The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Meet My New Favourite Formula...

Elsie_iu's picture
Elsie_iu

Meet My New Favourite Formula...

This is what happens when I combine my top three favourite flour in one bake.

 

 

20% Sprouted Quinoa 10% Barley Sourdough

 

Dough flour (all freshly milled):

210g      70%       Whole spelt flour

60g        20%       Sprouted white quinoa flour

30g        10%       Pearl barley flour

 

For leaven:

10g      3.33%       Starter

40g      13.3%       Bran sifted from dough flour

40g      13.3%       Water

 

For dough:

260g     86.7%       Dough flour excluding flour for leaven

100g     33.3%       Whey

108g        36%       Water

90g          30%       Leaven

9g              3%       Vital wheat gluten

5g          1.67%      Salt

 

Add-ins:

15g          5%        Toasted golden flaxseeds

 

__________

275g     90.2%       Whole grain

253g     83.0%       Total hydration

 

Combine all leaven ingredients and let sit until doubled, around 3.5 hours.

Roughly combine all dough ingredients and let it ferment for 15 minutes. Fold in the flaxseeds. Ferment for 1 hour 45 minutes longer.

Shape the dough and put in into a banneton. Retard for 10 hours.

Preheat the oven at 250°C/482°F.

Score and spritz the dough then bake directly from the fridge at 250°C/482°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 2 hours before slicing.

 

 

 

It has been a while since I achieved bloom like this. Cutting down on the bulk time and hydration paid off: no sign of proteases overload this time :) The bread has a lightly blistered crust and a crumb that is considerably open.

 

 

I know it sounds like an exaggeration but this bread is so tasty plain that it should be eaten as it is. No, not even butter or olive oil. Sprouted quinoa and barley flour have a strong nutty sweetness so it feels like there is ground almonds/pine nuts added to the dough.

 

 

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First high percentage rye bread: 70% whole rye SD with 10% Alt Altus (half rye half whole wheat), 20% whole spelt and toasted walnuts (Very flavourful thanks to the Alt Altus)

 

Spinach, egg white and feta pie topped with pine nuts

 

 

Mom’s birthday dinner: pan-seared scallops with gingery roasted carrot puree, pan-seared steak with rosemary garlic pan sauce & roasted cherry tomatoes, pan grilled pork sausages with caramelized onion, and Caesar salad with 50% sprouted spelt croutons (so good!) and porcini risotto  

   

Spicy breakfast: rava upma with sauteed spinach and (baby?) king oyster mushrooms

 

Comments

Nlayton's picture
Nlayton

This looks really nice and I'll give it a try. I typically like to use a higher sprouted grain %. I'm wondering if you've also tried a higher % in this recipe. Thanks

 

Elsie_iu's picture
Elsie_iu

so no, I haven't. This bread is already very flavorful that I believe it wouldn't benefit significantly from more sprouted grains. That being said, I think you could safely replace 20% of the spelt with sprouted white wheat flour. It has a clean sweet taste, which should go very well with barley and quinoa. You can then up the hydration by 3% or so. Sprouted spelt might be too strong and its malty flavour can overwhelm the delicate nuttiness. It also have a much higher fermentation rate in comparison with wheat so the dough has a high chance of breaking down. I wouldn't recommend increasing the proportion of sprouted quinoa as I found that the compromisation to dough structure is too significant when > 30% of gluten-free flour is used.

I don't know how much experience you have with sprouted grains but even if you're very comfortable working with freshly milled sprouted flour, you probably don't want to include >50% sprouted flour+ gluten-free flour. 

Thanks for the interest. Good luck with the bake!

Nlayton's picture
Nlayton

Thanks for your thoughtful followup advice

not.a.crumb.left's picture
not.a.crumb.left

2 things that I love a lot too.....I spotted the pine/almond nuts  and I decided to give sprouting a try too....

That looks all soooooooo  amazing and I just came back from Germany with a bag of rye berries...can't wait to get sprouting...

Lovely, lovely breads....Kat

 

Elsie_iu's picture
Elsie_iu

I often have a joyful moment reading your comments :) If pine nuts aren't so expensive, I too would keep lots of them on hand. Pasta, pizza, salad, bread, spread... there're so many ways of using them!

I'm sure you'll love the taste of sprouted grains: you'll be shocked at how your already-amazing bread gets elevated.

Thanks for your super kind words and happy sprouting! Can't wait for your sprouted bread post!