The Fresh Loaf

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Double Levain SD with 5 Sprouted Grains

dabrownman's picture
dabrownman

Double Levain SD with 5 Sprouted Grains

It has been some time since josh posted one of his loaves but of them from long ago was a double levain loaf that has a dark starter and an white starter mix into the dough.  Lucy was taken by this and she put it away for a rainy day but those are few and far between in the 110 F days of summer when the monsoon is far away.

 

We have built Detmolder and Desem levain and starter when different hydration and temperatures can be used at various stages to bring out certain characteristic in the dough.  Josh was using different flours to do the same thing.  Lucy thought she would put them all together to some degree and see what happens.

 

Once again the KA bread flour on the left is the whitest of the flours used.  Top right is the 80% extraction 5 sprouted grain and the below left is the Winco unbleached AP..

We really didn’t do anything close to how you start a Desem starter though. http://www.sourdoughhome.com/index.php?content=desemstarter  but that process is slightly aligned with Mini Oven’s Ancient Starter method of burying a dough ball in flour for 7 days. Ancient But Not Mini Oven's No Muss No Fuss 'Leave me Alone' Starter - 8 Days Later. The Detmolder levain process can be found here http://germanfood.about.com/od/germanfoodglossary/a/Detmolder-Three-Phase-Sourdough-Method.htm 

 

It didn’t do much for me seeming like to much work but, like Lucy, maybe these methods will get you thinking about what is going on in starters and levains and help you to bring out additional flavors in your SD bread whether you want them or not..

 

We made 2 separate levains for this bread.  One made with the 30% hard bit extraction of sprouted 5 grains consisting of: spelt, wheat, buckwheat, oat and Kamut. Notice there is no rye since we are still out of rye berries but the starter seed was from our 100% whole rye 11 week retarded No Muss No Fuss starter.

 

This one was a 3 stage build where the first stage was liquid at 100% hydration , the 2nd stage was stiff at 66% hydration and the 3rd stage got the levain back to 100% hydration and art each stage doubled the amount of flour used starting with 10 g of seed rye sour starter.  The stages were 2, 3 and 3 hours and done at 80 F.

 

After the starter had doubled after the 3rd stage we took out 2g and refrigerated the rest for 24 hours.  We took the 2 g and used that to make a smaller AP white flour starter following the same time and hydration schedules but upping the temperature to 90 F.  After it had doubled we retarded it for 16 hours.

 

I usually don’t question Lucy’s bread recipes that much but this was a lot of work for a loaf of bread.   After her latest fiasco with the app that inactivates all the other apps on any device it is loaded on until you pay her to fix your device and a run in with the FBI I am getting more discriminating about her potentially insane thoughts and deeds.

 

Instead of warming up the levains on the counter the next morning for 2 hours as the dough flour was autolysed with the water and the salt sprinkled on top like usual we left the levains in the fridge so they were 36 F when they hit the mix.  This was probably a good thing since the kitchen was high 80’s and low 90’s yesterday.

 

An nice breakfast is essential on bake day.  This one has a blueberry pancake lurking underneath.

Once everything came together we did 3 sets of slap and folds of 8,1 and 1 minutes followed by 3 sets of gentle stretch and folds – all on 30 minute intervals.  It felt a little slack at the end so next time I will cut the hydration a couple of percent.

 

This bread made a fine lunch sandwich of Swiss cheese and smoked beef sausage with the usual fixings.

,Sprouted whole grains, where the majority are low gluten to begin with, don’t take up water like whole wheat.  The dough was placed in an olive oil coated bowl covered in plastic wrap and bulk retarded for 10 hours.  We let the cold dough warm up for 1 ½ hours this morning and then shaped it gently into a boule and let it proof for another 1 ½ hours at 88 F before firing up Big Old Betsy to 450 F.  This pre heat is 50 F less than normal.

 

The reason is because we plan to bake this bread in a DO at 425 F under stream instead of out usual 450 F after Dough.doc posted the Larraburu baking process earlier this week.  The lower temperatures may make for a better rising loaf and a thinner crust.  I can’t abide or side with the supposed 105 F (4) hour final proof though.  I would have goo in one hour every time.

 

After un-molding, slashing it T-Rex style and 20 minutes of steam,  the lid came off and we baked the bread for anther 20 minutes at 425 F convection until it looked and thumped done .  The bread bloomed and browned fairly well. That mahogany color really came through.  It spread a bit too because the hydration was a bit too high.  It smell great coming out of the oven.  We will have to wait n the crumb shot.    The crumb came out very soft but resilient  The crust was very thin and it went soft as it cooled.  The taste we fantastic. Tangy and sour - and the whole sprouted grains really came through.  Perhaps the holes could have been larger but we always go for taste instead anyway.

