The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Cranberry Nut Sourdough w/ YW

ifs201's picture
ifs201

Whole Wheat Cranberry Nut Sourdough w/ YW

I was thrilled with the wild rice cranberry & nut bread I made last weekend so I decided to make another fruit/nut loaf. I didn't add rice this time, but I upped the percentages of whole grain. I briefly thought about adding cooked spelt, but then I forgot. 

I did a 10% starter inoculation, but I split this between YW (50g flour and 50g YW left out for 20 hours) and 100g of sourdough starter. My YW had a great apple smell. I used 2% salt and the hydration was 84%. The higher percentage of whole grains made the dough pretty easy to work with even at 84% hydration. I also did a 3+ hour autolyse which is longer than I have done in my recent bakes. I added 150g toasted walnuts, 200g raisins/cranberries, and 40g honey. 

 

T8540%
Spelt10%
Rye calc5%
Bread flour calc45%

 

6:00 AMfinal levain build  
8:30 AMStart autolyse  
12:00 PMMix autolyse and levain build and YW build  
12:15 PMTrevor Wilson mixing method 5min, 15 wait, 5min (add SALT and honey)  
12:45 PMCoil Fold  
1:15 PMOn Counter Lamination (add nuts and dried fruit)  
1:45 PMCoil fold 3x  
5:00 PMPre-shape, shape, fridge  
7:00 AMBake at 490 for 25 minutes and 460 for 25 minutes  

Comments

Benito's picture
Benito

Ilene, they look great and I bet they taste great.  Do you think using a combination of yeast water and sourdough starter made the BF go any faster?  You still had a BF of about 5 hours so was the bulk at a cooler temperature?

Benny

ifs201's picture
ifs201

Hi Benny,

 

Good question. I didn't notice the bulk going too much faster than the leek loaf (without YW) that I made at the same time, but maybe a bit faster. I am ashamed to admit that I am not very precise when it comes to dough temperature. I usually just use room temperature water and don't measure the temp of my dough. The room was about 75 degrees so it wasn't cold, but also not too warm. I'm not a YW expert and I feel like my YW might not be all that strong. I only made a YW loaf once for the community bake and since then I've just added new fruit a few times and left the YW in my fridge. When I added the 50g of YW to 50g of flour, it took much longer to double than my starter. 

Now I'm wondering if I overproofed the dough! It had decent oven spring so I think it was okay, but maybe a bit over. The truth is I ordered grains from the farmer's market and there was a mix-up and the grains ended up going to Brooklyn so I needed to return to the market at 4:30pm, hence my bulk ferment went a tad bit longer than it may have otherwise. 

Benito's picture
Benito

The crumb looks really good especially considering the fruit, nuts and high percentage of whole grains.  I’d say you got the fermentation right Ilene.

Benny

Danni3ll3's picture
Danni3ll3

I should use more YW in my bakes. Especially when you get results like that! Well done!