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Fig, Anise Sprouted 10 Grain Sourdough

dabrownman's picture
dabrownman

Fig, Anise Sprouted 10 Grain Sourdough

The great thing about sprouting grains is that you can go back and bake your favorite SD breads using sprouted grains and get a whole new bread to taste and enjoy.  This one is no exception.  We used 10 grains this week dropping the Desert Durum for last week’s sprouted 11 grain SD.

 

We followed out usual methods of late. 30% sprouted grain, dried in the dehydrator, milled and sifted to about 23% extraction.  The hard bits are then fed to the previous week’s reserved small amount of starter to make this week’s levain that is then retarded for 24 hours before a small portion is reserved for next week’s bake and the rest used for the levain for this weeks bread.  The pre -fermented flour was 17% and the overall hydration was 78%.

 

The dough flour (the remaining 77% extraction 10 grain and half AP and half KA bread flour) and water was autolysed for 2 hours with the salt sprinkled on top (and we used 100 g of the fig re-hydration water as part of the dough liquid) as the levain warmed up on the counter.  Once the levain hit the mix, we did 3 sets of stretch and folds and 3 sets of stretch and folds from the compass points only - all on 15 minute intervals.    The slap and folds were 6 1 and 1 minute each.

 

The re-hydrated figs and 1 T of Anise seeds were incorporated during the first set of stretch and folds and they were thoroughly incorporated after the 3rd set.  Once the gluten development was done we pre- shaped the dough into a boule and then final shaped it and placed it in a lightly rice floured basket, bagged it in a used trash can liner and put it in the fridge for 15 hour retard.

 

When we took the dough out of the fridge we quickly noticed that the dough had over-proofed in the fridge as we slept so we decided to bake it right out of the fridge in a combo cooker.  Once the oven hit the 500 F pre heat  temperature, we upended the dough onto parchment on a peel, slashed it T-Rex style, loaded it into the DO, covered it and put it on the bottom stone.

 

We immediately forgot to turn the oven down to 450 F as planned but after 18 minutes of too hot oven during steaming we took the kid off and turned the oven down to 425 F- convection - for another 15 minutes until the bread tested done with a few thumps on the bottom.   We left the bread on the stone with the oven off and door ajar for 5 minutes more to crisp the crust some more.

 

The bread bloomed a bit, blistered and browned very well even if it didn’t spring much.  The mahogany color was influenced by the fig re-hydration water for sure.  The anise made this bread smell especially nice as it baked and cooled on the rack.  We will have to wait and see what the inside looks like when lunch rolls around and bread cools to slicing temperature.

The crumb out fairly open for a bread of this type and add ins.  It was glossy soft and moist too.  Slightly sweet due to the fig and fig juice.  The anise came through in taste as well as aroma.  A delightful bread all the way around that made a fantastic grill 3 cheese sandwich for lunch.  Will be dipping this in Italian oil vinegar herbs cheese and cracked blck pepper for an appetizer for tonight's dinner.

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

Retarded Rye Sour

10

20

2

10

2.32%

23 % Extraction 10 grain

10

0

38

32

7.42%

Water

10

20

40

70

16.24%

Total

30

40

80

112

34.80%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 10 Grain

75

17.40%

 

 

 

Water

75

17.40%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

KA AP

150

34.80%

 

 

 

LaFama AP

150

34.80%

 

 

 

77% Extraction Sprouted 11 Grain

56

12.99%

 

 

 

Total Dough Flour

356

82.60%

 

 

 

 

 

 

 

 

 

Salt

8

1.86%

 

 

 

Water

262

60.79%

 

 

 

 

 

 

 

 

 

Dough Hydration

73.60%

 

 

 

 

Total Flour w/ Starter & Scald

431

 

 

 

 

Water

337

 

 

 

 

Figs (Dry)

46

10.67%

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

78.19%

 

 

 

 

Total Weight

872

 

 

 

 

% Whole Sprouted Grain

30.39%

 

 

 

 

 

 

 

 

 

 

10 grain sprouted flour is equal amounts of wheat, rye,

 

 

 

 barley, spelt, emmer, Kamut, Pima Club, Sonora

 

 

 

 White, buckwheat & oat

 

 

 

 

 

 

 

 

 

 

 

1 T of  Anise was added at the first stretch and fold

 

 

 

 

And don't forget that salad to go with those Memorial Day Brownies

 Forgot the ribs and smoked chicken

Comments

Isand66's picture
Isand66

Great looking crumb you and Lucy managed on this one.  Very open for such a high% of whole grains. Interesting how your sprouts seem to be much larger than mine usually are for milling.  Wonder if I'm letting mine sprout enough.

Can't decide what I like more; those brownies or ribs and chicken!

Just put my latest bake in the oven. Went a little "nuts" on this one but nothing compared to your masterpiece.  Wife bought a big-ass brisket and some ribs and commanded me to smoke them this weekend.  Not exactly on the diet plan but it's time to get smoking some cue!

Best to Lucy and yourself from the Sandman Clan.

 

dabrownman's picture
dabrownman

It tastes terrific.  When you sprout 10 different kinds of grain at the same time they don't cit at the same time so some get longer roots than others do and some are just starting to chit - I just stop sprouting at the 24 hours mark but now that it is so much warmer maybe I should only go 20 hours?   If you only sprout 1 kind if grain you can watch them so they are just breaking the skin and no more.

Holiday fare around here is pretty good like most homes on the holidays.  Tough to beat smoked meats of any kind.  We had one of our daughter's very  best friends over, they went to grade,  Jr high, high school and college together and were also sorority sisters in college.  She just passed her CPA on the first go and has a great job at one of the big accounting firms - so we were celebrating,

I love to smoke brisket but have to wait for it to go on sale - too expensive otherwise for retired folk to smoke.  Beef isn't cheap, not even beef cheek (my personal favorite for smoking),  and not likely to ever get cheap again :-(.  Now get those meats finished up before the wife gets tough with you!

Lucy says hi to her buddies and we will look for you nest post.  Glad you liked the bread and 

Happy Baking Ian