50 Percent Whole Sprouted 6 Grain Bran Soaker Super Sour Sourdough & Yeast Buns

Dough.Doc has done some moré experiments with bran as a soaker for the the liquid in the the levain to increase the sour in the final product.  He now has a base for no bran soaker used and one for using sugar in place of 1-2% fructose.

Gravy Bran Soaker

His other additional tests point to the idea that using more bran to water ratio in the soak is better as is soaking longer before using and also making the bran soaker at near boiling temperature for the water.

Bran Soaker, (bran part is dark) and flour autolyse.

Last week’s Super Sour Bran Soaker Bake used water at 105 F fr the soaker, so this week we upped the temperature to right below boiling.  The difference was huge to say the least.  Last week, even after soaking overnight in the fridge, the soaker's bran solids separated easy from the water allowing the soaker to be easily strained to get the solids out

This week’s bran soaker set up like thick gravy and getting the solids out at room temperature was difficult with the entire 47 g of bran gelatinized by the heat.  I did get enough thick liquid out for the levain build but the rest was like gravy once it was the fridge overnight.

Luckily, I had calculated the bran liquid needed for the levain and dough and added 50 g to that assuming that the bran would soak up at least its own weigh.  I had planned on tossing the bran like last week but this wasn’t possible so it ended up in the autolyse making this bread a real 52% whole sprouted 6 grain one as opposed to one where 30% of the flour was made up of 80% extraction 5 grain.

We also used Winco high gluten for the rest of the flour this week where last week we used LaFama AP  The rest of the methods were the same except this week we did a shaped proof of 18 hours instead of 21 hours.  Since it was so cold in the kitchen this week, it was 46 F last night and only 67 F today, we let the dough finish proofing on the counter for 5 hours and it still didn’t move much!

We didn’t get as much spring and bloom as last week which I chalk u to the higher bran and whole grain amount in this week’s bake but it browned well and blistered like crazy for some reason. 

We will have to see how the crumb and sour came out with this version of the Bran Soaker Super Sour Experiment.  The crumb came out very moist and open.  The best part is that is was even more sour than last Friday's bake.  We like this bread and can't wait to wolf it down with something smoked in between.  I think the crumb was more open than last week which had no whole grain in it with the bran sifted out.. It was almost too open for my sandwich fetish.      .

The yeasted hamburger buns were based on the ones found posted on the the Fresh Loaf with a link here.  http://www.thekitchn.com/how-to-make-your-own-hamburger-153290  Wemade some changes though.  First off, we used 3/4 C of non fat milk and 1/4 c of buttermilk in place of the 1/2 C water and1/2 C of some kind of milk.  We also used 30% of 80% extraction 6 grains made up of barley, spelt, rye, wheat, Kamut and emmer.

We used IDY instead of ADY but the amount was cut in half to 1/2 T.  We also brushed the buns with non fat milk when they came out of the oven to keep them soft.  We also baked these for 18 minutes with the last 3 at 425 F convection, instead of 375 F regular bake, to make sure they browned up well.  They sprang and browned well and shoud make for a nice cover for out monthly hamburger dinner tonight

Yummy Buns!  the crumb was soft moist and way more open than a store bought ones,.

Lucy sya don't forget that salad with all that bread and here is the little baby