The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

40% Whole Sprouted 7 Grain Sourdough Bread

dabrownman's picture
dabrownman

40% Whole Sprouted 7 Grain Sourdough Bread

After our discussion last week about robots, sure enough we were over whelmed by them this week.  They were everywhere.  Blackrock, one of the largest money managers in the world announced they were firing all of their human analysis's from now on and all analyzing will be done by robots from now on. I want to know if the robots are named Fred or Doris,  I want to know what robot is doing my analyzing on important stuff like investments.

Then, I found out my daughter iwas training this week on surgical Da Vinci robots with a doctor who has been using them since 2008 and has done a gazillion surgeries with it.  She finished up today and said it was an amazing experience and she cant wait to get back to her PA School, UTMB, for formal training in May for 3 days with her doctor that she assists in surgery.

Then Wednesday, I tried to hook up, through a stock brokerage robot, bank accounts so that I could transfer money from them into accounts at the brokerage.  Well, no matter what I did or what bank account I tried, it just wouldn’t let me do It   But I could hook up my wife’s to her account there using the same robot - no problem – lucky her.  I felt victimized but mainly stupid like usual, so I called customer service to have them do it for me.  Customer service was mainly a robot too and it took me a while to figure out how to get a real person on the line with me.

I told he I would be linking the same bank account that I have been funding my IRA account with every year, by paper check, to make sure there would be no problems.  But, even the customer service person who was obviously an expert at this by the way, could not make it happen with any and all of my bank accounts.  She said there must be a computer glitch in the robot and I agreed.  It was working fine a few minutes ago when I had hooked up my wife’s account - no problem and easy as pie.

I asked what the name of this robot was so that I could talk to it Mano – Machineo.  She said that it does have a name but it wouldn’t make any difference since robots don't have feelings.    Well  doggies, that made me a bit anxious since we both had been talking to it for at least an hour through a keyboard

 I said no problem,figure it out and just hook up one of my bank accounts to the TD account so I could transfer money to it and give me a call on Friday, today, letting me know all was well in the world and that this robot didn’t have it out for me even If I didn’t know its name……… and I did felt guilty about not knowing it too.  She didn't call me back with the good news today so I called her.

She said that the robot was still being obstinate with me and my accounts, and I said no….. it was broke.  She said not really.   t linked hundreds of accounts for other people so it was just being obstinate when it came to me.  Well..... there it is.  This robot really is more human than machine because a machine is right or wrong, working or broken.... but not obstinate like a human.

She said I would have to send in a check like I always do and all would be well.  I told her that is what I had hoped I would never have to do again.  I could write the check, take a picture of it with my phone and send it to her by email attachment from my phone – just like I make deposits into this very same account at my bank.  She could print it out, if she wanted, and treat it just like a paper check that I used to mail to her.

Now I ran into something worse than an un-named, obstinate robot.  I ran into a brokerage policy glitch.  A policy made by, dare I say it, artificial humans that think they are smarter and more intelligent than robots.  She just couldn’t do what I asked.  Even though my bank could do a deposit with their digital, picture robot, she couldn’t use my printed out digital, picture check - even though it looked exactly like the one I wrote out and could have mailed.  But she said I could mail that very check to her and it would be deposited toot Suite - within 24 hours - no worries.

 I was starting to think this person was really 'the un-named' obstinate robot and didn't want to take a chance at further upsetting it by asking she was the robot.  She might be offended if she was and to go postal on me, hunt me down for extermination like a terminator – or worse steal all my money like a human identity thief.

 I was stuck deep.and nearly dead, in a robotic catch 22 that had to be my fault. I was worried so much, I bought some additional, terminator, umbrella insurance that this robot just happened to be selling on the side.  Lucy said to hang up the phone before it exploded since this probable terminator robot knew exactly where my phone was, right next to my ear,  though GPS.

So, I did, since I always do what Lucy says,  but I haven’t felt right about it since then either.  I am glad I’m covered with enough terminator, robot insurance to keep the wife out of the poor house should they track me down and do away with me or use me for their scientific, oddity experiments…… which really sounds like more fun than being dead.

Never forget that robots with Artificial Intelligence are still better and more useful than artificial humans who think they are intelligent – I’m sure of it now using myself as the perfect example.  Off to this week’s bake where the 7 sprouted grains were, oat , barley, Kamut, spelt, rye, Red and White wheat

This was another 5 hour from mix to into the CC  into and out of the oven SD bread with an overnight 14 hour bran and HE levain.  We did our usual autolyse, slap and folds, stretch and folds - 6 total on 20 minute intervals and then put it in a rice floured basket for a 2 1/2 hours of proofing in a new trash can liner.  It baked for 30 minutes total our usual way 450 F/ 425 F convection, half with the lid on and came out at 208.5 F.

The crunb came out very soft and moist,  It went nicely sour the next morning for a bread that wasn't retarded.  The kitchen was warm yesterday for the final proof and heat is better than cold when it comnes to sour  This bread tastes just like we hoped it would with 40% sproiuted grain - just delicioius but still a white bread.

Here is the formula

Levain- 12% pre-fermented 7 Sprouted grain bran and High Extraction sprouted flour, 100% hydration 2 stage 14 hour, overnight levain.

Dough

38% High extraction 7 sprouted grain flour

60% Albertson’s bread flour

2% Pink Himalayan sea salt

Enough water to make an 82% hydration overall dough

It sprang and bloomed OK.  Lucy says it was a bit over-proofed but she isn’t a robot so what does she know?

