Toasted Five Seeded 40% Whole Grain Sourdough
I am continuing my quest for a more open crumb and oven spring using some of Trevor Wilson and Dabrowman's methods. We got "lovely" weather (pouring rain till 3 am which then froze and turned into snow on top of the ice). That made travel rather treacherous so I decided to stay home and bake bread. New things that I tried this time:
1. I decided to try 10% prefermented flour for the liquid (100%) levain. I usually use 13% preferment flour in an 80% levain. Actual practice ended up with 11% prefermented flour. The idea was to extend the retarded proof and be able to bake a bit later in the morning.
2. I weighed out all of my whole grain flour first and then sifted out the bran for the levain builds (1:1:1, 1:2:2, 1:2:2). I did the builds each 4-5 hours apart. I wasn't sure what to expect in terms of rise since I was using mostly bran and discovered that it makes a very thick mix and doesn't really double (unless it doubled while I was sleeping and it was on its way down when I got up). Anyhow, I was going to refrigerate it but when I saw the weather, I decided to make dough that day.
3. This is the second time I have done folds right through the fermentation period. The first few sets were 30 minutes to 45 minutes apart, the last sets were 45-60 minutes apart, while being very gentle with the last two sets. I was surprised to find that the dough was ready in 3 hours and 45 minutes rather than my usual 5 hours, and this is with less levain than I usually use! The dough also seemed to leave the buckets a lot more cleanly.
4. Preshaping was done very gently but the final shaping was done a little bit more firmly to get nice tight boules. I didn't degas the dough by patting it as I do normally but I did the final shaping by folding the edges of the dough over itself, rolling it right side up and pulling the dough towards me with my hands rather than using the dough scraper the way Trevor does.
5. I retarded the loaves for 12.5 hours. I usually retard them for a maximum of 10-11 hours as I find the oven spring suffers if I go over 12. I was happy to see that using less levain allowed me to extend the time in the fridge. I will have to keep testing to see what the sweet spot is for this amount of levain.
Results: I got great oven spring and a reasonably open crumb. Not as open as my last loaf but there has been progress. I probably compressed the crumb with my final shaping. I am going to have to find a balance there somehow.
Here is the recipe:
(Note that I used all commercial flour in this trial. No freshly milled grains)
1. Weigh out 400 g of Roger's wholegrain wholewheat flour and 40 g of Brûlé Creek Dark Rye flour. Sift out the bran and use it for the levain builds: A. 3 g starter, 3 g water, 4 g bran. B. 10:20:20, C. 50:100:100. Reserve the rest of the flour for the dough.
2. Toast 25 g each of sunflower seeds, sesame seeds, flax seeds, millet and hemp hearts. Cool slightly.
3. Add the reserved whole grain flour to the toasted seeds, and add 660 g of Roger's unbleached no additives flour, 50 g freshly ground flax and 700 of water. Autolyse for one hour.
4. Mix in 22 g of sea salt, 40 g organic full fat yogurt and all of the levain. (I was going to use only 220 g of it but the whole thing slid out of the container so I just went with the flow. Ha ha!) I also added 50 g of water to loosen the dough. Use folding and pinching to integrate everything well. Do several folds once everything is integrated to enhance gluten development.
5. Over the next several hours, do 5 sets of folds, the first few 30 minutes to 45 minutes apart and the last few 45 to 60 minutes apart. I did the last set 45 minutes before I divided the dough. I was quite surprised to feel the dough being so billowy and see bubbles under the surface after only 3 hours and 45 minutes. The dough rose maybe 30 percent but it was definitely ready.
6. Divide the dough into 3 equal portions, do a very gentle shaping into boules and let rest 15-20 minutes. Then do a final shape into boules as per above and place into bannetons. Cover and place into fridge for 12 or so hours.
5. Bake directly out of the fridge into preheated to 475F dutch ovens (lined with parchment paper rounds). Drop the temp to 450F and bake covered for 25 minutes. Uncover and bake for a further 22 minutes at 425F. Cool and enjoy!
The flavour of the toasted seeds, especially the sesame really came through. And yes, bread does taste better with freshly milled grains. If I had any doubts, this was the proof. It is good bread but not as tasty as when I include freshly milled grains.