March 31, 2015 - 5:22pm
1000 g multigrain bread recipe
Although I have baked many multigrain breads, I can't find one based on 1000 g of flour. I have looked through my (extensive) library of bread cookbooks to no avail. I have tried converting both Jeffrey Hamelman and Peter Reinhart's multigrain recipes to 1000 g and also tried using the baker's percentage, but I'm stuck.
I have 2 perfect sized cast iron pots I use all the time when making Ken Forkish's artisan bread recipes (all based on 1000 g); however, his recipes do not include grains or seeds.
Does anyone have a formula they can share?
Thanks
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A lot of the recipes will make 20 kg of dough so all you need to do is divide each ingredient by 20 (I have the second edition). one of my favorites is the whole wheat with a multi-grain soaker on page 122. I substitute molasses for the honey. I also use flax, sesame, and sunflower seeds but you can use what he calls for. I bake it in loaf pans as we use this for sandwiches and toast and this is easier to manage. 2 kg makes three loaves.
Remember, just divide by 20.
Good idea. I have the first edition. I will simply divide his 5 kg Five-Grain Levain by 5 to get 1 kg. Should have thought of that myself. Thanks.
If 1,000 g is the total then you need to make some assumptions. First, how many grams of add is do you want? lets assume 10% of the total weight will be nuts, seeds in equal amounts and 1% of the total being barley malt syrup and that you want 75% hydration, 20% whole grains and the rest bread flour with 2% salt..
The seeds and nuts will be 50 g each - you pick them and the BMS will be 10 g. This leaves 890 g left so 890 divided by 1,75 = 509 g of flour and 890 - 509 = 381 g g of water. Now we have the pesky salt at 2% of the flour or 10 g. so take this 10 g and divided by by 1,75 and you get 6 g of flour and 4 g of water. So your formula is 20% of the flour is whole grains or 509 *.2 = 102 g of whole grains and the total is 102 g of wh0oe grains - 20%407 g of bread flour - 80 %10 g of salt - 2%10 g BMS - 2%382 g of water - 75%50 g Seeds -50 g nuts Total is 1010 g - close enough for your DO. Happy BakingFlour weight is always 100%. So if flour is 1000 g, and I want 30% grains, I add 30 g grains, yes?
75% hydration = 750 g.
If 30 g grains are soaked with 50 g water, then I add 700 g water, yes?
When I bake my artisan breads, I open my pantry and then mix flours, AP, bread, whole wheat, rye so they total 1000 g. Usually the maximum rye is 100 g. I adjust my hydration accordingly. Grains add another variable that I need to work through.
I followed a Culinary Arts multigrain bread recipe which ended up like clay. I was able to work in more water and added a 1/2 cup of my SD. A tasty loaf, but I was unimpressed with the recipe.
that would be 300 g not 30 g so what you describe is 3% whole grain soaker using 50 g of water. I don't count the 50 g of soaker water that the grains soak up. It isn't available to the flour for hydration, now being locked up in the soaked whole grains and reducing the water from 750 to 700 g like you did will make the hydration 70% rather than 75%.
I totally mis-read your post and thought you wanted a recipe that weighed 1000 g:-)
Happy baking
Yes, of course, that is 300 grams. Thanks for the correction. I think I'll be annotating my amalgamations as I start this exploration of 1000 g whole grain loaves.
Yes, flour is always 100% and other ingredients are adjusted accordingly (there are a number of good threads here if you type 'Baker's Math' into the search function. If you have premixed your flour as you note, then you just weigh out 1000g and do not have to worry about weighing individually. However, it's useful to annotate the amounts of the individual flour varieties so that you or your friends can easily duplicate the recipe. Grains will absorb water to varying degrees, so you may need more water than you think (perhaps up to 10% more than a non-grain added bread).
When I first started baking bread, decades ago, I followed recipes precisely. If a recipe called out for 1 cup + 1 TB flour, well, by golly, that's what I did. Now I bake bread like I enjoy cooking soup. In the AM, I start presoaking a cup of beans, check the pantry for grains, and upcycle vegetables from refrigerator. Usually, I sauté onions, garlic, and celery. For my bread of the day, I mix 1000 g of flour. Always 1 TB salt and 1/4 tsp yeast or my SD. Hydration? Is it a dry day? Humid? Hot? Cold? The dough lets me know how much water to add. Autolyse followed by stretch and fold make a happy dough.
My 8 year old grandson, a finicky eater, eats the bread to the last crumb, and HOOT, his favorite part being the heel! I've started "teaching" both my 8 and 10 year old grandsons bread baking. Flour on the counter and working it by hand.
Now that I think of it, Alan, your advice to annotate my flours is a good one for my neophyte emerging bread cooks.