Experimental bake!
Todays bake was using my new yeast water Rosie and as comparison an identical SD loaf.
Flour mix 50% higrade, 30% sprouted wholewheat and 20% sprouted rye
70% hydration
20% fermented flour
2% salt.
both loaves autolysed 30 minutes, mixed by hand followed by 4 slap & folds/stretch @ folds then bulk ferment until doubled.
SD was ready after 5 hours at 22°c, YW needed 8 hours, the last 3 in a warmer environment.
Loaves shaped then retarded overnight in fridge. Baked under terracotta cloche 16 mins at 250°c then 15 minutes uncovered at 230°c. Internal temperature 208°F.
Rosie's loaf is much flatter than the SD version, both have very moist crumb and I wonder if I should have baked longer.
I don't have lots of practice using such a high percentage of sprouted grain (50%) or using YW so while the flat loaf is a little disppointing I am encouraged by this bake. the lead photo is the YW crumb and we couldn't resist cutting it for lunch.
Great flavour so I will have to do this again, next time overnight BF perhaps and daytime proof and bake.
and here is the SD crumb
Learnt a lot that is for sure, Rosie needs to get stronger too!
Leslie
Comments
I ended up with bricks the two times I tried baking with YW. Your loaf looks great!
when I saw how slow BF was. I will see how the crumb is today after overnight in the pantry. It was very very moist, almost had me thinking it was underbaked. Internal temp said it was cooked but next time will give it longer though.
Leslie
YW is a little difficult to get used to but you did an excellent job! What did you use for your YW?
as we have plenty in the garden at the moment. It is definitely a bit different but I wasn't sure how much of that is YW and how much sprouted grain. So I was happy with the SD version. I think maybe I need to work the dough a bit more early on (although it seemed ok at the time) and my shaping needs a little more work to stop so much spreading .....
thanks Job
Leslie
Your loaves turned out great!
I'm yet to venture into YW, but this is certainly inspiring.
Well done Leslie :)
and it very tasty. I am happy with the flavour so will try again.
Happy baking Ru
Leslie
The YW one looks like the crumb was still a bit wet? 50% sprouted is not too much but what is higrade flour? I have never heard of that before.
i assume you are using UK flour and don't know what your sprouted grains are so 70% hydration may be OK even though it seems very low to me for this mix in the USA. I have a 50% sprouted bread, half if which is low or no gluten sprouts like oat, buckwheat, rye etc with low protein AP for the other 50% at 85% hydration in bulk ferment/gluten development right now and it seems about right as far as hydration goes. The spreading and low height carried over a bit into the SD version as well but not nearly as bad. I don't see any bloom either so both might have been over proofed? These breads need to hit the heat at no more than 85% proof and sprouted grain breads are faster than non sprouted too.
It may be that your YW is just not up to speed yet but it will get better with time for sure. For a fist loaf it is pretty darn good for sure.
Well done and happy baking
but I agree as to it looking a bit wet. I am in NZ so Hi grade is what I use for all bread making so suspect it is somewhere between US AP & bread flour. I wondered if 70% hydration was enough but dough was definitely not dry or stiff and I am have started to think that I need lower hydration than US flours. There was little bloom so suspect you are right about overproofing. As I wanted to bake together I retarded them so SD had perhaps a bit too long, the YW shaped just before I went to bed.
thanks for the tips dabrownman, I will remember the point about 85% proofing
Leslie