My take on a multi grain sourdough
So I got my inspiration from this recipe http://breadandcompanatico.com/2014/06/06/barley-semola-sourdough/ but added a few changes here and there. Original recipe is as follows...
BARLEY SEMOLA SOURDOUGH
200 g active wheat starter, fed at least once and doubled before being used
700 g + 50 g water
700 g stone-ground (high extraction) organic wheat
150 g barley flour (mine was home-milled)
150 g semola rimacinata flour (super fine durum flour)
3 1/2 teaspoon sea salt
Here are my changes... (I halved the recipe but I've left it in full)
200g active wheat rye starter @ 100% hydration, fed at least once and doubled before being used
700g + 50 g water
700g stone-ground (high extraction) organic wheat 50:50 bread flour and whole spelt flour
150g barley flour
150g semola rimacinata khorasan (kamut) flour
3 1/2 teaspoon sea salt (20g)
The Method...
1. Combine your active starter the majority (700 g) of the water and the flours
2. Knead a good 10 minutes by hand or with a stand mixer at low speed
3. Let rest covered for a good hour
4. Add the salt and the remaining water (50 g)
5. Knead for another good 10 minutes by hand or with a stand mixer at medium speed
6. Fold (stretch the dough on its 4 corners and close like a package) righ away and place in a air-tight container
7. Fold once more after the first 1/2 hour to 45 minutes
8. Let rest another 1 1/2 hour
9. Transfer on a lightly floured surface and shape as you wish
10. You have two choices: either you leave the shaped loaves room temp for another 1 1/2 hour or you can retard in the fridge from a minimum of 4 hours to overnight
11. Invert your proofed loaves on a baker peel and place in a hot oven (as hot as you can go) using steam in the beginning*
12. Lower the temperature -after the first 10 minutes for small loaves and after the first 20-25 minutes for larger loaves (it also depends how high you max temp is)- and bake until golden brown and lighter when lifted
My changes...
I did a true autolyse minus the starter. Autolysed the flour + 700g water for 30 minutes. After which I added the starter only and kneaded for 10 minutes and then rested for 1 hour. This put me back on track for the timings. After which I carried on as normal. The final proof in the fridge I did for 12 hours. In the morning it had risen just perfectly and the oven spring was superb for so much wholegrain. Superb oven spring even if it was an all bread flour recipe.
Have not cut into it yet but here is a teaser...
You know, I've gotta ask - what exactly is the point of taking expensive flour with delicate and exquisite taste like spelt and tossing strong tasting flours like rye and barley on top of it?
The reasons are...
1. I think that rye and spelt compliment each other. They can be appreciated alone or together. Each way has something to offer.
2. Making high extraction wheat flour with what I had to hand. Making do!
3. The rye and barley percentages weren't too high.
4. Durum wheat hasn't got a strong taste yet it was in the original recipe.
5. Curiosity.
6. The proof is in the eating and it's made a wonderful bread.
A really lovely tasting loaf. This recipe is a keeper.
is how new things are discovered. That looks really good Lechem!
Turned out to be one of my better experiments. Lots of flavour which is sometimes missing in some more closely followed recipes. It's the results that count.
The question was not whether it qualifies as delicious dish, but if can swap spelt and kamut for ww and tell the difference in a blind test.
...experiment and I can certainly make that my bake for next weekend. Will have a go!
I, myself, can tell the difference between 50% ww and 50% whole spelt breads fairly easily, but I am not sure I'd fare well if I I had 10% rye in the same equation.
and baked cold - blisters even with the whole grains in there! Love the color that Kamut brings to the crust and crumb. This one has to taste grand.
Well done and happy baking Abe
Sometimes everything just comes together just perfectly. This is one of those times. I dont even get this good a crumb with an all bread flour loaf. Certainly will become part of my repertoire.
Works so well with chopped liver and pickled cucumbers.
Everything about that loaf just looks perfect!
I'm really curious how your experiment with the flour blend will work out, since I personally haven't really noticed a flavour difference when using spelt instead of hard red wheat (especially with rye), but I notice a big difference in how the dough feels, how it reacts, and in the mouth-feel of the final bread. Please do keep notes on just what differences you find (if any)!
That oven-spring is seriously blowing me away - you should be awfully proud of yourself for this one!
I have tried spelt and rye a few times and did like it so I thought when trying to make high extraction flour without having any wholegrain wheat that I'd try spelt. Khorasan, as close relative to durum, I thought would be a good substitute to the durum in the recipe I based this bread on. I will try this recipe again with Suave's recommendation and try just bread flour, whole wheat with barley flour and see what comes of it.
Thank you for your kind words. I am enjoying this loaf.