Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes
This is an continuation of the last multi-grain SD bake except that the hydration is slightly lower at 68%, the multi-grain flours were 54 %, the add in goodies are increased substantially since this bread has multi-grain sprouts to go with the multi-grain soaker and we also have pumpkin and sunflower seeds, as well as, pistachio and filbert nuts with a hint of prunes too.
We like the last bake very much but we decided to bake this bread differently in that rather than baking on a stone with a combination of Sylvia’s and David’s steam, we baked this bread on a stone with a Goodwill bought DO bottom overturned on the chacon.
We followed the same method as last time with 10 min of French lap and folds but instead of using S&Fs to incorporate the scald, sprouts, seeds and nuts we used French folds every 15 minutes 3 times to incorporate the add ins and then used one S&F at the end of an hour to round out gluten development..
The dough was rested for 10 minutes before shaping the center ball of the chacon, its 4 surrounding knotted rolls and the really big bialy, made by stretching it like a pizza from the edge hanging down to cover the rest of the shapes in the basket. Each was put into rice flour, basket side only, before being placed in a rice floured basket.
We then let the dough develop on the heating pad for 1 1/2 hours before refrigerating for 40 hours at 38 F in a plastic trash can liner. It rose about 50% in the fridge which is what we were expecting. We then took it out of the fridge and put it back on the heating pad for 3 hours before starting up Big Old Betsy to preheat at 500 F.
By the time Betsy got up to temperature and we added 20 minutes to the preheat, to get the stone up to 500 F too, The dough had been on the pad for 4 hours and was still about 50% in volume greater than when it went into the basket. We un-molded the chacon using a parchment covered peel and slid the chacon onto the stone while covering it with the DO bottom as a cloche.
After 2 minutes we turned the oven down to 450 F and continued to bake it a total of 20 minutes covered and then removed the DO bottom and turned the oven down to 425 F, convection this time.
Every 5 minutes we rotated the bread on the stone 90 degrees and in another 30 minutes the bread hit 203 F and we turned off the oven cracked the door and allowed the bread to crisp on the stone for 8 more minutes before removing it to a cooling rack. It reached 207 F while resting on the stone.
The bread really looks great on the outside, beautifully cracked and brown as one would want even though it didn’t spring much in the oven. We didn’t expect it to spring though after it didn’t do much on the heating pad for 4 hours either. It smells terrific enough. We sure hope this fine looker is not a brick on the inside but we will have to wait until we slice it later today, well after it cools.
Formula
Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes |
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Starter | Build 1 | Total | % |
SD Starter | 20 | 20 | 4.65% |
Buckwheat | 4 | 4 | 1.18% |
Quinoa | 4 | 4 | 1.18% |
Barley | 4 | 4 | 1.18% |
Whole Wheat | 5 | 5 | 1.47% |
Spelt | 4 | 4 | 1.18% |
Kamut | 4 | 4 | 1.18% |
Dark Rye | 5 | 5 | 1.47% |
White Whole Wheat | 20 | 20 | 5.88% |
AP | 30 | 30 | 8.82% |
Water | 60 | 60 | 17.65% |
Total Starter | 160 | 160 | 47.06% |
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Starter |
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Hydration | 77.78% |
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Levain % of Total | 16.55% |
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Dough Flour |
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Toady Tom's Tasty Toasted Tidbits | 4 | 1.18% |
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Red Malt | 3 | 0.88% |
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White Malt | 3 | 0.88% |
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Buckwheat | 21 | 6.18% |
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Quinoa | 21 | 6.18% |
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Whole Wheat | 20 | 5.88% |
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Spelt | 21 | 6.18% |
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Kamut | 21 | 6.18% |
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Barley | 21 | 6.18% |
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Dark Rye | 20 | 5.88% |
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Potato Flakes | 20 | 5.88% |
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Oat Flour | 20 | 5.88% |
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AP | 145 | 42.65% |
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Dough Flour | 340 | 100.00% |
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Salt | 7 | 1.63% |
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Soaker & Sprout Water | 220 | 64.71% |
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Dough Hydration | 64.71% |
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Total Flour | 430 |
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Water 70. Sprout and Soaker Water | 290 |
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Total Dough Hydration | 67.44% |
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Hydration w/ Adds | 68.02% |
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Total Weight | 967 |
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Whole Grains | 54.65% |
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Scald |
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WW | 12.5 | 3.68% |
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Rye | 12.5 | 3.68% |
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Quinoa | 12.5 | 3.68% |
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Kamut | 12.5 | 3.68% |
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Buckwheat | 12.5 | 3.68% |
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Spelt | 12.5 | 3.68% |
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Total Scald | 75 | 22.06% |
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Multigrain Sprouts |
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Kamut | 12.5 | 3.68% |
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Quinoa | 12.5 | 3.68% |
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Buckwheat | 12.5 | 3.68% |
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Rye | 12.5 | 3.68% |
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WW | 12.5 | 3.68% |
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Spelt | 12.5 | 3.68% |
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Total Sprouts | 75 | 22.06% |
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Add - Ins |
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Sunflower 15, Pumpkin 15. Prune 20 | 50 | 14.71% |
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Pistachio 15, Filbert 20 | 35 | 10.29% |
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Barley Malt | 5 | 1.47% |
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Total | 90 | 26.47% |
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Comments
DA-
That is one serious loaf of bread - there is so much in it, I'll bet it has fantastic texture and flavor. Not a brick at all. Love the crunchy looking crust too.
