The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

16% Whole 8 Grain Sourdough

dabrownman's picture

16% Whole 8 Grain Sourdough

Lucy came up with a lite whole grain sourdough bread this week.  Each of the 8 grains were only 10 grams and nine were sprouted so this is really getting close to a the same type of SFSD style bread that David Snyder is so famous for around TFL.


The main difference is the 8 different grains – Kamut, oat, spelt, rye, barley, emmer, red and white wheat and the 10 g of NMNF rye starter used to make the 8% preferment bran and high extraction levain.  Lucy really cut the levain size this at the temperature outside reached 110 F and the kitchen was hovering around 91 F.

The levain was not retarded but we expect the bread to be fairly sour due to the heat, small bran 100% hydration levain, the 3 week old retarded NMNF rye starter and retarding the shaped dough for 16 hours.  LAB real love the heat and the wet and this dough came in at 75% hydration.

The dough flour was the leftover 40 g of the HE flour, plus half Lafama AP and half Albertson’s bread flour. We did a 1 hour autolyse with the Pink Himalayan sea salt sprinkled on top.  We were at72% hydration but the dough felt a little dry when we started the first set of slap and folds so we chucked in another 3% water to get it slappable.

The first set was 50 slaps and the 2nd set was 20 and the final two were 6 and 4 – all on 30 minute intervals.  The dough had expanded nicely even with the small levain because of the heat so we pre-shaped it and shaped it into a boule before plopping it into a rice floured basked, seam side down, bagged it and put it in the fridge for the retard.

When the we took the dough out of the fridge, we also fired up the oven to 500 F with the combo cooker inside.  Slashing was not required but, when we placed the dough in the cooker and the cooker in the oven we forgot to turn down the temp to 450 F so it stayed at 500 F for 20 minutes of steam.   This hurt the spring a bit,

We love chicken, bean, cheese and grilled veggie quesadillas 

When the lid came off it has cracked a bit and we turned the oven down to 425 F convection for 6 minutes of dry baking before removing it from the bottom if the cooker and baking it another 6 minutes.  At 32 minutes of total baking the bread was 210 F on the inside and nicely brown with small blisters.

It is a pretty handsome loaf….. very crispy on the outside and more boldly baked due to the oven error for sure but we will have to wait on the inside when we cut into it for lunch.  It is nice to make a 2 day sourdough instead of our usual 3-5 day sprouted bread.  Even if the tste may nt be as complex and satisfying

This bread is open, soft and moist on the inside and it tastes as good as it looks.  Maybe not as tasty as a 30% sprouted loaf but this one is closer to the old school SFSD and sourer than a typical SFSD you will find today.  We had a simple P&J sandwich with some honeydew and strawberries for lunch and it was about the best P&J possible especially with home made 4 berry, banana and ginger jam 


8% pre-fermented 8 grain, bran, 2 stage levain,  at 100% hydration - first stage was 4 hours  and the 2nd stage was 2 hours when it doubled – 91 F in the kitchen made the levain twice as fast as usual


8% HE 8 grain flour

42% LaFama AP

42% Allbertson’s bread flour

2% PH Sea Salt

Enough water to get the hydration up to 75%

There is Lucy's salad and a crack shot:-)


isand66's picture

Perfect crumb on this one.

throw some olive oil on this one and grill it up with some fresh cheese and I'm flying to see you!

love that quesadilla too.

Happy Baking!

dabrownman's picture

with smoked chicken.  Whit I think puts them over the top is the grilled onions, red, yellow, hatch and pasilla chilies and home made beans.  i'm going to smoke the veggies next time and see if it improves them like they do pizza

I'm getting some dipping sauce cheese and cured meats sausages out for dinner - that sounds great.  Glad you like the bread Ian and have a good weekend with the furry ones.

Happy baking

Elsasquerino's picture

I'd be so proud of that! Great bake!

dabrownman's picture

that I first tasted.  More sour and boldly baked.  It is a great tasting bread.  I;m glad you like it.

Happy baking

alfanso's picture

in your breads, can you really taste any/each of them, or does the flavor all meld together?  The closest I've come have been those supermarket pullman 7 or 12 or 256* grain breads from Orowheat, etc.  They are tasty, but my palate can't tell what any individual grain is.

So..when you make these, is it just for a grain mix for the fun of it, or do you have some flavor of intent** in mind?

