The Fresh Loaf

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3 Grain Sprouted White Sourdough with Sprouts Added In

dabrownman's picture
dabrownman

3 Grain Sprouted White Sourdough with Sprouts Added In

Now that is some windowpane!

We are getting pretty good at keeping baked bread out of the freezer by sticking to only baking one loaf a week.  When out future son-in-law came over for breakfast in Easter weekend he rolled away with the last of the frozen bread and a couple of homemade jams and some citrus to take back to Colorado.

So it was wide open of bread this week and we decided to make a white bread.  Well, technically, not white but as white as we get around here.  It was 75% white flour half LaFama AP and half KA bread flour with 25% home sprouted and milled 3 grain flour of wheat, spelt and rye.

Lucy also decided to toss in 125 g dry weight of sprouted wheat, spelt and rye as an and in during the first set of stretch and folds which upped the whole grains to 40% overall.  The levain ended up being a bit less than 15% pre-fermented flour and pretty much followed our usual methods.

Half the add in sprouts go in.

After sprouting the 3 grains and getting a15% extraction of hard bits once the drying and milling was done, we did a 3 stage, 4 hours each, levain build using the hard bits first and then the 85% extraction for part of the 2nd and 3rd stage flour build.  Instead of doing a 36 hour retard of the levain we cut it back to only 8 hours because we were out of bread…… at least at that moment – so the sour and crumb would have to suffer a bit.

The other half of the sprouts go in.

I had commented to Yippee, after she used the bran levain build on her last WW sprouted bread, that came put so well and made her so happy, that IO wished I could taste it.  Yippee was kind enough to make that happen.  She sent me a few slices of that wonderful bread to try out and it arrived 10 days after it was baked – it was frozen for part of that time but it oy took 2 days to actually get from there to here.

I can’t tell you how great her bread really is.   Even if a few days old and coming out the of freezer, it was the best WW bread I have ever tasted, the best looking and smelling too!  It isn’t unusual for Fresh Loafians to make some of the best bread of all kinds to be found anywhere but hers is exceptional and a cut above.  No one would have a problem making this the bread they would take to Deserted Isle if they could only take one -it’s that good.

On top of fixing my being out of bread, she sent a lovely gift along with the bread…..an Oriental style sandwich baking tin, matching the one she made the bread in and something I have always wanted but could never find.  She also is very good at slicing bread too.

I’ve never been able to slice so perfectly with the slices exactly the same and the right thickness – I thought a machine had done it.  Yippee is awful good at making people happy and those around her have to be blessed for sure.  Now I can only try and make bread in it as well as she does – fat chance!

First slice of the Easter Prime Rib.  Perfectly done and delicious. 

Once the first batch of sprouts were done we started the 2nd identical batch of sprouts to use for add ins.  We love the chew they add to any bread crumb.   Once the levain came out of the fridge, we stirred it down and set it on the windowsill to warm up while we autolyzed the dough flour with the dough water and the salt sprinkled on top.

Some of the prime rib left overs went into these Meat Pies.

It only took an hour for the levain to rise 25%, our cue to mix it into the dough.  We stirred in the salt first and then the levain went.  We did 60 slap and folds to get the levain mixed in and to start the gluten development.  It was followed by 2 more sets of 30 before the first of 3 sets of stretch and folds from the compass points – all of them on 20 minute intervals .  After a 15 minute rest, we did a pre-shape and the a final shape 10 minutes later.

Yippee's great Sprouted Whole Wheat Bread to the right.  She got enough dough in the pan and didn't over proof it either:-)

So….. even though the bread I was making was not big enough to fill the tin properly for a white bread and a couple hundred of grams light, I put it in there anyway after spraying it with PAM.  No way I wasn’t going to use it.  One thing to remember about these pans is that they are not water tight so you can’t really pour water in them and weigh it to see how much dough it will take to fill it.

You should have seen me.  Pan on scale with the dough under a mixing bowl on the counter right next to the scale.  Water starts going in and I don’t have enough to fill it so go get some more and kept porting away -  and then I notice the water is pouring all over the scale and counter and …..the dough!

