The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Potato water sourdough with sprouted wholewheat

leslieruf's picture
leslieruf

Potato water sourdough with sprouted wholewheat

I had a small quantity of sprouted wholewheat that I found in the pantry.  Looking back through my notes I found that I had sprouted the wheat in September 2015! Other things took precedence in my life after that with things getting back to normality (or what passes as normality) recently.  I wanted to make this Potato water SD recipe from NE Sourdough again, it's my favourite white loaf and always turns out well.  So I ground the wheat in my coffee grinder and included this sprouted wheat flour in the recipe.  I also upped the hydration a little.  

Autolyse of levain, flour and most of the potato water for 2 hours with a stretch and fold after 1 hour. 

Added salt and remaining potato water and did one set of stretch and fold. Left for 4 hours, stretch and fold each hour until all liquid is incorporate.  Bench rest 20 mins, preshape and rest 30 minutes, shape and put in bannetons, i to plastic bags and into fridge over night.  Loaves weighed 535 gm each

This morning, heat oven and DOs to 250 degrees c.  This was also a test run for my new "DO" - a round terracotta pot. Baked batard in my oval roaster and boule under the pot on top of my baking stone. Lids removed after 15 minutes and baked another 15 minutes. Both loaves reached 208 °c.

The terracotta pot worked a treat so really happy. It only cost a few dollars whereas a small Lodge pan was over $100 so was not an option. Le Creusets are unbelievably expensive as well.

We couldn't resist and cut the boule for lunch.  Crumb is lovely and taste is great.   Not sure how much the sprouted grain contributed but all in all a good bake

crumb shot

 Hydration was 73% with sprouted wheat at a very humble 6.7%

Leslie

Comments

joc1954's picture
joc1954

Those loaves look very tasty and  it looks like the oven spring and bloom was great!

Congratulations and happy baking leslieruf!

Joze

leslieruf's picture
leslieruf

were great, especially in the boule - dough didn't spread much at all.  thanks

Leslie

Ru007's picture
Ru007

The crumb looks beautiful :) I'm sure it tasted delicious. I'm guessing it wasn't too sour? 

How much levain did you use? 

I'm really glad you're getting back to place of semi normalcy. 

Happy baking 

Ru

leslieruf's picture
leslieruf

I was really pleased as I thought I had maybe overdone the bulk ferment - dough was fairly soft and I had to be careful not to tear the surface when shaping.  The total flour weight was about 1070 gms and I used 150 gms levain. This was a single build of 30 gm starter and 60 gm each of flour and water.

 next bake maybe I will sprout the new batch of wheat and rye and see how that goes. 

Happy baking Ru, good luck with your exam coming up (if I remember correctly.)

Leslie

Ru007's picture
Ru007

I have two weeks to go until exam day! 

Thanks Leslie, and thanks for a more detailed recipe. I'm yet to try YW but your recipe looks good manageable. :)

hreik's picture
hreik

and wonderful.  Soft crumb, open and asking for butter.  lol

leslieruf's picture
leslieruf

it was indeed, just yummy.

Danni3ll3's picture
Danni3ll3

You got great oven spring and a beautiful crumb. Well done!

leslieruf's picture
leslieruf

.

dabrownman's picture
dabrownman

Nice to see so many folks using sprouted flour too.  Well done and happy baking 

leslieruf's picture
leslieruf

to use sprouted grains and increase the rye!  thanks dbm

Leslie

PalwithnoovenP's picture
PalwithnoovenP

Crumb is soft. Have you tried baking with potatoes? I'm just wandering how does it compare to the tenderizing power of potato water.

leslieruf's picture
leslieruf

yet. Along with pumpkin it's on my to do list.

thanks Palwithnooven

Leslie

hreik's picture
hreik

recipe?  Do you just use potato water instead of water?  Just want the basics if you can and don't mind.  Looks luscious.

hester

leslieruf's picture
leslieruf

this is a slight variation on the recipe by Northwestsourdough and the full recipe and video is there at. www.northwestsourdough.com  and the recipe is listed there as Blister Crust Formula - Potato water sourdough

Her loaves are a quantam leap better than mine, but i love the recipe.  I subbed 6.7% self sprouted & ground wholewheat flour in this bake and made a smaller quantity of dough.

We are away for a few days so haven't got my notes but I do follow her recipe although I bake straight from the fridge. 

Happy baking Hester