The Fresh Loaf

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Bran Levain 100 percent Sprouted 7 Grain Sourdough.

dabrownman's picture
dabrownman

Bran Levain 100 percent Sprouted 7 Grain Sourdough.

This is the last of the series end up at with 100% sprouted grain bread.  We started at 30% then 40% than 50% and last week was 75%.  What we learned last week was that the dough was getting very fast and it over proofed in the fridge during a retarded final proof.  So we cut the pre-fermented flour in the bran levain to 10% hoping to slow the dough down but did retard the levian for 24 hours after it doubled after the 3rd stage.

Rather than retarding the final proof we let this bread bulk ferment on the counter for 5 hours in our warmish kitchen after the 2 hours of gluten development using slap and folds and stretch and folds.  We kept the 1 hour autolayse.  The hydration ended up at 80%, 5% lower than last week because  it was so fast and over proofed the week before with 25% less whole sprouted grain.

Look how this proofed seam side down in the basket.  I've never had a loaf proof and crack like that on the smooth side before - weird!

The bran levain was so small that some of the bran ended up with the high extraction dough flour this time so not all the bran got the full immersion and softening in 100% hydration and the acid of the SD for 36 hours.  It was 78F in the kitchen overnight.

The 7 sprouted grains, in equal amounts, remained the same: red and white wheat, oat, barley, spelt, rye but this time we doubled up the Kamut hoping for that color to come through more.  This dough was really fast because we fermented it on the counter.  In 5 hours it had tripled!  I thought it was over fermented for sure but I degassed it and pre-shaped it and then 10 minutes later did a final shape.

This week was Hamburger Once a Month Day with home made buns. And we love grilled shrimp kabobs with grilled veggies

We plopped it into a rice floured basket seam side down because we knew we didn’t want to slash this giggly mass after it proofed in the trash can liner.  We checked it at 30 minutes and it was already 50% proofed so we fired up the oven to 500 F with the combo cooker inside.  In an hour it was 95% proofed. Over proofed for sure but not horribly so.

We also love grilled Ahi Tuna.  Yummy!  The cherry tomatoes from the back yard make killer bruschetta for lunch

We quickly un-molded it onto parchment on a peel and slid it right into the hot cooker and in the oven it went as we turned the heat down to 450 F for 18 minutes of steam.  When the lid came off it had cracked OK but no huge spring.  We turned the oven down to 425 F convection for 6 minutes of dry heat.

We then took the bread out of the cooker completely and finished baking it on the bottom stone for 6 more minutes.  At that point, the bread read 208 F on the instant read thermometer and was fairly brown but we turned the oven off and left the bread on the stone with the door ajar to see it would take on some more color.

Well it didn’t so 5 minutes we put it on the cooling rack.  The Kamut color did come though too.  Now we wait on the crumb shot for lunch.  I would expect it to nit be as open at the 75% but still very nice since it proofed up so well.  With the longer bulk ferment that tripled, I would expect a very nice sour coming through with this one.  It smelled wonderful coming out of the oven so early this morning.'

Yes it is Cinco De Mayo ...so a fresh blackberry margarita is in order. Have a Fiesta!

This one did come out a bit more sour than usual which is fine for a whole grain bread.  It is pretty tasty overall and the crumb was open soft and moist.  It is hearty and healthy too.  So a whole sprouted grain bread is possible but you really need to watch it since it lightening fast and I was not fast enough. 3 hours bulk and 45 min proof is enough already!

A prickly pear margarita  is the perfect chaser for the blackberry one

Formula

10% pre-fermented 7 sprouted grain bran levain 100% hydration

90% of the remainder of the bran and the High Extraction 7 sprouted grain flour

80% hydration overall

Lucy says to not forget the salad with all other good stuff

 

 

Comments

joc1954's picture
joc1954

The cracks on the dough surface reminded ,me of my dough which was over fermented. I had such a case once or twice with whole grain flour (not sprouted) as I let dough to bulk ferment too long. I had exactly the same picture after preshaping  during the bench rest. The final brad had denser crumb as yours. But the taste was normal and not too sour. Since than I always pay attention to follow the signs of the dough when it is ready for dividing and shaping.

Happy baking Dab!