Lucy says not to forget the salad

  

 

Sprouted

AP

 

SD Levain Build

Build 1-3

Build 1-3

%

101week Retarded Rye Sour

10

0

2.35%

Winco AP

0

25

5.87%

30% Extraction % Sprouted Grains

46

0

10.80%

Water

46

25

16.67%

Total

92

50

35.68%

 

 

 

 

 

 

 

 

SD & YW Levain Totals

 

%

 

Sprouted a& Non Sprouted Flour

76

17.84%

 

Water

76

17.84%

 

Levain Hydration

100.00%

 

 

% Pre-fermented  Flour

17.84%

 

 

 

 

 

 

Dough Flour

 

%

 

KA Bread Flour

120

28.17%

 

70% Exaction Sprouted Grain

110

25.82%

 

Winco AP

120

28.17%

 

Total Dough Flour

350

82.16%

 

 

 

 

 

Salt

9

2.11%

 

Water

245

57.51%

 

 

 

 

 

Total Flour w/ Starter

426

 

 

Water

321

 

 

 

 

 

 

Total Hydration with Levains

75.35%

 

 

Total Weight

756

 

 

% Whole & Sprouted Grain

37.79%

 

 

 

 

 

 

Sprouted grains are equal amounts of:

 

 

 

 Kamut. spelt, buckwheat, oat and wheat

 

 

 

 

Comments

golgi70's picture
golgi70

Looks nice.  The real nice part of this is a wheat and rye starter adding different characteristics to a dough and sharing the load to raise the loaf.  It's quite fun to see the profound flavor changes in the little alterations.  First test you can just do a mixed grain levain (so just one levain that has wheat and rye in it).  Next time splt them into separate entities.  Maybe on go number 1 you use a liquid wheat levain with a stiff rye starter.  Then the following time you can just change the rye to a liquid rye with the liquid wheat.  Then switch it to a stiff wheat and liquid rye.  You can essentially make 5 + different loaves just changing these parameters and keeping the rest of the formula intact.  

There is quite the change in flavor profile in some of the variations.  I think this is a trick that J.H. taught me in "Bread" that I've taken as a tool for flavor development.  It works particularly well in a Miche I've been making based off of the Pane Maggiore.  

Okay I've said too much.  Hope life is well in the hot desert

Josh

dabrownman's picture
dabrownman

starters and levains could be made at different temperatures, and hydration with different grains really hit home.  The combinations are endless and there is no doubt that that each makes for a different flavor in bread.  Plus it is fun to be messing around with microbes so that they start feeling that they are the ones in charge - even though they are :-)  Still, i suppose millions of bakers over thousands of years have tried every variation available to them trying to make batter tasting bread.

Life is good for Lucy with all that cash rolling in from her extortion scheme.  The FBi said they don't put dogs in jail - just their masters. 

Happy Baking Josh

alfanso's picture
alfanso

reference, with links, other TFLoids posts and blogs.  It really brings a "we're a big family" concept to the whole shebang.  Feeding off each other's work and giving credit to those that have created or carried on something which we can then pass on.  My cup of tea, exactly.  

Once you get into ancient grains, sprouts, grinding your own flours, desems, detmolders, etc. stuff just shoots way over my head at this point.  But I do really enjoy seeing these bandied about in these TFL regions of the internet. 

I recently received a ransom note from some gal named Lucy - couldn't tell for sure because it looked like there was some Alpo or something smudged across the name, telling me to pay up or my apps would be disabled.  I've notified the local dog-catchers to be on the lookout for a long snouted babe.  Just a warning to youse to be aware too.

alan 

dabrownman's picture
dabrownman

a wealth of knowledge generously donated that  is stored in one place for the rest of us to use.  What a great place to spend time as a baker.  One of the very best things about bread,n my book,s that it is something anyone can do and you don't have to be in the top 1% in wealth and intellect to make really fine bread.

If companies can take the computer coding illiterate and teach them how to code and write their own commercial apps in one month, then TFL can reach anyone to make a great loaf of sourdough bread in the same amount of time!

The ransom note couldn't have come from Lucy.  She shuts off the apps in your device and then forces you to pay before she turns them back on.   A fierce Doberman wouldn't threaten to turn them off and hope you pay to keep them from doing so:-)

Happy Baking Alan

trailrunner's picture
trailrunner

Beautiful bread. Have been in AK for weeks and no good bread :( So glad to be home with my starters. Ordered 90# of flours from Breadtopia. Love their flour and have made buns and bread for a week now. Need to try the sprouting . Can't believe how much rise you get from 10g of starter....you are a whiz . So glad to see some " old posters " on TFL...not many left. c

dabrownman's picture
dabrownman

can take you pretty far away.  Alaska is one of the prettiest places on earth and the most beautiful place I have ever been..  You are so blessed - even if the bread bin was bare.  If I didn't make two levains over 8 hours building the amount up to 142 g from 10 g, then it would take forever to get this bread to rise - even in the AZ heat.:-)

Glad to see you back safe and sound and that you like thos bread.  It is very tasty indeed,

Happy baking trailrunner.

trailrunner's picture
trailrunner

Buns in hand...:)  Headed to the Great Lakes region to ride for 2 weeks . Will get to sample the fruit that is just ripening. Made some of Ian's buns with mixed grains and AYW levain and brought them for the road. Will be back in AL when the weather cools and not before ! Don't know how you take it out in AZ.  Happy Baking...love the sprouted grains. Will have to try it soon. c

dabrownman's picture
dabrownman

house to out air conditioned car to our sir conditioned work and back again.No worries about spontaneously combusting but that may not be true if you are outside too long,.  Safe riding where it is cool and wet.....with buns!

Isand66's picture
Isand66

Love this one DA and Lucy.  I made a mixed starter loaf a while ago too and it was very tasty.  Your crumb looks great and I'm sure it tastes as good as it looks.

Ian

dabrownman's picture
dabrownman

it was tasty enough.  A nice sandwich bread,for sure.

Happy baking Ian