The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

30 % Sprouted Rye with 10% Whole Grain Rye, Walnut, Mission Fig Sourdough

dabrownman's picture
dabrownman

30 % Sprouted Rye with 10% Whole Grain Rye, Walnut, Mission Fig Sourdough

After quite a few white breads in a row I was worried that Lucy may have gone to the white side and then she came up with this one.  Originally it was supposed to be a 40% rye Jewish Corn Bread but that got lost in the translation of having to replenish our very old NMNF stiff rye starter.

 

We started the process of replenishing the starter at 100% hydration and, at the end of the 3rd stage, it had tripled so we retarded it for 24 hours.  Then we split it in half.  We then fed half the sprouted rye bran and enough water to make it 100% hydration and let it double again and then retarded that part.

The other half was fed whole rye at 66% hydration and when it had risen 25% we retarded it as our new NMNF starter we will use over the next half year with no maintenance whatsoever.  The HE sprouted flour and some whole rye was used as part of the dough flour for this Friday’s bake.  In the end this bread ended up being 10% whole grain rye and 30% sprouted whole grain rye with the remaining 60% was Albertson’s bread flour.

It looked pretty naked so Lucy added in 10% each toasted walnuts and black mission figs, 2% caraway and 2% total of equal parts of anise, coriander and fennel seeds – or favorite mix of bread spices.  Overall hydration of this bread was 80%.

Since retarding the old NMNF starter for 24 weeks, the new starter build and the levain for 25 hours each for this bread was not enough….. we decided to retard the shaped loaf in the Oriental Pullman for 12 hours too – nothing like 4 retards to make a loaf of rye bread – 3 just won’t do for a purebred German like Lucy – even though Germans probably didn’t even retard their rye breads at all I’m guessing.

This one had a 1 hour autolyse with the PHSS sprinkled on top.  Once the levain finally I the dough, we did 3 sets of slap and folds, 4,10 and 4 followed by 3 sets if stretch and folds from the compass points. all on 30 minute intervals, go get the add in’s incorporated.  Once we shaped it and plopped it into the sprayed Pullman pan, we let it sit for 30 minutes before putting it in the fridge for 12 hours.

There is that salad for Lucy

When we took it out of the fridge the next morning we fired up the oven to 500 F.  When the pan went into the oven between the two tones we turned the oven down to 450 F for 15 minutes of covered steam and then another 15 minutes of covered steam at 425 F.  After 30 minutes of steam we removed the lid and continued baking at 425 F convection for 20 minutes.

We then removed the bread from the pan and finished baking it directly on the rack for 10 more minutes.  When we took it out of the oven at the 50 minute mark it read 207 F on the inside.  It browned up beautifully but we will have to wait n the inside until we let it sit wrapped in plastic wrap overnight to redistribute the moisture before slicing for breakfast.

This one came out just the way we had hoped.  Soft, moist and open on the inside with that bread spices giving off aroma as well as flavor.  The figs and walnuts are wonderful additions to what would be a plain Jewish Deli Rye bread.  The additions make it special and handsome to look at as well. It is one delicious bread.  Now we have to toast it and put some cream cheese on it for breakfast.

Here are the ribs and the strip steak for Lucy's baker

Formula

15% prefermented whole grain rye and sprouted rye bran flour levain at 100% hydration. 8% whole rye and 7% sprouted rye bran

Dough

2% whole rye

23% high extraction sprouted rye

60% Albertson’s bread flour

80% overall hydration

10% Mission Figs

10% Toasted Walnuts

4% Bread spices – half caraway the other half, amice, coriander and fennel

2% Pink Himalayan sea salt

Comments

Bread1965's picture
Bread1965

Somehow that combination just doesn't seem right.. Did you mean "anice"? And the fennel would work? But not sure about the caraway and coriander. Can't imagine what that would taste like - just a personal aversion I think.. So here's the real question: where does this idea  (of adding these types of bread spices)  come from? Is this an organic idea you've come up with, did some baker stumble upon this idea and make it famous, or is it a cultural thing from somewhere? I'm just curious.. take those out and I think I'd eat a few slices, and then some! Love figs and walnuts in bread.. match made in heaven!  looks amazing! Well baked!

dabrownman's picture
dabrownman

of note who put me onto bread spices many years ago now.  Karin (hanseata) of German decent  and born there whose mother is 93 and living in Hamburg to this day and Mini Oven from the USA but has lived in Austria off and on,  possibly since she married her husband and travels around the world with him helping to install huge wind power projects, I think, on an industrial scale... all over everywhere - she is in Laos with a criminally insane WFO right now.