Anyway's good looker!  And the quesadillas sounds great!

*256 is a favorite number of mine, being an old mainframe programmer, as it is 2 to the 8th power and a universally respected number for 3rd generation languages on IBM mainframes.  

**Flavor of Intent sounds like a mid 40's Raymond Chandler film noir with Barbara Stanwyck and Fred MacMurray.  Either that or a romp through the 50's Campania countryside with Sophia Loren and Marcello Mastroianni. 

dabrownman's picture

but at 80 g total you can tell it tasted different than a bread made with 80 g of rye or 80 g of spelt.  An 8 grin does taste better and different than a 2 or 3 grain bred.  I'm not sure that I could find 256 different grains to make into a bread.  It was pretty hard to get the 15 for Lucy's challenge bread of 15 grains and no more than 3 ingredient bread.

I only did one program in RPG in 1985 so I'm not a 256 fanatic but it was an easy language to program the time and this was fun project.  When I was in Saudi Arabia we had a custom engineering group that had to design and price out custom sizes or loads for rigid frames in pre-egineered steel buildings plus engineer the rel work for projects we already had.  They hated to do quotes and it took them forever.  The roof, walls, doors, windows, gutters and anything else in the building was pretty much a set price based on quantity, size or square foot..  I did a program that would allow our field sales people to price these custom buildings without having our limited and expensive engineers spend their valuable time doing these quotes that they hated.........and we could keep them working on real money making buildings that we had to fabricate and build and they loved working on those,   The program couldn't do really wild things like a 110' tall by 400' wide clear span hanger for a 747 or its hanger door or a long span 100 ton bridge crane supported by the building but it was pretty accurate for 95% of the quotes.

It is way more fun helping Lucy design and code an app that replaces everyone's job to teleport bread around the universe.  I don't know why we are wasting out or time on these things though when everyone will be living in the cloud in a hundred years or so anyway and will have no need for these silly things.

Glad you like the bread and that we will be able to enjoy making them till our dying days:-)

Happy baking Alan

AlanG's picture

It's also the total # of characters in the extended ASCII set.  I wonder how many others have done mainframe programming?  My first CS course was Fortran programming way back in 1969 with punch cards on the university IBM machine.  When I was a post-doc at Cornell we had a DEC PDP-11 with a DecWriter (I think that was the tradename for their keyboard/printer combo).  It was a lot easier to manage than a mainframe though it had to be toggled up and booted each morning.  Amazing how far things have come (I have more computational power on my i7 workstation than that DEC had).

dabrownman's picture

My we are old.  Odd how so many of us are still alive and programming in anything :-)  Apps are fun to to keep the brain working when retired too.  I think an iWatch has more computational power than the first IBM 360 too.  I just saw on CNBC this morning that a working Apple 1 made in 1978 with 12 k of RAM will auction for an estimated $300 to $500 K!  I wonder what my working 64 k RAM Apple also made in 1978 would fetch?

alfanso's picture

Although I started as a COBOL programmer while meandering through life for a decade after the service and college, my wife started as an ASM programmer.  He father, mere days away from turning 94, programmed in FORTRAN himself quite a ways back now, although I doubt that he ever had to switch wires from input to input to program the dang thang ;-) .  Fortunately, I barely avoided the punch card era although I had to share the CRT with my co-cubicle dweller intuit first job.

Fun and a lot of pleasant, if not stressful, memories.  But when I stepped out of the building for the final time after being laid off in 2003, I never for a minute missed anything except the camaraderie. 

dabrownman's picture

never having programmed in machine language.  The power if 1's and zeros is beyond my comprehension at this point.

Danni3ll3's picture

Nice crumb too!

Is Lucy not feeling well? That bread is awfully white for her. I am not used to seeing breads like that come out of your oven. 

By the way, why do you figure that the high heat hurt the oven spring?

dabrownman's picture

and it got harder than it should have too fast and the spring was restricted.  The dough was very cold from the fridge and the high heat dried out the crust quickly but it couldn't vaporize the water and alcohol fast enough from the cold dough on the inside to really put on the blisters like it should have.  I think it restricted the bloom too.  The bread would have looked better if baked at 450 F with the lid in on for 24 minutes. rather than 500 F for 20 minutes.

Lucy will be back to her darker side soon enough but we do have quite a nice selection in the freezer so we might skip baking this week anyway.

Glad you liked the bread Danni and happy baking