April 16, 2023 - 2:21am
rusbrot THSD Šventinė duona -100% whole grains
This is rusbrot's Šventinė duona which uses a thermophilic sourdough (THSD) - in the family of Type II sourdoughs along with clas/flas. I had 17 gr of frozen THSD (enough for 1/3 of his recipe, which uses 1000 gram of flour). This is a tiny loaf for all the hours of tending! But the fragrance and flavor are beautiful.
The original recipe uses light rye flour and wheat bread flour. To adjust for the freshly milled whole grains, the hydration was increased to about 70-73% from about 54%.
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That loaf looks delicious!Post a recipe!
Hi,
Thank you for you kind words. :)
recipe: https://fgbc.dk/314l
I posted the recipe at foodgeek (above) with the original flours (white rye and reg white bread flour). Instead of those flours, I used freshly milled whole grains (no sifting). Food geek will give the hydration and the total flour, so just multiply total flour by 70% and calculate the difference in water needed. I added the extra water in STEP4 and STEP5 of Šventinė duona recipe. rusbrot suggests adding water as you hand mix.
To be able to make the loaf in a day, I make the thermophilic sd and the first step mash (3-4 hrs at 63C) ahead of time. (The mash I had on hand had coriander and solod but the recipe uses only caraway seed.) They both had been in the refrigerator/freezer for days. However, I do think doing everything fresh will bump up the flavors even more.
For the various stages, I found using a water bath in a crockpot on LOW with the Inkbird temp controller was very efficient. The 2nd and longest step is fermenting the Step 1 MASH with the THSD- 20 h at 50C.
I hope you will try it! I am just getting into these processes so I hope to improve with time.
4/16 Correction underlined above.
Nice looking loaf. I've also experienced the need to increase the hydration level when using fresh ground flour.
Tony
Hi,
I have enjoyed seeing your bakes and wonder if you aim for a fixed hydration for the whole grain part of your recipes?
Lovely loaf with a nice rise. The crust, in particular, looks amazing.
Hi,
I think you must like rye breads!
On crust - it was nice and thin but a little splotched. I think I might try holding back a tablespoon of dough to make a paste for applying right before baking.
How did it get so nicely dark? I don't see it in the ingredients.
It comes from the whole rye and solod that I had in a mash I had on hand. The process takes the ingredients through various temp stages and you will also see progressive color changes.