Both of them got me into seeds and nuts and bread, with Karin getting Lucy hooked on hemp seeds and bread spices and Mini with bread spices .  Both know wary more about autentic German rye breads than I.  There are bread spice mixes sold in Germany that are a mix of Caraway, Anise, Coriander and Fennel, made for rye breads so I just took the percent I liked and use it all the time for all rye breads.  You can use up to 8% for the hard core,  But i I like 4% with the figs and the nuts....  it isn't required for my tastes but 4% is the minimum according to real German rye bread heads.  A lot of caraway only is an American thing from what I can surmise.  After several t=years this is the mix that I like and Lucy wouldn't let me do anything else.

You will like it better with the bread spices for sure.   They lend a fine background note to the bread that enhances the flavor dramatically.  But many like their rye bread plain and that is fine for me as well.  What ever makes the boat boat float will work for me.

You would like it but I won't know for sure till tomorrow breakfast but it smells terrific.

Happy Baking bread1965

isand66's picture
isand66

Lucy looks like the "force" has weakened  and Darth Lucy has returned!  Can't wait to see the inside of this one.  I'm sure it will go great with the left-over ribs and steak!

Great bake DA and Lucy.

Happy Baking and Holiday Weekend especially to someone like you who served our country proudly!

Regards,

Ian

dabrownman's picture
dabrownman

and I am glad she did.  This is one fine bread.  Take a 40% Jewish Deli Rye and add some figs, walnuts and spices, put it in a Pullman and this is what you get!  Just delicious.  We will have a fine holiday weekend to celebrate with it.  Hope all is well with you and yours and enjoy the long Memorial Weekend Ian.  Lucy says to take her buddies to the beach!

Glad you liked the bread an happy baking

isand66's picture
isand66

ThAt crumb looks perfecto!  I can taste it from here!

i have some burger buns in the oven and just finished some English Muffins. Next, time to pull some stumps and mow the lawn :)

dabrownman's picture
dabrownman

from now on and only j-have whopping 120 of it let in the back yard.  Way too much work when you are retired:-)

bakingbadly's picture
bakingbadly

EVERYTHING (including steak and salad) looks good, Dabs! The figs, the walnuts, the spices (love the spices, especially for rye breads), and the multiple retarding periods should equate into a fine, lovely loaf. Like Ian, I await crumb shots. :) 

Cheers and happy baking!

Zita

dabrownman's picture
dabrownman

baking in the past.  The German expats would love this one for sure.  It is nice when the wife is out of town and I can have a good steak..... which she is not fond of....Yea.  The old baking saying that it takes four doufusses to make a loaf of bread may not be far off the mark even though this one only took two of them:-)

Good luck with the latest venture Zita

plevee's picture
plevee

As always lovely bread and inspiration though no photos of Lucy. Please tell me again where I can get those lovely deep loaf pans instead of the 23/4" stunted things I can only find.

dabrownman's picture
dabrownman

seen them anywhere else.  Yippee said her mother sent them to her from Hong Kong If I remember right.  That is where I would look for them.  It is my most prized piece of baking equipment by far and every bread I make in it comes out nicely. Here is a picture of this Oriental Pullman pan with this loaf hiding in it right before baking

plevee's picture
plevee

I don't know why they only make stumpy little pans in the US. I hate them. Kisses to Lucy.

Yippee's picture
Yippee

Check this out, PL:

http://www.williams-sonoma.com/products/2609113/?catalogId=16&sku=2609113&cm_ven=Google_PLA&cm_cat=Shopping&cm_pla=default&cm_ite=default&kwid=productads-adid^45527541463-device^c-plaid^63150629220-sku^2609113-adType^PLA&gclid=CMLgiJrJldQCFQk0aQodYkoCfw

 

Nowadays it's easier to get it in the U.S. market.  Despite more pricey than the regular bread pans, it's still cheaper than shipping it all the way from Asia.  Google "Pullman pan with lid" will take you to a few Amazon links as well. 

Yippee

PalwithnoovenP's picture
PalwithnoovenP

Love how the figs decorated the crumb and the pan adds to the look of it. This has to be a complexly tasty loaf!

dabrownman's picture
dabrownman

It is totally tasty but not as overwhelming as some rye breads can be.  Perfect for breakfast toast r sandwhiches for lunch.  Best to you and yours Job and

Happy baking

Yippee's picture
Yippee

those who sacrificed for our country and hats off to you, DBM, for your service.  So nice to see how the little pan makes you happy!  Mission accomplished!  Keep the good food and beautiful bread coming!

Wishing you a peaceful holiday.

Yippee

dabrownman's picture
dabrownman

and their sacrifices to this great country. It is a  sad weekend for me as I remember some friends who gave their all and have been gone for over 43 years now ....... hard to believe it ever happened at all but i remember it like yesterday while forgetting so many other things along the way.  I can't imagine how hard is is for their loved ones and family.

Funny how the smallest thing can bring us so much happiness like this pan does for me.  Thinking of you and

Happy baking Yippee.  Have a great rest of the holiday weekend.