Walnut, Cranberry, Sunflower Seed, Sprouted 8 Grain Sourdough
What an odd Lucy bread, actually 2 in a row, not retarding of the levain or the dough - a 2 day bread including the 18 hours to sprout, grind and sift the 9 grains used for this bread. The 8 grains were spelt, rye, white and red wheat, oat, buckwheat, Kamut and barley.
The whole grains were all sprouted and ended up at 40% of the total flour. Hydration was 75% overall. The levain was 15% pre-fermented flour at 100% hydration that was built up over (3) 4 hour stages using the 20% extraction sprouted bran first.
We autolysed the dough flour and water for 30 minutes with the pink Himalayan sea salt sprinkled on top. Once the levain was mixed in we did 3 sets of slap and folds of 30, 10 and 10 slaps and 3 sets of stretch and folds of 4 stretches each all over 20 minute intervals.
We incorporated the cranberries, walnuts and sunflower seeds during the first set of stretch and folds. The dough rested for 20 minute before pre-shape and shaping for the Oriental Pullman pan that Yippee sent me not long ago. We haven’t had the chance to use it with the lid on before so we thought that this bread would be the first – even though we didn’t size the dough for it
.
The pan and lid was sprayed with non-stick before the dough was loaded. We let the dough proof nearly to the rim at the middle, inside a trash bag and then slid the lid on. We had preheated the oven to 500 F and when the pan went in on a rack between the two stones we turned the oven down to 450 F and baked it for 20 minutes before sliding the lid off.
We then turned the oven down to 425 F and baked it for another 10 minutes before taking the dough out of the pan and finish baking it on the rack to dry out and brown the sides and bottom. We took the bread out of the oven when it hit 206 F and let it cool on a rack. Total baking time was 50 minutes about 15 minutes more than a boule of this size would be.
It filled the pan nicely, the lid was only a bit difficult to get off. It really did brown up nicely and the crust was actually hard. Hopefully it will soften as it cools like most breads do around here. We have to wait for the crumb shot. After cooling dn wrapping in plastic wrap the crust softened very well. The bread was easy to slice in 1/4" slices sort of like a high % rye bread.
The crumb was not as open as a boule would be, perhaps too much dough for the pan? It wasn't dense though and made for a fine breakfast toasted with butter jam, sharp Cheddar cheese bacon and egg sandwich with a side of cantaloupe. This bread was very tasty with the sunflower seeds and walnuts really coming though and bit if sweet but tart cranberry in the background. Pretty yummy all in all.
Formula
Sprouted 3 stage bran levain - 15% prefermented flour at 100% hydration remainder ofr levain was the 80% extraction 9 sprouted grain flour.
8 Sprouted grain 40%
Bread flour – 60%
Water – 75%
Salt - 2%
Sunflower seeds, walnuts and re-hydrated cranberries
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