The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Last weekend's Multigrain loaf

leslieruf's picture
leslieruf

Last weekend's Multigrain loaf

Here is the link to my recipe, as requested by bread1965

https://www.dropbox.com/s/418xctpf74nxnrh/Multigrain%20loaf.xlsx?dl=0

Starter was refreshed for the Experimentation - the next step bake (posted on 17th January)  so I had allowed sufficient for this bake as well. 

Levain was built the night before and left at room temperature until 13:25 pm

Soaker was mixed the night before as well.  I use boiling water, add the salt, mix and allow to cool before refrigerating overnight.  It was removed from refrigerator mid morning.

12:25 pm The remaining water was added to the soaker and this added to the bread flour, wholewheat (freshly milled), and gluten flour . This was mixed until all ingredients were incorporated then left 1 hour to autolyse.  

13:25 pm  The levain was dimpled in and incorporated using stretch and folds.  At this point I realised I had forgotten to add the honey, which I usually add with the water.  I spread it out over the dough and carried on with stretch and folds. I didn't count how many but until everything is well mixed in.   Yes, this is a wet mix but not unmanageable.

13:55 pm first set of 10 stretch and folds in bowl as per Trevor J Wilson's method

14:35 pm 2nd set of 10 stretch and folds

15:15 pm 3rd set of 10 stretch and folds

17:00 pm 4th set of stretch and folds.  left to relax

17:30 pm removed dough from bowl, divided into two pieces and preshaped into batard

18:00 pm  Final shaping into batards, into floured bannetons, popped into ziplock bags and place in refrigerator overnight.

Next morning, oven preheated along with my 2 DOs to 250 deg C.

Dough removed from fridge, unmoulded onto parchment, slashed and dropped into hot DOs.  Baked 15 mins lid on and 15 mins lid off.  Temperature was reduced to 230 deg C about 10 minutes into bake otherwise I get singeing on the bottom.

It was a good bake.  In past I would probably tried slap and folds, but I am getting good results with this more gentle method.

Leslie

Comments

Bread1965's picture
Bread1965

It really looks like a great bread!.. but as I looked at the soaker mix I have to ask - how did you come up with that ? Was it just a hodgepodge of what you had on hand?

Can't wait to give it a try! Thanks again..

leslieruf's picture
leslieruf

Rose Levy Barembaum's 10 grain Torpedo.  Yeah the grain/seed mix has evolved to being what I can get.  Forgot to say, after I weigh the Quinoa I wash it, drain it a little then reweigh and adjust final water in soaker accordingly.  This isn't absolutely necessary but I think, from memory (which is at times vague) that this is because of something in the seed coat and rinsing removes this and the flavour is better.  You can modify the grains as you wish though.

have fun with it 

Leslie

Danni3ll3's picture
Danni3ll3

I love that you have such a wise variety of grains in there. I bet it is delicious!

leslieruf's picture
leslieruf

so keep pretty much to this combo. it changes a little if run low of sometimes though

Leslie

pul's picture
pul

those blisters...very nice looking loaves

leslieruf's picture
leslieruf

happy baking

Leslie

trailrunner's picture
trailrunner

That is a lovely bake !  All the add ins certainly make for a tasty bite I am sure. Your crust and crumb are beautiful !  c

 

leslieruf's picture
leslieruf

this formula always works for me 😊

Leslie

PalwithnoovenP's picture
PalwithnoovenP

Love those blisters and the open crumb. The add-ins really add character to the look and of course the taste of this bread.

leslieruf's picture
leslieruf

it is a very tasty loaf

Leslie

isand66's picture
isand66

Lover your crumb.  Looks like all your experimenting definitely paid off.

Regards,
Ian

leslieruf's picture
leslieruf

it seems that I just need to add that bit of gluten to get a better loaf. this one, even the original recipe from Rose (which is incidentally a yeasted loaf with only bread flour)  has gluten flour added to balance the grains I presume. 

Leslie

alfanso's picture
alfanso

a little better all the time.  Great looking loaves and really nice crumb.  

This whole field of baking reminds me of an adage from my programming days.  Where I used to say that there's lots of right ways to do something, and lots of wrong ways too.  Following Trevor's lead is certainly a right way!  alan

leslieruf's picture
leslieruf

baguettes as you make them are still a dream, must have another go soon.

Leslie

dabrownman's picture
dabrownman

It reads like an Ian bread from the ingredient list:-)  This is Lucys kind of bread but way netter than any 2nd Class Baking Apprentice could do:-)  Just perfect inside and out.  Well done and happy baking

leslieruf's picture
leslieruf

thanks dabrownman

Leslie