The Fresh Loaf

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50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins

dabrownman's picture
dabrownman

50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins

Lucy had come up with a 50% sprouted 9 gran SD for this week’s bake but, at the last minute, we saw Lazy Loafers 50% whole wheat bread that has a yeast kicker in it.  Normally we don’t put yeast in a SD bread because it just makes things go faster and reduces the flavor of the bread.

But we have been basing our thoughts on this based on things we have read and other Loafers posts.  Commercial bakers do it all the time to control time and promote consistent outcomes regardless of how it might taste. So, we thought we would add a polish to this bake and see how it worked out.

We were short of time and with the no baking rule when the wife is home in place, we really needed to speed things up, especially after the bran levain was so slow to come around – it took 16 hours to double on the heating pad, showing that the more 20 odd week retarded rye and wheat NMNF starters need to be refreshed sooner rather than later.

We took the 56 g of bran from the 9 sprouted grains for the first stage and mixed it with a like amount of water and 10 g each for rye and wheat NMNF starter.  It fermented for 8 hours before adding in 14 g each of high extraction sprouted 9 grain and water for stage 2 and it finally doubled 8 hours later.  It ended up being 16% pre-fermented flour.

2 hours before the levain was done we started the 30 g each LaFama AP / water with 1 g of Instant yeast to get a 7% pre-fermented flour poolish making for a total of 23% between the 2 preferments.  We also autolyzed the dough flour with the dough water.  The dough flour was the remaining HE 9 Sprouted grain and Lafama AP making the overall flour a 50/50 split between the two. 

We also added 10 g of, or 2.3% red rye malt to the autolyze to boost the flavor and color of the loaf and give it a subtle hint of sweetness and sprinkled 2% Pink Himalayan sea salt on top.  Since RRM is a sprouted whole grain, this technically put us over 50% whole sprouted grains for this bread but we aren’t counting.

Once the preferments hit the mix, we did 50 slap and folds to mix everything together and get the 80% overall hydrated mass fermenting.  The dough was put on a flexible plastic mat with a light EVOO coating and that was placed on the heating pad and covered with a stainless steel mixing bowl and kitchen towels to keep it warm between sets of stretch and folds.  This set up was necessary because it was only 64 F in the kitchen.

We did 4 more sets of stretch and folds, all on 30 minute intervals before preshaping and shaping into a batard and placing the dough in a rice floured, cloth lined basket for final proof on the heating pad.  Because of the cozy 80-82 F heating pad and the commercial yeast polish, it only took 2 hours to proof.   It was unmolded on parchment on a peel and slashed in diamonds

 

So 5 hours from mixing to the heat is pretty fast for us but not fast enough as the wife got home just in time to see the door of the oven close as the bread went in – OH OH!  The oven was at 500 F with Mega Steam in the bottom and we steamed the bread for 18 minutes before removing the steam and turning the oven down to 425 F – no fan this time.

!2 minutes later the bread was 206 F and we called it done and moved it to the cooling rack.  It had sprung and bloomed well enough and browned up too once the steam was gone.  When we sliced it the bread was moderately open for a bread at 50% whole sprouted grain.  The crust had softened wrapped in plastic overnight and the crust was soft and moist.

It didn’t smell like our normal straight SD and didn’t taste nearly as sour either.  The bread wasn’t as moist or open or sweet as it would have been with our YW kicker that we do use now and again with SD to open up high percent whole grain breads and cut their bitterness.  The crumb on this one wasn’t as open as the intensively mixed Lazy Loaf version of non-sprouted 50% whole wheat bread posted yesterday.

It could be the sprouted low or no gluten; oat, buckwheat, spelt, barley and rye that held back the open crumb or it could be poor baking.  The girls will like this bread a lot because it isn’t very sour but for me it isn’t as tasty as a straight SD bread.

It has been about forever since we had hamburgers, even when we try not to have them more than once a month.  At the last minute, they hit the dinner menu so we had to get a bun made fast.  These buns, shaped as thins at 107 g each, were made from 100% LaFama AP flour, 70% hydration, 2% sugar, 8% butter and 2% salt and 2 grams of instant yeast.

