The Fresh Loaf

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50 Percent Whole Sprouted 6 Grain Bran Soaker Super Sour Sourdough & Yeast Buns

dabrownman's picture
dabrownman

50 Percent Whole Sprouted 6 Grain Bran Soaker Super Sour Sourdough & Yeast Buns

Dough.Doc has done some moré experiments with bran as a soaker for the the liquid in the the levain to increase the sour in the final product.  He now has a base for no bran soaker used and one for using sugar in place of 1-2% fructose.

 

Gravy Bran Soaker

His other additional tests point to the idea that using more bran to water ratio in the soak is better as is soaking longer before using and also making the bran soaker at near boiling temperature for the water.

 

Bran Soaker, (bran part is dark) and flour autolyse.

Last week’s Super Sour Bran Soaker Bake used water at 105 F fr the soaker, so this week we upped the temperature to right below boiling.  The difference was huge to say the least.  Last week, even after soaking overnight in the fridge, the soaker's bran solids separated easy from the water allowing the soaker to be easily strained to get the solids out

 

This week’s bran soaker set up like thick gravy and getting the solids out at room temperature was difficult with the entire 47 g of bran gelatinized by the heat.  I did get enough thick liquid out for the levain build but the rest was like gravy once it was the fridge overnight.

 

Luckily, I had calculated the bran liquid needed for the levain and dough and added 50 g to that assuming that the bran would soak up at least its own weigh.  I had planned on tossing the bran like last week but this wasn’t possible so it ended up in the autolyse making this bread a real 52% whole sprouted 6 grain one as opposed to one where 30% of the flour was made up of 80% extraction 5 grain.

 

We also used Winco high gluten for the rest of the flour this week where last week we used LaFama AP  The rest of the methods were the same except this week we did a shaped proof of 18 hours instead of 21 hours.  Since it was so cold in the kitchen this week, it was 46 F last night and only 67 F today, we let the dough finish proofing on the counter for 5 hours and it still didn’t move much!

 

We didn’t get as much spring and bloom as last week which I chalk u to the higher bran and whole grain amount in this week’s bake but it browned well and blistered like crazy for some reason. 

 

We will have to see how the crumb and sour came out with this version of the Bran Soaker Super Sour Experiment.  The crumb came out very moist and open.  The best part is that is was even more sour than last Friday's bake.  We like this bread and can't wait to wolf it down with something smoked in between.  I think the crumb was more open than last week which had no whole grain in it with the bran sifted out.. It was almost too open for my sandwich fetish.      .

 

The yeasted hamburger buns were based on the ones found posted on the the Fresh Loaf with a link here.  http://www.thekitchn.com/how-to-make-your-own-hamburger-153290  Wemade some changes though.  First off, we used 3/4 C of non fat milk and 1/4 c of buttermilk in place of the 1/2 C water and1/2 C of some kind of milk.  We also used 30% of 80% extraction 6 grains made up of barley, spelt, rye, wheat, Kamut and emmer.

 

We used IDY instead of ADY but the amount was cut in half to 1/2 T.  We also brushed the buns with non fat milk when they came out of the oven to keep them soft.  We also baked these for 18 minutes with the last 3 at 425 F convection, instead of 375 F regular bake, to make sure they browned up well.  They sprang and browned well and shoud make for a nice cover for out monthly hamburger dinner tonight

 

Yummy Buns!  the crumb was soft moist and way more open than a store bought ones,.

 

3 Stage SD Levain Build

Build 1

Build 2

 Build 3

Total

%

12 Week Retarded Rye Sour

10

0

0

10

2.12%

80% Ext. Sprouted 6 grain & Winco HG

10

20

30

60

12.71%

20% Ext. Sprouted 6 Grain Soaker Water

60

0

0

60

12.71%

Total

70

20

30

120

27.54%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

80% Ext. Sprouted 6 grain & Winco HG

65

13.77%

 

 

 

20% Ext. Sprouted 6 Grain Soaker Water

65

13.77%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Pre-fermented  Flour

13.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80%  Ext. Sprouted 6 Grain & LaFama AP

360

76.27%

 

 

 

 

 

 

 

 

 

Salt

9

1.91%

 

 

 

20% Ext. Sprouted 6 Grain Soaker Water

288

61.02%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter & Scald

472

 

 

 

 

Water

353

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

74.79%

 

 

 

 

Total Weight

881

 

 

 

 

 

 

 

 

 

 

20% Extraction Sprouted 6 Grain Bran

47

9.96%

 

 

 

% Whole Grain

52.33%

 

 

 

 

 

 

 

 

 

 

There were 47g of 20% extraction Sprouted 6 grains used

 

 

 

in the soaker including emmer, spelt,  wheat, rye, Kamut and barley

 

 

The 20 %extraction hard bits were soaked in 350 g boiling  water, 

 

 

The soaker water was used for the levain build and the dough water

 

 

 

 

 

 

 

 

The dough flour was the 80 % extractiomn sprouted 5 grain and

 

 

 

And Winco high gluten flour 50/50

 

 

 

 

 

 

 

 

 

 

 

The 47 g of sprouted bran used in the soaker was strained out and 

 

 

added back into the mix during the first stretch and fold.

