Sprouted Multi Farro SD
Lucy kept working on her sprouted grain experiments this week. These little chatted berries have turned out to be a different can of worms when it comes to how bread flours usually perform. This makes them fun to play with of a little frustrating at times..
This week we kept the overall 50% whole grains in the mix but upped the sprouted grains to 50% of the whole grains for 38%. This puts the sprouted grains at 25% of the entire flour mix which puts it on the borderline of turning dough into goo while it is finishing its 12 hour retarded proof in the fridge.
We also limited the variety of whole and sprouted grains to equal parts of the 3 Italian farros: einkorn, emmer and spelt and wheat berries. To try to compensate for the final flour being on steroids for an enzyme point of view, the levain was built over 3 stages using all of the sifted out hard bites of the non sprouted home milled whole grain flour and some of the its high extraction majority.
The sprouted home milled flour was also sifted to get the hard bits out but none was used in the levain. The sprouted hard bits were put into the 1 hour autolyse with the remaining non sprouted high extraction flour and the KA bread flour. The high extraction sprouted flour was held back from the autolyse to keep it from getting a heads start and was mixed into the autolyse th make the final dough with the salt and the levain.
We kept the levain to our recent 10% even though the fall AZ temperatures in the kitchen have moderated to the mid 70’s. No sense tempting fate with more levain mixed with more sprouted grains. We also kept the hydration right at 85% - our usual amount for 50% whole grain breads.
After 3 sets of slap and folds of 8, 1 and 1 minute and 3 sets of stretch and folds from the compass points all on 15 minute intervals. The dough still felt a little slack which points to less water being needed for this amount of sprouted grains – they take less water after sprouting than they would otherwise, With the slack dough feel we hoped that maybe the crumb would be a little more open than last week – especially since there were no whole berry sprouts in this bread.
Thai Green Mein and Thai Green Curry Chicken
Lucy and I went back and forth trying to agree on what add ins we would put in this mix. I wanted olives to keep with the Italian theme and she wanted cranberries and walnuts to get in the Holiday spirit. Finally we agreed to not load up the crumb with any goodies at all because we hardly ever bake a bread that just has flour in it and doing so now and again reminds us of how tasty bread can be if left plain – especially when the flavors are so dramatically enhanced woth sprouted grains.
Ribs too. When the weather finally turns cooler for fall its time for Squash soup made with butternut squash, fresh corn, smoked sausage and wild rice.
So we shaped the dough right after the stretch and folds and put it in a lightly rice floured basket that was oval shaped, bagged it and immediately put it into the fridge for a 12 hour retarded proof with no counter bulk ferment. Even though the kitchen temperatures have moderated a higher amount of sprouted flour and a long cold proof could be a goo disaster in the making if you give the dough a chance to get a fermenting head start un-moderated on the counter.
In 12 hours the dough had thankfully proofed well enough in the cold but not too much. It looked like we could let it warm up on the counter for 1 1/2 hours before un-molding, slashing and hitting the Mega steam, 500 F heat of Big Old Betsy’s bottom stone. In 2 minutes we turned the heat down to 450 F of the remaining 13 minutes if steam.
Once the stream came out we turned the oven down to 425 F convection and continued to bake until the bread hit 210 F – 5 degrees higher than our usual. We have found that sprouted grain breads need to be baked to a higher internal temperature to compensate for the extra moisture they retain as they bake.
The bread browned nicely to that mahogany color and sported those small blisters we love so much. It also sprang and bloomed well enough to give Lucy hope the crumb would be as open as she had hoped. Lucy Lucy - the crumb came through as soft, moist, glossy and tasty. This might be the best tasting bread Lucy ever baked up. it is delicious, sour, complex flavors, deep grainy aromas .....We love it. I hope others will try out sprouted flour breads now that PR's book is out and bringing attention to these fine breads - they deserve a large following..
Whole Multigrain SD Levain | Build 1 | Build 2 | Build 3 | Total | % |
9 Week Retarded Rye Starter | 7 | 0 | 0 | 7 | 1.37% |
MG 85% Extraction | 0 | 4 | 28 | 32 | 6.24% |
MG 15% Extraction MG | 7 | 10 | 0 | 17 | 3.32% |
Water | 7 | 14 | 28 | 49 | 9.56% |
Total | 21 | 28 | 56 | 105 | 20.49% |
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Levain Totals |
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Flour | 52.5 | 10.24% |
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Water | 52.5 | 10.24% |
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Levain Hydration | 100.00% |
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Levain % of Total Flour | 10.24% |
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Dough Flour |
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85% Extraction Multigrain | 78 | 15.22% |
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100% Whole Sprouted MG | 126 | 24.59% |
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KA Bread Flour | 256 | 49.95% |
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Total Dough Flour | 460 | 89.76% |
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Salt | 11 | 2.15% |
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Water | 383 | 74.73% |
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Dough Hydration | 83.26% |
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Total Flour w/ Starter | 512.5 |
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Liquid w/ Starter | 435.5 |
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Hydration with Starter | 84.98% |
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Total Weight | 959 |
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Whole Grain % | 50.05% |
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4 whole multigrain and sprouted mix is: einkorn, wheat, emme r& spelt | |||||
50% of the whole grain flour is sprouted |
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Fabulous sunset, an apple pecan galette to go with Lucy's advice to never forget the salad.
