4 Starter Sprouted 7 Whole Grain Sandwich Bread
Lucy was intrigues by David Snyder’s recent repost of his 2011 WW yeast bread from BBA using txfarmer’s intensive kneading technique. We aren’t much into yeast breads or enriched yeast breads but any technique that might lighten the load of whole grain SD breads is worth a try.
This bread will serve as the base line as my normal way to make whole grain sandwich breads that use a mix of natural starters, sprouted and whole grains with sprouted grain add ins. We did a 4 starter combo levain using 2 SD, Witch Yeast and Cooked Potato Starter. Lucy didn’t hold anything back with this formula.
The levain had a total of 20 g of starters and was fed the 15% bran extraction of the sprouted and whole 11 grain mix. A little less than half the grain used was sprouted emmer, rye, wheat, oat Kamut, spelt and barley in equal amounts and these same grains were used for the non-sprouted whole grain portion of the flour.
The levain was built over 3 - 4 hour stages at 100% hydration and when it doubled after the last stage we retarded it for 24 hours. We changed things up a bit this time, after the 2 hour autolyse of dough flour and water. We did get the levain out of the fridge, like normal, to warm up but instead of sprinkling the pink Himalayan sea salt on top of the dough ball for the autolyze, we reserved some water and the salt.
We then mixed in the levain and let it sit for 30 minutes before adding the salt and reserved water to the mix. We did 1 set of 60 slap and folds to get everything incorporated and then did 2 more sets of 30 slap and folds – all on 15 minute intervals. We then did 3 sets of stretch and folds and incorporated the 100 g (dry weight) of wheat sprouts during the first set.
All stretch and folds were done on 30 minute intervals. Once finished we let the dough bulk ferment on the counter, in an oiled bowl, on a heating pad at 80 F for 2 hours – something we hardly ever do in the Arizona heat….. but it is winter time and the kitchen is only 65 F.
We then pre-shaped the dough into a loaf and 10 minutes later final shaped it and put it I a standard, non-stick sprayed, bread pan. It was a bit small for the pan but we went ahead anyway since no other pan on hand would have been better. We bagged it in a trash can liner and put it in the fridge for an 15 hour 38 F retard.
When we took the tin out of the fridge the next day we noticed that it has risen 100% in the cold we decided to bake it immediately. We decided to bake the tin in a closed oval DO so that the possibility of steaming differently between the two breads would be minimized.
Yes... it is a real home made mince meat pie with real home made mnce meat that actually has meat oin it!
We fired the oven up to 450 F regular bake with the baking rack and the DO between the upper and lower stones. Once Big Old Betsy beeps saying she was at temperature, we waited 15 minutes before loading the tin into the DO, added 1/8 c of water and baked it lid on at 425 F for 18 minutes before removing the tin from the DO and baking it directly on the rack for the next 22 minutes at 425 F convection. When it tested 208 F in the middle, we remover the bread from the tin and moved it to the cooling rack.
I just noticed that every large hole has a whole sprouted berry in it.
It didn’t spring at all but it thankfully didn’t collapse either. It browned well but we will have to wait for the loaf to cool down for the crumb shot. Since it didn’t collapse, we got as much of an open crumb as we could with this 100% whole grain loaf …..so the test will still be valid if the 2nd intensively mixed next loaf next Friday proofs 100% in the fridge like this one did. This bread ended up fairly open for 100% whole grains, nearly half s[roiuted and the added in large amount of wheat sprouts. It's best feature is the full flavored. hearty earthy taste. Delicious!
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SD Levain Build | Build 1 | Build 2 | Build 3 | Total | % |
8 Week Retarded Rye Sour | 5 | 0 | 0 | 5 | 1.16% |
Witch Yeast | 5 | 0 | 0 | 5 | 1.15% |
Cooked Potato Starter | 5 | 0 | 0 | 5 | 1.15% |
2 Week AP / Rye Starter | 5 | 0 | 0 | 5 | 1.15% |
15% Extraxtion 7 Grain | 0 | 8 | 24 | 32 | 7.34% |
15% Extraction Sprouted 7 Grain | 20 | 12 | 0 | 32 | 7.34% |
Water | 20 | 20 | 24 | 64 | 14.68% |
Total | 60 | 40 | 48 | 148 | 33.94% |
Levain Totals | % | ||||
15 Ext. Half Sprouted 7 Grain | 74 | 16.97% | |||
Water | 74 | 16.97% | |||
Levain Hydration | 100.00% | ||||
Dough Flour | % | ||||
85% Extraction 7 Grain | 190 | 43.58% | |||
85 % Extraction Sprouted 7 Grain | 167 | 38.30% | |||
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Salt | 8 | 1.86% | |||
Water | 315 | 72.25% | |||
Dough Hydration | 88.24% | ||||
Total Flour w/ Starters | 431 | ||||
Total Water | 389 | ||||
Red Malt | 5 | 1.15% | |||
Wheat Sprouts | 100 | 22.94% | |||
Hydration with Starter | 90.26% | ||||
Total Weight | 983 | ||||
% Sprouted 7 Grain | 47.48% | ||||
% Whole and Sprouted 7 Grain | 100% | ||||
7 grain flour is equal amounts of: emmer , barley, spelt, Kamut, rye, wheat & oat | |||||
Don't forget that salad to go with that pie. This bread made for a tasty bologna sandwich for lunch today. The bread was a bit more dense the bottom 1/2"
Comments
It sure has to be very flavorful with all the grains and levains. When you use multiple starters, do you still taste the "personality and character" of each starter or they form one harmonious taste? The crumb is similar your familiar boules only in sandwich loaf shape.
