Hamelman's 5 Grains Bread with RYW and Commercial Yeast
Hybrid YW Five-Grain Bread | |||||||
Source | Bread | ||||||
Total Weight | 884.5 | ||||||
Serving | 1 | ||||||
Weight per Serving | 884.5 | ||||||
Total Flour | 500 | ||||||
Total Water | 429 | ||||||
Total Hydration | 85.80% | ||||||
Multi-grain % | 33.80% | ||||||
Total Levain | 270 | ||||||
Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |
Levain | |||||||
White Starter (100%) | 0 | ||||||
Wholewheat Starter | 0 | ||||||
Rye Starter | 0 | ||||||
Yeast Water Levain (100%) | 60 | 60 | |||||
60 | 60 | ||||||
Flour | 0 | ||||||
Extra-High Protein Flour (>14%) | 0 | ||||||
Bread Flour | 30 | 271 | 301 | ||||
AP Flour | 0 | ||||||
30 | 0 | 0 | 271 | 0 | 301 | ||
Wholemeal Flour | 0 | ||||||
Wholewheat Flour | 90 | 79 | 169 | ||||
Rye Flour | 0 | 0 | |||||
0 | |||||||
0 | 90 | 0 | 0 | 79 | 0 | 169 | |
Liquid | |||||||
Water | 45 | 189 | 120 | 354 | |||
Milk | 0 | ||||||
0 | |||||||
Yeast Water | 45 | 45 | |||||
0 | |||||||
0 | |||||||
0 | |||||||
0 | 90 | 0 | 189 | 120 | 0 | 399 | |
Others | 0 | ||||||
Yeast | 2.5 | 2.5 | |||||
Salt | 13 | 13 | |||||
Cinnamon (2 Tbs) | 0 | ||||||
0 | |||||||
0 | |||||||
0 | 0 | 0 | 0 | 15.5 | 0 | 15.5 | |
ADD-IN | 0 | ||||||
Chopped Wheat berries | 35 | 0 | |||||
Flaxseeds | 35 | 0 | |||||
Sunflower Seeds | 40 | 0 | |||||
Oats | 40 | 0 | |||||
0 | 0 | 0 | 150 | 0 | 0 | 0 | |
Direction | |||||||
- Autolyse all ingridient (except Salt & Yeast) | 60 Min | ||||||
- Add Salt, yeast Mixed with Pincer Method | |||||||
- S&F 2 times @ 30, 60min interval | |||||||
- Total Bulk Fermentation @ 66F | 3h 30m | Need more as the crust was on the pale side | |||||
Second Proof | 1.5HR | ||||||
Bake - Cover | 20 | ||||||
Bake -Uncover | 25 |
I got Hamelman's book as my christmas present I decided to use its 5 grains bread as my New Year Bake. I deviated from the book by
1) sub YW levain with Pete Fermente
2) pre-ferments hydration increased to 75%.
3) Increase Water to compensate my substitution of WW for Bread flour to increase its multi-grains content.
Since the room temp has dropped to 66F, I extended the Bulk fermentation to 3:30, but I think its still hasnt fully fermented. Next time I would have give it another hour.
I baked it in a dutch oven covered 20min and uncovered for 25mins.
The dough was on the stiff side, Next time another 100g of water should be added.
Crumb shot:
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