This is the last of the series end up at with 100% sprouted grain bread. We started at 30% then 40% than 50% and last week was 75%. What we learned last week was that the dough was getting very fast and it over proofed in the fridge during a retarded final proof. So we cut the pre-fermented flour in the bran levain to 10% hoping to slow the dough down but did retard the levian for 24 hours after it doubled after the 3rd stage.
Rather than retarding the final proof we let this bread bulk ferment on the counter for 5 hours in our warmish kitchen after the 2 hours of gluten development using slap and folds and stretch and folds. We kept the 1 hour autolayse. The hydration ended up at 80%, 5% lower than last week because it was so fast and over proofed the week before with 25% less whole sprouted grain.
Look how this proofed seam side down in the basket. I've never had a loaf proof and crack like that on the smooth side before - weird!
The bran levain was so small that some of the bran ended up with the high extraction dough flour this time so not all the bran got the full immersion and softening in 100% hydration and the acid of the SD for 36 hours. It was 78F in the kitchen overnight.
The 7 sprouted grains, in equal amounts, remained the same: red and white wheat, oat, barley, spelt, rye but this time we doubled up the Kamut hoping for that color to come through more. This dough was really fast because we fermented it on the counter. In 5 hours it had tripled! I thought it was over fermented for sure but I degassed it and pre-shaped it and then 10 minutes later did a final shape.
This week was Hamburger Once a Month Day with home made buns. And we love grilled shrimp kabobs with grilled veggies
We plopped it into a rice floured basket seam side down because we knew we didn’t want to slash this giggly mass after it proofed in the trash can liner. We checked it at 30 minutes and it was already 50% proofed so we fired up the oven to 500 F with the combo cooker inside. In an hour it was 95% proofed. Over proofed for sure but not horribly so.
We also love grilled Ahi Tuna. Yummy! The cherry tomatoes from the back yard make killer bruschetta for lunch
We quickly un-molded it onto parchment on a peel and slid it right into the hot cooker and in the oven it went as we turned the heat down to 450 F for 18 minutes of steam. When the lid came off it had cracked OK but no huge spring. We turned the oven down to 425 F convection for 6 minutes of dry heat.
We then took the bread out of the cooker completely and finished baking it on the bottom stone for 6 more minutes. At that point, the bread read 208 F on the instant read thermometer and was fairly brown but we turned the oven off and left the bread on the stone with the door ajar to see it would take on some more color.
Well it didn’t so 5 minutes we put it on the cooling rack. The Kamut color did come though too. Now we wait on the crumb shot for lunch. I would expect it to nit be as open at the 75% but still very nice since it proofed up so well. With the longer bulk ferment that tripled, I would expect a very nice sour coming through with this one. It smelled wonderful coming out of the oven so early this morning.'
Yes it is Cinco De Mayo ...so a fresh blackberry margarita is in order. Have a Fiesta!
This one did come out a bit more sour than usual which is fine for a whole grain bread. It is pretty tasty overall and the crumb was open soft and moist. It is hearty and healthy too. So a whole sprouted grain bread is possible but you really need to watch it since it lightening fast and I was not fast enough. 3 hours bulk and 45 min proof is enough already!
A prickly pear margarita is the perfect chaser for the blackberry one
10% pre-fermented 7 sprouted grain bran levain 100% hydration
90% of the remainder of the bran and the High Extraction 7 sprouted grain flour
80% hydration overall
Lucy says to not forget the salad with all other good stuff