Lucy headed straight outside through the doggie door fast as could be as I grabbed the towels and dumped the tin in the sink.  Funny as could be and the counter and floor got a good scrubbing too.  Lean something new about bread every time I bake it seems.

We let the panned dough sit for 20 minutes on the counter, bagged in a trash can liner, before tucking it into the fridge for an 18 hour retard.  Some dough rises a lot for the first 10 hours as it cools and some rises not much at all but this one kept rising after the 10 hour mark.  I pinched one bubble on the loaf at the 10 hour mark and there was one 3 times bigger at the 18 hour mark – talk about windowpane.

It had risen to the rim in the middle but I could feel other bubbles under the top so I went ahead and docked it with a toothpick.  It didn’t collapse but I could tell it was a bit over 100% proofed instead of the 90% I wanted – one of the things that can happen when doing a shaped proof.

The slice is so tall you can cut it in half and make a fine roast beef sandwich with some tomato, half an avocado,a salad with some Swiss cheese, half an orange, a pickle, a few strawberries and some green olives. 

As the oven pre-heated to 500 F the dough was warming a bit on the counter.  As soon as the oven hit temperature I put in a half dose of Mega Steam, waited 15 minutes and then slashed the top and put the tin on the rack between the 2 stones for 18 minutes of steam at 450 F.

Yippee's bread, toasted with butter, jam with Swiss cheese melted on top made an excellent platform for today's breakfast of bacon, sausage and egg.  Yummy

Once the steam came out we turned the oven down to 425 F convection and continued baking for 10 minutes before covering the top with foil as it was browning too quickly.  After it tested 209 F 35 minutes later, we un-molded the bread and put it on the rack to continue to bake to dry out the crust that had been touching the tin.  It only sprang an inch at best – but it didn’t collapse either.

We will have to wait and see how the crumb came out.  The crumb was open very soft and moist.  I tried my best to slice it like Yippee did only a bit thinner - perhaps early and still a bit warm.  Very tasty and I love the chew of the Sproutes. FOr some reason this bread came ou tasting sweet .  We will have to see if it sours up by tomorrow.

Thanks Yippee - you are an inspiration! 

Salads go with anything.

 

Levain Build

Build 1

Build 2

 Build 3

Total

%

2 Rye Sour

10

0

0

10

1.98%

85% Extraction Sprouted 3 Grain

0

12

40

52

10.30%

15% Extraction Sprouted 3 Grain

10

8

0

18

3.56%

Water

10

20

40

70

13.86%

Total

30

40

80

150

29.70%

      

Levain Totals

 

%

   

Sprouted 3 Grain

75

14.85%

   

Water

75

14.85%

   

Levain Hydration

100.00%

    
      

Dough Flour

 

%

   

LaFama AP and KA Bread Flour 50/50

375

74.26%

   

85% Extraction Sprouted Multigrain

55

10.89%

   

 

 

 

   

Salt

10

1.98%

   

Water 

322

63.76%

   

 

 

    

Dough Hydration

74.88%

    

Total Flour w/ Starters

505

    

Total Water

397

    
      

Total Weight

1,087

    

% Sprouted Grain Flour

25.00%

    

% Whole Grain with Add Ins

40.00%

    

 Hydration w/ Starters & Add Ins

78.61%

    
      

Add In Sprouts

     

Spelt

25

4.95%

   

Rye

25

4.95%

   

Whole Wheat

75

14.85%

   

 

 

Comments

Trevor J Wilson's picture
Trevor J Wilson

And I'm especially loving that bubble shot. Window pane indeed! It looks like a fantastic loaf to me. But I have to confess, it was the prime rib that got my mouth watering. 

Cheers!

