50 % Whole 6 Grain Sprouted with Figs and Walnuts.
Lucy was feeling pretty good this week and spent some time coming up with this bread. She got back to her roots with a 50% whole grain bread where half the whole grains were sprouted. The 6 grains she used were red and white wheat, Kamut, spelt, rye and oat.
She started sprouting the grains on Monday dried them on Tuesday night and started the sourdough bran levain on Wednesday night. She took the bran from the sprouted and non-sprouted grains and used that for the only build using 12 g of NMNF rye starter as the base. A few hours of a cold retard followed to bring out the tang instead of just the sour.
The entire levain was 10% pre-fermented bran and flour at 100% hydration and the process took 8 hours for the levain to double. Then into the fridge it went for a 24 hour retard. While the levain was on the counter, Lucy dug around her secret pantry to find some figs and walnuts -10% each.
We did a 30 minute autolyse for the non-sprouted high extraction flour only with 2% Pink Himalayan sea salt sprinkled on top. Sprouted, high extraction flour just needs to get hydrated since it is pre-auotlysed during the sprouting process.
Overall hydration was 72% because we used the lower protein Lafama AP for the dough flour and the re-hydrated figs would bring some extra moisture to the party. A relative 75% would be about right for this kind of bread. Once everything hit the mix we did 100 slap and folds to get everything incorporated and the gluten forming started.
The left-over fig soaking juice, with some of the re-hydrated figs, were used to feed the Fig YW …..so nothing at all went to waste. After a 3 minute rest, we did 3 sets of stretch and folds from the compass points also on 30 minute intervals.
Grilled Tuna is a must have meal around here...It was Mom's request for Mother's day.
Can't have Mother's Day without flowers either.
The walnuts and figs went in on the first set of stretch and folds. We then let the dough rest for a half an hour before shaping the dough into a squat boulot and plopping it in the rice floured oval basket. Straight away, as the English would say, it went into the fridge for and overnight proof, sort of self a reflection of the way the world is …..depending on what is, is of course….and is never was most of the time.
Whatever is was, it wasn’t quite proofed, so we let it warm up a bit, about and hour, before starting the heat of the Underworld itself contained by the magic of General Electric - at 450 F in Lucy’s kitchen.Yes, the Combo Cooker was used this time instead of Mega Steam and we brushed the loaf with water before it went into the Gaping Maw of Big Ole Betsy II for 18 minutes of steam.
Once the lid came off, we baked it for another 12 minutes at 425 F convection to finish it off and get to 208 F on the inside. It browned, blistered, bloomed and sprang nicely but we will have to wait on the crumb, just like always because we are creatures of habit around here.
OK, Lucy is just a plain creature …. so be it - we still have to wait for this loaf to cool and for Lucy to decide when she wants a piece to taste. The crumb came out chock full of goodness. It was fully proofed so there wasn't big bloom but it is soft and moist with tons of flavor. All around this is a pretty good fig and nut bread with 50% whole grains - half of them sprouted. You won't find one that tastes better or even one to buy for that matter - all the reason to make one yourself even better than this one.
She reminds us to always have a great salad with dinner