The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bran levain & 50% whole grain sourdough

pul's picture
pul

Bran levain & 50% whole grain sourdough

I have been milling my own flour on a blender which is coarser than commercial flour. Following the suggestion from Dabrownman, Danni and others, I have sifted the flour and used the bran and large bits to build up the levain. First I soaked the bran for 2 days and left in the fridge to soften up before building the levain.

I do not have precise measurements, but the approximate quantities are:

 

Levain

25 g bran

30 g starter

30 g bread flour

80 g water

 

Dough

110 g fresh milled flour (whole wheat + rye)

120 g bread flour

130 g water

70% hydration (felt like 75% when handling the dough)

 

Following standard steps, dissolved the levain first and added the dry ingredients, 4 g salt, a dash of honey and a dash of olive oil. No autolyse, 3 stretches and folds in the bowl, 5 hours bulk fermentation, shaped and straight into the fridge for 4 hours. Baked from fridge in a cold pot and cold oven for 55 min at 230C.

I can tell that I experienced the best aromas ever when baking. The levain also had a sweet and nutty smell because of the bran. Tasting this morning, the crumb revealed softness, nicely aerated, and nutty. I also got a nice oven spring, which I think has to do with the bran levain since it looked more active than normal. Overall it has been a great experience worth while repeating whenever I mill my own flour.

Happy baking to ALL

 

 

Comments

Danni3ll3's picture
Danni3ll3

I would really happy with a loaf like that! Well done!!

pul's picture
pul

Thanks Danni, looking forward to seeing your next batch!

Truth Serum's picture
Truth Serum

That is a wonderful idea. And the bread looks great!

pul's picture
pul

It works fine. I just blend about 100 g grains at a time and then started sifting out the bran.

 

dabrownman's picture
dabrownman

this one.  Have never tried soaking the bran for 2 days first but have retarded the finished levain for 2 days many times with good results.  The things we do to make good bread are worth it n the end when they turn out this good. 

Well done and happy baking pul

pul's picture
pul

That is great invention Lucy. What a great mind. Soaking for two days gave a nice result too. I was afraid that retarding in the fridge would weaken the levain.

Filomatic's picture
Filomatic

Really nice bread!  Glad the bran levain worked out for you.  Interesting experiment to pre-soak it.  I have the same experience with the bran levain being very active.

pul's picture
pul

Thanks Filomatic, I have another 30 g bran soaking in the fridge for tomorrow's mixing. Hope to get some consistence.

 

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

I love the scoring and keep looking at shaping and scoring more on my loaves...I would be very happy to bake and eat such a beautiful loaf Pul.... Kat

pul's picture
pul

Scoring has been a bit inconsistent and this one was top. Thanks Kat and keep posting your nice baking.

Truth Serum's picture
Truth Serum

this is another Fresh Loaf moment where you really see the power of the hive mind!

pul's picture
pul

so true, cool observation!