Comments

joc1954's picture
joc1954

Whenever I see your sprouted grains bread I say to myself that I have to make my bread more frequently with sprouted grains. It was only once I did it and it was a great bread. Unfortunately the preparations  a bit more time and I would need to plan it ahead. But I have to start experimenting with this kind of breads as I would like to climb to next level.

Well done and happy baking Dab!

Joze

 

dabrownman's picture
dabrownman

It adds another day to the whole process process and if you are working out if town a lot like you do it makes it even mire difficult.  So sprouted grain breads is another reason to get retired as soon as possible or .....sprout a bunch of grains and keep them dried in the freezer so they are ready to go when you are.  I like the retirement option better:-)  Once you get them figured out it is hard to go back to non sprouted whole grain breads from a taste and crumb point of view.

You are such a good baker getting to the next level should be easy enough with that great WFO oven you have at home.  I can't even imagaine WFO sprouted bread!  I've got to figure out a temporary WFO made from my brick rocket stove.  I'm tearing out some more brick edging from the front yard next week so I should be able to work something out pretty soon

Glad you liked this one.  We liked it too.  Happy baking Joze

Danni3ll3's picture
Danni3ll3

but they are so creative that I wonder if Lucy isn't dictating them to you?

As to your loaf, I am amazed that they are ready for the oven in 5 hours! It must be quite warm where you are. My bulk proof is usually 5 hours alone!

And once again, that is a super nice loaf. Must taste scrumptious!

dabrownman's picture
dabrownman

in the kitchen in the afternoon heat when it was 82 F inside - near the perfect temperature to get yeast reproducing and making CO2 as fast as they can.  At 82 F fermenting and proofing happens 42% faster than at 72 F in the far north hinterlands of Canada so your proofing times will be much longer.  I didn't really do much of a bulk proof Just 2 hours after mixing of gluten development and then 2.5 hours of proofing in the basket and it was ready fir the oven and 30 minutes there.  Between the very active, 14 hour, very ripe NMNF bran levain, autolyse, sprouted grains, high temperature and high hydration, it had everything going for it to be fast. and still be sour.

Next week we will go slow by starting the spouts in Tuesday morning instead of Wednesday afternoon and we will add a 12 bran levain retard and an 16 hour shaped retard and see how that effects the taste and texture of the bread.  This one will be pretty hard ti beat and really tastes great without the retards.

This robot thing, happening everywhere over the next 20 years, will profoundly change the way humans live.  I'm not sure we can or will survive it without becoming trans humans ourselves and living more like Lucy does....... sleeping 16 hours a day with no work to do except rolling over, paws in the air begging for a belly rub....... when not sleeping.  That virtual reality better be really, really great -just not good.....

Glad you like it and happy baking Dannio :-)

Isand66's picture
Isand66

Nice Bread Mr. Roboto!

Love that open crumb and with the sprouted grains this one must taste great!  Tell Lucy that she can never be replaced by a stinking robot...steel just doesn't feel as nice as fur :>

I have been busy trying to get some yard work done and haven't posted my last bread yet.  Working on a few new ones for this week as well. One using coffee husk flour...who knew it even existed.  Smells very sweet so should be interesting.

Max and Lexi are very happy the weather is finally warming up, although nothing like your tropics weather.  They say keep Lucy away from those robots please!

Happy Baking!

Ian

dabrownman's picture
dabrownman

Intelligence including the artificial kind.  Since she was bred to be as stupid as possible, so she would want to go into holes and try ti drag out a badger.  You can imagine what a lump of flesh and fur she is.  I can tell her to keep awy from smart robots but that is like snarfing 20 jello shots and remembering how to spell your name backwards -not that Ian would be tough...  We have been a comfortable 80 F for about a week but will soon see the insects turning into pulls of smoke as they try to fly around and hit the sunlight .  

I'm having my front yard,trees and bushes replaced with rocks so i won't ever have to do any yard work in the front.   I still ahve to keep the back yard patch of grass for Lucy to do her business and have a place to roll around on the grass.

Glad you like the bread  - it is very tasty.  Lucy sends her best to the back ones and we look forward to your bread post,

Happy baking Ian

tanjoplayer's picture
tanjoplayer

How do you grind up your sprouted wheat? I've been trying to experiment with putting sprouted wheat in my breads unsuccessfully, but the flavor is great. Do you dry it out and grind it? I've been just grinding mine in a food processor. 

dabrownman's picture
dabrownman

about 4 hours at 105 F then grind it in the Nutrimill like any other grain.  If your chopping up non dried sprouts that is fine too it just work like a bit drier porridge kind of bread,  Both ways are great.  When I first started using sprouted grains in 2012 I just sprouted them and folded them in during the stretch and folds.

Happy baking 

Filomatic's picture
Filomatic

Very nice.  I love the paradox of your combo of extreme artisan/plane jane flours--home sprouted grain/off the rack supermarket flour.

dabrownman's picture
dabrownman

Whole Foods at $1.99 to $2.49 a pound but there isn't much of them in the mix overall.  The other grains average about 600 cents a pound average and the bread  flour is about 50 cents a pound.does the bread flour. My LaFama AP flour is about 30 cents pound and it makes great bread too.  It is fun to make a good looking, healthy and tasty loaf of sprouted, not quite white bread for a dollar a loaf including electricity:-)  Bread should be cheap most of the time but even a fancy do, hearty, healthy.  heavy, sprouted pumpernickel with seeds, nuts and fruits comes in at around $2.25 a loaf .  That is why it is the staff of life - even us poor, retired folks can afford to make great bread and enjoy it fresh just about any time we want,  Glad you like it too.

Happy baking Filomatic