The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Brownman’s Everyday Sprouted Sourdough

dabrownman's picture
dabrownman

Brownman’s Everyday Sprouted Sourdough

You can always tell what the current everyday bread is around here when the freezer is getting close to being empty. – like it is right now.  We didn’t make a bread last Friday and we have been giving away some of it the past two weeks too.

So we were down to a couple quarters of 2 different rye breads and needed an everyday sandwich loaf.  What Lucy came up with was a 50% whole grain bread where half the whole grains were sprouted 9 grains at 75% hydration which is pretty low for us for this kind of bread where we would normally be at 78% or so.

Nothing fancy going on here.   The sprouted 9 grains were: buckwheat, oat, barley, barley, spelt rye, red and white wheat and farro - which was emmer in this case as was the 25% no- sprouted whole grains.  The rest of the flour was bread flour from the bins at Winco and the liquid was all water.

The levain was twice as big as normal at 20% pre-fermented flour, a two stage one where the first stage was the bran from the non-sprouted whole grain and the 2nd stage was the high extraction flour that was left from the sifting of it.  No sprouted or bread flour was in the levain.

We used 10 g of NMNF starter that was only 2 weeks retarded.  The first stage was 3 hours and 2nd stage was 6 hours when it easily more than doubled.  We did autolyze the high extraction 2nd stage flour for the entire length of the first sage build - 3 hours.  We used the large levain because our kitchen is now 12 F lower than the summer and we planned for a 12 hour retard instead of the normal 18-21 hour one.

Since most of the whole grains in the dough flour were sprouted, there really wasn’t much of a reason to autolyse the dough flour for a long time so we went for 40 minutes with the salt sprinkled on top.  Once the large levain hit the mix we did 80 slap and folds for the first set and then 10 for the 2nd and 3rd set – all on 20 minute intervals.  We then did 2 sets of 4 stretch and folds from the compass points on 30 minute intervals.

When the gluten development period of 2 hours was done we let the dough sit for 20 minutes of bulk ferment before pre-shaping and then final shaping into a boule 10 minutes later.  We immediately dropped it into a rice floured basket seam side up, bagged it in a new trash can liner, something unusual for us, and out it in the fridge for the 12 hour retard.

We love home made biscuits - especially with sausage gravy on them

We wanted to make sure that we still knew how to make a loaf bread, without over proofing it in the fridge, after the last bake for the girls at the dental office 2 weeks ago.  It is just a matter of making sure it is at 85% proof for a loaf of bread like this one and we managed to get about that at the 12 hour mark.

Have a salad when ever you can!

We fired up the oven to 550 F with the combo cooker between the 2 stones.  Once it hit temperature, we took the basket of dough out of the fridge, quickly slashed it tic-tack-toe style, unmolded it onto parchment on a peel and then loaded it into the DO with no warm up on the counter.

When the DO hit the heat, we turned the oven down to 50 F for 2 minutes and then down to 450 F for 16 more minutes of steam.  Once the lid came off, we saw that it had bloomed and sprang nicely.  We then took the oven down to 425 F convection for 8 minutes.

We then removed it from the bottom of the DO and finishing it on the bottom stone, baking for another 13 minutes spinning it once.  It browned up well and was at 209.5 F when we took it out of the oven to cool on the rack.  There were a few blisters here and there but nothing to write home about.  Still it looked pretty much like it should if a doofus wasn’t doing the baking.

OK, have some ribs with that salad.  This picture was before the last half hour of glaze.   We also smoked some chicken and salmon for this feast but no pictures of these

The crumb came put fairly open, soft, moist and glossy,.  There was some extra tang with this one due to the large bran levain.  It is a delicious bread all the way around and the crust went soft as it cooled to make for one fine sandwich bread.  Monsoon is over but we haven't posted an AZ sunset for a while so here was last night's talking to ET.

Formula

25% Sprouted 9 Grain.

25% Non Sprouted 9 Grain

50% Winco Bread Flouer

75% Water

2% salt

20% pre-fermented levain was 2 stage at 100% hydration using all the non-sprouted 9 grain bran and most of the high extraction,  non sprouted 9 grain flour.

Comments

hreik's picture
hreik

looks so yummy.

here in the northeast, with finally cooler temps i'm baking / making roasted root vegetables. Yum.

 

dabrownman's picture
dabrownman

Thanksgiving - 94 F today!  Glad you liked the post and happy baking 

Ru007's picture
Ru007

I love the scoring on this one. The crust looks wonderful. I'm sure this was a tasty loaf, with all those different grains in there. 

Why would the fact that most of the grains were sprouted reduce the need for a longer autolyse? 

I'm also starting to have a bit of a build up of bread in my freezer, so we'll be running that down for the next week or two :)

Ru

 

 

dabrownman's picture
dabrownman

the usual add ins we like so much.

