The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sprouted Wheat and Rye Sourdough The Almost 1.2.3 Way

dabrownman's picture
dabrownman

Sprouted Wheat and Rye Sourdough The Almost 1.2.3 Way

We had that great 3 day whole rye starter from last Friday’s pumpernickel bake.  We had thickened it up some to store in the fridge for this week’s bake and some for next week’s bake too.

 

Since it wasn’t 100% hydration we added extra water and since there was so much whole and sprouted grain we upped the hydration to 75% from the standard 71% of 1:2:3 recipes.  The levain weighted 130 g with 75G of whole rye in it at 75% hydration

 

We sprouted equal amounts of WW and rye totaling 102 g over Tuesday night and dried them on Wednesday.   We took the levian out of the fridge to warm up on Thursday making the starter /levain a whole week old, and did the autolyse of the dough flour and water with the salt sprinkled on top.

 

The dough ended up being 38% whole grains with 16 % whole rye and 22% sprouted whole rye and wheat.  The dough flour was the 102 g of sprouted rye and wheat and 144 grams each of Sprouts unbleached AP from their bins and King Arthur bread flour.

 

We like the mix of sprouted whole grains, AP and bread flour and find that this mix has plenty of protein and gluten to make a great loaf of bread without the overkill and high cost of bread flour alone.

 

After a 2 hour rest we added the levain and mixed everything together and then did 6 minutes of slap and folds followed by a set of half a minutes and one of 6 slap and folds all on 20 minute intervals.  3 sets of stretch and folds from the compass points, also on 20 minute intervals

 

We rested the dough for a 1 hour bulk ferment on the counter before putting the dough in the fridge for a 16 hour bulk retard.  The next morning the dough had more than doubled in the fridge. 

 

We let the dough warm up for an hour before shaping the dough into a boule and placing it in a rice floured basket seam side down since we planned on baking this bread in a Combo Cooker seam side up with no scoring.

 

We fired up BO Betsy to 500 F an hour after the bagged counter proof started so that the proof on the counter would be somewhere around 2 hours.   We upended the dough onto parchment on a peel and transferred it to the CI CC and put it in the oven on the bottom stone while turning the oven down to 450 F for 18 minutes of steam.

 

Once the lid came off we turned the oven down to 425 F convection and baked it another 5 minutes before taking the bread out of the CC to let it finish baking on the stone.  12 minutes after the lid came off the bread thumped done on the bottom and it was allowed to crisp on the bottom stone for 5 minutes with the oven off and door ajar.

 

It bloomed sprang and cracked on the seams well enough and browned up to that mahogany color we love so much.   A nice looking loaf overall.  We will have to wait to see how the crumb came out and see how it tastes for lunch.  The crumb turned out soft, moist glossy and fairly open for this kind of bread.  It tastes wonderful and made a fine sandwich for lunch.  Nothing like sprouted grains in bread to really bring out the best flavor.

And Lucy reminds us to not forget that salad with that grilled salmon dinner

 

Comments

PetraR's picture
PetraR

Love the colour you achieve, a nice golden brown with a beautiful soft open crumb. YUM

Also love the plates of food !

I think I need to come for dinner * drooling *

dabrownman's picture
dabrownman

out on me a few weeks ago, i have had to go back to the old artisan way of looking, thumping and squeezing the bread to see if I think it is done.  Not nearly as precise as a thermometer but..... so far so good and one less gadget could be a blessing when you are older and need to downsize an empty nest:-)  This one opened up in a weird a craggy way we haven'l seen before too.  The soft open crumb was a treat and the crust went chewy as it cooled too but the taste of a simple sprouted moderate whole grain rye and wheat SD bread is its real calling card..  Just delicious.

Every year I have the same new year's resolution handed down from my Dad.  I'm not going to listen to any really bad music, i'm not going to drink any really bad wine and I'm not going to eat any really bad food!  Since i'm the one who decides what is bad ...I've never broken my resolution to date :-) 

Glad you like the bread and food and

Happy baking Petra

ANNA GIORDANI's picture
ANNA GIORDANI

Che bel Pane!!!!

Bravissimo e chissà che profumo in casa durante e dopo la sua cottura.

Cottura impeccabile e mollica sensazionale.

Quando me ne spedisci uno insieme a quel bellissimo cestino per la lievitazione????

La fotografia del grano germogliato è talmente bella che lascia senza parole........

A presto e grazie per aver condiviso con tutti noi.

Un abbraccio, Anna

dabrownman's picture
dabrownman

Io sono contento che ti piace il cestello. Mi è piaciuto così tanto che ho avutoun'altra appena come esso solo abbastanza grande per grandi boule metà ancoragrande come questo uno. Ho una dozzina più cestini di pane - tutti presso ilnegozio dell'usato per circa 50 centesimi. Non ha senso spendere un mucchio disoldi su qualcosa che dovrebbe essere a buon mercato e facile come fare il pane.In vecchi tempi la gente fatta propri cestini - qualcosa ho nella mia lista di cose dafare - solo ha vinto ' t essere a buon mercato come acquistarli presso il negoziodell'usato. Più probabilmente non usano anche cesti e appena fatto il pane almeno idratazione così e non avrebbe diffuso.Noi amiamo il gusto di chicchi germinati in pane. Così terroso, una ricca e sana.Contento che ti è piaciuto il pane e il cibo. Anna - non vedo l'ora di vedere la tuaprossima creazione raffinata. Cottura felice

Elagins's picture
Elagins

I'm a great fan of seam-side up baking -- love the "bloom" it produces. That crust looks outstanding!

Stan

dabrownman's picture
dabrownman

This one was a bit chaotic but such is life!  Sometimes i work hard at making a Chacon design trying to get it to crack right where it is supposed  to and - nothing :-)  Love the sprouted grains in this one - makes white bread a bit more interesting.  Glad you liked it Stan and

happy baking  

Isand66's picture
Isand66

If you look closely, I swear you can see Lucy sitting on the far top right side of this masterpiece :)

Great crumb and wild crust.  You should call this the Jackson Pollack rendition!

I'm working on another porridge bread for this week.  Not sure what I will put in it just yet.

Happy Baking and hi from your east coast buddies.

 

dabrownman's picture
dabrownman

would deposit in the yard:-)  Glad you liked the bread - it is a tasty one,  We will be looking forward to you next porridge concoction.  We have so much frozen bread around here we might skip baking this week and the next 10 entirely:-)

Have a great Week Ian.