Comments
I won't clutter up your house, but everything looks so good, I really want to move in so I can eat this well!! You got some beautiful loaves there, can't wait for the crumb shot! I haveyet to work with emmer, but love spelt and einkorn, this has got to be delicious, I'm with you on skipping the add ons with all these great grains. Your posts just make me happy. Thanks DAB!
too - they usually make my day showing you how bad things can be if you leave them to their own devices :-) I have to say this might be the best all around bread Lucy has ever baked - it scores so high in all the bread categories, with taste at the top, i really can't find much of a fault except for the extra slash in the scoring :-) i just love this bread and wish all of our bakes turned out so well.....Glad you liked the post and you can move in any time you want so long as you pull your own weight in some trivlial way
I'm teaching Lucy to lick the floor when she isn't baker apprenticing so that I don'thave to sweep vacuum and mop it, So far she seems to like licking the floor better than baking which only goes to show you how dumb and desperate (a bad combination) she gets at times. Poor thing!
Happy baking
dabrownman: It must have tasted great. It is fun to experiment. The crust color is perfect. Love the galette, too. Lucy must have been thrilled! Best, Phyllis
It is about the best tasting bread there is and not bad looking inside and out too. I told Lucy this outcome is why we work so hard in the kitchen trying to make good bread. She was feeling pretty full at the time and didn't say much about it after jumping onto the kitchen counter and eating the babaka this time - again. She is getting really bad at this sort of thing. She really goes for the Panettone and sweet bread especially. The chocolate in it didn't phase her at all either. I'm thinking about demoting her back to baking apprentice 3rd class and let her wait another 8 years to get back to her current totally undeserved 2nd class position.
Glad your liked the bread and the continued experiment with sprouted grains. Lucy would see sprouted Kamut in her future if she had one.
Happy baking Phyllis
dabrownman: Forgot to mention that the crumb was perfect......Best, Phyllis
You tried the things I'll try this weekend, after last week's disaster. I'm very interested in how you feel it works out to keep the sprouted flour out of the autolyse. And I'll also limit the amount of levain - contrary to my thinking last week that more means faster.
Your loaf looks wonderful, I'll be watching for the crumb shots and Lucy's notes. Gorgeous sunset, we've got Santa Ana winds, so clear skies and visibility more than 100 miles, making for spectacular mountain silhouette views.
Cathy
Santa Anna's.They would come through the El Cajon pass at 100 MPH, knocking over everything in their path inducing buildings and, God forbid, if a brush fire started they wouldn't even try to put it out and before you know it a huge horrible blaze was burning what ever wasn't knocked over. Hopefully the skies will stay clear and visibility unlimited.
The crumb came out as good as the crust. I will be posting the pictures soon. You will love the taste of spouted bread. The long cold retard made this bread about as good as any I have ever tasted. Just delicious. You will love sprouts
Happy sprouted baking
Wow, you nailed it! Okay, I'm inspired and hope I can do us both proud. Thanks for your notes, I missed Lucy's, but it sounds as though she's in the dog house for snitching the babka. Guess she didn't get the memo explaining that she's vertically challenged.
I am eagerly looking forward to making bread this weekend!
Yes, we're fortunate to have clear skies and no fires for now, though once started, they grow quickly. And each year during Santa Ana's someone volunteers to demonstrate how 'just a little wind' can flip a semi on its side. Entertaining, unless you're somewhere behind it in traffic. While it's kind of dry out, I find it hard to complain about 80+ degrees in November. :)
Awesome bake DA! The crumb and crust look perfect. I am working on my first sprouted WW bread now. Hopefully it will come out half as good as yours. I do like the smell of the flour so hopefully the bread will taste just as good. Have my beer rye bread in the oven now as well.
Ribs....curry....please beam some over! I miscalculated my timing for the Beer bread and I have not eaten dinner yet so this is killing me.
Hi to Lucy from her Long Island brothers and sisters!
Don't jump from the back of the loveseat to the counter to eat babka! Jeeze! Hope the beer rye comes put well since it kept you from eating. You will like the flavor and aroma of sprouted breads. We just doubled the number of grains we can put into bread with sprouted varieties of all of them - when is the last time that ever happened? That should keep us out of the auto parts and hardware stores looking for bread ingredients for a while.
We so eat well around here or at least as well as Lucy and I can whip up in a pinch. The big news today is that we will make our very first harvest for home grown, winter greens today so tonight's salad will be special.
Glad you liked the bread Ian and happy sprouted baking - Lucy says hi to East Coat cohorts and hope they get to scrounge some babka there too :-)
When you and Lucy have a difference of opinion on what add-ins to use in the bread, who usually wins? I guess with bread as good as yours, everyone is a winner!
I say, well Lucy, You got beer for liquid and 6 whole grains in this bread but it's going to look a little naked in the crumb if we don't put something in there to perk it up some. What do you think? Lucy says, I don't cqre what you think. You are always a critic when it comes to my recipes. Pretty bold for a dumbkoff who knows as much about bread as I do about how nano technology interacts with genetic engineering. But to keep the supposed master from pouting, I say we put some kind of nuts in there that go well with beer so i say lets put some beer nuts in there. I say, we don't have any beer nuts but we do have our beer pong ball that we could put in the mix but we would ahve to quit playing beer pong.
\After that the add in strategy session goes downhill pretty quickly but to answer your question Lucy always wins at everything and she doesn't even have to try very hard at any of it. At least that'e what is sems like from where I am looking..... which is usually up at her from the floor after beer pong:-)
We somehow end up with some kind of decent bread in the end but, it is the process of getting there that has real value and meaning... and the bread has virtually none of either. I had a design professor in Architectural school that said the same thing to me about how buildings are the same way and that the design process was what was valuable. It took me a while to figure out a way to prove it too her but she was totally, completely wrong and probably insane but I never forgot moral of the story ....that the better something sounds when you first hear it the worse for you it probably is!
Glad you liked the bread. and happy baking Mary.