Trevor

dabrownman's picture
dabrownman

on the inside and not get that over bakedgrey  ring around the outside of the slices.  You bake it just like pumpernickel - lo and slow.  250 F till it hits 125 F right in the middle....... then let it sit for an hour covered in foil - then back inthe broiler on high for 5 minutes to crisp the fat top and caramelize it.  Thee slice right away.  For years I had ben baking them totally wrong - a very bad thing for an expensive cut of meat like that.  Finally learned how to do it right on America's Test Kitchen - perfect every time now.  I took the bones off, made beef stock with them and then French Onion Soup from the stock.  Soon it will be too hot for soups around here for 6 months!

That windowpane had embedded sprouts in it too.  Time makes the best windowpanes.......And the bread is pretty good too.  You would like it for a nice roast beef sandwich with a pint of bitter - which I hope be having for lunch tomorrow!

Happy Baking Trevor.

 

Reynard's picture
Reynard

Think everything in this post sums up what TFL is all about :-)

Your bread looks great Dabrownman, and Yipee's looks a lot like the kind of stuff I ate while growing up. (Pre-packaged sliced white bread was off limits - was always proper bread from a traditional bakery that did things in small batches) Having said that, when I read "sprouts", the Brussels variety sprang to mind for some bizarre reason. Mind, it's late and it's been a loooooong day.

You're not alone with the leaking tin and puddled worktop - did that last week while trying to figure out how much pound cake mix I needed for my Easter lamb. While cake mix doesn't leak out of the two-part mould, water sure as hell does LOL... The girls just sat there glaring with disapproval :-/

We're going the opposite way this week... I have a bag of stoneground wholemeal that needs using, plus half a bottle of Hobgoblin ruby ale in the fridge that's left over from braising a beef brisket.

Sending headrubs to the very lovely Lucy from all of us here.

P.S. That's a very nice looking tin. And it's jogged my memory that I seem to have something similar lurking in the bottom of a cupboard in the utility room... Is it one of those that folds flat for storage?

 

dabrownman's picture
dabrownman

experience.  My Dad worked for Continental Baking in KCMO part of Interstate Baking the makers for the most popular and famous bread in America - Wonder Bread.  So we ate a lot of day old white bread that never went stake and was always soft. fluffy and enriched with all the vitamins and minerals any kid would need to grow up healthy and strong:-)  We never had anything close to real bread of any kind except when my Mom bough frozen white bread dough and proofed it in a pan for baking at home after my day quit CB.  Oddly Instate ended up owning many of the famous SF Bakeries that eventually went bankrupt like Interstate did a couple of times making Twinkies nearly extinct too!  The shame of it all......

I love this tin but it n doesn't fold flat - now that would be very cool for sure.  I is just perfect for so many sandwich breads and whole rye ones too - Lucy is in pumpernickel heaven!  Another Japanese YW White Sandwich, Pan de Mie or Teketeke bread can't be far away either - Lucy's master must be losing his mind:-)

Hobgoblin Ruby Ale sounds interesting for bread.  I like the Steele's Blackberry Ale for summer drinking and I did find a few more bottles of Boulder Beer's Shake Chocolate Porter hiding out in the liquor cabinet yesterday for some future dark bread or pumpernickel. 

Good luck on the dark side.  Lucy sends her dry, warm weather best to the furry cold, wet ones in the UK.

Happy baking Reynard

Reynard's picture
Reynard

Was something I only encountered when I went on brownie - and later guide - camps. I've probably mentioned this before, but I grew up near a lovely Polish bakery in London. Dad knew the proprietor from the war and that's where we got most of our bread from - deli-type rye with caraway seeds, challas, crusty bloomers and dense 100% whole rye loaves. Not to mention the babki, stefanki and oh, the doughnuts... *sigh* We also used to get bagels from a Jewish bakery and Italian breads from a lovely little deli just round the corner.

It's only now I'm realising how spoiled I was - the local bakeries here are pretty pants...

I've seen twinkies in Tesco, but not entirely sure I'd want to try them...

The Hobgoblin worked wonderfully with the beef brisket and all the vegetables I crammed in the slow cooker alongside it. I'm actually teetotal, but I do keep a few bottles of beer and wine for cooking purposes. Hobgoblin is quite dark and hoppy, very aromatic, but nowhere near as bitter as stout.

