Cousin Jay’s Sprouted, Multigrain Sourdough with Flax Seed Scald
In keeping with Lucy’s recent bread theme of ‘all things sprouted’, we continued with another variation of a multigrain bread with sprouted spelt, rye and WW. The sprouted grains were 25% of the mix this time but there were other changes too – aren’t there always?
The autolyse with the scald
My wife and daughter, who are off to NYC on Tuesday for Spring break, asked me to make a gift bread for cousin Jay. He is on his way to selling his place there and has already bought a place in Phoenix so is between old and new homes but currently in NY.
The levain goes in
We only had 3 days to make this loaf instead of our usual 4 so something had to go. We kept the sprouts, scald and 3 stage, 12 hour levain build with the 12 hour retard. So the long, cold, 12 hour, bulk or shaped retard had to go. We thought if we had enough time we could get in at least an hour or 2 of shaped retard right before baking to see if we could get some blisters and make the scoring a bit easier.
Getting ready to proof
Another change we made was making the baked scald twice as large buy adding in 30 g of cracked flax seeds and another 30 g of water making for 120 g total instead of 60 g. It still has the 22 g of sprouted 65% extraction grain and 4 g each of red and white malts.
We upped the hydration a bit to 72.5% but the dough felt like it was at least 75%. We did out usual 3 sets of slap and folds on 8.1.1 minutes and 3sets of stretch and folds but then let the dough rest for 2 hours of bulk ferment before pre-shaping and shaping into a boule for 4 hours of proofing in a rice floured basket before we tossed it into the fridge to firm up.
We decided to bake this in a DO after our last boule had some explosive spring and bloom when it was a touch under proofed. We couldn’t decide how to slash this one and finally ended up with a double T-Rex slash.
The bread was baked at 460 F with the lid on for 18 minutes and then 425 F with the lid off for 5 minutes when we got the brad off the bottom of the combo cooker and put it on the stone to finish baking. 15 minutes after the lid came off the bread hit 208 F and we left it on the stone with the oven off and door ajar to crisp up the crust.
When it hit 210 F we removed it from the oven and placed it on the cooling rack. It sprang and bloomed very well under steam and browned up to the fine mahogany color we love so much. We will have to wait on the crumb till later – we are hoping Cousin Jay doesn’t mind having his bread partially sliced for him.. The crumb came out open, soft and moist...... it smelled great too. I think Cousin jay is in for a treat tomorrow
St. Paddy's day is just around the corner and we celebrated yesterday with corned beef, cabbage. carrots and potatoes but only had a pix of the corned beef., For left over tonight my daughter and I made Irish Pot Stickers - Wow!
SD Levain Build | Build 1 | Build 2 | Build 3 | Total | % |
7 Week Retarded Rye Sour Starter | 8 | 0 | 0 | 8 | 1.94% |
65% Extraction Sprouted Grain | 0 | 0 | 18 | 18 | 4.06% |
35% Extraction Sprouted Grain | 8 | 16 | 14 | 38 | 8.58% |
Water | 8 | 16 | 32 | 56 | 12.64% |
Total | 24 | 32 | 64 | 120 | 27.09% |
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Levain Totals |
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35% Extraction Sprouted Grain | 60 | 13.54% |
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Water | 60 | 13.54% |
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Levain Hydration | 100.00% |
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Levain % of Total Flour | 14.53% |
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Dough Flour |
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12 % Protein Sprouts AP | 325 | 73.36% |
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Total Dough Flour | 353 | 79.68% |
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Salt | 8 | 1.94% |
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Water | 223 | 50.34% |
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Dough Hydration | 63.17% |
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Total Flour w/ Starter | 413 |
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Water | 283 |
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Hydration with Starter | 68.52% |
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Total Weight | 824 |
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% Whole Sprouted Grain | 24.95% |
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Scald / Bake is 30 g cracked flax, 20 g whole multigrain sprouted flour, |
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5 g each of red and white malts and 60 g of water - 120 g total. |
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Multigrain sprouted flour is equal amounts of: spelt, rye, wheat |
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Hydration with baked scald is | 72.52% |
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Don't forget to have a fine salad with that sunset
Comments
Lucky Uncle Jay! What a great looking bake. Your crumb looks perfect and this must taste great. I would love to get a recipe for those pot stickers and your smoked corned beef . I'm going to try smoking one this weekend. Wife is making one in the crock-pot for tomorrow.
happy baking
and rolling them thin enough. When you think that they are thin enough roll them twice as thin:until you really can read a newspaper through them. i use half AP 1/4 rice flour and 1/4 corn starch at 55% hydration. Knead the old way until smooth and then wrap and put in the fridge for an hour.. Take a small ball and roll it thin as possible in a circle on a lightly floured surface. I stuffed mine with the left over cabbage and corned beef mixed with some Vietnamese hot chili and garlic sauce to perk it some.
