December 8, 2021 - 6:42pm
Question on when to add Harvest Grains
Hi all, pretty new to making bread (started this summer) and want to try my first sourdough with grains. I ordered some of KA's Harvest Grains and can't figure if I should add them to my levain tonight (baking tomorrow) or if I add them at the dough phase. I'm using KA's Vermont Sourdough recipe with some Cairnspring Mills Trailblazer flour. Any help is greatly appreciated!
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When I make Hamelman's five grain levain bread, the grains are soaked overnight separately from the levain. All is incorporated into the final mix the next morning. Here is an example of the formula for a 750-gram dough.
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I add grains during the final stretch and fold and the shaping. Basically when you are folding over or rolling up the dough sprinkle some grains on the bit that is about to get covered up. This way you can mix a smooth dough where it is easier to feel for lumps (I mix by hand). You can get a decent amount of grains in this way.
Hi!
King Arthur bakers recommend adding it at the dough phase.
First, prepare your sourdough sponge/levain. When it is ready, stir down the sponge, and add the salt and flour. Mix and knead the dough until it's smooth and elastic. Knead in the Harvest Grains Blend. Place the dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot, until doubled in size. Then shape, proof and bake.
I generally have been adding my porridges of mixed grains during the first fold. The advantage here is that you can develop the gluten after the mixing with some slap and folds without the porridge interfering with that.
Benny
I'll add pictures later today with the finished product. Appreciate all the replies!