The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Double Levain Sprouted 4 Grain Sourdough with Seeds

dabrownman's picture
dabrownman

Double Levain Sprouted 4 Grain Sourdough with Seeds

With our daughter being home from AP rotation for the next couple of weeks it is all about making her favorite foods including bread.  On the bread front it is all about what can’t be in the bread rather than what can be in it.

 

This exasperates Lucy to no end since she usually has free reign to come up with what ever suits her fancy but this week it can’t have figs, olives, cranberries or anything fruity in it.  This is fine with me since the last two week’s Friday bakes had all of those things in them.  Prior planning has its own rewards.

 

Seeds are still on the list and Lucy hasn’t done a seeded bread in some time and never a whitish one with sprouted multi-grain flour, 2 levains and potato water for the liquid.  So Lucy made this one with 30% whole sprouted grains of wheat, rye spelt and Kamut - our recent favorite blend of sprouts in various amounts of each.

 

My daughter wanted to know if this concoction would turn out to be decent bread to eat since she hasn’t seen this bread in any store or bakery and being odd doesn’t mean it will be good.  That really ticked off Lucy who is more spunky since she started feeling better and sort of like asking Trump if he hates women more than being dead broke.

 

Lucy found 60 g of Flax, sesame, poppy and chia seeds which she ground up since flax seeds can’t be digested well otherwise.  The she found 75 G of pepetas and sunflower seeds.  The seeds came out to a bit more than 25% of the flour weight,

 

Lucy devised 2 levains for this bread.  One was a white one made from our retarded rye starter and AP flour and the other was made from the same starter but fed the sifted out hard bits of the sprouted whole grains making it dark.  Both were built over 3 stages over 10 hours and then retarded for 24 hours.  The white one came out sweet and fruity and dark one very sour and earthy

 

While the levains were warming up on the counter we autolysed the dough flour and potato water with the salt sprinkled on top for 2 hours on the counter.  Once the levains hit the mix we did 4 sets of slap and folds of 30 slaps each on 30 minute intervals and 2 sets of stretch and folds of 8 stretches each on 45 minutes each.

 

The dough felt about right hydration wise before the seeds went in on the first set of stretch and folds but tightened up afterwards.  We forgot to soak the ground seeds so they sucked some of the moisture out of the dough.  Next time we will soak them in 60 g of water for an hour.

 

Once the gluten development was done we placed the dough in a an oiled bowl covered in plastic wrap and placed in the fridge for an 18 hour retard   When the dough came out it was gently pre-shaped into a boule and put back in the bowl for a 1 hour warm up on the counter.  The dough was then shaped into a batard because we are on a batard kick of late and let to final proof for about an hour outside in the + 100 F heat at the time,  Nothing like a hot proof to bring out the sour..

 

After slashing it went into the oven on the bottom stone and covered with the bottom of  a heavy aluminum turkey roaster.  After 20 minutes of steam the lid came off and the bread finished baking under convection to dry it out.  It browned, bloomed and sprang well enough but we will have to wait for lunch on the crumb shot.

The crumb came out soft, moist, tangy and open enough for this kind of bread.  It tasted complex in an assertive, seedy kind of way you can only imagine if you don't make this bread

My daughter had the first slice and she liked it ....apparently not as much some other breads she has tasted over the years. Lucy says my daughter is an amateur critic, not to be trusted........ who doesn't like seedy bread as much as thought she would. Sadly, I have to agree with both of them:-)

 

 

 

Dark

White

 

 

SD Levain Build

Build 1-3

Build 1-3

Total

%

14 Week Retarded Rye Starter

5

5

10

1.98%

20 % Extraction Sprouted 4 Grain

31

0

31

6.14%

Winco AP

0

31

31

6.14%

Water

31

31

62

12.28%

Total

67

67

134

26.53%

 

 

 

 

 

Levain Totals

 

%

 

 

20 % Extraction Sprouted 4 Grain

36

6.14%

 

 

Winco AP

31

6.14%

 

 

Water

67

13.27%

 

 

Levain Totals

134

25.54%

 

 

 

 

 

 

 

Levain Hydration

100.00%

 

 

 

Pre-fermented Flour

13.27%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

LaFama AP

350

69.31%

 

 

80% Extraction Sprouted 4 Grain

119

23.56%

 

 

Total Dough Flour

469

92.87%

 

 

 

 

 

 

 

Salt

10

1.98%

 

 

Potato Water

325

64.36%

 

 

 

 

 

 

 

Total Flour w/ Starter

505

 

 

 

Potato water & Water

380

 

 

 

 

 

 

 

 

Mixed Seeds

135

26.73%

 

 

 

 

 

 

 

Hydration with Starter

77.62%

 

 

 

Total Weight

1,067

 

 

 

Whole Sprouted Grain

30.69%

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprouted 4 grain is 25 g each of Kamut,

 

 

 

 rye and spelt and 75 g of red winter wheat

 

 

 

 

 

 

 

 

Preheat 500 F, Steam heat 450 F, Dry heat 425 F convection.

 

 

 

 

 

 

 

 

 

 

 

 

Mixed seeds: Ground flax, poppy, sesame,

 

 

 

& chia 60 g plus sunflower and squash 75 g

 

 

 

My daughter loves Thai / Indian curries, Grilled Chicken Fajita Quesadillas and salad with blue cheese.

 

 

Comments

isand66's picture
isand66

Great looking bake DA and Lucy!  If you don't like seeds I guess you would have to eat that fantastic looking curry all by itself :).

Crumb and crust look spot on and I'm sure this one was chock-full of flavor.

I think if you left your dough out too long to proof it would have started baking without the oven!

Happy Baking from your LI baking buddies!

dabrownman's picture
dabrownman

Very healthy and hearty,,,and tangy too with no sweetness to mellow it out,  The hot final proof really saved the day when it cam to sour.  Hope you had fun at KA Flour and got all stocked up again.  Safe travels and Lucy send her best to her East Cost Pack

Happy Baking Ian

dabrownman's picture
dabrownman

bur in AZ it is way too hot to use it most of the time and, when it is cool enough, the Feds won't let is make a fire because of the supposed air polkution even though the air is 90% cleaner than it was in 1980 .  So you really don't need something you can never use!  So I don't make any hearth bread.

Your bakery link doesn't work

Happy baking .

isand66's picture
isand66

If you remove the /about/ it will work.

dabrownman's picture
dabrownman

I was wondering why a bakery would want to learn how to bake hearth breads, until i s=w their web site.  They could use a few hearth and SD S breads in their line up of commercial yeast breads.

dabrownman's picture
dabrownman

picture 5 and 6.  I got it at Goodwill, like all of my bread baskets (a thrift store) for 50 cents.

Happy baking