20% Whole Grain 9 Grain Sourdough
We are going to call this bake out WBD bake along with the Mice Guarding the Pumkin. Nest year we will try to get it baked on the right day for a change - or maybe not :-)
We looked everywhere but couldn’t find any SD white bread. So, for this Friday’s bake we decided to make one. Lucy managed to find 8 whole grains to grind for the whole grain portion and then decided to throw in some semolina to make a 9 grain sourdough.
On Wednesday, we sifted out the 25% of the hard bits of the multigrain mix and fed that to the levain on the first feeding. The next 2 feedings, to build the levain up to full strength, were the 75% extraction of the whole grains. The entire lot of home milled, whole grains was used for the levain so that they would be wet the longest and less likely to destroy gluten development later.
Once the levain had rise 25% after the 3rd build we refrigerated it for 24 hours in the fridge to bring out even more sour. With a proper food source, the labs will reproduce a 3 times the rate of yeast at 36 F making for more sour bread.
Once the levain came out of the fridge on Thursday and allowed to finish the 75% its final doubling, we autolysed the rest of the ingredients putting the salt on top. We had some left over prune and grain soaker water from the last bake and used that for the dough and levain liquid.
Once everything came together and at 10 minute intervals, we did 3 sets of slap and folds for 8.3 and 1 minute to develop the gluten and then did 3 sets of S&F’s over the next hour. Then the dough was pre-shaped and then final shaped into a boule and placed seam side sown into a lightly rice floured basket.
We planned a rustic opening at the seam when it was turned out seam side up for baking without having to slash it. The dough was bagged in a used trash can liner and immediately retarded for 18 hours overnight.
It nearly tripled in volume while in the fridge for some unknown reason and we thought for sure there wouldn’t be much spring in the DO, especially since it deflated so much when we picked it up in the parchment paper sling we used to lower it into the hot DO.
But no worries, the dough recovered nicely to spring back in the 15 minutes under the DO lid, the first 10 minutes at 475 F and the last 10 minutes at 450 F before removing the lid and turning the oven down to 425 F to finish baking.
At the 20 minute mark we took the boule out of the DO to finish baking on the bottom stone rotating it once 5 minutes later. After a total of 35 minutes making the bread reached 105 F and was removed to the cooling rack.
It browned up a light red color, cracked at the seam and had some nice blistering too. The DO and Betsy managed to turn out a nice looking loaf of bread but we will have to see what the crumb looks like later. The crumb turned out very soft, medium open and moist.
The pepper jack cheese, smoked brisket melt, that Lucy made for my daughter's lunch, got the 'best samndwich ever and the best SD bread you have ever baked Dad' response. Aaaahhhh she nust want something really bad don't you think? Got to love it though.....
The crust was crispy but the crumbwas so soft my bread knife had a hard time slicing it straight without squishing. The crumb would have been more open had I slid it onto a stone with the peel instead of folding it in half trying to get it into the DO :-)
It looks like lasagna in a Pyrex loaf pan but it is (2) breakfast burritos constructed with home made Chorizo.
This bread is very sour right out of the oven. When you build a whole grain starter for sour and refrigerate it for week, refrigerate the levain for 24 hours and then retarded the dough for 18 hours you get as much sour as you can manage with what you have at your disposal. You just want to make sure that you have enough of the right food for the labs and yeast to eat. If you want to eat white bread, then this one will fit the bill well enough.
Breakfast babka toasted with butter, apple and berries.
Formula
| Build 1 | Build 2 | Build 3 | Total | % |
Multigrain SD Starter | 15 | 0 | 0 | 15 | 3.55% |
Whole Rye | 2 | 3 | 5 | 10 | 2.37% |
Whole Kamut | 2 | 3 | 5 | 10 | 2.37% |
Whole Oat | 2 | 3 | 5 | 10 | 2.37% |
Whole Wheat | 2 | 3 | 5 | 10 | 2.37% |
Whole Buckwheat | 2 | 3 | 5 | 10 | 2.37% |
Whole Bulgar | 2 | 3 | 5 | 10 | 2.37% |
Whole Spelt | 2 | 3 | 5 | 10 | 2.37% |
Whole Farro | 2 | 3 | 5 | 10 | 2.37% |
Water | 16 | 24 | 40 | 80 | 18.93% |
Total | 47 | 48 |
| 175 | 41.42% |
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Multigrain SD Levain |
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Flour | 88 | 20.71% |
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Water | 88 | 20.71% |
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Hydration | 100.00% |
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Levain % of Total | 23.71% |
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Dough Flour |
| % |
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Semolina | 10 | 2.37% |
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AP | 325 | 76.92% |
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Dough Flour | 335 | 79.29% |
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Salt | 8 | 1.89% |
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Soaker & Prune Water 180 | 220 | 52.07% |
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Dough Hydration | 65.67% |
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Total Flour | 423 | 100.00% |
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Soaker & Prune Water 220 | 308 | 72.78% |
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T. Dough Hydration | 72.78% |
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% Whole Grain | 20.71% |
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Hydration w/ Adds | 72.78% |
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Total Weight | 738 |
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Dinner has to start with dessert and this mixed apple crisp fits the bill. Some smoked chicken and home made smoked Andouille sausage etouffee served over rice with green veg, a nice salad and whole grain sourdough bread to sop up the gravy as sides is tough to beat.