SD Sprouted Wheat Bread with Weird Scald
This Friday’s bake was an unusual one even for Lucy. It combined the low slow 2 hour baked scald of a Westphalia rye with a mainly white wheat and sprouted SD bread and bit of rye and spelt thrown in for some kind of effect only a Baking Apprentice 2nd class could understand.
The 140 F bake/scald is the part that makes this bread different. We found some boldly baked old bread in the freezer, sliced off the crust and then toasted it to dry it out. Then we crushed it, added in some fresh milled rye and spelt flour and a bit of home made red and white multigrain malts.
I added up the weight of the dry ingredients and added twice that weight in water to the mix, stirred it up and put it in the mini oven t bake at 140 F for two hours. This low temperature will not kill off the enzymes of the white malt but it will create a Mallard reaction that turns the whole mess a dark chocolaty brown that smells amazing. I did have to add some more water twice and stir the mix as it baked.
The bread had whole wheat rye and spent fed to the 3 week retarded, rye starter in the levain and had sprouted wheat in the dough flour. The levain was 16% of the dough flour and the hydration listed of 72% is a bit misleading since the water in the baked scald was not included. It felt like a 78% hydration with 25% whole grains…so it was a bit sloppy at the start of the slap and folds.
We strayed from our usual norm by doing a one dump and run single stage levain build but did keep our 12 hour total and 24 levain retard for it. We also kept our 1 hour autolyse and 3 sets of slap and folds and 3 sets of stretch and folds on 20 minute intervals.
We pre-shaped and then shaped the dough into a boule, placed it into a rice floured basket, bagged it and retarded the dough for 12 hours in the fridge. It seemed to proof nicely so we started up BOB for a 500 F preheat after the dough had warmed up on the counter the next morning for 1 1/4 hours. We chucked the Lodge Combo Cooker in the oven from the beginning.
We un-molded the dough onto parchment, slashed it in a square and put it in the cooker lid on and put it in the oven on the middle rack between the two stones. After 2 minutes we turned the oven down to 450 F and continued to steam for 20 minutes.
Once the lid came off, we turned the oven down to 425 F -convection, and continued to bake the bread to 208 F when the oven was turned off and the bread left in the oven until it hit 210 F when it was removed to a cooling rack.
This bread bloomed sprang and browned up well enough. It smelled terrific once the lid came off because of the scald no doubt about it. We will have to wait until after lunch to see how the crumb came though the baking process.
This bread is delicious! The crumb came out very soft, moist and glossy. If you could only take one bead to a deserted island, This would be the one. We make many great tasting breads since we discovered so many of the tricks used bring out the vast and deep flavor of grain and sourdough. It is harder and harder to pick a favorite but, right now, this is it..
SD Levain Build | Build 1 | % |
3 Week Retarded Rye Sour Starter | 8 | 1.80% |
Whole: Wheat 50, Rye 8, Spelt 8 | 66 | 14.83% |
Water | 66 | 14.83% |
Total | 140 | 31.46% |
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Levain Totals |
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Flour | 70 | 15.73% |
Water | 70 | 15.73% |
Levain Hydration | 100.00% |
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Levain % of Total Flour | 15.73% |
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Dough Flour |
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Sprouted Wheat | 50 | 11.24% |
LaFama AP | 325 | 73.03% |
Total Dough Flour | 375 | 84.27% |
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Salt | 9 | 2.02% |
Water | 250 | 56.18% |
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Dough Hydration | 66.67% |
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Total Flour w/ Starter | 445 |
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Water | 320 |
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Hydration with Starter | 71.91% |
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Total Weight | 774 |
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% Whole Sprouted Grain | 11.24% |
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% Whole Grains | 26.97% |
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140 F low and slow bake is not included in above includes: 10g ea. whole | ||
rye and spelt flour, 15 g of crust altus, 5 g ea Red and white malt. | ||
The bake/ scald with water weighed 95 when it hit the dough mix. | ||
And Lucy reminds us not to forget that great salad
Comments
Beautiful. You got skills!
This is a seriously decent deeply flavored bread for just about anything and not too difficult for any baker to craft well once you get the malts, sprouts and grinding done:-). This one is a keeper for sure. Glad you liked it. The bread world is Lucy's oyster!
Happy baking
Lexi and Max wanted to know if Lucy was related to Doctor Frankenstein. I told them most likely Young Frankenstein's blood runs rampant.
That scald looks like an ink blot test....if you look long enough I think you can see an evil spirit begging to escape from their life long prison :)
What a fantastic bake DA and Lucy! Tell me if the scald was still moist after baking and what do you think it added to the flavor?
low and slow pumpernickel, she would bring the pumpernickel to the white bread! The crust altus really makes the baked scald look a little craggy and mysterious. Once it hit the mix, the slap and folds smoothed it out and broke up the chunky altus. There is 45 g of dry stuff in the scald and we ended up with 95 g of total scald weigh when it hit the mix so it was ta 111% hydration. We added water every 45 minutes so it wouldn't dry out as it slowly baked away.
The scald was all whole grains so the real whole grain amount was 34% and the hydration was 75%. So it ended up more healthy that one would think and way more wet too - this is a slack dough and one that could go into enzyme overload with the white malt and sprouts.
