Fig, Anise Sprouted 10 Grain Sourdough

The great thing about sprouting grains is that you can go back and bake your favorite SD breads using sprouted grains and get a whole new bread to taste and enjoy.  This one is no exception.  We used 10 grains this week dropping the Desert Durum for last week’s sprouted 11 grain SD.

We followed out usual methods of late. 30% sprouted grain, dried in the dehydrator, milled and sifted to about 23% extraction.  The hard bits are then fed to the previous week’s reserved small amount of starter to make this week’s levain that is then retarded for 24 hours before a small portion is reserved for next week’s bake and the rest used for the levain for this weeks bread.  The pre -fermented flour was 17% and the overall hydration was 78%.

The dough flour (the remaining 77% extraction 10 grain and half AP and half KA bread flour) and water was autolysed for 2 hours with the salt sprinkled on top (and we used 100 g of the fig re-hydration water as part of the dough liquid) as the levain warmed up on the counter.  Once the levain hit the mix, we did 3 sets of stretch and folds and 3 sets of stretch and folds from the compass points only - all on 15 minute intervals.    The slap and folds were 6 1 and 1 minute each.

The re-hydrated figs and 1 T of Anise seeds were incorporated during the first set of stretch and folds and they were thoroughly incorporated after the 3rd set.  Once the gluten development was done we pre- shaped the dough into a boule and then final shaped it and placed it in a lightly rice floured basket, bagged it in a used trash can liner and put it in the fridge for 15 hour retard.

When we took the dough out of the fridge we quickly noticed that the dough had over-proofed in the fridge as we slept so we decided to bake it right out of the fridge in a combo cooker.  Once the oven hit the 500 F pre heat  temperature, we upended the dough onto parchment on a peel, slashed it T-Rex style, loaded it into the DO, covered it and put it on the bottom stone.

We immediately forgot to turn the oven down to 450 F as planned but after 18 minutes of too hot oven during steaming we took the kid off and turned the oven down to 425 F- convection - for another 15 minutes until the bread tested done with a few thumps on the bottom.   We left the bread on the stone with the oven off and door ajar for 5 minutes more to crisp the crust some more.

The bread bloomed a bit, blistered and browned very well even if it didn’t spring much.  The mahogany color was influenced by the fig re-hydration water for sure.  The anise made this bread smell especially nice as it baked and cooled on the rack.  We will have to wait and see what the inside looks like when lunch rolls around and bread cools to slicing temperature.

The crumb out fairly open for a bread of this type and add ins.  It was glossy soft and moist too.  Slightly sweet due to the fig and fig juice.  The anise came through in taste as well as aroma.  A delightful bread all the way around that made a fantastic grill 3 cheese sandwich for lunch.  Will be dipping this in Italian oil vinegar herbs cheese and cracked blck pepper for an appetizer for tonight's dinner.

And don't forget that salad to go with those Memorial Day Brownies

 Forgot the ribs and smoked chicken