The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Third Shot at BBD # 83 - Six Grain Sprouted Sourdough – with Toadies in the Porridge

dabrownman's picture
dabrownman

Third Shot at BBD # 83 - Six Grain Sprouted Sourdough – with Toadies in the Porridge

This is the 3rd try at baking a bread for BBD #83.  The theme is to bake a bread that has flours other than rye, spelt and wheat in it.  The first one used wine for the liquid and it killed of the SD wee beasties here BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios .  The 2nd shot was a complete success but my wife gave the loaf away to a friend so I didn’t get a crumb shot here 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds.

Here I the BBA #83 website -  http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour

So this time we are hoping all goes well and pictures of the inside and outside get taken.  This one is all about whole and sprouted grains, no fruits, seeds or nuts or odd liquids.  The buckwheat, quinoa and oat Toady porridge was toasted first with a bit of rolled oats.

The sprouted and whole flour that made up 50% of the total were made with rye spelt and wheat, barley, einkorn and emmer so this is really a 9 grain bread including the porridge with 6 of them hitting the theme.

The 12 hour bran levain was a 2 stage one with the bran sifted from the sprouted and whole grains used for the first stage and the high extraction portion used for the 2nd stage.  The 10 g of NMNF rye sour starter was retarded for 23 weeks.  The pre-fermented flour was 15%.  Once the levain had doubled after the 2nd feeding we retarded the levain for 16 hours.

We love to use bran levain because the bran is wettest and attacked by the acid in the SD the longest leading to less gluten cutting.  The bran also acts as a buffer allowing the LAB to continue to reproduce and produce acid at lower pH levels making for sourer bread – the perfect thing to make sure the sour doesn’t get lost in the powerful whole grain taste.  It is also perfect for rye breads where acid is so important.

Once the Levin came out of the fridge we stirred it down and autolyzed the high extraction and KA bread dough flour and water with the salt sprinkled on top.   When the levain had risen 25% we mixed in the salt and then added the levain stirring it in.  Then we did 30 slap and folds to get the gluten development started and get the ingredients well mixed.  Overall hydration was 75% not including the levain but not the porridge.

We did 2 more sets of 6 slap and folds on 20 minute intervals and then did 3 sets of stretch and folds from the comas points on 30 minute intervals.  The porridge was added during the first set of slap and folds and consisted of 5% each quinoa, oats and buckwheat at 100% hydration.  The porridge was brought to the simmer and simmered for 5 minutes before letting it cool in the pan to room temperature.  After cooling the porridge was topped up on water to 100% hydration.

Have a nice salad with that slice of bread

Once added to the mix the porridge brought the overall hydration up to 78%.  20 minutes after the gluten development was done we shaped the loaf into a boule and placed it into a rice floured basket for an 18 hour cold retard in the fridge. Once the dough came out of the fridge it was fully proofed so we pre- heated the oven to 500 F immediately with the combo cooker inside.

We unmolded the dough onto parchment on a peel, scored it and slid it to the CC for 18 minutes of steam at 450 F.  Once the steam came out we turned the oven down to 425 F convection and continued baking for 15 minute until the temperature inside was 207 F.

The bread bloomed and browned well but we will have to wait for a crumb shot. The crumb was very soft and moist and fairly open too!.  The best part is of course the taste,  The bran levain made for sour, The sprouted and whole grains made the flavor.  This is one fine bread you can only make at home 

 

Comments

PalwithnoovenP's picture
PalwithnoovenP

She is so beautiful! Looks so soft and tasty. I really want to taste this right now! Your breads even though I've never tasted them made me like whole grains. Even the supermarket crap tastes good for me now. I wish I could make breads like this. I'll just have to patiently wait.

I think you're going to like my next projects. Still a surprise and I won't confirm it even if you guess it right!

Happy baking uncle!

dabrownman's picture
dabrownman

sandwich bread and not too difficult to make.  Can't wait to see you next project....they are always so interesting and well documented.  The great thing about food is that it brings folks together and promotes fond memories.

Happy baking Job.

Ru007's picture
Ru007

Great loaf!  I'm so glad this one worked out for you Dab!

The crumb looks awesome! And that salad looks good too. Is that brie i see? 

Did you have any trouble getting your 10g of starter to wake up after 23 weeks? How long did it take to double after the first feeding? I find that my NMNF rye starter takes longer to wake up if i do my levain builds with white flour. 

I decided to submit my polenta pepita loaf for BBD #83, i decided to go with a light rye, beer bread with dried minced onion for this week's bake. 

Happy baking :)

 

dabrownman's picture
dabrownman

es it is brie.  One of my favorite cheeses!  Makes the same old salad taste a bit different.

