"A special Saturday" wannabe, 30% sprouted, but falling short
This bread was inspired by dabrownman and lucy’s “a special Saturday” sprouted multigrain bread (April 14). He commented on my 100% sprouted struan bread (April 16) and suggested I should try making this bread, since I wanted something with similar characteristics to the Vermont sourdough.
The formula I used: 20% liquid levain build with only bread flour. Mixed the dough with 50% bread flour, 30% sprouted wheat flour and 2% salt. Hydration level was an upward of 70%. The final dough looked like it needed some water. I kept my hands very wet as I performed series of stretch-and-fold. After three hours of bulk fermentation, I shaped the dough and left them to proof in the fridge overnight. See the cheat sheet below for details.
Dabrownman was spot on. Thank you for being my bread (and best) guide. But somehow I fell short in my execution in making this bread. The crust came out nice, but the crumb was a little problematic. When you compare pictures of the Vermont sourdough and the sprouted version, you couldn’t really tell the difference. But the devil is in the details or the crumb!
Close to the base of the bread, there were areas of dense and compressed custardy clumps. Was the bread underbaked? Did that have something to do with the shaping of this particular loaf? The bread had a soft and slightly moist underbelly. Not what you’d expect in a perfect loaf. What can be done differently to make them better? I want to know before I push this bread up to 40% sprouted wheat.