The Fresh Loaf

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Six Grain Sourdough (my riff on Hammelman’s Five Grain

Benito's picture
Benito

Six Grain Sourdough (my riff on Hammelman’s Five Grain

 

I wanted to bake this bread again because my previous bakes about a year ago all left my wanting.  I made a minor change to Hamelman’s original formula by changing the whole wheat to a 2:1 ratio of whole spelt and whole rye.

 

Levain 123% hydration

Starter 21 gm

Bread flour 107 gm

Water 134 gm

 

Dough

Bread flour 214 g

Spelt 71 g

Rye 36 g

Water 109 g

Salt 8 g

 

Oats 34 g with 3 g salt and 125 g boiled water soaker. Correction, 174 g boiled water soaker.

 

White sesame seeds toasted 39 g

Flax seeds 39 g

 

Poppy seed 34 g

 

1.    Liquid Levain   --- Make the final build 12 to 16 hours before the final mix and let stand in a covered container at about 70°F. Mix Levain and Soaker at the same time.

2.    Soaker   --- Pour the boiling water over the grain blend and salt, mix thoroughly, and cover with plastic to prevent evaporation. Make the soaker at the same time as the final build of the levain and let stand at room temperature. If grains that don't require a hot soaker are used (such as rye chops in lieu of the cracked rye listed here), a cold soaker will absorb less water, and therefore it's likely that slightly less water will be needed in the final dough.

3.    Mixing   --- Add all ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes, adjusting the hydration as necessary. Mix on second speed for 3 to 3 1/2 minutes. The dough should have a moderate gluten development. Desire dough temperature 76°F.

4.    Bulk Fermentation   --- 3.5 hours 76ºF 

5.    Folding   --- the bulk fermentation should be 3.5 hours with 1 fold

6.    Sharped and placed in banneton.

7.    Final Fermentation   --- After shaping leave on the counter at room temperature for 1 hour aliquot jar reached 75-80% rise, then place in fridge at 3ºC for 24 hour cold retard.

 

8.    Baking   --- With normal steam, 450°F for 20 mins then remove lid and baked for another 25 mins

Comments

alfanso's picture
alfanso

on a great bread.  It's not just the eating pleasure that can be appealing about breads, but the curb appeal here goes a long way as well.

Benito's picture
Benito

Thank you Alan, I’m quite pleased with the exterior of the bread, I’m just a bit concerned that the bloom wasn’t great.  I guess I’ll know soon enough what the crumb i like at lunch tomorrow.

Benny

Benito's picture
Benito

I am cursed with this bread, I definitely made a transcription error, which I’ll correct above, in that the soaker water should have been 174 g and not 125 g.  This has resulted in he closed crumb that I have on this loaf.  Fortunately it is still delicious but doesn’t have the texture I was hoping for.  I guess I’ll have to wait for number five to achieve what I expect of this formula  

alfanso's picture
alfanso

the big difference in the two hydrations for the soaker is that the grains did not absorb as much water as they otherwise would have.  Not a crime, and likely just made the grains a little chewier, but didn't affect the actual dough hydration.  You may have discovered a new version for those who like more chew to their bite!

Why does your picture selection remind me of this?

From Arches National Park in Utah (That's Blackie and me)

 

 

Benito's picture
Benito

Yes that is true the missing water was for the soaker, but I think the crumb would have benefitted from the soaker being better hydrated.  Oh well, it is an excuse to bake it again.  

Yes the one photo does look like that beautiful rock formation, so that's in Utah?  I've never been there.  Now why does that bird look like it's been photoshopped into your photo?

alfanso's picture
alfanso

I didn't know the critter was behind me until I saw the photo.

Benito's picture
Benito

Well I guess Blackie wanted to get in on the action, although I think you're wrong, that was Heckle, unfortunately you photoshopped yourself on top of Jeckle.😛

isand66's picture
isand66

I hate when I screw up and either leave an ingredient out or put the wrong amount in.  The crumb certainly could be a lot worse.  As you said it gives you a reason to make this again.  
Im sure this still tastes great either way.

Happy Baking!

Ian

Benito's picture
Benito

True Ian, it is a good tasting bread even if the crumb is tighter than I was hoping for.  I’ll bake this again and try to correct this issue.

Happy Baking’

Benny