The pie looks killer too, a mincemeat with real meat in it is very rare. I wish I'm your neighbor so I can taste your breads and other goodies. Finding the grains you always mention here is impossible!
Happy Sandwich Bread baked in a tin Baking!
Job
over power the whole grain taste. So I would say that the 2 rye starters over powered the two potato ones even though one pf the potato ones was a bit witchy and possibly charmed to some degree. My palate is too old to be able to pick out any subtleties that being charmed may impart and Lucy only speaks Swedish so she is no help as usual. It is a very fine bread that makes killer toast and sandwiches - but don't most home made breads do that pretty easily?
Yes indeed, you have to make your own mince meat if you want it to have beef in it and be authentic now a days. Why they took the beef out of mince meat is beyond me since it tastes 10 times better when it it is in there. Must have been a cost thing since beef is so expensive. They want almost $8 to fill a meatless pie ...only half full! What a rip off. I love eating this pie, possibly the best pie ever, but I will be sad when the last piece is gone.......:-(
Glad you liked the post and happy baking Job.
That's about as good a crumb as you are going to get especially with so many whole grains. Why do you think you didn't get any lift on this one? Maybe the potato starters didn't have enough oomph left?
Anyway since it tasted great and looks like it was high enough to make some toast and sandwiches....it looks like a winner to me!
I'm in Frankfurt since Saturday at a trade show. First time in Europe and so far so good. Had some awesome German food last night and some amazing Italian food tonight. You would have loved the fresh pasta with cream sauce and black truffles. When the owner asked me how I liked it and I showed him the plate bone dry from me mopping up the last bit of sauce and truffles I think she got the picture :). I'm hoping to have one day of free time on Tuesday and my colleague and I are going to try and take a train to Berlin or Munich, so I'm very excited about that. Hopefully I will have a chance to try some good bread if I come across it. The bread so far at the restaurants and at the hotel have been good, but nothing earth shattering.
Say hi to Lucy all the way from her "Home Land"...
We need to to take up a collection to help Floyd hire a good programmer to take care of TFL Gremlin once and for all!
to over 100% With this much sprouted flour in the mix and so much whole grains a 15 hour retard before coming out of the fridge was way too much. This kind of bread needs to needs to go in the heat at no more than 80-85% proof. It doesn't help the tn is too small too so it tends to spread more than it should as well. We have exactly the same bread up this week only it is intensively mixed in the KA for 20-25 minutes to see if that makes a difference. I'm guessing it won't.
Make sure to have a sausage or two in Frankfurt and a few beers in Munich or Berlin - nothing goes better with wurst than beer. Have fun and safe travels Ian.
To Lucy on another fine bread :-) I can see why it makes stonking good toast... Would be lovely with the slab of Pate d'Ardennes that I've got lurking in my fridge. Pate on toast is one of those things that just works.
That tin looks about the size of my "big" loaf tin (11 x 6), which will take the best part of a kilo of dough...
The last remnants of the mince in mince pie over this side of the pond is the beef suet, though that's getting rarer as it is... Can't say I've ever tried putting meat in my mince pies (I make the little 'uns) but then again, I cook meat with fruit (pork with apples, duck & prunes), so it shouldn't be too much of a leap.
Baking day here tomorrow - my baking supervisors have insisted that I re-visit one of my bogey breads that I haven't made since the summer. They both insist that I've learnt a lot since then and that I should be able to cope with making it properly this time. I'm already quaking in my boots... Well, crocs...
Happy (and safe) travelling, Ian. Und vergessen Sie nicht kaffee und kuchen... ;-)
grain breads just like this. Chopped liver will do in a pinch. Lucy published her mince meat recipe here about 2 years ago or so. She prefers beef shank for mince meat and suet of course. The difference between real mince meat and fake mince meat is the like the difference between 30% rye - Jewish Deli Rye and real 100% rye pumpernickel.
That pan is 5 1/2 x 9 1/2 and needed about 300 more g of dough to fill it right. We are doing txfarmer's intensive mixing with this dough this week and see what the difference is crumb wise. Her process for 100% WW is weird in that you autolyse then mix to half windowpane and then let it bulk ferment for 2 hours then mix again to full windowpane then bulk ferment in the fridge. The big difference it that her hydration is 78% and mine is over 90%.
Good luck with the bogey bread - can't disappoint the baking apprentices too often or they start getting uppity - and take it from me, an uppity baking apprentice is something to avoid at all cost - a couple of baking supervisors getting that way would be sheer terror!
Glad you liked the bread and happy baking Reynard.
When it comes to the good things to put on bread :-) I haven't made my own pate in a while, and I think you've just given me the motivation to make some. What you call beef shank I believe is called shin of beef over here. It's a wonderful cut for long, slow cooking, and then there's the bone marrow for afters :-)
Wasn't too far off the size of that loaf tin - it's a size down from mine then :-) That's an interesting way to mix dough - hope it works for you. Might have a look at the method when making a darker bread.
The bogey bread (3:2:1 sourdough) has just come out of the oven. I managed to distract the Baking Supervisors with the chicken I was cooking for supper (jointed, boned, marinated in yoghurt & spices and baked in the oven), so they didn't notice too much of what I was doing. So far, I have a loaf that isn't wonky, seems to have sprung well and has a nice glossy crust. Proof of the pudding will be when I slice into it in the morning...