The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart whole-grain bread without commercial yeast?

AlisonKay's picture
AlisonKay

Reinhart whole-grain bread without commercial yeast?

Has anyone here tried making the 100% wholegrain delayed-fermentation method Reinhart breads from 'Whole Grain Breads' without using commercial yeast in the final dough?

I'm thinking of having a go at the wholewheat hearth bread just using a sourdough starter.

There are two small references to doing this in the book. The first (page 153) just says that it is possible; the second (page 164) says the final dough will take three times longer to rise.

Advice from anyone who has tried this would be much appreciated! I'm unsure whether adding a little more starter when combing the two pre-doughs might help?

Thanks!

FLBaker's picture
FLBaker

Made PR's Oat Bran Broom Bread with SD starter. If you use the search function for FLBaker you'll see loaf/changes.  there.  Have made several of the recipes by using the 100% starter and just adjusted liquid /flour from there.  You'll be able to do this,too.

AlisonKay's picture
AlisonKay

Thanks! The bread looks good. I saw the sprouted grain one too. Did you final proof them for longer because you weren't using yeast?

clazar123's picture
clazar123

I'm copying and pasting a word document which can get a bit wonky when pasting here but this is the recipe I have been using and working on based on Reinhart's 100% Whole Wheat with Biga AND Dabrownman's NMNF starter build. Try opy/pasting back into word to see if it is easier to read or PM me and I can email you the page.The bread is delicious and I do have some adaptation for using starter. My starter is a thick batter (still barely pourable) consistency so it is probably 100-125% hydration. I never measure. The table shows IDY OR starter amounts.

Mixing the final dough can be challenging to integrate the biga/dough. I believe I increased the hydration and tried to wet the biga so it was easier to mix. As I said-this is in development. Some people cut the thicker dough with scissors/knife into smaller pieces to help integrate or just squished it with their hands.

The original variation I used was on Genious Kitchen-as cited at the top of the word document.

 

Have fun!


100% WHOLE GRAIN BREAD WITH BIGA/SOAKER


 


Based on Reinhart’s master recipe in Whole Grain Breads. Originally found on Genius Kitchen website.


(   ) means to verify next bake


 


BIGA: Night or day before


Ingredients

Volume

Weight

Half-Volume

Half Weight

 

Whole wheat flour

(2 2/3 c)

425g

(    )

212g

 

Water

9 oz

255g

(    )

127g

 

Instant yeast

3/8 tsp

1.5g

(   )

1.5g

Can use IDY or starter.

Active starter

(   )

45g

(     )

45g


Mix biga ingredients in a large Ziploc bag-label it “BIGA”


Rest for 1 hour at room temp then refrigerate for 3-18 hrs.


Warm up to room temp before mixing.


 


Starter build: Day before-3 feedings 4 hrs apart-from Dabrownman’s No Muss No Fuss starter


 

 

First

First

 

2nd

2nd

 

3rd

3rd

 

Dough

 

Build

Build

 

Build

Build

 

Build

Build

 

Weight

Seed*

Flour

Water

Total

Flour

Water

Total

Flour

Water

Total

800

3

6

6

15

11

11

37

22

22

81

800

4

8

8

21

17

17

54

33

33

120

800

6

11

11

28

22

22

72

44

44

160

800

7

14

14

34

28

28

90

55

55

200

800

8

17

17

41

33

33

108

66

66

240

(I use the last line for my build in this recipe with the total outcome of 240g in the lower right)

 


 


SOAKER: Night or day before


Ingredients

Volume

Weight

Half-Volume

Half Weight

 

Whole wheat flour

(2 2/3 c)

257g

(     )

127g

 

Water

1 ¼ c

297g

(   )

150

 

Salt

1 tsp

6g

½ tsp

3g

 

 

 

 

 

 

 


Mix the soaker in a large Ziploc bag labeled “SOAKER”


Rest it for 4-19 hrs.


Warm up to room temp before mixing.


 


DOUGH


Ingredients

Volume

Weight

Half-Volume

Half Weight

 

Whole wheat flour

(2/3 c)

85g

1/4 c

44g

 

Salt

1 ¼ tsp

7.5g

½ tsp

3g

 

Oil or soft butter

2 tbsp

21g

1 tbsp

14g oil

 

Honey

2 tbsp-1/4 c

64g

(1 tbsp)

(34g)

 

Instant yeast

1 tsp-1 tbsp

(10.5g)

¾ tbsp

 

 

Starter/natural leaven

(    )

(    )

(  )

200g

 


 


-To make the dough, mix the room temp biga and soaker in a mixer until well combined.


-Add the additional dough ingredients and mix to a windowpane. This is a wet dough that will combine well. I used a series of mixing a few minutes and resting for a few minutes to achieve windowpane.


-Put into an oiled bowl to rise to about 1 ½ times its volume but do a stretch and fold every 30 minutes  for 4 times


-Shape and pan. Let rise to about 150% of their volume.

-Bake at 375 F for about 40 minutes 

AlisonKay's picture
AlisonKay

Thanks for sharing this. I am looking to make this with no commercial yeast at all - not even in the final dough. Love to hear if you have tried this.

FLBaker's picture
FLBaker

Alison, the fermentation takes longer using the SD starter vs IDY but it will ferment on its own schedule like any other sourdough recipe. Because of this and because I rarely write anything down(!),can't give you an idea of timing. However, Clazar123 has a great example using either-or with an idea of times to expect.  It would probably be interesting to do a loaf of each to compare taste and times.

 

 

AlisonKay's picture
AlisonKay

Thanks. I fell into a big hole reading loads of Clazar123's wonderful posts! I couldn't find the one you pointed to though. If you have it to hand could paste it here? I will begin experimenting and see what happens...

FLBaker's picture
FLBaker

Alison, I was referring to Clazar123's recipe on this thread that shows proofing times. Interested in your results.

AlisonKay's picture
AlisonKay

Now I get it, sorry to be slow!

Results maybe some time; I only get the chance to bake once a week, but I will get there.

clazar123's picture
clazar123

Here are some interesting links:

http://exorphinjunkie.blogspot.com/2010/03/wild-grain-breads-master-formula-yeast.html

This is the Genius Kitchen where I got the original recipe. I also have Peter Reinhart's book "Whole Grains". That is the source of the ORIGINAL recipe that Genius Kitchen is based on.

https://www.geniuskitchen.com/recipe/100-whole-grain-bread-with-biga-soaker-458576

 

AlisonKay's picture
AlisonKay

Thanks for these. I am in the UK and for some reason I get a message saying genius kitchen isn't available in my country (!) The first link was interesting, and no matter on the second - I have the book (have read it cover to cover!) and your table is helpful. I shall start experimenting soon.