The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sprouted Kamut and Wheat Sourdough with Filberts and Pepitas

dabrownman's picture
dabrownman

Sprouted Kamut and Wheat Sourdough with Filberts and Pepitas

Lucy went back to a more simple recipe this week that had some overlooked ingredients of late hoping to take her sprouted grains baking in another direction.  As it turned out, the only ingredient we don’t use often in this bake was the hazelnuts – the 2nd most overlooked nut in breads after pistachios.

 

It is such a hassle cracking both for breads and I do admit that Lucy is pretty lazy but still, we should try them in bread more often.  The simple part pf this bread was that there were only 2 sprouted grains used and only 2 total for this bread – a new leaf being turned over perhaps? Probably not .

 

Per our usual we chucked the sifted out bran from the sprouted grain flour into the levain but only for the 3rd build.  It turned out that the 25 week retarded rye sour starter was not only the last of that vintage but also very week and it has been cold at 65 F in the kitchen..

 

We noticed that it was a little slow last week but had another batch of rye sour that had been retarded 12 weeks ready to go so we put some of that in for the 3rd build as well and upped the time for the 3rd build from 4 to 8 hours making the total levain build 16 hours.  All the builds were done on a heating pad because of the cold . 

 

Because we got a late start with the levain due to not getting the sprouting started on time we didn’t have any time to retard the built levain like we normally would.  We also noted that the sprouting took 20% more time due to the cold too. 

 

Since we were short on time and it was colder we upped the pre-fermented flout 40% for this weeks bake to get a bit more sour and speed since the bulk ferment in the fridge was going to be cut from 21 to 14 hours – no sense sacrificing sour for less time if it can be helped.

 

We did out usual 1 hour autolyse of the dough flour and water with the pink Himalayan sea salt sprinkled on top.  Once the levain hit the mix we did 4 sets of 30 slap and folds on 30 minute intervals and 2 sets of 4 stretch and folds on 45 minute intervals where the nuts and seeds were incorporated on the first set of stretch and folds.

 

Once the last stretch and folds were done we formed a boule with stretch and folds and put the dough in an oil lined stainless bowl and covered in plastic wrap for a 1 hour bulk ferment on the counter on a heating pad before being placed into the fridge for the 14 hour retard.

 

Once the dough came out of the fridge we let in warm up on the heating pas for 2 hours flipping it over once before pre-shaping and final shaping into a batard and being placed into a rice floured, cloth lined basket for a 2 hour final proof in a trash can liner on the heating pad.

Squash pie with media Creama.

The dough was un-molded onto parchment on a peel slashed 3 times and slid onto the bottom stone at 450 F with mega steam for 15 minutes of steam.  Once the steam came out we turned the oven down to 425 F convection this time and continued baking for 15 more minutes until the bread thumped done.

 

Sourdough English Muffin, Swiss Cheese, Egg and Sausage Sandwich.

It sprang and bloomed well and browned up nicely after the steam came out to the lovely yellowish, brown color only durum, in this case Kamut, can give you.  It is a nice looking loaf of bread.  Can’t wait to see then inside and taste this bread – but it ahs to cool first.

 

For a 50% whole grain bread with this many add ins, the crumb came out very open, glossy, soft and moist.  A real rt to say the least.  It was sour yet full flavored because of the sprouted flour, seeds and nuts .  This will make a great sandwich bread sometime tomorrow!.  Our daughter got engaged last weekend and with Thanksgiving coming up this next week we will be busy.Lucy and i send out best to you and yours.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

25 Week Retarded Rye Sour

11

0

0

11

2.45%

12 Week Retarded Rye Sour

 

 

11

11

2.45%

Whole Rye

11

0

0

11

2.45%

22 % Ext. Sprouted Kamut and Wheat

0

0

44

44

9.79%

LaFama AP

0

22

0

22

4.89%

Water

11

22

44

77

17.13%

Total

33

44

99

176

39.15%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

82.5

18.35%

 

 

 

Water

82.5

18.35%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

208

46.27%

 

 

 

78% Extraction Sprouted Kamut and Wheat

159

35.37%

 

 

 

Total Dough Flour

367

81.65%

 

 

 

 

 

 

 

 

 

Salt

9

2.00%

 

 

 

Water

275

61.18%

 

 

 

 

 

 

 

 

 

Dough Hydration

74.93%

 

 

 

 

Total Flour w/ Starter

449.5

 

 

 

 

Water

357.5

 

 

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

 

Filberts

80

17.80%

 

 

 

Squash Seeds

70

15.57%

 

 

 

Total Add Ins

150

33.37%

 

 

 

 

 

 

 

 

 

Hydration with Starter

79.53%

 

 

 

 

Total Weight

1,016

 

 

 

 

% Whole & Sprouted Grain

50.06%

 

 

 

 

 

 Don't forget a salad with those smoked ribs and chicken thighs

 Here is the whole Pumpkin Pie as it came out of the oven!