Linda
still crunchy for breakfast this morning. The taste is very good. The texture with the all the goodies is nice too. It is s pleasure to eat. I'm thinking this multi-grain bread might my new favorite bread unless the one today turns out better. This one is keeper for sure.
Glad you liked it Linda! Happy baking.
That has got be one of the longest ingredient lists for a bread I've seen yet! It looks and sounds like it was worth it though.
great looking crust and crumb as usual. Another one to add to your ever growing list of successful bakes!
regards
Ian
going while so far, far away? I thought this one might peak your interest in bread making once you get home again. The list looks long, and it is, but the grains are the same for sprouts, scald or flour so its not too bad - just lots of different prep steps. As you know, if you bake a couple of different kinds of bread every week the next thing you have is a little something of everything left over that needs using up. Plus, I believe in truth in advertising so, if you say multi-grain, seeds, nuts... etc. it better be multi-grain with plenty of all the rest :-)
I've got an identical one go bake today that is YW instead of SD, not as intricate with the design since the hydration and whole grains are up another 5% with some unmentionables like additional seeds to perfume the bread like coriander, anise, fennel , caraway if I can figure out how to stick them to the outside since I forgot to put them on the inside. Got to replace the missing sour we like so much with something.
I could eat this bread every day - just delicious.
Safe travels Ian - glad you liked the bread.
Okay...who snuck that corned beef I there?
turkey bologna you see on that sandwich. Won't get the corned beef going until St Paddy's day:-) Will be doing a pastrami pretty soon though. Have everything ready to go except the brisket which hasn't been a decent price lately for some reason.
Have you ever tried to pastrami cure and smoke a pork shoulder?
I'm telling you I saw a corned beef in one of your photos! Must be the Chinese govt playing tricks on me! Have not tried pastrami cure before but your idea sound real good to me.
im almost done here and can't wait to get home.
Lookmforeard to your next post.
ian
must be scary full of goodies... I would have to shop for all of that list!... I am a real minimalist when it comes to storage. You, sir, have amazing goodies at your fingertips... that is what I think... I could shop in your pantry!
Great looking loaf.
Diane
most of the ingredients were picked up at Whole Foods or Sprouts in small amounts. The malts you make from the berries and the barley malt syrup can be had at a brew supply place. I keep all the nuts and the seeds in the freezer in 2 plastic shopping bags and the berries are in 2 plastic shopping bags in the pantry. Not too bad really if you buy small amounts to keep everything as fresh as you can. You always end up with left over bits and pieces of something if you make different kinds breads :-)
You would like this bread as much as I do even if throwing out half the ingredients :-)
Glad you liked it and bake on!
A truly inspired creation.
perfect bread for a late night baker who needs to stretch their wings instead of sleeping ! It is a good looker inside and out and it tastes even better. You would like it a lot!
Thanks for the fine compliment and
Happy Baking
and pistachios standing tall! What a great combinaton of goodies all rolled (or kneaded) into one package.
Not only is your assistant hiding the NutroMeal,Word has it that she has warned the canary next door to keep his seeds under lock and key.
The taste must be deep and intense. Beautiful bread!
Barbra
wanting to strike for not being mentioned and they get overlooked for bread purposes more than pistachios do around here :-) Pistachios have the color but the filberts have the flavor. Canaries have no worries, I use seeds and nuts already hulled except for eh pistachios and filberts ! This is very nice tasting bread with all the bells and whistles.
Glad you liked it Barbara.
Happy baking.