The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vibrant Orange Sourdough... with Pancetta + 100% Whole Wheat SD with 50% Sprouted

Elsie_iu's picture
Elsie_iu

Vibrant Orange Sourdough... with Pancetta + 100% Whole Wheat SD with 50% Sprouted

After baking a loaf of yellow bread, it makes total sense to attempt creating orange bread next, right? This might sound odd at the beginning: mangoes, carrots, coconuts, oranges, ginger and coriander with… pancetta? But not so much if you think about how heavenly a combo prosciutto and peaches (or melons) make.

Vibrant Orange Sourdough with Pancetta

 

Dough flour (all freshly milled):

180g      60%       Whole white wheat flour

60g        20%       Sprouted white wheat flour

60g        20%       Pearl barley flour

 

For leaven:

10g        3.3%       Starter

40g      13.3%       Bran sifted out from dough flour

40g      13.3%       Water

 

For coconut milk (or sub 42g canned coconut milk):

14g        4.6%       Coconut cream powder

28g        9.3%       Hot water

 

For dough:

260g     86.7%      Dough flour excluding bran for leaven

156g       52%       Water

49g      16.3%       Whey

42g         14%       Coconut milk

90g        30%        Leaven

9g             3%       Vital Wheat Gluten

10g        3.3%       Alt Altus

5g          1.7%       Salt

90g         30%       Finely shredded carrots

1/2 tsp       -%       Orange zest (from 1 medium orange)

1/4 tsp       -%       Coriander powder

1/4 tsp       -%       Freshly grated ginger

 

Add-ins:

30g        10%       Dried mangoes

12g          4%       Crumbled crisped pancetta (from 4 thin slices)

 

___________

245g      80.3%     Whole grain

292g      95.7%     Total hydration (the carrots contribute to extra moisture)

 

Sift out the coarse bran from the dough flour, reserve 40g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, about 5 hours.

Soak the dried mangoes in enough hot water to rehydrate. Set aside until needed.

Dissolve the coconut cream powder in the hot water if using.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 30 minutes. Fold in the add-ins then ferment for 1.75 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Leave to proof for 20 minutes before retarding for 20 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 40 minutes.

Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 3 hours before slicing.

The nuttiness and sweetness of barley and sprouted white wheat go very nicely with the fruits and spices in this bread. Biting into the pancetta bites gives a surprising burst of saltiness, which helps to balance the sweetness and keeps things interesting.

Inspired by Dabrownman’s mushroom-pie-looking apple pie, some of the pancetta went into this miso mushrooms stuffed aubergine  

 

100% Whole Wheat Sourdough with 50% Sprouted

 

Dough flour:

150g      50%       Whole red wheat flour

150g      50%       Sprouted red wheat flour

 

For leaven:

10g        3.3%       Starter

40g      13.3%       Bran sifted out from dough flour

40g      13.3%       Water

 

 

For dough:

260g    86.7%       Dough flour excluding bran for leaven

208g    69.3%       Water

52g      17.3%       Whey

90g         30%       Leaven

9g             3%       Vital Wheat Gluten

5g          1.7%       Salt

 

___________

305g      100%     Whole grain

305g      100%     Total hydration

 

Sift out the coarse bran from the dough flour, reserve 40g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, about 5 hours.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 2.5 hours, with two rounds of stretch and fold after 20 and 60 minutes.

Preshape the dough then let it rest for 20 minutes. Shape the dough and put in into a banneton. Leave to proof for 15 minutes before retarding for 20 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 40 minutes.

Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 3 hours before slicing.

Due to improper shaping, the cross-section of the bread came out to be a bit irregularly shaped. However, it was well-proofed with pretty open crumb and a lightly blistered shiny crust.

This one has a very robust flavour with prominent sweetness. Its taste is distinctive to regular unsprouted red wheat bread.