 

Comments

Dave's picture
Dave

Great post as always! I love your levain builds. Very inspirational!!

The pie looks amazing! One of my faves to make as well.

dabrownman's picture
dabrownman

for this levain build - but I should have :-) This pie had some roasted butternut squash in it and some media creama with the evaporated milk for the custard - It was grand but needed a bit more spice.  

Glad you liked the bread and happy baking 

Dave's picture
Dave

I'm one for a little more spice when it comes to pumpkin pies as well. Have you ever tried Chinese 5 Spice in the pumpkin pies? I use it all the time and it's awesome!

Cheers!

PalwithnoovenP's picture
PalwithnoovenP

Hi! I've thought of that often and I think I was crazy! Good to know someone uses it! Do you add any other spice or just the five spice alone?

Dave's picture
Dave

Here you go Dabs. I always use fresh pie pumpkins when they are in season. And always use rounded measurements to give me a little more spice. So 1/2 teaspoon would look like a 1/2 rounded teaspoon. I tried heaping measurements and it was too overwhelming. 

 

Ingredients

1 can (15 ounce) pumpkin

1 large egg

3 egg yolks

1 can (14 ounce) sweetened condensed milk

1/4 teaspoon freshly, and very finely ground nutmeg (Nutmeg in a shell)

1 teaspoons ground cinnamon

1/8 teaspoon Chinese 5 spice

1/2 teaspoon fine salt
9-inch unbaked pie crust

 

Recipe

1. In a large bowl add pumpkin and eggs. Whisk until well combined.

2. Add condensed milk. Whisk until well combined.

3. Add nutmeg, cinnamon and Chinese 5 spice. Whisk until well combined.

4. Add salt. Whisk until well combined.

5. Pour mixture into pie crust.

6. Bake in oven at 425 degrees for 15 min.

7. Turn down oven to 350 degrees for 30-35 min.

8. Test pie by poking a knife into the centre of the pie. If nothing sticks to the knife, than it’s done.

9. Do not overcook or the pie will crack when it cools!

10. Take out of oven and let fully cool to room temperature. Or wait to cool for ½ to 1 hour and serve warm.

11. ENJOY!!

dabrownman's picture
dabrownman

My Chinese 5 spice has 7 spices in it but i suppose that would still work.

dabrownman's picture
dabrownman

a squash pie with 5 spice powder!  It sounds great.

Mini Oven's picture
Mini Oven

and other goodies.  Apprentice hard at work!  Got a beautiful spring.  

(mine is sleeping)   I so want to touch the crust and bite into nutty crumb.  Better get my apprentice and elves up and working...  My starters are ready.  For us it's empty the baking cupboard time! 

dabrownman's picture
dabrownman

too.  The lettuce garden is producing  greens for salad every day now.  No time like the present to get the oven preheating :-)

You would like this bread Mini.  For some reason I think it is Italian with the Kamut and hazelnuts - not sure where the pepitas fit in but they are tasty.

Enjoy the Thanksgiving baking where ever you are residing this time of year and get those apprentices up and put them to work!  Her is Lucy hard at work on her pillow on the sofa at 8 AM after a long night's sleep:-)

 

Isand66's picture
Isand66

Congrats on your Daughter's engagement.  I'm sure you and your wife must be thrilled for her.

The bread looks perfect and love the crust and open crumb on this one. 

I'm getting ready for the annual pilgrimage to NC tomorrow.  Hopefully I will have time to write up my last bake before I leave.

Have a great Turkey day and all the best to Lucy and your family from the Sandman gang.

Regards,

Ian

dabrownman's picture
dabrownman

He has another year of dental school left after our daughter gets out of PA school so it looks like they will be getting married in 2017.  Yea!

We are going to  to my SIL's for Thanksgiving in Dallas this year.  I thought that i was going to get out of all the work but it turns out I am the chef from out of town brought in to make the Thanksgiving meal.  Talk about getting snookered :-) I don't mind at all though since i love to cook and holiday fare of any kind is my favorite..

Glad you like the bread, I thought you would since it it has some Kamut in it.  We like ti too.  Will be taking some of it to Dallas with some Westphalian pumpernickel and some 50% sprouted multi-grain for the dressing.  

Safe travels and have a great Thanksgiving Ian 

PalwithnoovenP's picture
PalwithnoovenP

I love how the nuts and seeds poke through the score marks and the crust, you know it's full of good things inside! That pie is wonderful too! Is that a "practice pie" for the coming holiday?

dabrownman's picture
dabrownman

pumpkin pie of Thanksgiving but I can stand crust from a box, premixed pumpkin pie spice, canned pumpkin and condensed milk in what is supposed to be a pumpkin pie.  Homemade bread is way better than store bought and so is home made pie any day.  i make a real pumpkin pie the week before so I get something delicious and actually worth eating ;-)   Plus I make a mince meat pie for Thanks giving just for me  - with real mince meat so I'm not tempted to eat fake pie!

