The Fresh Loaf

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Ancient Wheats with Sprouted Grains

Danni3ll3's picture
Danni3ll3

Ancient Wheats with Sprouted Grains

This weekend's bread is all about including whole grains. The levain is a combo of the 3 starters I have. I coddled it all week and it rewarded me with tripling in just a few hours when I made the final levain. 

Here is the recipe!

1. Sprout 50 g each of Kamut, Spelt and Selkirk wheat berries. 

2. Autolyse sprouts with 700 g water, 550 g no-additives unbleached flour, 102 g multigrain flour, 100 g fresh milled Kamut, 100 g fresh milled Spelt and 100 g fresh milled Selkirk wheat. Let sit for a couple of hours. 

3. Mix in 22 g sea salt, 30 g Kefir, and 275 g levain (80%). The kefir was supposed to go into the autolyse but I forgot it so I added it at this stage. 

4. Do four sets of folds 30 minutes apart and let bulk ferment for a total of 4-5 hours or until doubled. I do this in my oven with the light on. The batch that I put into the oven doubled in 4 hours, the one that I left out on the counter for 2 hours before putting into the oven took 5 hours. I delayed the second batch as I have only so much room on my island to shape them. 

5. Divide into 3 750-gram loaves, preshape, rest and do a final shape. Place in bannetons and into fridge for a 12-14 hour proof. I did get a new fridge and set the temperature at 36 F. When I took the loaves out to bake, they were perfectly proofed. A very cold fridge is my friend!

6. Set the oven on convection bake, Preheat oven and Dutch ovens to 475F, load dough in pots, and immediately drop temp to 450F for 25 minutes. Remove lids, switch the Dutch ovens from lower to upper rack and vice-versa, drop temp to 425 F and bake for another 20 minutes. I was worried about burnt bottoms so that is why the loaves aren't as dark as usual. Now that I know baking on convection and avoiding the hot spot works, then I can go back to nice and dark. 

Crumb shot coming later!

Comments

Isand66's picture
Isand66

This looks wonderful and I can't wait to see your crumb shot and to hear how it tastes.  Great combo of ingredients.

Regards,
Ian

Danni3ll3's picture
Danni3ll3

The daughter got up and wanted a slice of the barely cooled bread. It is really moist and tastes fabulous! I am very happy with this one!

Isand66's picture
Isand66

Yum!  That looks fantastic!  I can smell it from New York :).

I'm about to take my 36 hour toasted Porridge with Spelt out of the oven.  Hope it comes out as nice as this one did.  I tried a different shaping method, so I'm curious to see if it has any effect on the crumb.

IceDemeter's picture
IceDemeter

inside!  I sure can't blame your daughter for wanting to crack in to that loaf, even if it hadn't fully cooled yet.

Yay for the new fridge that can be set where you want it, and for your husband NOT helping you out by washing the container with the mixed starters in this time!  I told my husband about that, and his response was to put on his most virtuous expression and tell me that THAT is why he "helps me" by staying as far from the kitchen as possible when I'm cooking or baking ;)

You and dabrownman keep posting loaves like this and tempting me to attempt sprouting things... and if IS spring, so sprouting is really in keeping with the season, right?! 

Hope you and yours have a great week!

dabrownman's picture
dabrownman

of her fitful, funks that no food flunkies get into when on hunger strikes!  Now Lucy wants to get a load of Kefir going too.  We fo like the inside and outside of this one.  It is the perfect multi sprouted grain rustic loaf.  Has to be as healthy as it is earthy, hearty and tasty,  Yum!  Lucy sends her best and 

Happy baking Danni

leslieruf's picture
leslieruf

beautiful crumb, you've nailed it again.

Happy baking Danni

Leslie

alfanso's picture
alfanso

unlike Rodin's The Three Shades are definitely not sitting atop the Gates of Heck, I gather.

My question is whether you combined the three preferments prior to incorporation and during a build activity, or did you add the three as unique separatists?  I've now made a two levain formula and the like, but never three.  Do tell.

As mentioned before, I don't have the nerve/gumption/desire to sprout and grind my own berries, or use combinations that empty out the bins at Clarkson's Country Market and Feed as you and Ian are wont to do.  But that doesn't mean that I don't admire those who do.

And yep, I agree, the fridge is your friend - especially after not having one for a week or two.  Good looking beast, even if we only got to see the edges of the other in your picture.

alan

Danni3ll3's picture
Danni3ll3

So I started with 5 g of each and kept it fed every 24 hours for 3 days At a 1:1:1 ratio. Then I discarded most of it and kept 20 g and fed it every 12 hours at 1:1:1 for 3 times. Then by the last feed, I had about 240 g of starter which I then fed 106 g whole grai flour (usually rye), 422 g AP flour and 423 g water which gave me my 80% levain. Okay I know it isn't exactly 80% because my base is at 100% and I feed it at 80% but close enough for my purposes. All I know is that the beast doubled in a couple of hours and then proceeded to triple in less than 5 hours. 

By the way, this gives me enough levain for 4 batches of dough which resul in 12 loaves of roughly 625 g when cooked. If you want only one batch, divide by 4. 

bakingbadly's picture
bakingbadly

Oh my! Ancient wheat and sprouted grains? Oh, how I wish I could experiment with these! Sounds and looks like a lovely bake!

Happy baking,

Mr. Zita