Two Sweet & Nutty Loaves
We have shifted from savory bread to sweet bread this week.
Sprouted Durum & Einkorn Walnut Sourdough
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 265 | 100 | 35 | 100 | 302.5 | 100 |
Sprouted Durum Flour | 150 | 50 |
|
|
|
| 150 | 49.59 |
Whole Einkorn Flour | 150 | 50 |
|
|
|
| 150 | 49.59 |
White Whole Wheat Flour (Starter) |
|
|
|
|
|
| 2.5 | 0.83 |
Whole Rye Flour (Starter) |
|
|
|
|
|
| 2.5 | 0.83 |
Hydration |
|
|
|
| 37.5 | 100 | 263.5 | 87.11 |
Water |
|
| 226 | 85.28 | 35 | 100 | 263.5 | 87.11 |
Salt | 4 | 1.33 | 5 | 1.89 |
|
| 5 | 1.65 |
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.83 |
|
| 7.5 | 2.48 |
Starter (100% hydration) |
|
|
|
| 5 | 14.29 |
|
|
Levain |
|
| 75 | 28.30 |
|
|
|
|
Add-ins | 45 | 15.00 | 45 | 16.98 |
|
| 45 | 14.88 |
Toasted Walnuts | 45 | 15.00 | 45 | 16.98 |
|
| 45 | 14.88 |
Total |
|
| 623.5 | 235.28 | 75 | 214.29 | 623.5 | 206.12 |
Sprouted Black Quinoa & Blue Emmer Chocolate Sourdough
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 270 | 100 | 30 | 100 | 303 | 100 |
Spelt Flour | 120 | 40 |
|
|
|
| 120 | 39.60 |
Blue Emmer Flour | 90 | 30 |
|
|
|
| 90 | 29.70 |
Sprouted Black Quinoa Flour | 90 | 30 |
|
|
|
| 90 | 29.70 |
White Whole Wheat Flour (Starter) |
|
|
|
|
|
| 3 | 0.99 |
Whole Rye Flour (Starter) |
|
|
|
|
|
| 3 | 0.99 |
Hydration |
|
|
|
| 33 | 100 | 258 | 85.15 |
Water |
|
| 225 | 83.33 | 30 | 100 | 258 | 85.15 |
Salt | 4 | 1.33 | 5 | 1.85 |
|
| 5 | 1.65 |
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.78 |
|
| 7.5 | 2.48 |
Starter (100% hydration) |
|
|
|
| 6 | 20.00 |
|
|
Levain |
|
| 66 | 24.44 |
|
|
|
|
Add-ins | 36 | 12.00 | 36 | 13.33 |
|
| 36 | 11.88 |
Cacao Barry Chocolate 70%, Diced | 36 | 12.00 | 36 | 13.33 |
|
| 36 | 11.88 |
Total |
|
| 609.5 | 225.74 | 66 | 220.00 | 609.5 | 201.16 |
(* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)
Sift out the bran from dough flour, reserve 35/30 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.
Combine all leaven ingredients and let sit until ready, about 6.5/4.5 hours (24.5/25.5°C). Roughly combine all dough ingredients except for the chocolate. Ferment for a total of 3/3.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the reserved add-ins by a set of lamination at the 50 minute mark. After the bulk fermentation, shape the dough then put in into a banneton directly. Freeze it for 1 hour before retarding in the fridge for 8 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.
Personally, I prefer the walnut bread. It’s sweeter and moister when compared with the chocolate one. That said, switching things up a bit is seldom a bad idea, especially when chocolate is involved :)
_____
Taleggio tuna stuffed caramelle in rutabaga sauce
Oyakodon
Lamb Kebab with cheese stuffed naan
Porcini risotto with crisped pancetta
Caramelized onion & shiitake mushroom SD pizza
Pan-seared chestnut-fed pork chop with garlicky mashed chopin potatoes and roasted cauliflowers
Oyster rice in seafood broth
Lean but mega juicy lamb meatballs, cooked in a paniyaram pan for a killer crust