The Fresh Loaf

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Olive and Fig 9 Sprouted Grain Sourdough

dabrownman's picture
dabrownman

Olive and Fig 9 Sprouted Grain Sourdough

Lucy was going to  come up with a sprouted ciabatta sandwich thins this week but after a shopping trip to Sprouts where she got some dried figs and olives, that ciabatta went in the trash like a stinky pair of old slippers.

 

She thought she would hit most of the taste buds with this one; something salty, something sour, something sweet all rolled into one flavorful taste bag.  At least that was the plan but sometimes Lucy’s plans can go awry like a cart with a wheel gone missing.

 

She has been stuck on the long retarded rye starter, double low extraction fed levains, short slap and fold sessions, long 21 hour bulk retards and short final proof method for the past few bakes too. 

 

This time the rye starter had spent 13 weeks in the fridge and one 3 stage levain was much larger than the other and was fed the 23% extraction of the sprouted 9 grains and the much smaller one was fed the 23% extraction of whole wheat.

 

After 21 hours of bulk retard.

The two levains were mixed together before the 3rd feeding so they could get to know each other.   If you want to increase the sour of your bread this is the one thong you can easily do to make the LAB crank out the acid .  The combined levain was retarded for 12 hours in the fridge.

 

Pre-shaped as a boule.

We did a 1 hour autolyse of the dough flour and water with the salt sprinkled on top.  Once the levain was mixed in with a spoon, we did 30 slap and folds 4 times on 30 minute intervals. The figs were cut in quarters, re-hydrated and the excess water squeezed put.  The Kalamata olives were cut in half and the large green ones cut in quarters.

 

Shaped as a squat batard, fully proofed, slashed and ready for the Mega Steam.

The figs and olives went in with the first of 2 sets of stretch and folds from the compass points.  The stretch and folds were done on 45 minute intervals.  Once all the folding was done the dough was shaped into a boule , placed in a oiled SS bowl and bulk retarded for 21 hours.

 .

Once it came out of the fridge the next day it was gently pre-shaped into a boule and left to warm up on the counter for 1 hour.  The dough was then gently final shaped into a squat batard and placed into a rice floured basket seam side up for 45 minutes of final proof before being un-molded, slashed and peeled onto the bottom stone for 15 minutes of  Mega Steam..

 

We turned the oven down to 425 F an continued to bake for another 20 minutes until the bread thumped done on the bottom and was removed to the cooling rack.

 

The bread bloomed and sprang well under steam, blistered and browned up nicely once it came out.  Can’t wait to taste this one to see if it tastes as good as it looks but we will have to wait for lunch for that. This bread is very tasty.and just as complex. .One bite is salty olive the next is sweet fig followed by one that has both and then one that has neither where the sour and sprouted grains really shine.  it made a fine sandwich for lunch and will be great for toast too,  We like this one very much but look forward to a ciabatta sandwich thin sometime in our future,

 

 

Sprouted

Whole

 

SD Levain Build

Build 1-3

Build 1-3

%

13 Week Retarded Rye Sour

10

0

1.92%

23% Extraction Whole Wheat

0

17

3.27%

23% Extreation 9 Sprouted Grains

41

0

7.88%

Water

41

17

11.15%

Total

82

34

24.23%

 

 

 

 

 

 

 

 

SD & YW Levain Totals

 

%

 

Sprouted & Non Sprouted Whole Flour

63

12.12%

 

Water

63

12.12%

 

Levain Hydration

100.00%

 

 

Prefermented  Flour

12.12%

 

 

 

 

 

 

Dough Flour

 

%

 

77% Extraction Whole Wheat

57

10.96%

 

77% Exaction Sprouted 9 Grain

140

26.92%

 

AP

260

50.00%

 

Total Dough Flour

457

87.88%

 

 

 

 

 

Salt

10

1.92%

 

Dough Water

355

77.68%

 

 

 

 

 

Total Flour w/ Starter

520

 

 

Water

418

 

 

 

 

 

 

Total Hydration with Levains

80.38%

 

 

Total Weight

1,104

 

 

% Whole & Sprouted Grain

50.00%

 

 

 

