The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% Sprouted Spelt & Red Wheat Sourdough

Elsie_iu's picture
Elsie_iu

50% Sprouted Spelt & Red Wheat Sourdough

Last weekend, I continued testing the new method to see the potential it has. The best way to do so is mixing up a relatively weak dough with higher proportion of sprouted grains. That’s why half of the flour is sprouted in this loaf.

 

50% Sprouted Spelt & Red Wheat Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

273

100

27

100

303

100

Sprouted Spelt flour

90

30

 

 

 

 

90

29.70

Sprouted Red Wheat Flour

60

20

 

 

 

 

60

19.80

Whole Red Fife Wheat Flour

90

30

 

 

 

 

90

29.70

Whole Spelt Flour

60

20

 

 

 

 

60

19.80

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.5

0.005

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.5

0.005

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

30

100

273.8

90.36

Water

 

 

178

65.20

27

100

208

68.65

Whey

 

 

70

25.64

 

 

70

23.10

 

 

 

 

 

 

 

 

 

Salt

4

1.33

5

1.83

 

 

5

1.65

Vital Wheat Gluten

9

3

9

3.30

 

 

9

2.97

Starter (100% hydration)

 

 

 

 

6

22.22

 

 

Levain

 

 

60

21.98

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

40

13.33

40

14.65

 

 

40

13.20

Provolone Piccante, Cubed

40

13.33

40

14.65

 

 

40

13.20

 

 

 

 

 

 

 

 

 

Total

 

 

635

232.60

60

222.22

635

209.57

 

Sift out the bran from dough flour, reserve 27 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients. 


Combine all leaven ingredients and let sit until ready, about 5 hours (29.5°C). Roughly combine all dough ingredients. Ferment for a total of 4 hours or until quite proofy. Construct 2 rounds of 3 minute Rubaud mixing at the 10 and 20 minute mark. Do a set of lamination at the 30 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Freeze the dough for 25 minutes then retard in the fridge for 10 hours.
Sift out the bran from dough flour, reserve 27 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients. 


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 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

 


 

Since time was short, I was forced to shorten the rest. Consequently, the gluten network wasn’t as developed as I had hoped. That said, the dough was still considerably stronger and more extensible than other 50% sprouted dough I worked with in the past.

 

 

I figured that the dough was a bit under-proofed… There wasn’t adequate strength from both the gas and gluten when I shaped it. This might explain the flattened dough. The crumb is pretty nice though, it’s no doubt more open when compared with my past attempts.

 

______

 

Smoked duck breast (In case you’re wondering… Yup, of course I discarded the skin!) with spicy rice pilaf

 

Pressure cooked pulled lamb shank with 3 Mexican chilis, made into tacos (75% masa harina 25% atta, because... I ran out of the former... Yet I actually prefer this version to 100% corn tortillas) and topped with fresh pineapples and pickled red onions

 

Sweet & sour rice noodles with Chinese sausages, eggs, enoki mushrooms, leek and pickled Chinese bulbous onion

 

Spanish chorizo & mozzarella pizza (50% semola), mung bean hummus with fermented daikon radish, grilled zucchini & toasted hazelnuts, lasagna (pressure cooked all beef meatballs in herby tomato sauce, garlicky mashed potatoes, mozzarella & provolone piccante), enoki mushroom pork rolls with a Japanese brown sugar glaze, Pan grilled cauliflowers in a mustard sauce & topped with raisins, and roasted cauliflower leaves (our addiction)

 

Comments

Benito's picture
Benito

Your cooking and baking all looks delicious!

Benny 

Elsie_iu's picture
Elsie_iu

Your pizza is nice too. Looks like something I'd like for breakfast :) Now I'm craving a big slice of prosciutto and peach pizza! 

Hotbake's picture
Hotbake

How big of a family are you cooking for?

That's a lot of food and omg that taco.....I could eat 6 of those!

love the hearty bread as always!

Elsie_iu's picture
Elsie_iu

My mom, dad and me. That said, I usually just cook for myself, with the exception of Wednesday dinner. If I were to cook five dishes every night, I'd be drained. Not because of the actual cooking part, when you actually turn the flame/oven on, but rather all the veggies cleaning + chopping and dish washing. They take up 95% of the active time. I do enjoy playing with my knives... Not so much with soap and kitchen sponge... :)

The tacos were indeed quite tasty. Oh and all three were mine btw. My parents don't eat lamb so no one was fighting me over them. Well, that's until you're invited over for lunch! 

Thanks for the compliment!

dabrownman's picture
dabrownman

and lamb shank tacos  We are going out to Backyard Tacos tonight for a few and they will be chicken and Pork el Pastor.  I mean where are the duck and Lamb shank ones?  I feel under served by the taco masters of Gilbert for sure.  What are they thinking anyway to stiff us this way?

The bread is great with a nice crumb but the star is that killer pizza crust with Chorizo and Mozzarella.  My daughter is coming in for the holiday weekend and she asked for Focaccia but it won't be that good looking even though it is completely SD this time.  Will add red pepper and red onion to the usual toppings with some kind of new cheese  Tomorrow is Sea Bass Tacos, tilapia just doesn't cut it after seeing your tacos.  Yesterday, we smoked the chicken thighs for Smoked Chicken Hatch Chili Verde on Sunday.  The daughter is very specific with her menu requests.  Maybe I will make it with Yak or Arizona Desert Antelope thigh just to try to keep up their the Elsie's :-)

All your food looks delicious and it just has to be so - I can smell it from here. 