Glad you like this bread - we do too - a very nice tasting loaf for sure.

Happy baking Pal

AbeNW11's picture
AbeNW11 (not verified)

Just so much deliciousness all round. Lovely! 

Bon Appetite. 

Mazel Tov on your daughter's engagement. 

dabrownman's picture
dabrownman

said - Anyone can do any amount of work so long as it isn't the work they are supposed to be doing at the time:-)  The last thing I ever want to do is work of any kind. I try hard to keep work as far away from me as possible.  Nothing is more work than owning and cooking in a restaurant .....and nothing more likely to lose money too:-)

I'm glad you like the food - you are too kind - I am a recovering closet chef though so we try to eat as well as we can.   There are few things as satisfying as making and eating a good meal....and thankfully, fewer things as easy!

We look forward to a nice,uneventful wedding with good food for a change:-)  i'm hoping for smoked: ribs, brisket, chicken and pulled pork!  Maybe some dim sum......

Happy Borodinski baking Abe! 

hanseata's picture
hanseata

I love hazelnuts, and like adding them to breads, too.
Congratulation to your daughters engagement! We have four kids between us, only one is married, and the ungrateful brood doesn't dream of presenting their deserving parents with grandchildren :)

 

dabrownman's picture
dabrownman

so we may not have grand kids until I am almost 80 if she takes after her parents.  That doesn't make them any less ungrateful though :-)  Thanks for the congrats and I;m, glad you like the bread.  It is more of a simple one for Lucy but very tasty.

Happy baking Karin and better luck with your brood!

Reynard's picture
Reynard

Very appealing-looking bake, Dabrownman :-) I'm thinking butter and chocolate spread for this one...

And big congrats on your daughter's engagement. :-)

I've never got on with pumpkin pie, probably because I've never had a good one. Am rather partial to butternut squash however and use it to make a killer soup together with parsnips, carrots and my homemade ras-el-hanout...

As for 5-spice powder, I use it in my lebkuchen and speculaas :-)

BTW, dear Lucy looks so comfortable on her cushion, bless her. Please give her a chin scritch from me and the girls. It's been foul here today - sleet this morning, followed by a howling gale and bitter cold. Poppy and Lexi have had their bums welded to the radiators; going outside today hasn't crossed their furry little minds. Even my neighbour's feral took refuge in his kitchen today...

dabrownman's picture
dabrownman

wouldn't get within an ocean's width of it - and your furry, feline apprentices know better from experience.  I had to look up the ras el hanout spice mix.  Looks very similar to an Indian garam masala mix.  Will have to give that a go.

This pumpkin pie was made with roasted butternut, acorn and Mexican squash.  Spices are mace. nutmeg, allspice, clove and fresh ginger.  

Thanks for the congrats. if she is happy I am too.  She is going to e really peeved when i tear out part of her closet and take over part of the living room to put in another bathroom to turn her bedroom into a guest suite wondering why I didn't do it years ago!

I took your advice ans put some Nutella on it. with some sliced bananas for breakfast a great combination!  You woudl like this one - very subtle.

Happy Baking Reynard,

  

Reynard's picture
Reynard

The gales have blown themselves out, but it's still pretty nippy here. We had a sharp frost here this morning which has just about put pay to my last very brave gladiolus...

Ras-el-hanout is really good with lamb, but I also use it in some of my chutneys.

I've had a kitchen day today, making a big cauldron of soup - a kind of cross between oxtail and scotch broth, and a large tub of pork rillettes. I went grocery shopping yesterday and picked up loads of fabby bargains off the clearance shelves, so now have a fridge full of goodies and a brilliant excuse to cook good food :-) There is a certain pot luck element of course, but that's what makes it fun. I bought some catfish for the girls and they vacuumed it up.

No idea of Lucy likes fish, but  it's a shame the cooked chicken would spoil if I popped it in the post...

Thought that lovely bread would go down well with chocolate spread. Chocolate and nuts are a pretty classic combination after all :-)

dabrownman's picture
dabrownman

the salmon.  She says no table scraps and I say she need the fish oil to live to be 12 plus she is the only one who will eat flabby salmon skin and I hate to throw food away:-)  i used to take the skin off and grill it after the fish came off like Jamie Oliver said to do that people love it crisp but not flabby be we don't like it crisp either and Jamie slipped a notch on my the celebrity cooking list but i do like his pizza made in his outdoor WFO,

The chocolate hazelnut spread was killer with bananas on that bread ala King Elvis as opposed to King Petty.

Sounds like you will be cooking up a storm. Good luck with that. 

Reynard's picture
Reynard

The girls agree wholeheartedly... It's good for glossy coats and to maintain joint health :-) Tell the missus that salmon skin is classed as a health supplement and not as table scraps ;-) The girls said so, and who am I to argue with them?

King Richard Petty - I see you're a NASCAR connoisseur :-D

The malted rye I'm about to take out of the oven will go well with the soup...