Sourdough Honey Whole Wheat Multigrain Bread
Sourdough Honey Whole Wheat with Multi-grain Soaker
May 17, 2013
This is my third version of a whole wheat, multi-grain bread based on my San Francisco-style Sourdough formula. I think this one is a keeper.
Compared to the last version:
The soaker was hydrated at 100% rather than 125%. Also, it was soaked for less than an hour rather than overnight. This resulted in a very sticky, slack dough but not a goopy one. It behaved like a 75-80% hydration dough, generally.
The soaker was mixed into the dough right after the autolyse, rather than being added after the gluten was well-developed. I had some concern that this might compromise the crumb structure, but I am quite happy with what I got. (See photos, below.)
I reduced the percentage of honey slightly.
I did not retard the dough in bulk but, rather, as formed loaves.
I did not leave the loaves in the turned off oven but removed them to the cooling rack immediately after they were fully baked. This step is still a good option, if you want a drier, harder crust.
Medium Rye flour
KAF “Harvest Grains”
Medium rye flour
Dissolve the starter in the water. Add the flours and mix thoroughly until the flour has been completely incorporated and moistened.
Ferment at room temperature for 16 hours.
KAF “Harvest Grains”
Just before mixing the autolyse, put the “Harvest Grains” blend in a medium-sized bowl and pour the boiling water over it. Cover.
Allow to soak during the autolyse (see below).
In a stand mixer, mix the flours and water at low speed until they form a shaggy mass.
Cover and autolyse for 30 minutes
Add the salt, honey, soaker and levain and mix at low speed for 2-3 minutes, then increase the speed to medium (Speed 2 in a KitchenAid) and mix for 6 minutes. Add flour and water as needed. The dough should be rather slack.
Place the dough in a lightly oiled bowl and cover tightly.
Ferment at 70º F for 2 1/2 to 3 hours with a stretch and folds in the bowl every 30 minutes for the fist 2 hours.
Divide the dough into two equal pieces.
Pre-shape as rounds and rest, covered, for 10 minutes.
Shape as boules or bâtards and place in bannetons. Place bannetons in plastic bags.
Proof at room temperature (68-70º F) for 1-2 hours.
Cold retard the loaves overnight.
The next morning, proof the loaves for 2-3 hours.
45-60 minutes before baking, pre-heat the oven to 480º F with a baking stone and steaming apparatus in place.
Transfer the loaves to a peel. Score the loaves as desired, turn down the oven to 460º F, steam the oven, and transfer the loaves to the baking stone.
After 15 minutes, remove the steaming apparatus, and turn down the oven to 435º F/Convection. (If you don't have a convection oven, leave the temperature at 460º F.)
Bake for another 15 minutes.
Transfer the loaves to a cooling rack, and cool thoroughly before slicing.
The crust was chewy. The crumb was not at all gummy but was very moist when the bread was first sliced the morning after baking. The flavor was that of good whole wheat. There was little noticeable sweetness. There was a moderately prominent sourdough tang. The bread was tasted plain and toasted with almond butter and jam. It was quite delicious. Probably because I was tasting it about 16 hours after it was baked, the flavor was more balanced than that of the last version which I first tasted just 2 to 3 hours after it was baked.
I will be tasting this bread over the next few days. I expect it to stay moist for at least 3 or 4 days.
Yesterday, along with these breads, I also baked a San Joaquin Sourdough bâtard.
And I used 400g of the SJSD dough to make a focaccia with garlic, fresh rosemary and zucchini.
Focaccia, readty to bake
Submitted to YeastSpotting