As it gets older it takes a bit more time but not much.  It easily doubled after the 2nd feeding.  The Bran and the high extraction flour makes a big difference.  White flour does slow things down for sure.  The rule is whole and sprouted grains good white flour bad:-)  

I'm submitting this one for BBD #83 and last Friday's Chacon with no crumb shot - this one was similar enough for that.  

Don't forget the onion like I usually do when making  rye - it really makes the difference,   It's getting to be winter in SA so the baking should be a bit slower I'm guessing  

Glad you liked the bread and happy baking 007                                                                                                   

Ru007's picture
Ru007

colder here, so yes the baking is taking a bit longer, but that's okay.

I like your rule about flour :) I really should try to start adding more whole grains to my loaves, it definitely makes for much healthier bread. 

I actually almost forgot the onions, but they made it safely into the dough on the 3rd set of stretches. Thanks for the reminder :) Something didn't go quite right with this loaf though, i suspect i under proofed it, or something happened with rye and the beer? Or maybe its fine and its just a case of me not really knowing what to expect. 

Happy baking :)

 

dabrownman's picture
dabrownman

that rye bread with onions sure turned out great!  You never know with the wee beasties

Flour.ish.en's picture
Flour.ish.en

I made sprouted breads and porridge breads. That's how I learned to make them. Never thought of combining the two. They totally work as you have shown here. Thanks for detailing how you put them together. I may try to bake the same. This bread is so good and healthy for you, with and without that delicious salad!

dabrownman's picture
dabrownman

rid of and what promoted the addition of porridge to the sprouted grain breads.  Good thing it turns out just fine since I have a lot of oats and quinoa:-)  For those of us with diabetes, whole grains and sprouted grains is about the only breads we should be eating as long as it isn't more than a slice at a time! But they taste so good....... We do love the salads too and can eat as much if them as we want:-)

Glad you liked the bread and happy baking Flour.ish

Isand66's picture
Isand66

This one is a beauty!  Your crumb couldn't be better and I'm sure with all these goodies it must taste great.  Way to go Lucy!

Hope you enjoy your holiday weekend!  I'm going to smoke some ribs to bring to a party tomorrow and I'm baking up some Tang Zong style potato rolls.

Happy Memorial Day DA and Lucy.

 

dabrownman's picture
dabrownman

done after 3 tries:-)  Good luck with the ribs.  I've got a brisket going with the future SIL coming over fir some on Sunday.  I treated him to a smoked prime rib sandwich on this bead yesterday for lunch so he is ready for brisket:-) Kroger(Fry's) had brisket on sale for $1.99 so how could not buy a whole one?

The rolls sound grand and they will be tasty sine the King of Rolls is making them - Tang Zong and potato will make fr sofites - yum!

Lucy sens her best to the your furry ones.  Have a great weekend and happy baking Ian.

Yippee's picture
Yippee

A wholesome, hearty loaf, must be delicious, too!  I'm glad you've come through the obstacles and presented not only your loaf, but also your inspirations for BBD.  A pleasure reading your post!

Happy Baking

 

dabrownman's picture
dabrownman

keep us from success:-)  I heard back that my wife's friend liked last week's chacon and her husband was especially impressed.  The French know their breads:-)  If he only knew what it took to make that bread:-)  At least I sort of know what it tasted like after this one which was sort of close to that one.  It is always nice when folks like your baking.

Hopefully a few more Fresh Lofians will enter into the BBD fun.  So far we have South Africa, the Philippines and Arizona in the mix - which takes it around the world from TFL.   The bread baking world is a big world:-)  Nobody bakes bread like we do here....

Glad you liked the bread Yippee and happy baking right back at ya!

 

Reynard's picture
Reynard

In infinite combinations... ;-) Another very fine bread, by the looks of it. Just the thing with brie :-) Although I think dolcelatte would be good with that too...

Though this one's got things in that I normally wouldn't have thought of putting in bread, so it's something of an eye-opener in terms of ingredients. I'm more of an oats girl when it comes to putting non-wheat/rye/spelt in bread :-)

Never tried quinoa; am curious about it, but the price kind of makes me reluctant to splurge. Buckwheat - well I do have some flour in (mum bought it for me), but am undecided whether it's my kind of thing. I'm pretty meh about eating it as a grain at the best of times.

Have to confess I've not done much baking lately. The girls have kept my nose to the grindstone on a 4ft x 2ft painting that I need to finish to a deadline. That and the fact that I scored on a job lot of croissants and pannini rolls when I went for groceries the other evening - they were almost giving them away, so it would have been rude not to take them LOL. I also scored beef fillet and a large quantity of soft fruit last weekend, but that's another story ;-)

We all hope Lucy is doing well. Poppy and Lexi send their purrs xxx