The Fresh Loaf

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75 Percent Sprouted 7 Grain Sourdough with Bran Levain and 86% Hydration

dabrownman's picture
dabrownman

75 Percent Sprouted 7 Grain Sourdough with Bran Levain and 86% Hydration

This was a crazy week and Lucy is about as happy as I have ever seen her.  There was so much new, interesting and good news fr where we live it was just amazing.  I have to admit that I am pretty well walking on clouds myself.

First off, what made Lucy happy was that robots are starting to design themselves now and the first new section of jobs they want to eliminate is – THE BOSS.  That’s right.  So many people have been replaced by robots in lower skilled repetitive jobs that there are very few of them left that aren’t either targeted to be replaced or being replaced already.

This made Lucy go nuts all week.  Just the idea that I would be replaced was like winning Powerball for the poor thing.  She kept looking at me like I was dead meat until I told her that she would never ever see it Baking Apprentices will be replace first.   Since I am an owner Boss not just the Boss, If I don’t buy the robot to replace me…… than I will still be around for as long as I wish to be - Yea for me!

Arizona was the first state this week to approve auto pilot, driverless cars anywhere in America.  We have been testing them and found out they drive better than humans.  Uber was so excited they gave everyone free rides this week.  That means that folks that drive for a living are toast – replaced by a robot.

We have been blessed to live in Gilbert AZ.  For years it has been at the top of the best places for families to raise their children, plenty of jibs, low housing costs, low food costs, great healthcare, low taxes – just one of the great places to live since it never ever snows, hardy ever rains and perfect for Snowbirds and retirees too.  This week we found out more good news.

Tortilla Soup

Arizona just took 5 of the top 7 high schools in America according to US News and World Report.  They are all branches of the same charter school called Basics.  They took the first 3 places plus 5th and 7th places.  The branches are from Scottsdale to Phoenix all the way to Tucson.  Arizona was the first to get into charter schools in 1994 and now it is paying off.  It is much harder to get into these schools than Harvard or Stanford but the graduates go to those Universities or any other of their choice easily.

Stuffed Pork Loin Roast

Great news for sure but not as important as this week’s bake.  This is week 4 of the bran levain, 7 sprouted grain sourdoughs with increasing hydration.  Lucy started at 30%, then 40% then 50% sprouted grains and this week she jumped up to 75%.   Can 100% be next?

Everything was the same as the last few weeks with the following changes.  This was a sprouted bran, no high extraction sprouted flour,  3 stage, 100% hydration, 14% pre-fermented flour levain that was retarded for 24 hours instead of being used right away.  We wanted that bran to be as wet and attacked by the acid for as long as possible.

 This should soften the bran as much as we could to get the most open crumb – we like light and airy whole grain breads.  The other major change was to bulk retard the dough for 4 hours because if we left it out on the counter till the next morning, it would have been way over fermented.

We also only did 1 set if slap and folds before switching to 5 sets of stretch and folds on 30 minute intervals followed by a 1 hour rest before retarding the dough overnight.  Less slapping and being more gentle should open the crumb too.  It fermented well in the cold – nearly doubling.  We let the dough sit for exactly 1 minute the next morning before pre-shaping it.  Then an hour later, we did the final shape into an oval after it had warmed up a bit but was still very cool.

An hour later we fired up the oven to 500 F with the Mega Steam dry  lava rocks in a pan in the boottom if the oven – no DO this week.  We also did a cornstarch glaze, alaDon Baggs, to begin the test of what effect it might have on blisters and cool dough.  The dough hit the heat at about 1 ½ hours after final shaping.

It looked over proofed by about a half an hour tome and was way too jiggly.   We slashed it straight down the middle batard style, and slid it onto the bottom stone and then poured 2 cups of heated water onto the lave ricks as we shut the door. As we turned the oven own to 460 F for 16 minutes of steam.  Once the Mega Steam came out (the pan was dry so it could have used more water), we turned the oven sown to 425 F convection for 14 minutes of dry heat when it browned up nicely. 

Rosemary Yukon Gold Potatoes pan caramelized in butter.  The first 8 minutes are under lid and steam so no browning takes place, photo below but poof, as soon as the lid comes off and 6 minutes later, they are brown from caramelizatioon since potatoes are plants and carbohydrates - Sugars linked together in long chains with protein bonds.  These potatoes are delicious!

We brushed the outside again with the cornstarch glaze to shine it up some more.  It looks OK the outside, nothing special – no blisters but we usually only get them with white breads and this isn’t one.  The bloom was minimal and spring just enough to dome the top a bit but we will have to see if the process we used helped the crumb as much as we hope it did - there is still hope for it.

30% sprouted grain crumb crumb above and 75% below

I don't like the taste of this crust with the corn starch glaze on it.  It tastes burnt to me.  You can see from the photo above that the 30% was way more open than the 75% as was the 40% and 50% but the 75% is pretty open for this kind of bread it was a bit over proofed and wet.  it was very soft and moist too and tasty as all get out .......so we are pleased with it for sure.

Formula

Levain - 14% pre-fermented 7 sprouted grain, bran, 3 stage 100% hydration levain retarded for 24 after doubling.  Use when taken out of the fridge after stirring down and it rises 25% again.