 

 

 

Figs

78

15.00%

 

Olives

78

15.00%

 

 

 

 

 

9 Sprouted grains are equal amounts of:

 

 

 

 Kamut. spelt, buckwheat, wheat, Sonora

 

 

White, rye, Pima Club, barley, oat

 

 

 

 

 The Monsoon has arrived for some fine sunsets again!  Don;t forget that salad with those ribs

 

Comments

Isand66's picture
Isand66

Love the color of your crust on this one.  Has to be one of your best ones yet.  Lucy out did herself with that perfect crumb.  I have to say I hate olives so my wife would be loving this one, but I'm sure anyone who enjoys olives would too.

Those ribs look perfect too!  My last batch were a bit overcooked for my liking but the wife actually prefers them that way. 

Have a great weekend and give Lucy pie a scratch for me and some kisses from Max and Lexi.

Regards,
Ian

dabrownman's picture
dabrownman

the olive hating wife still here, i had to wait for a couple of white bread bakes before baking this one,  This bread is like a box of chocolates for Tom Hanks.- you never know what you will get in each bite.  With it being Monsoon season the crust did soften a bit even if it kept its craggy looks.   For all the whole grains and big add ins the crumb came out as open s one could expect and very soft.  

Poor Lucy has been feeling poorly again.  What ever she has that won't go away is starting to make us worry but she sends her best to furry friends on the Island Paradise.  better luck with the ribs next time and happy baking Ian.

Isand66's picture
Isand66

So sorry to hear Lucy is not feeling well.  We will all send good vibes her way and hope she gets back to her normal self soon!

 

alfanso's picture
alfanso

Mutual lovers of the dark bake, we are.  I distinctly recall that you said your family hates olives so you never bake with them.  Must be just you and assistant around to knock it off together.  Then a distance run for the two of you around the 140 degree asphalt to work off the calories.  (Don't do that! We made that mistake once and burned the skin on our pooch's paws.  She may never have forgiven us for that boneheaded move.)

I thought the combo of olives and figs was strange, but my wife thought "How Mediterranean!".  She's always right, especially when she's within ear shot...

alan

dabrownman's picture
dabrownman

This bread has Italy and Greece all over it.   Very tasty and the bold bake made the crust as tasty as the inside.  The girls hate olives so once a year is about all we get to bake a bread with them in there.  This bread is not only multi-grain but multi - taste too.  An odd combination but it works like a pizza with everything imaginable on it does

The asphalt around here is closer 170 F in the summer.the same temperature as the inside of your car if left outside:-)

Glad you liked the bread Alan and 

Happy baking

Mebake's picture
Mebake

Man, your bread sure has improved since i last checked. Crust nice and reddish. What an indpiring combination, that Olive and Figs. 

Nice work, as always

Khalid

dabrownman's picture
dabrownman

are very Middle Eastern.  Would be good as a flat bread too.  That is the crust i get with Mega Steam but have been baking them darker lately.  Good luck with the bakery and

Happy baking Khalid 

CAphyl's picture
CAphyl

dabrownman:  This bread looks so delicious.  Love seeing the olives and figs in there.  This bread must have tasted great.  I agree with Khalid on the crust and color.  Beautiful.  Congratulations on another inspiring bake.  Best,  Phyllis

dabrownman's picture
dabrownman

it was a fine tasting multi taste bread and i like it a lot.  Lucy likes everything so she is no help in the taste department.

 Happy baking Phyllis

victoriamc's picture
victoriamc

the olive and fig sprouted grain bread looks awesome, I really want to try it out, just waiting for my grains to sprout.  thank you for the great detail.

Victoria

dabrownman's picture
dabrownman

taste of the bread.  i',m not sure they are a 'Revolution' but they sure are at least good good and you will have fun with them  Glad you like the post and 

Happy Baking vVctoria

bakingbadly's picture
bakingbadly

Mmmm, figgies, olives, and sprouted grains. Looks good, Dab!  

**Thumbs up**

Zita

dabrownman's picture
dabrownman

Looks really good too:-)  Hope the bakery and catering business are doing well in far off Cambodia!

Happy baking Zita.