The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

30% Sprouted Rye Sourdough

Elsie_iu's picture
Elsie_iu

30% Sprouted Rye Sourdough

Experimenting with sprouted rye...

 

 

30% Sprouted Rye Sourdough

 

Dough flour (all freshly milled):

105g      35%       Whole spelt flour

105g      35%       Whole Red Fife wheat flour

90g        30%       Sprouted rye flour (wet sprouts were dried at 100°C)

 

For leaven:

14g       4.67%       Starter

43g       14.3%       Bran sifted from dough flour

43g       14.3%       Water

 

For dough:

257g      85.7%       Dough flour excluding bran for leaven

143g      47.7%       Water

90g           30%       Whey

100g      33.3%       Leaven

9g               3%       Vital wheat gluten

5g          1.67%       Salt

 

__________

307g        100%       Whole grain

283g       92.2%       Total hydration

 

Sift out the bran from dough flour except pearl millet flour, reserve 43 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 3 hours (27°C).  

Roughly combine all dough ingredients except for the leaven and salt, autolyze for 15 minutes. Knead in the reserved ingredients and ferment for a total of 1 hour 45 minutes. Construct a set of stretch and fold at the 15 minutes mark and 30 hour mark respectively. Fold in the add-ins at the 30 minutes mark.

Shape the dough directly then put in into a banneton. Retard for 14 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight 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. The crumb appeared very sticky when I cut into the bread after 2 hours, so I placed it into a zip-zag bag for 20 hours longer before slicing the rest of the loaf.

 

 

The crumb hasn’t really set even after 20 hours. It stuck to the knife when sliced and would benefit from toasting for a firmer texture. I thought of two factors that might have contributed to this. The first is the use of sprouted rye. Amylases supposedly have been denatured after being heated at 100°C but I can’t be sure. The second is that the bread was under-baked. My instant read thermometer was broken so I couldn’t check the temperature…

Despite the poor texture and crumb, the taste is not bad. It’s moderately sour and sweet at the same time. The sprouted rye gives the loaf a malty character, which can be noticed especially from its aroma.

 

_____

 

Pressure cooked curried lamb & mushrooms fusilli

 

Bored of fish quesadillas? Tried fishcakes quesadillas instead :) With Edam cheese and ancho & guajillo chili sauce

 

Paniyaram and poha

 

Smoked almonds & green beans spaghetti in curry leaves pesto

 

Easter lamb meatballs with ghee roasted carrots & potatoes and hummus

 

Easter-inspired dinner: Roasted asparagus, spiced carrots and potatoes, mini peas quiche in spring roll wrappers, spaghetti in white wine garlic mussels sauce, and shio koji pan grilled pork collar chop (Not burnt! Trust me)

 

White sandwich loaf: 20% pearl millet 10% Indian atta

Over-proofed…

 

Comments

isand66's picture
isand66

First the food.....looks fantastic and super yummy as always!

For the bread, since you only used 30% sprouted flour you shouldn't have ended up with a gummy crumb.  Most likely not baked long enough as you surmised.  If you use a majority of the flour as sprouted you do need to watch your timing as it will easily over-ferment.  It took me several tries to get the 100% Sprouted WW right from Peter Reinhart's book.

The white sandwich bread may have been overproofed but it looks pretty darn good anyway!

I'm working on a bread with fresh milled purple corn.  Stay tuned to see how it turns out.  The fresh milled corn smells amazing.

Regards,
Ian

Elsie_iu's picture
Elsie_iu

I found some non-popcorn corn species selling in the Indian grocery store I often visit. Needless to say, I bought a bag home without second thought. Its bright yellow color is just to die for! It wouldn't look nearly as cool as your purple corn loaf though :)

Yesterday I got a new instant read thermometer so that I don't have to guess if the bread's baked anymore. My old one was bought during a vacation in Canada. It was so much cheaper compared with those sold in HK. The new one has less function yet it costed me doubled the price... That's why I was hesitant in getting a new one sooner. 

100% sprouted whole wheat sounds like a nightmare! I'm not sure if store bought flour would be easier to work with but 50% freshly milled sprouted whole wheat can be quite tricky already, especially when the weather is hot. Over-fermentation is definitely a problem but I'm much more concerned about about proteolytic degradation.

Glad you like the food and thanks for the opinion, Ian! 

dabrownman's picture
dabrownman

and clour tortillas lately.  She cuts fresh corn off the cob and then dries it i n the dehydrator at 105 F and then  grinds it.  The resulting corn flour is just pretty much killer.  It is way easier to grind too but fresh purple corn is impossible to find!  Sweet corn just started coming into Sprouts her a couple of weeks ago so Lucy has been busy.

All the food looks great..  Never thought of fish cake tacos before now but why not?  The rest of the food is just lovely as usual too!  People must be dying to eat at your house!

Amylase is the evil doer when it comes to rye bread and sprouted rye has way more of it but 30$ rye bread shouldn't make a hug difference.  The first thing sprouts do is make more amylase. But acid is supposed to keep the amylase action in check.  You have a lot of whey in the mix which adds even mire wee beasites and acid to the SD and that may be part of the problem along with the baked temperature.  Toasting the bread fixes everything though:-)

Many people bake their 30% Deli Rye to 196 F but I like it a bit more well done at 202-205 F

Happy baking Elsie!

Elsie_iu's picture
Elsie_iu

There're definitely more fresh than dried corn varieties to choose from. There's lower risk of clogging the mill too. I'm shocked you can't get fresh purple corn. We don't have the in-husk kind but the cooked-then-vacuum-sealed type is sold in quite a few supermarkets here. 

30% sprouted rye may or may not make a huge difference... It depends on how long the grains have been sprouted for. Once I let my rye berries sprout for 48 hours such that the radicles were twice as long as the berries. The resulting bread was completely overwhelmed by amylases so the texture was like rice cakes... I only used 30% of it and the rest was white flour! The other thing is that the radicles were so long that the berries cannot be ground in the mill. I had to crush them in my blender first before re-milling them :( 

I like to bake all my bread to 208 F to play safe. With high hydration dough, there never seem to be a problem with getting a moist crumb anyway. It'd take quite some time until the bread gets over-baked. 

With cinco de mayo approaching, you can expect seeing more Mexican food in my post next week! Honestly, though, we don't celebrate it in HK as it isn't make known to most. Glad you like the food Dabrownman! Happy baking and cooking!