Dough

61% -  7 sprouted grain High Extraction flour – spelt, oat, barley, rye, Kamut, red and white wheat

Enough water to bring the over all mix to 86%

2% Pink Himalayan sea salt

 Here is the Rose Levy Beranbaum’s take on brushing on a crust

Type of Glazes and Toppings
A crisp crust: Water (brushed or spritzed)
A powdery, rustic chewy crust: Flour (dusted)
A soft velvety crust: Melted butter, preferably clarified (1/2 tablespoon per average loaf)
A crisp light brown crust: 1 egg white (2 tablespoons) and 1/2 teaspoon water, lightly beaten and strained (the ideal sticky glaze for attaching seeds)
A medium shiny golden crust: 2 tablespoons egg (lightly beaten to measure) and 1 teaspoon water, lightly beaten
A shiny deep golden brown crust: 1 egg yolk (1 tablespoon) and 1 teaspoon heavy
cream, lightly beaten
A shiny medium golden brown crust: 1 egg yolk (1 tablespoon) and 1 teaspoon milk, lightly beaten
A very shiny hard crust: 1 1/2 teaspoons cornstarch and 6 tablespoons water: whisk the cornstarch with 2 tablespoons of the water. Bring the remaining 1/4 cup
water to a boil and whisk the cornstarch mixture into it; simmer for about 30 seconds,
or until thickened and translucent. Cool to room temperature, then brush on the bread
before baking and again as soon as it comes out of the oven.

Note: When using an egg glaze, it goes on most smoothly if strained. I like to add a pinch of salt to make it more liquid and easier to pass through the strainer.  An egg glaze will lose its shine if using steam during the baking process.  My preference is to use Safest Choice pasteurized eggs.

Comments

IceDemeter's picture
IceDemeter

too casual about going without the DO with an 86% hydration creation that even you thought was "way too jiggly"!  I don't think I'd be willing to risk not having the sides of the DO as a "just in case"... 

The exterior of this one looks totally unlike your more usual bakes, but just as tempting.  The "glazes and toppings" are quite the list - the variations just with the part of the egg and what it's mixed with are kinda surprising.

I'm boggling over how open that crumb is though --- and that I can't tell the difference between the 30% and the 75% whole sprouted grain in that pic.  You and Lucy both have to be pretty darned happy with how open and tender that crumb turned out!

All of your feasts look incredibly tempting, and could obviously never be produced by a robot - since they are notoriously short on creativity and originality. 

Keep baking happy - and enjoying living in such a grand place!

dabrownman's picture
dabrownman

as the 30% but we didn't expect that it would be but it was still very nice.  It was over proofed a half and hour but that is the way it goes sometimes.  I didn't like the exterior at all and putting the glaze on before the bake was a huge mistake.  Afterward would be fine though ti shine it up.  The food is grand as usual and we eat well, better than most, and you are right no robot can cook or bake like Lucy who is staring at my ankles right now...... and wondering if she she take a bite or two:)

Happy baking ID

IceDemeter's picture
IceDemeter

see a difference!  So many folks end up with pics posting sideways on here, so I assumed that your reference to "top" and "bottom" meant that the pic with two pieces in it had posted sideways and was actually a piece from each of the two different loaves.  I should have known better!

While the 75% doesn't have the bigger holes, it still is much lighter and more airy and tender than most would expect from even a 50% or less whole grain.  The little bit of over-proofing may have kept it a bit flatter than you like (although i would almost wonder if it wasn't the glaze "restricting" the oven-spring --- would it do that??)

Eating really good food is such an important part of our life here, too - and we tend towards keeping it as simple and fresh as possible, with the emphasis being on flavour and nutrition.  That's where the breads fit in so well --- even when an experiment doesn't turn out as planned (like your glaze), the result is still very tasty (far, far better than you could buy) and way more nutritious thanks to the carefully chosen and prepared ingredients.

Hoping that Lucy decided that your ankle wouldn't be nearly as delicious as she'd like - and that you and yours are all having a lovely weekend!

Cheers, and keep baking happy,
Laurie

dabrownman's picture
dabrownman

to the 100% sprouted 7 grain next week.  We will watch it closer for speed  to not over proof it and maybe watch the hydration by doing a double hydration with the salt.  I don't think the glaze held it back at all but it made it taste funny.  We love to eat and keeping it simple is certainly easier but some things have a lot of stuff in them like Thai curries and Mexican moles that just aren't right made simple - if you have had the real thing and if not, then ignorance is bliss from a cooking point of view:-)

I let some of each lettuce go to seed so I would have some for next year and not have to buy any  like the pot farmers if old :-). I bagged it and cut it to length and have it hanging upside down like tobacco from the patio rafters to dry out.  My daughter thinks I am crazy and she said she would buy me seeds and I said anyone can buy seeds but few pot farmers take the time to make them old school for next year.  Kids don't know much about farming and less about farming history but they have never lived on or even near a farm either. Iv'e been letting some of each of the cherry tomatoes fall into the pot,  When I stop watering them then they will just sit there till late September waiting for me to water them and have them come back to life in the same pot - I'm all into No Muss No Fuss:-)

Never can tell with Lucy.  One minute she seems normal and the next she is upchucking on your toes or biting your nose for sport.