I saw a video of Peter Reinhart on youtube where he was talking about his new book on sprouted grains and demonstrating  a sprouted bread.  He mentioned that since the sprouted grains are already soaked in water for 24 hours to sprout, soften the bran and get the enzymes a head start doing their work, the need for a long autolyse is lessened.  I have no idea if this it true but i will take his word on it since he is king of the whole grain and sprouted grain breads.  This is the first bread I have done where the sprouted grain bran wasn't put into the levain and that it where it would normally go anyway.

That freezer can get pretty full of bread pretty fast if you don't watch out:-)  That is why there are food baks!

Glad you liked the bread Ru and happy baking 

nmygarden's picture
nmygarden

...and the sunset over the satellite dish. Ahhh.

Your bread just about popped its top - but sure looks great and I bet it tastes that way, too. Best I'll be able to do this weekend is a batch of English Muffins. Workload overload for a while yet to come... But I'll be watching and reading and salivating over everyone's baking!

Cathy

dabrownman's picture
dabrownman

We try to keep work very far from us and I am now getting fairly good at doing it too!  The yard, pool and house cleaning keep getting in the way though..... Keep those apprentices busy doing something!  Lucy is going to be planting lettuce this week if it ever cools off

Happy baking Cathy  

PalwithnoovenP's picture
PalwithnoovenP

Especially the 7th photo, round, tall and proud with fancy score marks! As always, everything looks so good and drool inducing.

A late congratulations to your daughter too. Her parents must be really proud!

dabrownman's picture
dabrownman

she has done well and hoe she will do do good for the cancer patients at MD Anderson.  Glad you like this bread it tastes as good as it looks.  Glad to see you back posting again.

Happy baking Job

Isand66's picture
Isand66

Bread looks great!  Must taste pretty darned good too.  I have been too lazy lately to sprout any grains but you reminded me it's time to get moving and sprouting!

Those biscuits look fantastic. Please send me your recipe when you have a chance.  My wife has been making some pretty good ones lately so I wouldn't mind trying my hand at some soon.  Ribs look pretty good too :0.

Max and Lexi almost got arrested last week.  They committed squirrelcide...they finally managed to catch up with one of the squirrels in my backyard and started playing tug of war with it.  I managed to get them to release it and it climbed up a tree.  Unfortunately it was so dazed and probably hurt that it fell down and hit its head on a pile of wood and was soon pushing up the daisies.

They are now under house arrest and have promised to give ample warning to all squirrels before flying out the back door.

Happy Baking and my best to Lucy dog!

 

dabrownman's picture
dabrownman

but she cant jump like she used too - but wishes she could [lay tug if war with the black ones!  The dry for the biscuits is 1 C of flour, 1/4 tsp of salt, 1/8 tsp of baking soda, 1/2 tsp of baking powder and 1 T of sugar.  Cut 4 T of cold butter into the dry and then add 1/2 C of buttermilk.  Gently knead until the dough just barely comes together,  press out to nearly 1 " thick and cut into 4 biscuits.  Bake ta 450 F until browned about 10-12 minutes.  Mine has more bitter and less sugar and salt than some others.

You would like this bread.  It is easy to handle since it isn't wet at all and probably why it puffed itself up so well and didn't spread.

Lucy sends her best to the squirrel eaters and hope they mellow with age like she did.  Happy baking Ian

Danni3ll3's picture
Danni3ll3

I am book marking this one! Looks like a nice one to get into sprouted flours which I am still chicken to try. 

dabrownman's picture
dabrownman

I started 4 years ago by sprouting them and then just throwing them in whole as an add in.  Then after getting the dehydrator and mill, I started to dry them and grind them up for flour.  Doing a whole sprouted grain bread is a bit of a learning curve but like just about any other kind of flour, you can chuck 25% of them into just about any mix without much worry that things will go terribly wrong.  You will like them and a great way to move a 3 day bake process to a 4 or even 5 day one:-)

P Reinhart says they are a bread revolution.  I'm not sure that about that much hype but they sure make bread taste way better in my book, they are very healthy and better for us sugar challenged.

This one came out very nice inside and out.  Glad you liked it Danni and happy sprouted baking.

dabrownman's picture
dabrownman

This one made one fine grilled cheese sandwich of lunch today.  It had Oaxaca and brie cheeses on one side with Swiss and colby jack on the other.  Between the cheeses was caramelized" red onion crimini mushrooms, red pepper and hatch green chilies that had been flavored with balsamic vinegar and oregano at the end - sauteed till dry.  Not your typical grilled cheese, a lot more work..... but worth it.  The girls really liked it.

If anything sprouted grain breads have a crumb that is even softer and moister if anything.  Glad you liked it and happy baking CM