This wasn't smoked corned beef like last time but you smoke it just like you do a pastrami no different.. This one was simmered for 2 hours in the spices to get rid of the salt and get some liquid for the potatoes and carrots to cook in. Then I covered the fat side of the beef with studs of cloves and covered the whole thing in home made Dijon mustard and brown sugar, wrapped it on foil and baked it fat side up for 1 hour at 350 F. Then I put it on the grill 5 minutes per side on the 2 flat sides to get the bark on it.
The cabbage starts with frying off 6 slices of butter, removing the bacon and most of the fat . Brown a yellow on ion in the remaining bacon fat with 1/4 stick of butter. Add 2 cloves of garlic and whole head of cabbage and saute until it is browned and delicious. Add back in the bacon and 2 scoops of the simmered corn beef stock..
Now you can make the pot stickers:-) Just put a tablespoon of oil in the bottom of a fry pan and brown the bottom of them. Then trow in 1/4 C of water and cover to steam them for 5 minuets or so - longer if you didn't get them thin enough.
I'm takng my girls to the airport to head your way right now.. They are very excited.
Glad you liked this bread Ian and Happy St Paddy's Day.
PS Forgot to tell you the pot sticker filling had 1 smashed up potato to bind the cabbage to the corned beef.
Thanks DA. I hope I get to try this soon. I will smoke the corned beef as soon as the weather gets a little warmer. Tonight it went from 55 degrees back down to about 20 degrees.
Hope your better halves have a great time in NY.
Ian
Just saying'! ;-)
Another gorgeous and complex bake. I wish you ran a bakery in my neighborhood Such unique breads.
Thanks for sharing, Happy SPD!
and thankfully there are enough variables to bake at least a million different ones:-) We likes the addition of the flax seeds to the baked scald and I can see some pumpkin and sunflower seeds, chia and hemp seeds too. We will have to see what Lucy comes up with next I am always surprised and the net Fresh Lofian. She is hooked on sprouted grains for sure.
Glad you liked the post Gabe. Wish i was coming to NY today with the girls,so we could get together with Ian, bake some bread and drink a few Guinness:-)
Happy Baking
Mi piace tutto quanto....
Pane straordinariamente bello e chissà che buono.
Che rabbia qui si continua a cuocere ed io sono sempre malata........
Un abbraccio, Anna
Guarisci presto Anna. Questa è una finissima degustazione pane che sono sicurosarebbe accelerare il recupero. Contento che ti è piaciuto esso e cottura felice. Eccouna foto di alcuni cartigli da giardino con questo pane a voi rianimarsi.
Grazie della tua infinita gentilezza, mi ci voleva proprio un così bel pensiero.
Un abbraccio, Anna
dabrownman: This looks wonderful. Bread is a fantastic gift, and I am sure it will be much appreciated. I love everything about his bread--the crust, scoring, crumb. Yum! Congratulations on an impressive bake. Best, Phyllis
I would have liked it very much. It smelled wonderful when it came out of the oven. I'm glad you like it Phyllis. This was a fun bake and baking for family or friend as a gift is special - and needs a special bread.
Happy Baking Phyllis
Love Lucy's creativity, and pot stickers too!
~D
According to my wife and daughter, Cousin Jay and his daughter were tearing apart the bread and eating it plain in the car after leaving Newark Airport on their way to NYC. Jay took them to a great restaurant that had their own bakery on site and they had all kinds of bread .....and bread carving station too! I've never even heard of a bread carving station for fine dining or any other restaurant either.. They tried all the breads but thought that mine was still better even though my daughter said some of the breads were huge miches that looked great. Now that is one nice cousin:-)
The Irish Pot Stickers were killer!
Happy baking
is a huge compliment to you and Lucy! Nice cousins get bread again :) bread carving stations? Never heard of such a thing.
Earmarked the pot stickers for a go, they sound so good.
Thanks dab,
~D
only get them once a year! Pot stickers are like bread - You can put anything in them. Jay is the best cousin one could have and he gets a lot of bread - even more when he finally gets moved to his new home here in AZ.
Caving stations for bread......What is the world coming to? They would never do that for Wonder Bread since it comes pre-sliced:-)
Happy baking