 

 

 

 

Lucy sya don't forget that salad with all that bread and here is the little baby 

Comments

Isand66's picture
Isand66

Another great experiment DA.  I so wish I could get some good bread in China, but not much of a chance of that happening.  Finally I get to go home tomorrow late afternoon.  I can't wait to see my dogs and kitties and wife of course :).

Your rolls look perfect and I'm sure your burger tasted better than the weird tasting one I had at the hotel today.  Not to mention my stomach is shot after eating something evil for lunch yesterday.

Give Lucy pie a scratch for me and a nice tummy rub!

Ian

dabrownman's picture
dabrownman

perfect for the half sirloin half chuck burgers with 3 cheese and caramelized onion / crimini mushroom burgers with a side of oven wedge potatoes - can only have them once a month though but turkey, fish and chicken burgers too!  Burgers in China is kind of kind if like getting fried P&J sandwiches at a BBQ place.  They are darn good at the State Fair though.   Dim Sum sounds retty good right now.

Safe travels home and here's the bufger you should have had

Isand66's picture
Isand66

Glad to be home!  Like Dorothy says "There's no place like home!".  The doggies were besides themselves with joy and so was I :).  That burger is making drool even while eating my bowl of cereal. I ate something not so good that killed my stomach the last few days but hopefully I will feel up to eating a few good meals the next few days.  Have to get my starter woken up again so I can bake some bread again.  After being away for 2 weeks have lots of yard work to catch up on as well and leaves are falling and falling!

Happy Baking.

Ian

dabrownman's picture
dabrownman

this past week so it is a good time to be raking leaves up.  The salad garden in is up and we should be ready to pick the first greens this weekend..maybe we will have some cherry tomatoes by Christmas since they are blooming /  The cheery tomatoes came up volunteer in the pots they grew in last year but I did plant some heirloom tomato seeds too... but don't have much hope for them after the last 2 years not doing very well.  Made some dill and bread and butter pickles and some Dijon mustard last week while you were gone,too.  Now i just have to clean the pool.  .......Maybe I'll get some sprouts going instead:-)

Glad you are home and happy baking Ian

alfanso's picture
alfanso

I love how you are so creative with your breads and experiment on a regular basis.  Including all of the different flours.  I'm still crawling along with Pillsbury Best AP for virtually everything, except when a formula calls for bread flour and then I use Gold Medal B.F., or WW or Rye...Then I buy whatever the local store carries.

Good show!

alan

dabrownman's picture
dabrownman

breads for almost a year now.  We haven't made bagels or bialys with sprouted grains yet  except to put them in whole rather than sprouted flour..  You never know what these experiments will turn up.. So far it has all been good fun adn leading to better bread.  This one had plenty of your signature Blisters too!  Glad you liked the post and

Happy baking Alan....

hanseata's picture
hanseata

DBM, I don't know anybody who is as eager and daring to experiment as you - very interesting.

I have to admit, though, that your Bran Soaker sounds kind of creepy. No plans to travel to Eastern Europe by any chance?

My post about you, and Lucy's motto "No same old loaf twice" is finally up: http://hanseata.blogspot.com/2015/11/dabrownmans-swabian-potato-bread-for.html

Happy baking,
Karin

 

dabrownman's picture
dabrownman

I might potentially be really whacked out - I guess it goes with the medical brain training :-)  Your post on Lucy and I \was too kind especially about her!  Einstein's Swabian Potato Bread is awful good  Lucy has been trying to figure out how to send him a slice of it for Hanukkah with her Channeling Famous Dead Swabians App. ....but so far no luck.

That bran gravy was just perfect for the Halloween bake.  After mixing the autolyse, i told Lucy  that I have never smelled any dough that even remotely smelled like that before.  .It is hard to describe the aroma of that mixture of multi-grain, sprouted flour and spooky bran sludge.  I remember her saying to me 'You are way beyond white bread there Pooky'!

I suppose we should plan a trip to Eastern Europe before Putin takes it all back again....  Don't know if we can get there soon enough though.  Cousin Jay just got back from a cruise down the river in Germany and he said it was weird because there wasn't enough water in the river to cruise, so half way down they had to get off and go on buses instead and then they ran into road blocks set up to keep the Middle Eastern refugees out,   Sounds like a very exciting river cruise for sure.

Happy baking Karing