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High Extraction Sprouted Sourdough – Finally A Sort Of Real White Bread

dabrownman's picture
dabrownman

High Extraction Sprouted Sourdough – Finally A Sort Of Real White Bread

Lucy finally got around to making a sprouted white sourdough that doesn’t have any whole grains in it….if you overlook the 6 grams of whole rye in the rye sour starter.

 

  Lucy kept this one at 74% average extraction for the sprouted 5 grain portion and the Kamut and wheat at 82% extraction making for an overall extraction of 78% for half the flour.  The other half of the flour was LaFama AP.

 

I used look in awe at Phil’s (PiPs) 80%home milled extraction sourdough and thought one day Lucy would get around to her version of it but now we have sprouted flour to add to the mix too.  We followed our general MO of late.

 

The levain was a 3 stage on but we timed it to be ready to hit the autolyse with the salt sprinkled on top with the salt.  We only did a 45 minute autolyse since the hard bits had been sifted out of the high extraction flour.  We have the basis of some fine Toadies with these left overs.

 

We did our usual 3 sets of 30 slap and folds and 2 sets of 4 slap and folds all on 30 minute intervals before pre-shaping and final shaping into a boule and being placed in a rice floured basket, bagged in a trash can liner for the 21 hours of cold retard in the fridge without any bulk ferment on the counter.

 

Once the dough came out of the fridge we let it rest on the cou8nter for 45 minutes before firing up Big Old Betsy to 450 F with the combo cooker and top and bottom stones in place.  Once he oven was at temp 1 1/4 hours of warm up had taken place.

 

The dough was un molded onto parchment on a peel, slashed in a diamond and slid into the combo cooker for 18 minutes of steam under the lid at 435 F.   Once the lid came off we continued to bake at 425 F convection this time for 5 minutes before taking the bread out of the CC and letting it finish baking on the bottom stone  for 10 ore minutes.

 

It bloomed, blistered and sprang well under steam and browned up well without it.  We will have to wait for lunch to see how the crumb and taste came out.

  

The bread stayed crispy on the out side ans was soft moist a glossy in the inside and fairly open too.  It wasn't that much different than the 50% whole sprouted grain version but it did taste a bit milder from a whole grain flavor point of view and it was more sour.  Sometimes the powerful whole grain flavor can mask some some of the sour.

We like this bread a lot and it made a fine bologna, cheese, lettuce and tomato sandwich for lunch wit the usual fixings  

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

7 Week Retarded Rye Sour

10

0

0

10

2.20%

82% Extraction Whole Kamut and Wheat

10

20

40

70

15.38%

Water

10

20

40

70

15.38%

Total

30

40

80

150

32.97%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

82% Extraction whole Kamut and Wheat

75

16.48%

 

 

 

Water

75

16.48%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

82% Extraction Whole Kanut and Wheat

50

10.99%

 

 

 

La Fama AP

225

49.45%

 

 

 

Sprouted 74% Extraction 5 Grain

105

23.08%

 

 

 

Total Dough Flour

380

83.52%

 

 

 

 

 

 

 

 

 

Salt

9

1.98%

 

 

 

Water

267

58.68%

 

 

 

 

 

 

 

 

 

Dough Hydration

70.26%

 

 

 

 

Total Flour w/ Starter

455

 

 

 

 

Water

342

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

75.16%

 

 

 

 

Total Weight

856

 

 

 

 

80% Extraction 5 Grain

50.55%

 

 

 

 

 

 

 

 

 

 

80% Extraction 5 grain sprouted  flour is equal amounts

 

 

 

of: spelt, wheat, barley, rye, and  Kamut -105 g total

 

 

 

 

 

 

 

 

 

 

There is 6 g of whole rye in the starter

 

 

 

 

 

 

 

Comments

vasiliy's picture
vasiliy

Very beautiful and I bet tasty as well!

dabrownman's picture
dabrownman

It tastes as good as it looks,

Thanks and happy baking 

Isand66's picture
Isand66

Looks great.  Love that open crumb.  I'm sure this one tastes as good as it looks.  Lucy must have been bored with this one since it doesn't have a million or so whole grains, but it sure looks good.l

I just refreshed my starter and have to post my earlier bake this week as soon as I get a chance.  Today is Max's 3rd Birthday and this past Wednesday was Lexi's 2nd B-day.  Both are going to the Pet Store to pick-out their own presents.

Happy Baking to you and Lucy!

Ian

Reynard's picture
Reynard

to your twosome from me and the girls :-)

dabrownman's picture
dabrownman

and wishes she was 2 or 3 too..... instead of coming up on 12!  Heck, I would even take 20 or 30:-)  Can't wait to see your next post - always something good to look at!

Glad you like the bread.  Very strange to be munching on a really sour white bread that isn't all that white looking.

Happy baking Ian

Reynard's picture
Reynard

That looks delectable :-) I'd describe it as a goes-with-everything bread, from jam to ham...

Lucy's bakes always put mine to shame...

dabrownman's picture
dabrownman

It is a very tasty bread and still has quite a bit of the good stuff in it.  I had it with one of my favorite soups for lunch today - roasted butternut squash, carrot, corn, black Japanese rice with smoked sausage - Yum.  Glad you,liked the bread.

Lucy thinks your bread will be right up there with the best of them before you know it,

Happy baking.

Reynard's picture
Reynard

I love roasted butternut squash & carrot soup :-D Though I flavour mine either with ras el hanout or with curry powder as I like it with a bit of a kick ;-)

Please tell Lucy that I am sticking to the same yeast / sourdough hybrid recipe for the moment so that I can work on my technique. There is leeway in it as a loaf wants 400g of flour and I make up that with whatever is knocking around / is open / wants using up. That way it tastes different while still being the same. A really nice mix is two parts strong white flour, one part spelt and one part light rye, and that's what's in today's bake.

PalwithnoovenP's picture
PalwithnoovenP

Looks like a healthy, delicious and versatile bread. Nice bake Sir.

dabrownman's picture
dabrownman

out of the way we can get back to a darker one next week.  This one is especially nice for sandwiches though.. Thankds and happy baking