The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

World Bread Day 2015 - Sprouted Westphalian Sourdough Pumpernickel

dabrownman's picture
dabrownman

World Bread Day 2015 - Sprouted Westphalian Sourdough Pumpernickel

The link to the WBD announcement is here – the 10th year

http://www.kochtopf.me/world-bread-day-2015-invitation-einladung

 

Sprouted rye and wheat.

This year we thought we would do a variation of Lucy’s Westphalian Sourdough Pumpernickel since it is our new favorite bread of all time that we would make if it was to be our last one - ever!

 

Rye levain top, sprouted levain right and scald left - before they were all mixed together for levain build 4.

This is the perfect bread for WBD since it starts out on Monday making a new rye starter from scratch and baking bread with it on Friday – in only 5 days.  This starter is split in half at the end of the 2nd feeding at the 48 hour mark.  Each half is fed a different mix of grains, some sprouted, and water for the 3rd 24  hour feeding. These 2 levains were then recombined before being fed the scald for the 4th 24 hour feeding.

 

Digs and walnuts going in on first stretch and fold followed by the aromatic and sunflower seeds.

The 3 hour baked scaled at 150 F with the mini oven door ajar stirring every half hour, was some sprouted bran mixed with wheat germ and whole rye that was dry fried until light brown making them into Toadies before being mixed with water. barley malt syrup and molasses and then baked until it caramelized nicely.

 

The levain doubled after 2nd, 3rd and 4th feeding - powerful stuff and huge too at over 400 g.   The sprouted whole grain dough flour of rye and wheat are autolysed with the dough liquid: Boulder Brewery’s Shake Chocolate Porter, for a half and hour before the levain, pink Himalayan sea salt and LaFama AP flour were added and mixed in. 

 

We did 4 sets of 30 slap and folds on 20 minute intervals before adding the walnuts and figs during the first set of stretch and folds.  The combination or aromatic seeds, anise, fennel, coriander and caraway, along with the sunflower seeds were incorporated during the 2nd set of stretch and folds.   After the 4th set of stretch and folds, the pile of add ins looked fairly well distributed.  The S&Fs were also done on 20 minute intervals.

 

After a short 45 minute bulk ferment, we shaped the loaf into a roll and placed it into a non stick sprayed tin for final roofing and covered with medium grind rye flour.  All the sprouted rye and wheat as well as the whole grain were sprouted and milled at home and used fresh with no aging.  Since extra 20% extraction bran and wheat germ were used the 58% whole and sprouted grain listed is really much higher since the LaFama AP flour would we converted to nearly all whole grain too. 

 

The dough was proofed in a plastic trash bag until it rose, cracked well on top and looked ready for the oven.   We baked it with Mega steam at 425 F for 30 minutes and then removed the steam and baked it for another 30 minutes at 400 F.  It bloomed and cracked all the way down the middle and the crumb was fairly open for a bread with this much stuff in it.  It tastes terrific and my new favorite bread to make as a very last one as well as one  to savor and enjoy on World Bread Day 2015.

And Lucy says not forget that salad.

 

SD Levain Build - through 3 feedings

Build 1

Build 2

 Build 3

Total

%

Whole Rye & Wheat

30

30

30

90

14.78%

20% Extraction Sprouted Bran

0

0

30

30

4.93%

Water

22

22

52

96

15.76%

Total

52

52

112

216

35.47%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Rye & Wheat

120

19.70%

 

 

 

Water

96

15.76%

 

 

 

Levain Hydration

80.00%

 

 

 

 

% Pre-fermented  Flour

15.76%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

225

36.95%

 

 

 

Sprouted Rye

122

20.03%

 

 

 

Sprouted Wheat

122

20.03%

 

 

 

Total Dough Flour

469

77.01%

 

 

 

 

 

 

 

 

 

Salt

12

1.97%

 

 

 

Chocolate Porter

268

44.01%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

609

 

 

 

 

Water

484

 

 

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

 

Sunflower Seeds

100

16.42%

 

 

 

Re-hydrated Minced Dried Onion

12

1.97%

Dry

 

 

Caraway, Fennel, Anise, Coriander

20

3.28%

 

 

 

Re-hydrated Turkish Figs & Walnuts 50/50

200

32.84%

Dry

 

 

Total Add Ins

320

57.80%

 

 

 

 

 

 

 

 

 

Scald

 

 

 

 

 

20% Extraction Sprouted Grain

20

3.28%

 

 

 

Wheat Germ

10

1.64%

 

 

 

Whole Rye

20

3.28%

 

 

 

BMS & Molasses

20

3.28%

 

 

 

Water

120

19.70%

 

 

 

Total Scald

190

24.63%

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

81.77%

 

 

 

 

Total Weight

1,627

 

 

 

 

% Whole & Sprouted Grain

58.13%

 

 

 

 

 

 

 

 

 

 

The first 2 feedings of the levain were 30 g whole grains and 22 g

 

of water.  Half was taken before the 3rd feeding and fed 30g

 

 

of flour and 22 g of water and the other half fed 30 g each of 20%

 

 Extraction sprouted grains. The whole grains were rye and wheat 50/50

 

Both levains were then mixed into the scald for build 4

 

 

 

 

Comments

pmccool's picture
pmccool

Another "everything and the kitchen sink" bread and it looks wonderful.

Paul

dabrownman's picture
dabrownman

this would be a simple if 'full of it' bread,  Normally I would use prunes instead of Turkish figs.   They taste nearly as good but lack the black color so net time we will use black figs.  We like this one a lot.  Hearty, healthy, earthy with a bit of sweetness.  I've just been eating it plain but can't wait to have it as toast with butter this morning, 

Glad you liked it and hay baking Paul

Isand66's picture
Isand66

You and Lucy have gone over the cliff and survived!  This one must taste as good as it looked.  If only I had the time to work on this one but unforunately Max and Lexi and the kitties don't make enough dough for me to retire anytime soon :)

Happy Baking!

dabrownman's picture
dabrownman

want way less stuff and invest in yourself when young but most important.... marry someone really rich:-)

We just love pumpernickel around here.  There is no bread that tastes like it - a meal all by itself with a bit of cheese some Cognac or good bourbon straight with one small ice cube!

Lucy sends her best to Max and Lexi and the rest of her furry friends. 

Happy baking Ian

hanseata's picture
hanseata

Great that you managed to meet the deadline inspite of the short notice.

Karin

dabrownman's picture
dabrownman

and the deadline was Friday it all worked out like it was planned from the start:-)  Next time October the 16th won't be on a Friday and then all bets are off.....Thanks for reminding me,  It is nice to join in the bread baking fun from around the world. and see what everyone is baking for World Bread Day.

The Queen of Seeds would like this one .  Very German too!

Thanks and happy baking Karin.

bandit1973's picture
bandit1973

Good job mate

dabrownman's picture
dabrownman

It is a bit of work but well worth it.

Happy baking 

PalwithnoovenP's picture
PalwithnoovenP

I don't know if it's really a bread or a healthy version of a fruit cake! It sure packs a wallop of flavor and nutrients from all the sprouted grains and stuff in it. Another nice work from you and Lucy!

Cheers!

dabrownman's picture
dabrownman

Holiday Fruit Cake!  We might like fruit cake more than this bread ....it really is close.  You are right, this is more of a healthy, earthy, flavorful, nutritious and chock full of stuff bread.  It is our new favorite bread if we could only have 1.

Glad you like it Pal and happy baking