Whole Wheat and Spelt Sourdough with Sprouts and Seeds
We were out of white bread again and with Lucy in the middle of her rye bread experiments, it didn’t look like we would get a chance to make one either. But we built the rye levain for her and at the same time a whole wheat one for this bread and a YW one for some possible pizza - possibly tomorrow or Sunday. Saturday is out since we are off to Tucson to finish moving my daughter back home.
This levain build was 3 stages, 4 hours each, levain build like the last one with the exception that, instead of an overnight 12 hour retard of the levain after the 3rd feeding, this one had a 36 hour retard after the 3rd feeding. It was allowed to come to room temperature for 2 hours when it more than doubled.
That same 2 hours was used for the autolyse of the dry ingredients with the exception of the seeds and sprouts. The liquid was the reserved soaking water from the sprouts for this bake and the soaking water from last one with some honey.
The dry included toadies, WW, Spelt, oats, corn, red and white malts, a small; amount of VWG, and some medium ground white and black sesame seeds with some golden and brown flax seeds.
Once the autolyse was mixed with the small amount of levain, we did 10 minutes of slap and folds where the gluten developed very well. We then did 3 sets of S&F’s where the remaining hemp, black, white and brown poppy seeds and the WW sprouts were incorporated on the first stretch and fold.
Once the S&F’s were completed we let the dough rest for 30 minutes before shaping it and placing it in a rice floured basket and then immediately retarding it for 15 hours. The dough had doubled during the retard so when we pulled it out of the fridge in the morning we then fired up old Betsy to 500 F to bake the bread as soon as possible.
We used our usual Sylvia’s steaming pyrex pan with two towels and David’s, lava rock filled, CI 12” skillet both half full of water for the mega steam which was placed on the bottom rack when the temperature hot 425 F. When Betsy beeped she was at 500F we set the timer for 15 minutes to allow the top and bottom stones to get to the 500 F and get the steam billowing.
We un-molded the bread from the basket, gently since it was an inch over the rim, and over turned it onto parchment paper on a peel. We quickly scored it and placed it on the bottom stone and steamed it at 470 F for 15 minutes before removing the steam and turning the oven down to 435 F, convection this time.
The bread was rotated 90 degrees on the stone every 5 minutes to ensure even browning. 20 minutes after the steaming scheme came out of the oven, the bread was at 200 F. We turned the oven off and left the bread on the stone with the door closed. When the bread hit 205 F 5 minutes later, we opened the door and allowed the crust to further crisp on the stone till it hit 207 F.
Total baking time to 205 F was 40 minutes with an additional 5 minutes for the bread to crisp on the stone from 205 F to 207 F. The crust was blistered with small hole, boldly baked to a mahogany color and quite crisp. The crust went soft as it cooled. We will have to wait for the crumb shots when we slice this bread for lunch.
The crumb is soft, moist and flavorful with a very nice nutty background and seedy crunch of the hemp and poppy seeds This is another bread we like very much. It may not look as delicious as it really is but that is because it is subtle and not to be taste bud trusted. It grows on you .... and we will let it do so :-) It is a welcomed treat to have so many good bakes of late and then have the baker at Sprouts give me a decent SFSD too! Don't say anything but my apprentices breads are way better than Sprouts but I am glad Sprouts is selling something decent for very little hard earned cash. I saw a very small selection of bread at Whole Foods that is baked in a small bakery in Coolidge . AZ. I'm going to take a bike ride there and see what that bakery is all about. Their bread looked very good on the outside and baked in a WFO!
Whole Wheat Levain
WW SD Starter
Levain % of Total
Coarse Yellow Corn Grits
Soaker Water and Water
T. Dough Hydration
Whole Grain %
Hydration w/ Adds
Add - Ins
Red Rye Malt
White Rye Malt
Medium Ground Sesame & Flax Seeds
White, Brown & Black Poppy Seeds
Whole Wheat Berries
Total Flour Soaker
Weight for whole wheat sprouted berries is the dry weight.