Nothing fancy.  After 3 sets of slap and folds on 30 minute intervals we skipped the stretch and folds and further bulk ferment and went right to shaping and final proof.  All work was done on a heating pad that was at 80-82 F all the time.  We only had a little bit over 3 hours to get them completely done from mixing to cooling. 

We egg washed them twice, 15 minutes apart, before placing them into a 375 F oven on the bottom stone for 10 minutes and then another 10 minutes at 350 F.  The crumb was soft moist and open and the crust was a lovely brown and sturdy enough for hamburger use – no crumbing.

Comments

Danni3ll3's picture
Danni3ll3

Good job speeding through both procedures! I would not have guessed that you rushed either the bread or the buns.

Why is your kitchen so cold? Personally I couldn't stand it! We keep the house here at 72F and there are days when I feel chilled.

Oh and what did your wife say when she walked in? You can use $&@%# if it was x-rated. ;-) 

dabrownman's picture
dabrownman

that side of the house.  We are only over there to make food and eat.  If the girls watch TV over there they  like to get under blankets and snooze on the sofas and watch their shows.  We do crank up the heater at night on the other side of the house.  When it is over 1o0F for half the year we ike the cold very much and don't want to heat it up too much.

My wife was not a happy camper since this was 3 weeks in a row and I made buns for hamburgers in the middle of the week too do 4 time in a row:-)  I said it is so cold the bread just isn't as fast as the summer.  She said start earlier.  I told her I started it on Wednesday but wouldn't mind starting on Monday like I used to.  I just have to change the schedule around and back to the old one where the dough was retarded overnight and baked the next miring when she is at work..... and all will be well:-)

Glad it will be cold for another month or two and we have had a lot of rain the past two weeks.  On Thursday and Frday we got 2 inches of rain and we only get 7 inches a year on average! 

The bread was faster but it turned out OK.  Will be back to long and slow next week 

Happy baking Danni

Ru007's picture
Ru007

I like the crumb you got on you loaf and the buns. Could you have used yeast water with the instant yeast to get it more open?

I having my own crumb anxiety, I'm waiting to slice the 80% rye tomorrow!

I haven't used instant yeast in almost a year now, I think I have to mentally prepare for how fast it'll make things happen when I do use it.

Hope you didn't get into too much trouble with your wife :)

Great bake Dab

Happy baking 

 

dabrownman's picture
dabrownman

water but not both.  But, I have never tried using both either so  maybe we will have to give it a go on the next yeast buns:-)

Good luck with the 80% rye,.  You have come a long way very fast so I would expect success with it.

After 30 years of marriage, my not getting the bread baked when she is gone is pretty low in the heat map:-)

Happy baking Ru007

PalwithnoovenP's picture
PalwithnoovenP

Love the rustic scoring pattern! May I ask why can't you bake when your wife is around? Is the freshly baked aroma not enough as a bribe? :) That burger meal looks grand too.

Me too, like Ru; I have not been using commercial yeast for a long time, 7 months. I always forget I could use it to speed up the process a little bit without losing flavor. We're in the coldest month here too but temperatures above 85°F are still not uncommon. Our lowest so far is 73°F which is good since I don't have a heating pad! Is it winter now there? I'm just curious too if there is snow in AZ because I always know it's a desert with dates growing around. :P

Danni3ll3's picture
Danni3ll3

if you came to Canada. I keep my house at 72 F during the winter and most Canadians think that is too hot! 68 to 70 seems to be the norm here for inside temps but I am cold at those temperatures. 

dabrownman's picture
dabrownman

of baking bread so no baking allowed when she is home.  I'm not sure what I will do when she retires so I keep telling her it is OK to keep working if she wants to and so far she has.  She has over 40 years in now so who knows how much longer she will want to do it.  I will have to schedule her out of the house for 1 hour every week or stop baking:-)

When we got 2 inches of rain in the AZ desert over 2 days last week the mountains in AZ got over 2 feet of snow.  So much for the big drought we have had for many years now.  When Colorado gets 60 inches of snow base we can get twice that much in a good year in Flagstaff or the White Mountains but they seem to be few and far between recently.

