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Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

dabrownman's picture
dabrownman

Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

Earlier this week, Lucy posted her 10 things to think about when trying to make a healthier, better looking and tastier sourdough bread.  We all know that there are dozens and dozens of ways to make breads of all kinds with none being right for everyone.  But, wouldn’t you know it, the virtual ink wasn’t even dry yet and Lucy was out there trying to do something different.  Oh my!

 

I told her,if she did that ,folks would think she was somewhat of bigger floozy than we already know she is and that she should stick to her method for at least one bake, even if just for some cover she would likely need later.

 

Starting bake day with a good breakfast is a must around here.

So for once, I was able to get her back on track but only by threatening to put her back on dry food instead of the Filet Mignon, Bacon and Cheese food she has been getting lately to clear up some of her health problems, which seems to have worked by the way.

 

So this bread has s 16 week retarded starter, a retarded levain and long retarded bulk ferment.  The gluten development and final proof of the dough were done at a relatively high temperature of 88 F.  The 3 stage levain was built with the sifted out hard bits of the 4 sprouted grain flours.  The whole grains are almost 40%, the pre-fermented flour a small 11 % and the hydration a respectable 75%.

 

It sure sounds like some thing Lucy would do and reflects her post earlier in the week here   Lucy’s Favorite Methods To Make Healthy and Beautiful Bread.  We did a 1 hour autolyse of the dough flour and water while the levain warmed up after a 24 hour retard.

 

We did 4 sets of 30 slap and folds on 30 minute intervals and 2 sets of 4 slap and folds on 45 minute intervals before going into the fridge in an oiled, plastic covered bowl for 21 hours of coldly coordinated, bulk ferment. We can't tell any difference in slap and folds or stretch and folds but the slap and folds are more fun and make more noise of course.

 

This week's dessert was an almond cake.

We did a quick pre-shape into a boule as soon as it came out of the fridge and then., after an hour warm up, we did the final shaping for a 1 hour final proof at 100 F..  Once un-molded and slashed, we slid it into the combo cooker preheated to 450 F for 18 minutes of steam.  Too lazy to do Mega Steam

 

This weeks's special Mexican treat was turkey tamales with crema, pico, guacamole with red and green combo salsa and cilantro for garnish and black beans refried for a side.

Once the lid came off, we turned the oven down to 425 F, convection this time, for 5 more minutes of dry baking, then took the bread out of the cooker and continued baking another 12 minutes until the bread thumped done on the bottom.  It bloomed, sprang and browned boldly enough for a home baker but we will have to see how the crumb came out after the bread cools for a nice lunch sandwich if we make one  It smelled wonderful once the lid came off  - a good sign indeed.

The crumb came out open, soft, glossy and moist.  We caught this one proofed just right - one of the advantages to doing a bulk ferment as opposed to a shaped proof.  The hot final proof outside, that was a bit longer this time,  helped.  This bread is one of the best tasting white breads we have managed to date,. If you don't normally prefer white bread you might like this one with 40% sprouted grains and if you don't prefer whole grain breads - you might like this one for the same reason - it's only 40% sprouted whole grain.

The crust went a bit soft as it cooled but it was thin and delicious and the chew was perfect.  The crumb tasted complex and no one will ask you if this is a sourdough bread - they will know it is and I hope it goes a bit more sour by tomorrow.  This bread is marginally better than our non sprouted 30% whole grain take on David Snyder's SJSD which is saying something.

It went absolutely perfect with today's left over lunch from last night's dinner - Guinness Irish Stew - Yummy indeed!.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

16 Week Retarded Rye Sour

10

0

0

10

1.90%

20 % Extraction Sprouted Multi Grain

10

15

16

41

7.81%

80 % Extraction Sprouted 4 Grain

0

0

14

14

2.67%

Water

10

15

30

55

10.48%

Total

30

30

60

120

22.86%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain

60

11.43%

 

 

 

Water

60

11.43%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

315

60.00%

 

 

 

80 % Extraction Sprouted 4 Grain

150

28.57%

 

 

 

Total Dough Flour

465

88.57%

 

 

 

 

 

 

 

 

 

Salt

10

1.90%

 

 

 

