57% Whole Grain Multi-grain SD with 20% Seeds and Whey
After the last 100% Kamut and 100% spelt bakes, both at 100% hydration, we decided to get bake to more of our normal kind of bread we like so much.
This one is 57% whole grains made up of Kamut, spelt, rye and WW. The seeds at 20% and include, hemp, chia, pumpkin and sunflower seeds.
We had made some Greek yogurt earlier in the week and wanted to use some of the whey in this bread to help bring out the sour but not so much the whey took over. The whey made up 20% of the dough liquid but only 14% of the total liquid in this bread.
The SD levain was built over (2) 3 hr and (1) 1 hour build and then refrigerated for 48 hours. The flours were autolysed with everything except the levain and seeds for 3 hours. The levain was allowed to come to room temperature over and hour and then hand kneaded for 5 minutes into the dough now only minus the seeds.
After resting in an oiled and plastic covered bowl for 20 minutes, 4 sets of S&F’s were performed with a 15 minute rest between them back in the covered bowl. The seeds were incorporated in stretch and fold #3 and fully distributed in fold #4.
There was only a15 minute ferment after the last S&F and the dough was pre-shaped shaped into a boule and final shape 10 minutes later. The boule was upended into a rice floured basket seam side up. The basket was placed in a trash can liner end closed and placed into the fridge for a 12 hour retard.
The mini oven was cranked up475 Fto pre-heat with the bottom of the broiler pan inside. The boule was un-molded onto parchment that was on the vented top of the broiler pan. For once it was artfully slashed, ½ C of water was thrown into the bottom of the broiler pan, the bread was covered with stainless steel mixing bowl and the broiler top, parchment, boule and bowl were placed into the bottom of the broiler pan to steam.
After 5 minutes, the temperature was turned down to450 F. The bread was allowed to steam under the stainless bowl for an additional 15 more minutes - 20 minutes total. The covering bowl was then removed and the bread was baked another 16 minutes at425 F, convection this time. The bread was rotated 90 degrees every 4 minutes. The bread was deemed done when it registered205 F internal temperature.
The bread was allowed to crisp in the turned off mini oven, door ajar, for 10 more minutes before being moved to cooling rack.
Formula |
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Starter Build | Build 1 | Build 2 | Build 3 | Total | % |
Kamut, WW, Rye SD Starter | 20 | 0 | 0 | 20 | 4.20% |
Dark Rye | 10 | 0 | 0 | 10 | 2.10% |
WW | 10 | 0 | 0 | 10 | 2.10% |
Kamut | 20 | 40 | 30 | 90 | 18.91% |
Water | 40 | 40 | 15 | 95 | 19.96% |
Total | 80 | 40 | 15 | 225 | 28.36% |
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SD Starter Totals |
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Flour | 120 | 25.21% |
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Water | 105 | 22.06% |
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Starter Hydration | 87.50% |
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Levain % of Total |
| 24.09% |
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Dough Flour |
| % |
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Rye | 25 | 5.25% |
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WW | 50 | 10.50% |
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Spelt | 25 | 5.25% |
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Kamut | 52 | 10.92% |
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Bread Flour | 102 | 21.43% |
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AP | 102 | 21.43% |
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Total Dough Flour | 356 | 74.79% |
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Salt | 9 | 1.89% |
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Water 200, Whey 49 | 249 | 52.31% |
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Dough Hydration | 69.94% |
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Add - Ins |
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Pumpkin | 25 | 5.25% |
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Sunflower | 25 | 5.25% |
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Hemp | 25 | 5.25% |
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Chia 10 & Flax 10 Seeds | 20 | 4.20% |
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Total | 95 | 19.96% |
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Total Flour w/ Starter | 476 |
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Total Water w/ Starter | 354 |
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Tot. Hydration w/ Starter | 74.37% |
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Hydration w/ Adds | 74.37% |
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Total Weight | 934 |
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% Whole Grain | 57.14% |
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Comments
Looks like another keeper to me. Great looking crust and crumb. So what is the deal with thatstream Pan?
love your photography on this one to.
Bake on
Ian
one of those really good breads that sneak up on you. We like it a lot. Hanseata's got me totally .....eeeerrrr,,,,seeded....... and "Hooked on Hemp". I'm going to make a movie about my plight like 'Reefer Madness.' Glad you like the bread and photos. The sour tang is really helped by the 48 retard of the levain, 12 hour retard of the bread (that could have easily been 12 hours longer) and the whey water. This is real SD with bite, chew and attitude.
That steaming pan is the two part broiler pan that came with the mini oven. If we are using Sylvia'ssteaming cups, our usual method for steam in the mini ,we bake the bread on parchment on the top vented top portion of only .
If we are using the stainless steel bowl cloche, then we usually bake the bread on parchment on the un-vented bottom portion only.