Lucy is to pretty to be a mad scientist and she is too old to be considered young! But she is pretty pesky with the nose nudge for a tummy rub:-) She is glad you and her buddies like the bread and says you guys and gals have great taste!
Happy Baking to all!
Ideas and procedures are pretty mind boggling! I don't know if I can follow. So many questions. What is the effect of scald, altus and malt? Can it be applied to "commercial yeast" bread? Your posts are very good resources for some adventurous whole grain baking! Thanks!
with yeast breads with the exception of making an 12 week retarded starter in the fridge, You can feed a poolish the mineral and enzyme hard bits from the milling though to get a more vigorous and flavorful yeast bread in the end but the sour won't be there.
There aren't any bad questions but we have seen some bad answers! Lucy's feeling is that if she can't lend a lessened understanding to any subject then she isn't trying hard enough and not doing her Baking Apprentice 2nd Class job well enough:-)
Altus does two things. It gets rid of old bread, yea!... but it is also one fine color and flavor enhancers once it is toasted. Brown anything, including bread, just tastes great.
Red malt (non diastatic malt) is nothing more than browned sprouted whole grain that is dried at a higher temperature - say 325 F. So, the starch breaking enzymes created by sprouting are killed off. It is like altus - a fantastic coloring and flavor enhancer. Not just for bread but for beer making too There would only be weak flavored and colored pilsners and lagers without red malts of various shades. Same with bread.
White malt (diastatic malt) is sprouted grain dried a low temperatures ( I do mine at 105 F) so it it stays white but more importantly the starch cracking enzymes you have created by sprouting are not killed off. So there are plenty of extra enzymes that convert the starch in grain to the sugars that yeast and the LAB can eat. Someone said adding a tsp of white malt to a recipe during the autolyse stage is like adding a 1/4 C of sugar to the mix. One thing is for sure there is plenty of food for the wee beasties to eat and what they don't manage to consume makes for a sweeter finish for the palate and the sugar caramelizes at the high temperatures of baking making for that brown mahogany color we love so much on crust. With so much food these beasts make more acid and CO2 which making for a more sour, high rising and holey bread.... if the gluten is developed well enough to hold the gas - a good reason to do slap and folds at the beginning and finish off with gentle stretch and folds all within the first 2 hours after mixing.
When it comes to white malt a little bit can go a long way. If you are home milling and sifting out the hard bits to make a less than whole grain white bread, then much of the natural malt and minerals are sifted out with the hard bits. So millers will add about .6 of 1 percent diastatic malt (or so depending on how their white flour tests) to the mix so the white flour will have enough starch cracking power. Too much white malt can be problematic for breads with small levains, long retarded bulk ferment s and long retarded proofs. You might end up with goo instead of dough as the fermenting process can will break the protein gluten strands down too . So a bit of white malt is usually the best way to go.
This baked scald of altus, spelt and rye flour, red and white malts was kept at 140 F so the white malt was still active but the Maillard effect of the low temperature (as opposed to caramelization at high temperatures over 350 F) for 2 hours was enough to color up the scald to that dark brown color and...... brown color means more flavor. This also utilizes the Tang Zhong method of geletanizing the spelt and rye flours in the scald making for a very soft, moist and glossy crumb too.
So, from sprouting, malting, scalds, altus and long cold retards of starters, levains and dough..... there were a lot of different techniques, ideas and methods for bread making tied up in Lucy's recipe. It does take more time but longer times usually mean way better flavor in breads and this one is one of the very best tasting majority white breads - that isn't white anymore,
Happy SD baking
I learned so much and discovered new things! I'll try those ONE AT A TIME when I get back home! I really can't wait...
one at a time, if only to make the journey last longer before you get to the end - Naw! I say, go for it, hope for the best and that the world doesn't end first :-)
Happy Baking
Looks like you got the blistery crust down pat! It's more blister than crust. We're having a great big Serbian salad along with dinner tonight...it still won't be as big as your salads. Keep up the healthy man.
John
about! Wet formulas with long cold retards, small baking spaces in Mini ovens or DO's and or Mega Steam and baking while the dough is still cool usually makes for blisters of some kind or the 3rd kind depending:-) As you get older, it pays to eat healthy and if you eat healthy when younger... you have a better chance of getting older :-)
Glad you liked the bread John. Are you coming to AZ in May?
Happy baking
A Serbian salad (also known as Shopska Salata) is similar to a Greek salad but with a few differences. Use the same vegetables. No olives. Lots of chopped parsley in lieu of oregano. Topped with lots of grated Feta cheese. Dressing: olive oil, vinegar, salt, pepper.
Unfortunately, we will be hitting Maui this Spring. Won't be back to AZ until October. Sad, but we will get over it while sipping a few Mai Tais on the beach.
Happy baking dabrowny, and let me know if you give the Serbian salad a try.
John
So sorry you have to go to Maui instead of AZ....oh, by the way...I hate you :). It's like 15 degrees here with snow on the way and average temperature this week of 9 degrees....I can use some Maui or AZ weather :).
Sorry Ian! I know, I was just watching the news. Eastern Canada and the US are just getting hammered with snow. We are actually having an early Spring already. It's so strange. I will be sure to have an extra Mai Tai for you.
John