Chocolate ganache filled sweet buns for mom

 

Comments

Ru007's picture
Ru007

many different flavours into you orange loaf!! Wow!! You're very creative. 

Well done Elsie. Happy baking :)

Ru

Elsie_iu's picture
Elsie_iu

The thing I like about cooking and baking is that I can be as creative as I want. There's no right or wrong combination as long as it tastes good. The tough part is making sure no flavour is dominating and that all components are there for a reason. This orange bread kind of achieved it that I think it's even better than the yellow bread :)

Looking forward to reading your next post!

dabrownman's picture
dabrownman

the my post confirmed his suspicion that I was as nuts as he was:-)  Now I a can pass that title on to you too!  You are as nuts as we are so welcome to the club :-)  http://www.thefreshloaf.com/node/33120/fig-water-multigrain-apricot-walnut-whole-wheat-sprouter

Your mango,wheat, barley, carrot coriander coconut bread with pancetta has to be a as crazy as it gets!  Has to be really tasty though.  Should make the best toast ever.  The huge amount of whole grains makes for a tighter crumb with all if those ad ins but it isn't supposed to SFSD white bread.  Lucy has smiles from floppy ear to floppy ear.

That 100% WW bread is just perfect inside and out.  That is exactly that way the crumb is supposed to look and it has]s to make the best sandwich bread around.  I personally am drooling over the mushroom stuffed, pancetta, egg plant.  It has to be yummy.  Well done Elsie, you have a long, interesting road of  Food Crazy in front of you that leads to Culinary Nirvana.

Happy eating !

Elsie_iu's picture
Elsie_iu

It's such an honour :) Your bread must smell very fragrant with the walnut paste and buckwheat flour. And you know what? I'm planning a buckwheat bake too for my friend. It would contain 30% buckwheat so I can't wait to see how it will turn out.

The high percentage of whole grains and aggressive use of add-ins were not the culprit for the tight crumb, my carelessness was :) I did not manage the hydration of this bake very well because of the added moisture from the carrots. The over-hydrated dough broke down at a much higher rate than a properly hydrated one. I had to under-proof it or else the structure would be severely harmed. Inevitably, the crumb openness was compromised.

I'm actually quite surprised the crumb of the 100% whole wheat bread came out so nicely. The dough was shaped in a sloppy manner so I expected the crumb to be more negatively affected. As for the stuffed eggplant, you can't deny the part you play in inspiring it! 

Your craziness in baking is one of the factors encouraging my boldness in melding exotic flavours. Keep it coming, Lucy!  

leslieruf's picture
leslieruf

baker - amazing idea for the orange bread!  lots of lovely food in your bake from top to bottom! Yum!

Leslie

Elsie_iu's picture
Elsie_iu

I can't take credit for all the interesting ideas because they are inspired by many others' creation. It is fun to think out of the box and explore what magic different flavours can produce together.

Thank you for your compliment! Happy Baking!

PalwithnoovenP's picture
PalwithnoovenP

I have also though of making bread with prosciutto and fruit some years ago but I can't find prosciutto and even if I find it, it will be terribly expensive! Cured meats and fruit taste sublime and I somehow know how this one tastes. I wish someday to make a similar bake to this! Well done!

Elsie_iu's picture
Elsie_iu

Chorizo, bacon or even deli meat, you name it. Even some cheap ham would be elevated once seared or glazed. So there's no need to hold up the bake for so long!

No more hesitation, go for it! Good luck :)

isand66's picture
isand66

As DA said, welcome to the club!  You certainly are inventive and your results are spot on.  Great crumb on the whole wheat bread even if it is a little misshapen :).

Those cholcolate filled buns look to die for!

Happy Baking and look forward to your next creation.

Ian

Elsie_iu's picture
Elsie_iu

I can't imagine being in the same club with two of the top bakers on this site!

Thanks for the encouragement! My mom loved the chocolate buns and devolved them all. However, I found the whole wheat one to be much tastier personally :)