The bread is just on the go - went 40 % wholegrain in the end, with a mix of wholemeal, whole rye, malted flour and light rye, plus some extra cracked & rolled grains thrown in for good measure. Thought it would go well with the beer. I did take a leaf out of your book and partially built my levain on the bran sifted out of the wholemeal flour. Will see where that takes me :-)

Please thank Lucy for sending over the lovely weather - it's been positively springlike here these last few days. Still nippy in the evening, but I actually left my coat behind when I went out today. It's not going to last, though. Monday's looking like a right damp squib...

Looking forward to seeing what you and Lucy are going to turn out of that lovely tin :-)

dabrownman's picture
dabrownman

Odd how the site loses as many posts as at double posts others:-)

Reynard's picture
Reynard

The mice have gotten into the machinery. Somehow I suspect Poppy and Lexi may be responsible for that LOL

Yippee's picture
Yippee

that you're enjoying your gifts, DBM.   Have fun with your new toy! And your first Pullman loaf looks great!!!

Yippee

dabrownman's picture
dabrownman

in this tin so we can use the lid and make a tall, flat topped, rectangle our of it.  The PAM spray worked great - no sticking at all.  Amazing how much higher your WW bread was too!   Shows how well crafted it truly was - and tasty too!  Down to my last 2 slices of it now so I'm only eating one at a time to make it last:-)  Thanks for the bread and the pan Yippee - you made my day pretty special for sure.

Happy Baking

PalwithnoovenP's picture
PalwithnoovenP

I also love that pan! Soft pullman loaves and pullman pans have a special place in my heart. I also want that pan with high sides, my pan is not a standard one. Very nice gifts for a nice baker! I think this is the best "transition" loaf for a white bread person.

Me too, my favorite is the windowpane shot! I first thought it was a ball of dough sitting on top when I first saw it on the homepage!

All other stuff look great as well! Happy pullman pan baking!

Job

dabrownman's picture
dabrownman

what you want you have to give up wanting it so much and do the things it takes to get it instead.  Well, it seems doing 3 sets of a few slap and folds and 3 sets of a few stretch and folds and waiting a long time is all you have to do to get a get a killer windowpane :-)  No mixer cleaning required at all!  I look forward to many a fine bread coming out of that pan for years to come.

Glad you like the bread Pal and 

Happy baking 

alfanso's picture
alfanso

feature pictures of goiters way smaller than what your dough experiences. You need to start using iodized salt in your formulae.  

The close-up photos of the slices came out crystal clear, and they are as close to bread porn as can be.  I had to make sure that my wife didn't catch me staring at them!  The combination of crumb and crust on these is fabulous.

alan

dabrownman's picture
dabrownman

with iodine since it has the special Shangri La stuff that is supposed to cure everything evil......I pinched off another smaller goiter at the 8 hour mark during the panned retard too - same side other corner of the tin.  A shame all that CO2 got made and wasted for nothing other than windowpane picture porn:-)

Never tooth picked a white bread before either - maybe it was the sprouted add ins working to create mischief when they knew no one was looking?  I mean they are alive, maybe or probably even sentient enough to create their own galactic power point for all we know.  I mean...... I'm pretty close to Sedona as it is and all those crystals that seem keep me awake at night. Good thing I have Lucy.   It was probably best to bake them off and kill them pretty dead in the end - no sense taking any chances with possible paranormal or even alien sprouts.  

We like the looks of this bread too, even if a bit over proofed but it tastes even better though.

Happy baking Alan

Yippee's picture
Yippee

Before finding its final destination in your home, this pan had travelled all over the world:  My mom sent it to me from Hong Kong.  Then across the states it went to you.  I'm sure it's in good hands.   Looking forward to seeing all the loaves you make with it in the future.

Yippee's picture
Yippee

I love it!