Water

335

63.81%

 

 

 

 

 

 

 

 

 

Dough Hydration

72.04%

 

 

 

 

Total Flour w/ Starter & Scald

525

 

 

 

 

Water

395

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

75.24%

 

 

 

 

Total Weight

980

 

 

 

 

% Whole Sprouted Grain

39.05%

 

 

 

 

 

 

 

 

 

 

4 grain sprouted flour is 26 g each of rye, spelt and oat with 77 g of wheat

 

 

 Lucy says to grab a salad with that almond cake

 

Comments

Reynard's picture
Reynard

Oh dear, you're making me feel hungry again... Lovely bread, fabulous food and more tips from Lucy :-)

I really like the idea of an inbetween-y bread, and I'm definitely planning on taking some of Lucy's baking tips on board.

dabrownman's picture
dabrownman

tips.  We are all here to help if we can.  Glad you liked the bread.  it is a special in between one for sure, 

Happy Baking Reynard

Isand66's picture
Isand66

Lucy has out-done herself again!  I didn't think it possible....I had to run Lexi and Max out of the room since I couldn't risk them hearing about Lucy's Filet Mignon diet :)

The crumb looks fantastic and I can almost imagine the flavor profile on this one.  Your Mexican food and desert are fantastic as always.

Happy Baking and hello from her East Coast gang.

 

dabrownman's picture
dabrownman

better than the rest of us because she gets what we eat and she gets her personal Filet Mignon, bacon and cheese too!  Better to be a baking apprentice 2nd class around here:-)  Glad you liked this bread Ian - it tastes as good as it looks.

Tonight's Mexican was a side of these beans, a turkey tamale and a chorizo, grilled chicken enchilada in a spinach white sauce smothered in Monterrey Jack Cheese.   It is warming  and browning in the mini oven right now.  Hope it tastes as good as it smells.

Lucy sends her best to the Pack back East.  We can't wait to see you next post.

Happy baking Ian

fusan's picture
fusan

and the food really looks delicious too. Im petty excited to see what Lucy comes up with next time.

Im sure she wouldnt be as creative if you only gave her dry food.

dabrownman's picture
dabrownman

high end dry food but she started having really bad digestive issues with it so now she is relegated to soft food like many senior citizens :-) She loves this bread though and she should be able to get this soft, moist bread through her system OK..  The only thing that gets in the way of her creativity is anything moving in the back yard that she will try to eat.... after barking and growling at it,

Glad you liked the bread too,  it is our new favorite white bread.

Happy baking 

Reynard's picture
Reynard

The girls are rather impressed by the sound of Lucy's steak, but as I'm having fish pie tonight, they're already circulating in anticipation since there's trout and prawns defrosting in the kitchen amongst other fishy things...

dabrownman's picture
dabrownman

eat it and probably lose that battle:-)  Every baker should ahve at least 1 baking apprentice 2nd class, especially of they bring in fresh, live game!

Happy baking

Reynard's picture
Reynard

a black cat cat called Toby who delighted in terrorising the local dogs right into his grouchy old age. He once beat up the Mayor's dog at the annual pet service in the Cathedral... My current two prefer to climb a tree and hurl insults down at the unfortunate canine.

Cats are more supervisors than apprentices I'm afraid to say. There's nothing quite like being drilled through by a look of feline displeasure if I so much as pick up the wrong spoon :-p

dabrownman's picture
dabrownman

was growing up named Bing (after some guy whose last name was Crosby)  My Dad would tell the story of how this Big Bad  Black Bing would hide on the edge of the roof and when a dog went by (dogs used to run around freely then) Bing would jump off the roof of the the house and onto their backs scaring the heck out of them and giving them what for.  It was said that Bing never lost a battle with a dog and they never knew what hit them.  Cats can be tough killers especially after.they roll over in their backs,asking for a tummy rub..... and then get you with all 4 paws at once:-)  They know who is boss!

Reynard's picture
Reynard

Have me firmly under their paw LOL

Bing sounds like a real character - a much bigger, badder and meaner version of Toby. :-) Poppy, my tortie, won't thump dogs, but she doesn't suffer fools gladly and will dispense a good stiff jab if she thinks it is warranted...