Happy baking and have a great rest of the weekend Laurie

alfanso's picture
alfanso

Curious as to when the glaze was applied.  Did you slather it on seconds before hitting the oven, or was it way in advance and had time to form a near impenetrable shield?

Sorry that your glazing experience didn't go over so well.  I rather like the glaze but only use it on things meant to be caraway ryes or Jewish Deli style ryes.  It just seems to be a natural on those two categories of bread. 

Now, if you can just take the glaze out of Lucy's eyes from when she realized that her baking days were numbered and will be replaced by Robby The Robot's great grandchild.  She can get back to what is important in life for her - ankle biting and rolling her cowl in some smelly residue.  She's already slipping on the job, forgetting to remind you to not skip the salad.

dabrownman's picture
dabrownman

Nothing special 1 tsp of starch to 1/2 C of water heated in the MW till it gelled   Just brushed it on like a Deli Rye coming out if the oven - only it was a few seconds before going in instead.  Then brushed it on again as soon as it came out of he oven.  I've never applied it before going in the heat before.  It tasted burnt but it couldn't be at 207 F not did it look burnt.  Very strange.  No blisters so that wasn't what causes them.  I think it just got in the way of normal bread baking.

We we will all be replaced by robots eventually.  it's been 20 years since Gary Kasparov was defeated by Deep Blue in chess for the first time and Gary could never beat the beast ever again.  Now deep blue is Watson and million times more powerful than Deep Blue.  By 2040 laptop computers should be powerful enough for the first portable trans humans to venture into outer space in a notebook!  We will live long enough to see it.  No need for all of that keeping human biology alive.  Totally unnecessary and a waste  - just need enough power to run the humans in book form.  A small nuclear device should work for hundreds of years  - long enough to get to the first stars and report back to the rest if mankind by radio 5 years later.  it will be amazing to see if people still have eyes:-)  Makes baking bread seem a bit avant guarde even now!

Happy baking Alan

Flour.ish.en's picture
Flour.ish.en

I have been on the journey baking with sprouted grains and flours. I'm starting out with 30% that I posted last Friday. Obviously, not as great looking (and with some issues of their own) as some of your breads. I am impressed especially with the 50% one. That's the direction I want to go. Your posts are very helpful as I can see clearly what's feasible. But I use a different KA flour and it's much cooler here outside of NYC. The sprouted dough does not ripen as rapidly than at your location.

I have questions about the levain. Intrigued about using a bran levain to open up the crumb. I've loaded up on some KA sprouted flour when they were on sale. I tried sieving them and no amount of bran are extracted. Therefore, I can't really experiment with the bran levain. Peter Reinhart recommends against using sprouted flour to make a starter because of its fast enzyme activity. So I have been using bread flour to build the starter (20%). I may have to try the bran levain technique with regular whole wheat flour. Maybe 1-hour autolyse may help to get the crumb to open more?

Your idea of baking potatoes in the DO to steam and then brown them without the lid is very clever! I like cooking. Remarkable to see baking techniques applied so successfully elsewhere.

dabrownman's picture
dabrownman

quite a different beast than buying white patent sprouted flour.  Whole grain sprouted flour is like the difference between grinding and using fresh whole grain flour and buying whole grain flour.  The difference is large and comparing sprouted whole grain with a sprouted patent white is really like comparing apples and rocks.

Things happen fast and you have to be watching the dough for ferment and proof.  This one over proofed in 2.5 hours coming out of the fridge cold!  Can't wait to see what the 100% does this week.

I have had no issues using sprouted flour of any kind in levain builds having done hundreds of them now over the past 3 years but things do go faster for sure.  My normal NMNF 10 g if starter at 20 weeks old without  maintenance in the fridge takes 12 hours to double and be ready to use.  Using sprouted whole grain flour takes a couple hours less time even though the starter is 24 weeks old with no maintenance.  PR calls it a Revolution which is hyperbole bit it sure makes better tasting bread for sure and I use sprouted grains in just about every bread I have made for 4 years now.

I autolyse high extraction sprouted flour for an hour with no ill effects at all too.  Your whole grain breads will be better using a bran levain for sure.  It gives you a softer moire open crumb and more sour to balance out that powerful whole grain flavor making for a tastier, more balanced bread.  Lucy doesn't make whole grain breads of any kind without a bran levain anymore. because it it just that much better in so many ways.

My first love is cooking and these potatoes are my favorite.  1 tsp of oil in a non stick pan,  Put small, cut side down yukon golds, or reds in the pan.  Chop up 1 pat of butter into tiny cubes and disperse around the potatoes.  Put a tsp of chopped fresh rosemary in scattered around. Turn on high heat till the butter melts and the an starts to sizzle .  Add 1/4 C of water and put the lid on for 7 minutes turning the heat down to medium.  Take the lid off and let the potatoes caramelize for 7 minutes.  All done... easy and delicious.  Glad you lied the post and

Happy baking Flourish