Joze   

dabrownman's picture
dabrownman

I put it in the bowl to bulk 2 hours after mixing with 10% pre-fermented flour at 1 AM and at 6 AM, 5 hours later it had tripled in volume:-)  I was sleeping though so have a bad excuse for not watching the dough.  But it wasn't done, I pre-shaped and shaped it and put it in the basket seam down and it looked fine but an hour later the smooth top was what the picture showed.  I was crazy active and had to bust out all over:-)  I'm chalking this up to sprouted flour being crazy wild but the over fermenting could easily be the problem as you suspect too!  I suppose that we will never know but can find out by retarding the bulk ferment like we did the 75% sprouted grain bread, where this tripling didn't happen and the weird cracking on the smooth side never happened. You are right, the bread does taste great if a bit more sour than normal  Tomorrow's toast should really be sour but the jam should be a mitigating factor if spread on thick.

Thanks for your analysis and happy baking with the grand kids Joze!

Danni3ll3's picture
Danni3ll3

in spite of the over fermentation. It has to be super healthy with all those sprouted grains. Amazing really that you got such a nice loaf with 100% sprouted grains!

dabrownman's picture
dabrownman

This is the kind of bread you be watching all the time as it is very fast to go too far  Next time we will begin teh mix in Friday morning and be baking by 2 PM:-)

Glad you liked it and happy baking Danni

 

Isand66's picture
Isand66

You're killing me with these food shots!  They all look amazing and the bread must taste fantastic too.  I would kill for some bread here in China that tastes half as good.  One more day and I finally head home....can't wait.  Lots of gardening to do when I get home along with Baking and dog walking :)

Guve Lucy a belly rub from her east coast Uncle Ian:).

Happy Baking and drinking and eating!

dabrownman's picture
dabrownman

the lower half of his artificial knee replaced that was 6 years old.  Not a fun thong to do t 85 years old when the first one was supposed to last , as he said, till he died!  Well it didn't.  He seems to be doing alright for such an old codger.  Poor Lucy is without her buddy for week or so and she has to be taking to my wife to get fed:-)

Hope all is well with the black ones when you get home and get a good walk out!  

Safe Travels and Happy baking Ian

Isand66's picture
Isand66

Good luck to your Dad.  I can only imagine the pain involved and wish him a speedy recovery.

Just got home last night.  The furballs were happy to see me and went crazy.  Nice to be back in the USA.

Regards,
Ian

dabrownman's picture
dabrownman

the lower half of his artificial knee replaced that was 6 years old.  Not a fun thing to do to 85 years old when the first one was supposed to last , as he said, till he died!  Well it didn't.  He seems to be doing alright for such an old codger.  Poor Lucy is without her buddy for week or so and she has to be taking to my wife to get fed:-)

Hope all is well with the black ones when you get home and get a good walk out!  

Safe Travels and Happy baking Ian

IceDemeter's picture
IceDemeter

most importantly - delicious!  Very, very nice - even if it is over-proofed.  That crumb shot is everything that I would have wanted, and love the colour (so - now I need to look for kamut...  the husband is going to be wondering why I have a second freezer downstairs, filled with various grains).

Sorry to hear that your Dad needed a replacement knee replacement - but you have to appreciate the fact that his needing that shows just how active and healthy he is compared to the majority of folks with joint replacements.  Most folks with joint replacements are already fairly inactive, and get even more so after the surgery, so their new joints last pretty much forever due to lack of use.  Someone who actually gets out and moves will wear the joint out - but it's always a surprise to the docs when it happens!  One of my friends is on shoulder #3, left knee #3, and right knee #2 --- with the support and encouragement of his docs since his continued activity is keeping him overall healthier, and that is the most important thing.

Sending strong thoughts to you and yours, and hopefully you can return home to all of your girls soon and get back to baking happy!

dabrownman's picture
dabrownman

of the knee which i thought was weird since it is supposed to be tougher than a real knee.  Even though he was slow he was cutting 2 acre yards for the old ladies on his riding lawnmower and I was trimming for him, nearly killed me too,  a week after the surgery, but he is pretty tough and stupid so anything is possible:-) 

The bread was good and I finished it this morning.  I should be home later today to see my new front yard and the girls.  Glad you liked the bread and 

Happy baking ID