This time we mixed it up the steam a little bit. We uses both the vented top and solid bottom of the broiler pan together by throwing water in the bottom part and putting the vented top portion inside like it was a real broiler pan. Then we baked the bread on parchment on the vented top while covering it with the stainless bowl. The bottom supplied additional steam up into the bread and stainless cloche through the vented top while the bread was raised off the water by 1/2"so it didn't sit in hot water. The stainless bowl cleared the top heating elements of the mini by 1/8'. Very cool, and it seemed to work out well.
It is the same steaming method I use in the Magnalite Oval DO and Baker that came with a separate raised trivet for the bottom so what ever you were baking didn't sit in the juices. I throw water into the bottom of it and the bread bakes on parchment, on the trivet, 1/2" off the bottom of the baker and it has its own lid to cover like a DO. Puts the best blisters and unusually very dark crust on breads that is terrific and can't be matched by anything I have tried.
I use the Magnalite to bake the Brachflachen Mehrere Vollkombrot - Version 4 which is my multigrain challah in loaf form found here:
http://www.thefreshloaf.com/node/27192/1930s-magnalite-wager-ware-roaster-used-cloche-multigrain-sd-challah
This last link might be the frist time we talked to each other on TFL - when you asked for the recipe for this bread version 2 '
At the time, this MG Challah was the only bread recipe I had ever concocted. Now we could both do a bread baking book :-)
Seems like ages ago doesn't it? I looked at my first post on my other blog the other day and was not very impressed :).
I think we both have come a long way with our recipes and photography for sure!
I am mixing up a version of Dave Snyder's baguettes but with yeast water and durum flour. Hopefully it will come out better than the last attempt I made of Txfarmer's 36 hour baguettes.
Very nice , DA, as always! Lovely seeded SD bread. Should be a regular recipe in colder winter days.
We live in the same climate, except you have the ocean, so I'm guessing these kinds of breads are rising to the top of your baking schedule.
Looking forward to the next bake you post and missing the great Red Sea Reefs of Jeddah too! Your living on the ocean brought back some fine memories. I used to go spearfishing with a friend named Walid - 50 miles north of Jeddah right off the highway to nowhere. He didn't speak much English and I didn't speak much Arabic but we both loved to spearfish the reef, eat BBQ fish that we caught and sleep on the beach - just to do it all over again the next day. Those were such great times nearly every weekend for 2 years. I miss Walid and think of him and our times fishing together often.
I'd bake him a loaf and send it to him. He is still fishing the reef I'm guessing. He taught me everything I know about spear fishing and evading the black and white tip reef sharks. Thanks for the memories.
Bake on my friend.
True, there are no "colder days" here, too.
Spearfishing! what a nice hobby! I was shuddering at the mere mention of fishing near sharks, those creatures are what my nightmares are made of. You must be a brave soul, DA!
Sounds like you have fond memories of Jeddah, i have never been to jeddah before, but i can relate to the culture and the climate.
Bake on too, my friend.
When you catch a fish you put it in a net bag tied to your diving belt. The fish is bleeding in the water and sharks start to smell it and come to eat the bleeding fish. The first time I saw them I swam as hard as I could for the top of the reef, making as much splash and noise humanlly possible for one who is scared to death and fears being eaten.
I'm standing on the reef and Walid comes up and grabs me. He is really mad at me for what I did. He explained, by taking me back in the water and showing me, that my actions will actually make the sharks attack and that the proper way to evade being bitten by reef sharks is to be very calm and just gently bop them on the nose with the spear if they get too close.
Still, after that day I would anchor my fish bag to the top of the reef about 10' from the drop off, where the sharks couldn't get at it and they wouldn't be attracted to me. Being calm when there are 20-30 sharks swimming around you is .......difficult. Walid never did this and thought I was crazy. He would just laugh seeing me going back to the bag every time I caught a fish. He always caught twice as many as I did but also bopped way more sharks on the nose too. He was also the masterof catching those poisonous, purple spotted or ringed octopus too. The man was fearless.
These sharks, while big for reef sharks, were not nearly as scary as swimming with the Great Whites off of South Africa, Seychelles or Great Barrier Reef. They will bite you in half just to clean and floss, their teeth or even for sport - no dead beeding speared fish required. When they come around....... I'm outa there!
HeheHe :) i really think that we owe all the fear and the mystery surrounding sharks to the movie Jaws.. And its sequels.
I mean if you don't go in harm's way, no harm will come to you. We invade their turf, and expect them to be nice?! Or indifferent to say the least? Heck i'd get a spancking from my neighbour if i bust into his house.
Looks like a good bake, dab. Your assistant must have been on top of her game.
Paul
My apprentice also brought her real A game to her pillow on the back of the sofa and the ottoman.