Sprouted 4 Grain Sourdough - 60% Whole Grain
It has been a while sine Lucy came up with a bread that was 60% whole grain so this one was a treat and it didn’t disappoint – even if a bit over proofed.
This one came it 80% hydration with 17% pre-fermented flour, 30% sprouted 4 grain of spelt. rye, wheat and Kamut in the dough flour. We used whole wheat for the levain flour making sue to use all the hard bits first.
We did a 3 stage levain build and then retarded it for 24 hours. An autolyse of 1 hour for the dough flour and water only worked well the next day as the levain warmed up. Once the salt and levain went in we di our usual 3 sets of slap and folds of 8,1 and 1 minute and 3 sets of stretch an folds – all on 15 minute intervals.
We did a short half hour bulk ferment before shaping the dough into a boule and placing it into a rice floured basket. The basket was bagged and retarded for 18 hours. It should have been 12 but I’m not letting possibly over proofed bread get in the way of good nights sleep - for Lucy!
We let the dough warm up on the counter as the oven preheated to 500 F with the combo cooker inside. We un-molded the dough and slashed it in a square, slid it into the CC and placed it the oven for 15 minutes of steam at 450 F. We then baked it at 425 F for 15 minutes with the lid off and the bread coming out of the CC at the 20 minute mark.
The bread browned well but didn’t bloom or spring well. The crumb came out nice a airy for a 60% whole grain bread, was moist, glossy and soft. Once again the best part of this bread is how wonderful it tastes – a nice combination of whole and sprouted grains for sure. It made for one fine bologna sandwich for lunch.
SD Levain Build | Build 1 | Build 2 | Build 3 | Total | % |
Retarded Rye Sour | 10 | 7 | 0 | 10 | 2.24% |
14 % Extraction Whole Wheat | 10 | 0 | 53 | 17 | 3.80% |
84 % Extraction Whole Wheat | 0 | 0 | 53 | 53 | 11.86% |
Water | 10 | 7 | 53 | 70 | 15.66% |
Total | 30 | 14 | 106 | 150 | 33.56% |
|
|
|
|
|
|
Levain Totals |
| % |
|
|
|
Whole Wheat | 75 | 16.78% |
|
|
|
Water | 75 | 16.78% |
|
|
|
Levain Hydration | 100.00% |
|
|
|
|
|
|
|
|
|
|
Dough Flour |
| % |
|
|
|
KA Bread Flour | 171 | 38.26% |
|
|
|
Sprouted 4 Grain | 128 | 28.64% |
|
|
|
84% Extraction Whole Wheat | 73 | 16.33% |
|
|
|
Total Dough Flour | 372 | 83.22% |
|
|
|
|
|
|
|
|
|
Salt | 9 | 2.01% |
|
|
|
Water | 281 | 62.86% |
|
|
|
|
|
|
|
|
|
Dough Hydration | 75.54% |
|
|
|
|
Total Flour w/ Starter & Scald | 447 |
|
|
|
|
Water | 356 |
|
|
|
|
|
|
|
|
|
|
Hydration with Starter and Scald | 79.64% |
|
|
|
|
Total Weight | 862 |
|
|
|
|
% Whole Sprouted Grain | 33.11% |
|
|
|
|
Whole Grain | 60.63% |
|
|
|
|
|
|
|
|
|
|
4 grain sprouted flour is equal amounts of wheat, rye, spelt and Kamut |
| ||||
Lucy says not to forget the salad that goes with that apple berry crisp
Comments
This week's bread sounds flavorful and also full of texture. Nice work! Lucy earned her nap on a sunny patch of grass, at least until it gets too hot.
Mmmm, berries and apple-berry tart...
Cathy
She likes to lay in the sun when it gets to 100 F and just melts into the grass - very strange. She must be warming up those old bones and joints. This week's bake was especially tasty. We like the whole grain and sprouted grain breads and will have to go to 100% whole grain bread next week. We have been saving a bit of built levain each week for next weeks bake to see if we like it better than the No Muss No Fuss method and it works pretty well if you remember to pinch off a bit and not put it all int he bread dough.:-)
That crisp didn't last long - gone in a flash. Glad you liked the post and
Happy baking Cathy.
Buongiorno carissimo amico,
con te non c'è storia la tua bravura è grande quanto la tua passione per il buon Pane.
Straordinario il colore e la consistenza della mollica del tuo Pane e naturalmente cottura della crosta spettacolare.
Del cestino non ti dico più nulla perchè ho capito che appena capito dalle tue parti farò un ricco rifornimento.....
Complimenti sinceri anche per il Crumble di mele che deve essere stato delizioso...
Un bacio a Lucy
Ciao Anna,Si tratta di un buon pane di degustazione. Ci piacciono i cereali integrali egermogli ma spero di passare presto ad alcune versioni più scure. Lucy, manda isuoi saluti a voi e attende con interesse la prossima creazione. Avere un grandefine settimana eCottura felice Anna
Love that crumb! It can't get any better than that. I know this one must have tasted fantastic and Lucy deserves her doggie nap. I'm surprised you are able to get such a nice patch of lawn in your hot climate. It was a balmy 63 degrees here yesterday! This weather is crazy.
Anyway, congrats on another great bake and your food spread looks awesome as always.
I have another bread getting ready to bake off later this morning. Hopefully it will come out as good as yours.
Regards to you and Lucy from the LI gang.
are rich, can afford to water it and fertilize it well. I can only afford 80 square feet for Lucy in the back yard - half to do her business on and half to lay in:-)
This one came out better than Lucy thought it would - a nice;soft, open, moist crumb is always a treat. Very tasty too. Love those sprouts.
Talk about weird weather. We had a very wet May and in June it hardly ever rains and hasn't rained at all in June here since 2000 - but it rained yesterday on June 5th one of the 2 days it has never rained in Phoenix (June 10th is the other). Was only 90 F yesterday, 11 degrees below normal and it will only be 95 F today? We'll take it!
Good luck with your bake today and Lucy sends her best to her furry friends.
Happy Baking Ian
A fellow baker sent me this link to try, her friends in her baking group made it and it was a hit. I decided to join this group and try this out too. Wow, yes it is definitely one of the hits of this year. I had trouble getting around the sprouted ingredients because although I am familiar with them, I have never given them my full attention. I ordered some sprouted multigrain from this company http://www.bio-kinetics.com/collections/living-flours/products/organic-sprouted-multigrain .....love living flours, love the recipe, love sprouted grains (also made whole grain baked squares from it)...nirvana! Thanks for the wonderful upload and pics.
I get most of the whole berries at Whole Foods and WW berries from Winco since they are 1/2 the price of Whole Foods. it seems the cost of sprouted grains are very high due to the extra work to make them and few companies do. So. I sprout them, dry them in a dehydrator and then grind them to keep the costs down. - and fresh sprouted grain flour is so much tastier than flour that has been aged and not at its very peak of freshness - still its better than non sprouted flour.
I have been making a loaf of some kind of sprouted grain bread for months now and have all kinds of recipes for them posted on TFL - I'm a convert!
Glad you and your baking group had luck with this one and didn't over proof it like I did:-)
Happy Baking