It is in the low 40's at nigh and the mid 60s in the day this time of year.  

Glad you like the bread and burger Job.  Happy baking

Isand66's picture
Isand66

This looks like the perfect bread to be grilled with some EVO and topped off with some fresh cheese.  Maybe not as tasty or sour as your normal bakes but still a very nice crust and crumb and if you put something on it or in-between 2 slices you are good to go :)

The buns looks perfect for those hamburgers!  I'm at the end of my first month dieting so no hamburgers for me just yet :(.  So far I'm down around 11-12 pounds with another 22 lbs my goal.  Not going to be easy now that I'm off to Germany on Thursday for a business trip.

Max, Lexi and the rest of the gang say hi to Lucy.

Regards,

Ian

Danni3ll3's picture
Danni3ll3

I do hate though that men can just drop the weight like nothing! 11-12 pounds in a month is amazing! I dropped 60-65 lbs several years ago and it took me 5 years to do it! I kept it off for 3 years but since I stopped counting calories 6 months ago, I put on the same amount you lost. I am back to counting calories and down 3 lbs and will get this off, but what a pain! 

Isand66's picture
Isand66

Wow...60 pounds is amazing.  I lost around 40 once and that was hellish so can't imagine losing 60-65.  I've been walking the dogs for over an hour total each day and hitting the gym at least 2-3 times a week as well.  I've done it before and hate it, but once I put my mind to it, it's not so bad.  I'm sure you will lose your "holiday" weight soon enough.

Regards,

Ian

dabrownman's picture
dabrownman

miles with Lucy every day.  Have now gained back 35 of those pounds but Lucy is stillpretty  thin so it was half a victory for one of us:-)  That working out can kill you.  That's my line and I'm sticking to it:-)  My daughter said I have lose weight for her wedding and I said 'What Wedding?'

dabrownman's picture
dabrownman

cream cheese ready to go for the buns but Lucy forgot to put it in!  For lunch I'm going to be dipping the bread in EVOO, balsamic vinegar, basil, Parmesan and cracked black pepper with a variety of cheese on the side.  Perfect for Championship Sunday and the last day if Barrett Jackson's.

Hopefully the Steelers and the Packers can give the Falcons and the Patriots a run for their money and the games will be as good as last week.

Lucy sends her best to black ones and the 5 furry friends living so far away on an Island.  Happy baking Ian 

PalwithnoovenP's picture
PalwithnoovenP

I just started my weight loss attempt today and I read your comments! 2 years ago I started dieting (in secret) with 1 hour intense aerobic activity 5 days a week and managed to trim my waist from 42" to 34" in just 2 months. I only lost 4 pounds but my body and the way my clothes fit changed a lot. My goal is a waist size of 30"-32" but my parents noticed I was getting thin and suspected I have a disease so I stopped so they will not worry.

I then ate whatever I want as much as I want! :D After 3 months, I measured again and it was 35" so I thought I could keep the weight off until I measured last week (after a year and a half) and found out it was 38" so I decided to lose weight again. I hope it will still be easy this time! Good luck to all of us!

dabrownman's picture
dabrownman

down shows you were redistributing the weight somewhere better than where it was!  Very nice and good luck this time.  You are young and these things are still possible:-)

Lazy Loafer's picture
Lazy Loafer

I really like the crumb on the sprouted multigrain - it looks moist and 'light', not dense or gummy, and I bet the mouth feel (to borrow from wine tasters) is lovely! The crumb on the burger buns also looks really wonderful, for a simple, white straight dough enriched with only a bit of sugar and butter.

I'll slice the Pain de Mie later today to see how it looks, but probably way too much yeast in that one.

dabrownman's picture
dabrownman

flavor with either one but the crumb was uniformly open for both and both were moist and glossy - perfect for their intent.  Glad you like them.  Can't wait to see the PDM crumb.

Happy baking LL 

dabrownman's picture
dabrownman

flavor with either one but the crumb was uniformly open for both and both were moist and glossy - perfect for their intent.  Glad you like them.  Can't wait to see the PDM crumb.

Happy baking LL