Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes
This is an continuation of the last multi-grain SD bake except that the hydration is slightly lower at 68%, the multi-grain flours were 54 %, the add in goodies are increased substantially since this bread has multi-grain sprouts to go with the multi-grain soaker and we also have pumpkin and sunflower seeds, as well as, pistachio and filbert nuts with a hint of prunes too.
We like the last bake very much but we decided to bake this bread differently in that rather than baking on a stone with a combination of Sylvia’s and David’s steam, we baked this bread on a stone with a Goodwill bought DO bottom overturned on the chacon.
We followed the same method as last time with 10 min of French lap and folds but instead of using S&Fs to incorporate the scald, sprouts, seeds and nuts we used French folds every 15 minutes 3 times to incorporate the add ins and then used one S&F at the end of an hour to round out gluten development..
The dough was rested for 10 minutes before shaping the center ball of the chacon, its 4 surrounding knotted rolls and the really big bialy, made by stretching it like a pizza from the edge hanging down to cover the rest of the shapes in the basket. Each was put into rice flour, basket side only, before being placed in a rice floured basket.
We then let the dough develop on the heating pad for 1 1/2 hours before refrigerating for 40 hours at 38 F in a plastic trash can liner. It rose about 50% in the fridge which is what we were expecting. We then took it out of the fridge and put it back on the heating pad for 3 hours before starting up Big Old Betsy to preheat at 500 F.
By the time Betsy got up to temperature and we added 20 minutes to the preheat, to get the stone up to 500 F too, The dough had been on the pad for 4 hours and was still about 50% in volume greater than when it went into the basket. We un-molded the chacon using a parchment covered peel and slid the chacon onto the stone while covering it with the DO bottom as a cloche.
After 2 minutes we turned the oven down to 450 F and continued to bake it a total of 20 minutes covered and then removed the DO bottom and turned the oven down to 425 F, convection this time.
Every 5 minutes we rotated the bread on the stone 90 degrees and in another 30 minutes the bread hit 203 F and we turned off the oven cracked the door and allowed the bread to crisp on the stone for 8 more minutes before removing it to a cooling rack. It reached 207 F while resting on the stone.
The bread really looks great on the outside, beautifully cracked and brown as one would want even though it didn’t spring much in the oven. We didn’t expect it to spring though after it didn’t do much on the heating pad for 4 hours either. It smells terrific enough. We sure hope this fine looker is not a brick on the inside but we will have to wait until we slice it later today, well after it cools.
Formula
Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes |
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Starter | Build 1 | Total | % |
SD Starter | 20 | 20 | 4.65% |
Buckwheat | 4 | 4 | 1.18% |
Quinoa | 4 | 4 | 1.18% |
Barley | 4 | 4 | 1.18% |
Whole Wheat | 5 | 5 | 1.47% |
Spelt | 4 | 4 | 1.18% |
Kamut | 4 | 4 | 1.18% |
Dark Rye | 5 | 5 | 1.47% |
White Whole Wheat | 20 | 20 | 5.88% |
AP | 30 | 30 | 8.82% |
Water | 60 | 60 | 17.65% |
Total Starter | 160 | 160 | 47.06% |
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Starter |
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Hydration | 77.78% |
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Levain % of Total | 16.55% |
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Dough Flour |
| % |
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Toady Tom's Tasty Toasted Tidbits | 4 | 1.18% |
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Red Malt | 3 | 0.88% |
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White Malt | 3 | 0.88% |
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Buckwheat | 21 | 6.18% |
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Quinoa | 21 | 6.18% |
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Whole Wheat | 20 | 5.88% |
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Spelt | 21 | 6.18% |
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Kamut | 21 | 6.18% |
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Barley | 21 | 6.18% |
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Dark Rye | 20 | 5.88% |
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Potato Flakes | 20 | 5.88% |
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Oat Flour | 20 | 5.88% |
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AP | 145 | 42.65% |
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Dough Flour | 340 | 100.00% |
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Salt | 7 | 1.63% |
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Soaker & Sprout Water | 220 | 64.71% |
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Dough Hydration | 64.71% |
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Total Flour | 430 |
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Water 70. Sprout and Soaker Water | 290 |
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Total Dough Hydration | 67.44% |
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Hydration w/ Adds | 68.02% |
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Total Weight | 967 |
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Whole Grains | 54.65% |
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Scald |
| % |
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WW | 12.5 | 3.68% |
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Rye | 12.5 | 3.68% |
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Quinoa | 12.5 | 3.68% |
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Kamut | 12.5 | 3.68% |
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Buckwheat | 12.5 | 3.68% |
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Spelt | 12.5 | 3.68% |
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Total Scald | 75 | 22.06% |
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Multigrain Sprouts |
| % |
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Kamut | 12.5 | 3.68% |
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Quinoa | 12.5 | 3.68% |
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Buckwheat | 12.5 | 3.68% |
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Rye | 12.5 | 3.68% |
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WW | 12.5 | 3.68% |
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Spelt | 12.5 | 3.68% |
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Total Sprouts | 75 | 22.06% |
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Add - Ins |
| % |
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Sunflower 15, Pumpkin 15. Prune 20 | 50 | 14.71% |
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Pistachio 15, Filbert 20 | 35 | 10.29% |
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Barley Malt | 5 | 1.47% |
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Total | 90 | 26.47% |
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