But when it comes to bread, TFL for sure!

dabrownman's picture
dabrownman

one of their recipes that it will turn out just like theirs did.  I had a bad thermometer probe last time I baked a prime rib and when it said 125 F it was really 160 F - Ruined that prime rib - a terrible thing to waste.  Nothing worse than well done beef!

Isand66's picture
Isand66

I'm eating a bowl of cereal for breakfast and all I can think of is how I would love to gobble up that beautifully rare prime rib and then you just kill me with the bacon egg and other assorted goodies sandwich!

Aside from that, the crumb looks fantastic on this one and I can only imagine how tasty it must be.  How nice of Yippee to share her bread and gift you that pan.  Reminds me how wonderful it was when we had a TFL get together that Varda had put together.  I think it may be time to try and organize another East Coast one soon.

I have never added the sprouted grains in my bread whole and really have to try this.  I assume you didn't dry them out first and just added them freshly sprouted so they are still soft?

I was traveling for a few days this week so no time yet to bake anything and I still have 2 much bread left over from last week that I didn't freeze for some idiotic reason :).

An idea on the pan you received.....maybe try wrapping it tightly in plastic wrap and see if it will hold the water in so you can properly measure it.

Lexi and Max are all wet from walking with me in the rain this morning and wanted to ask Lucy to send some of that warm sunny weather their way!

Happy Baking.

dabrownman's picture
dabrownman

about smoking it at 250 F and still might one day......... plenty of fat in there :-)  You know that would be killer.  I have a couple of corned beef briskets and pork baby back ribs to smoke today.  They had corned beef flats on sale after St Paddy;s day for $1.99 and they had baby backs on sale buy 1 get 3 free at Albertson's that worked out to $1.99 a pound too.  Can't pass up a good deal when it comes to smoking pigs and cows:-)

You want to leave the sprouts wet for sure .  The ones that end up on the outside get a little hard when baked/.  I was looking for info on sprouted grain bread and ran across a nifty recipe on Mother Earth News called Essene Whole Grain Bread.  They sproute the berries till the rootlets ar twice as long as the seed 2-3 days then grind them wet in a meat grinder and shape the loaf with that grind - no water added and no leaven of any kind.  Then bake for 2.5 hours at 250 F with some steam.  Soundls like old school pumpernickel using other than rye berries:_)  Should be great in this pan!

Poor Lucy is feeling poorly this morning .  She is'lt eating her food and won't leave her perch on the back of the couch.  Hope she perks up later.

Glad you liked the bread and Lucy does send her best to the wet ones adn other furry creatures on LI.

Happy Baking Ian

http://www.motherearthnews.com/real-food/essene-bread-sprouted-grain.aspx

Yippee is way smarter than you and me put together.  She said put a plastic shopping bag in the tin that didn't have holes and then fill it up with water - no leaks  and an accurate weight results:-)

Isand66's picture
Isand66

Sure hope poor Lucy feels better soon!

Good idea on the shopping bag inside...sometimes the most obvious solution is right in front us :)

You are supposed to subtract the weight of the pan, right?

dabrownman's picture
dabrownman

bag has to come off too.  My scale has a tare functions so no hassles

Reynard's picture
Reynard

Hope Lucy feels more chipper soon. Poor wee toot...

Sending her healing vibes from all the girls here chez Casa Witty xxx

Ru007's picture
Ru007

That loaf definitely looks delicious.

Being a vegetarian, i can't really comment on the prime rib though! But i'm sure it tasted awesome with the bread. :)

dabrownman's picture
dabrownman

As a vegan you need to concentrate on that lunch plate and the salad. and skip over that red meat:- ) I don't eat nearly as much meat as I do veggies, grains and beans  but I did have a few BB Ribs last night - they were an exceptionally good smoked lot this time.

The bread is awesome and made some fine toast this morning for breakfast.

Can't wait to see what yo u pick to bake next so.... Happy Baking!

Ru007's picture
Ru007

bake for this week...

http://www.thefreshloaf.com/node/45430/and-then-there-was-rye

Not quite what you had suggested, i decided to go a bit simpler for a first attempt at sour rye... 

And the salads do look good! :)