World Bread Day 2015 - Sprouted Westphalian Sourdough Pumpernickel

The link to the WBD announcement is here – the 10th year

http://www.kochtopf.me/world-bread-day-2015-invitation-einladung

Sprouted rye and wheat.

This year we thought we would do a variation of Lucy’s Westphalian Sourdough Pumpernickel since it is our new favorite bread of all time that we would make if it was to be our last one - ever!

Rye levain top, sprouted levain right and scald left - before they were all mixed together for levain build 4.

This is the perfect bread for WBD since it starts out on Monday making a new rye starter from scratch and baking bread with it on Friday – in only 5 days.  This starter is split in half at the end of the 2nd feeding at the 48 hour mark.  Each half is fed a different mix of grains, some sprouted, and water for the 3rd 24  hour feeding. These 2 levains were then recombined before being fed the scald for the 4th 24 hour feeding.

Digs and walnuts going in on first stretch and fold followed by the aromatic and sunflower seeds.

The 3 hour baked scaled at 150 F with the mini oven door ajar stirring every half hour, was some sprouted bran mixed with wheat germ and whole rye that was dry fried until light brown making them into Toadies before being mixed with water. barley malt syrup and molasses and then baked until it caramelized nicely.

The levain doubled after 2nd, 3rd and 4th feeding - powerful stuff and huge too at over 400 g.   The sprouted whole grain dough flour of rye and wheat are autolysed with the dough liquid: Boulder Brewery’s Shake Chocolate Porter, for a half and hour before the levain, pink Himalayan sea salt and LaFama AP flour were added and mixed in. 

We did 4 sets of 30 slap and folds on 20 minute intervals before adding the walnuts and figs during the first set of stretch and folds.  The combination or aromatic seeds, anise, fennel, coriander and caraway, along with the sunflower seeds were incorporated during the 2nd set of stretch and folds.   After the 4th set of stretch and folds, the pile of add ins looked fairly well distributed.  The S&Fs were also done on 20 minute intervals.

After a short 45 minute bulk ferment, we shaped the loaf into a roll and placed it into a non stick sprayed tin for final roofing and covered with medium grind rye flour.  All the sprouted rye and wheat as well as the whole grain were sprouted and milled at home and used fresh with no aging.  Since extra 20% extraction bran and wheat germ were used the 58% whole and sprouted grain listed is really much higher since the LaFama AP flour would we converted to nearly all whole grain too. 

The dough was proofed in a plastic trash bag until it rose, cracked well on top and looked ready for the oven.   We baked it with Mega steam at 425 F for 30 minutes and then removed the steam and baked it for another 30 minutes at 400 F.  It bloomed and cracked all the way down the middle and the crumb was fairly open for a bread with this much stuff in it.  It tastes terrific and my new favorite bread to make as a very last one as well as one  to savor and enjoy on World Bread Day 2015.

And Lucy says not forget that salad.