August 29, 2018 - 7:44pm
Sourdough Blackberry Walnut. Organic. Home-milled.
I've made a few 100% whole grain, hand milled, organic loaves lately. I've been doing a two hour room temp bulk ferment, an 8 hour bulk ferment retard. Shaping the loaf cold in the evening, another retard for the proof for 10 hours. Then baking it cold in the mornings. The loaf doesn't expand during either retards much but does have spring in the oven.
- This one is 90% Red Fife, 10% Rye.
- 20% blackberries picked that morning.
- 20% toasted sprouted walnuts.
- Rye NMNF starter at 14% preferment.
- Unsifted finely ground flour.
- 1 HR AL.
- 1.8% salt.
- 150 SLF. 5 min rest. 150 SLF.
- A few STF during 2 hour bulk.
- 8 hour bulk retard.
- Cold shape.
- 10 hour proof retard.
- Cold bake.
The double retard just works well for my schedule and I'd think the drawn out fermentation can't hurt on flavour. I could sift or perhaps extend the AL for some better crumb openness. Thoughts and feedback? Thanks.
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Congratulations Bigblue, that is indeed a handsome Bigblue that you produced.
Can walnuts be sprouted?
Thanks! They can, yes. I buy them in 25 lb bags, organic, sprouted. Taste like nutty butter.
Or maybe it's not the end where you are. I love the chopsticks over a baking dish. Loaf looks quite dramatic!
Such a beautiful loaf! Please can you explain what you mean by a 'cold bake'?
Did you cook the blackberries down before using them, and replace some of the water with them?
Sorry for all the questions
I get really rich I'm going to try and source some. Can you imagine the size of that sprouter? Walnuts already turn the dough purple but the top.It looks like it bloomed and sprang well so the crumb is as good as it was going to get for this whole grain bread - and pretty nice too I would say you could try making it a tad wetter but I don't even see any water in it at all. With 20% blackberries you could probably do 70% water on to of that but it might spread a bit. Nice!
Happy baking BB
Appreciate the comments and feedback. I did a rough calc that blackberries are 80% water. So I took the 20% bb by weight of the total flour and adjusted water to end up with an ~88% hydration. Didn't do anything to the blackberries beforehand besides eating a bunch while I picked them, then squishing them in my hands and adding them to the dough after the SLFs. Pretty basic. Loaf tastes good. Not sure that toasting the walnuts adds much more flavour, I'd skip that next time.
By cold bake I mean after the ~10 hour retarded proof, the oven was already preheated for 45 min with the DO at 475o and I transferred it cold--no counter warm up, just a score with a wet razor.
I'm going to make rustic, lean buns for the first time. 100% WG. If anyone has a good recipe link me por favor. I never bake without the DO so should be interesting doing the steam-pan method.
Thanks
-Tom