, and made a few notes for changes next time.

Please ask Lucy to not worry too much, residing 'beside herself' may lead to tripping or running into furniture or door frames. We've had more than enough excitement as is. Meanwhile, enjoy your weekend.

Cathy

Ovenbird's picture
Ovenbird

That is an impressive loaf of bread. Clearly lots of work and skill being applied. I bet it tastes amazing. I am curious about your dessert durum too. I've never heard of that. 

dabrownman's picture
dabrownman

Desert Durum is a wheat strain grown in Arizona and parts of California.  The Italians love it and consider it the best for making pasta and bread.  It is a high protein grain and nearly all 300,000 tons of it, which sounds like a lot is really tiny in the grain world, is exported to Italy.  A local Tempe AZ Miller (Hayden Mills) has started to hire local farmers to plat it so that thy can mill it into flour.  The famous pizza maker Chris Bianco now uses it in his pies locally and you can buy it at The local AZ Whole Foods because of their source locally program.  It is very expensive at nearly $5 a pound.  Hopefully it will get cheaper if farmers grow more of it for home bakers and pasta makers instead of being exported or sold to the pasta manufacturing plant in Glendale AZ..  It is one of the great more aqncient grains.

This bread tastes amazing .....as many sprouted grain breads seem to be.  Thsi was is healthy,hearty and chock full of nutritional goodness.

Happy baking 

WendySusan's picture
WendySusan

I love whole grain bread.

dabrownman's picture
dabrownman

whole grain it makes up for it with tons of seeds :-)  This bread is very tasty indeed.and fun to make too.  

Happy baking 

AbeNW11's picture
AbeNW11 (not verified)

That is one amazing bake. Loving it.

 

dabrownman's picture
dabrownman

When we make it next time we will add 5% more water to get the hydration up to 80% to make the slapping and folding easier and open the crumb up some more. It tastes terrific as is though.

Happy baking Abe

CeciC's picture
CeciC

Hi da 

What gives it the nice golden color!! It's lovely Inside out!!

cc

dabrownman's picture
dabrownman

We were having the house painted, now finished, so all the kitchen windows were covered on the outside on Friday.  I like to use indirect natural light to take the photos since that renders the most real color,  Couldn't do that on Friday so i took the bread outside for the crumb shots.,  The picture of the lunch is a perfect rendering of the color of the crumb.    The rest came out a bit too 'sunny'"-)

Glad you liked the bread CC and happy baking,

ANNA GIORDANI's picture
ANNA GIORDANI

Appena finisco il corso di 80 ore che sto frequentando sulle intolleranze alimentari ti insegno a fare Pane e Focacce senza glutine e sono sicura che mi stupirai anche lì....

Sei bravissimo e coraggioso. Tutta quella meticolosità nel far germogliare i cereali, farli asciugare e poi macinarli ed unirli a tanto amore per il lievito naturale.......è bellissimo.

E poi io adoro le tue fotografie....

Un grande abbraccio,

Anna

 

dabrownman's picture
dabrownman

Vostro sono sempre così gentile Anna. Devo ammettere che il mio obiettivo èquello di essere il miglior fornaio pane che posso essere. Non ho il tuo talento oallenamento e mai volontà essendo così vecchio come io sono veramente, bitvoglio prendere pane cottura lontano come mio apprendista cottura 2a classe miporterà :-) Il glutine free classi suono interessante. Penso che hanno più da offrirein non pane cotto dèi però come torte e pasticcini però. Non ho mai avuto undecente glutine impani ancora ma sono sicuro che sono là fuori da qualche parte.

 

Sono contento che ti piace questo pane Anna. E ' stato divertente fare t edelizioso da mangiare. Non vedo l'ora di vedere la tua prossima creazioneincantevole. OOPPS! Il cicalino del forno sta andando off - il tempo di ruotare lagalette, mela, fragola e mirtillo.

 

Felice Anna cottura
Isand66's picture
Isand66

Another beauty you and Lucy came up with.  Great crumb and must have tasted terrific with your sandwich.  Love those seeds in the crumb.

I have been busy catching up with my baking....finished a buttermilk porridge multi-grain and seeded bread and a Guinness Light Rye.  Will try and post later this week.

Happy Baking and look forward to your next post.

Ian

dabrownman's picture
dabrownman

A Guinness light rye sounds tasty.  Lucy has a Guinness Sprouted Multi-grain bread on tap for tomorrow we were going to make it a rye pumpernickel but thins change now and again in Lucy's little brain., ,  The buttermilk porridge seed bread sounds very nice as well.

Lucy says Hi to her furry friends and hope they like the new fenced back yard.  Lucy got her concrete block one fixed and painted along with the house which finally finished up yesterday,

Happy Baking Ian