Well done and happy baking Elsie!

Elsie_iu's picture
Elsie_iu

I've finished packing my luggage. Once I found my passport, we're good to go... So are we hunting Yak or Arizona Desert Antelope first? :) And before that, maybe you can make some duck and lamb tacos? I mean, that's one of the reasons why we cook for ourselves: keeping ourselves from travelling halfway around the world for food! 

I think I've succeeded in persuading my parents that homemade pizza is superior to the store-bought one. It's only a small step but at least there's some progress. The chorizo, mozzarella and pressure-cooked tomato sauce definitely helped. This got me thinking... The easiest way to get them enjoy eating whole grain SD bread is probably smothering it in cheese. I like onion on pizza too but mom doesn't like it so it was forbidden. You take orders from your daughter and wife, and I take mine from mom. You gotta please the ladies as they're the bosses of the house! Sea bass is usually cooked whole and in Thai/Chinese-style here. Hmm... Thai-Mexican fusion fish tacos sound totally cool! 

Don't worry about the smell. I'll talk to mom about installing a better ventilation system :)

Glad you like the food! Looking forward to the Brownman's tacos in your next post!

isand66's picture
isand66

You never cease to amaze us with your fantastic cooking and baking.

The food looks incredible and must taste just as good.  That pizza and lasagna is to die for.

The crumb on the bread is fabulous.  I think the sprouted grains are probably causing the flat issue.  They can be tricky to time perfectly.  I have to stop being so lazy and sprout some grains already.  Maybe this week will be the week 😜~!

Happy Baking and cooking!

Ian

Elsie_iu's picture
Elsie_iu

Sprouted grains are so much tastier than regular whole grains! You're right they may have contributed to the spreading issue. I'll try spending more time on gluten development next time. Yet by no means I'm giving up on sprouted grains even if this doesn't work out. I'm cool with flatter bread as long as the flavor compensates :) 

A luscious tomato sauce is not only the base but the key to crave worthy red pizza and lasagna. The pressure cooker did a pretty decent job at that. The sauce took me 20 minutes to throw together but it tasted like it had been cooked for hours! It had a savory depth from the beef too. 

Thanks for the praise, Ian! Hope you've taken advantage of your garden produce to make some great dishes as well!

Rhody_Rye's picture
Rhody_Rye

...and when can I come over for dinner? (with bread for dessert, of course)   😄  It all looks fantastic, as do the other meals and breads you've posted on your blog.

Elsie_iu's picture
Elsie_iu

As you might have noticed, the city is in a tumult state right now... Anyway, you're welcome to come after I finish tidying up the house. Ahem, we seldom have visitors coming over so it gets pretty messy :)

For someone used to having "true" white bread, my white and whole grain bread can truly be considered dessert. Because of the sprouted grains and long fermentation, they have a surprisingly high sweetness level. I bet many people would not believe they contain no added-sugar at all!

Thanks for the praise! Glad you enjoy the posts. 

sam327's picture
sam327

Hi Elsie, 

Your food looks so good!!! I'm new to the Fresh Loaf and just made my first SD pizza yesterday.  It came out okay for my first time but yours always look so good!

Any chance you could share the recipe?? 

Btw I'm getting lots of ideas from your blog so my family thanks you in advance:)

 

Sam

Elsie_iu's picture
Elsie_iu

I have to confess though... Seldom do I follow a recipe strictly so this is just a general timeline/formula. For white dough:

140 g   Bread Flour     100%

98 g     Water                70%

2 g       Salt                  1.4% 

20 g     Starter              14%

Combine the flour and water, autolyze for 2-6 hours. Mix in the starter by Rubaud mixing, let the dough rest for 15 minutes. Fold in the salt by another set of Rubaud mixing. Ferment the dough for roughly 6-8 hours, or until it's risen by 50%. Retard the dough for 8-48 hours or use directly. When ready to bake, pre-shape the dough into a ball. After a 15 minute rest, flour the dough generously and stretch the dough gently into a 9" to 11" circle. I like to place the dough on a parchment paper so that it wouldn't stick. Let the dough proof until very puffy. Top with sauce and desired toppings and bake at 250°C/482°F for 8-15 minutes. Often I'd sub some kind of whole grain flour for half of the white flour. Then I'd likely up the hydration to 75-85%. 

Thanks for the compliments, Sam! Glad I could offer some cooking inspirations :)

Sorry for the late reply, life has been busy recently. Oh and welcome to TFL!

sam327's picture
sam327

I will try this soon!

No worries, I know it can get crazy!!

Stay safe over there! Things don't look so good on the news.

Sam

Elsie_iu's picture
Elsie_iu

With all the homework, lab sessions, lectures and studies, I'm basically stuck either at school or at home. No time left for anything else... Other than cooking and baking :)

P.S. Since you're new here, you probably don't know this. Right now I'm in my 3rd year of university studies. 

Happy baking, Sam!