7 Starter Sprouted 17 Whole Grain Bread
After getting Alan in trouble with his latest higher whole grain (25%) SJSD baguettes, Lucy felt terrible about it and when he shot back a challenge bread for her with a 7 Stater, 4 Sprouted Grain bread after last week’s 4 Starter, 7 Grain Bread.
Lucy checked and sure enough she had an apple YW starter and another nearly dried up 36 week old Rye sour starter in the back of the fridge as well as the next rye sour starter we made that was supposed to fridge out for 8 weeks before being used.
Getting to the 4 whole grains is what turned out to be a struggle. It took a bit of digging in her pantry but eventually Lucy came up with 17 whole grains for this boule. Turns out that Lucy is a hoarder. I saw some bulgar, kaniwa, amaranth and 5 other rice, so she could have done a 25 grainer. Now Lucy is into her own challenge of 15 Grains and No More Than 30 Ingredients for the 3rd time.
There were few new things for this bake. 14 of the whole grains were both sprouted and ground into flour and ground into flour without sprouting at a 50/50 mix. 3 grains were held back to be made into a porridge; wild rice, flax and quinoa.
The 60 g dry weight of these 3 grains came out to about a total of ½ cup. We simmered them on low for an hour before taking it off the heat, taking the lid off and letting the porridge dry out and cool. It weighed 230 g when it went into the dough. This wet mess took the overall hydration of the dough to 100% or so.
After half the 14 whole grains were sprouted, we milled them and the identical amount of the same whole grains and sifted out the 17% Extraction from each that we fed to the levain for the first (2) four hour feedings. The 3rd feeding was 50/50 sprouted and non sprouted 83% extraction 14 grain. Once it doubled we retarded the levain for 12 hours.
While the levain warmed up the next morning we did a 2 hour autolyze of the dough flour, red and white malt and the dough liquid – in this case Shiner Bohemian Black lager. We held back the salt and some of the beer to do a double hydration later. Once the autolyze was done we mixed in the levain and let the dough sit for 30 minutes before finishing it off with the salt, held back beer and the first set of 60 slap and folds.
We did two sets of 30 slap and folds all on 30 minute intervals and 3 sets of stretch and folds on 30 minute intervals where the porridge was incorporated during the first set. Once finished with the gluten development, we let the dough rest for 15 minutes before pre-shaping, shaping, placing it into a rice floured basket: bagging and placing it into the fridge for a 15 hour cold final proof.
It rose about 50% in the fridge so it needed some time on the counter to finish proofing to 85% before we slid it I to a 450 F oven and covered it with a a heavy aluminum pot to hold in the steam. After 18 minutes we removed the cloche and turned the oven down to 425 F convection this time. After another 22 minutes the bread was 207 F on the inside and deemed done.
We turned off the oven and let the bread remain on the stone with the oven door ajar to further dry put and crisp the crust. It spread more than sprang and bloomed well under steam and also browned up nicely, with small blisters, once the steam was removed' The crust came out fairly open for a 100% whole grain bread with a huge porridge add in. The taste was good but this is one bread that isn't a rye one where a good dose of aromatic bread spices to perk it up some. Maybe it is the boring rice porridge at fault..... that sort of flattened the taste a bit but nothing the wonderful aroma of some caraway, fennel, anise and coriander won't quickly fix. It is an 8 that could be 10.
I'm getting into SD baking other than bread and this is a SD Ghiradelli chocolate chip inside and white choolate chip outside brownie
Levain Build | Build 1 | Build 2 | Build 3 | Total | % | |
3 Rye Sour Starters 3-32 weeks retarded | 9 | 0 | 0 | 9 | 2.15% | |
Witch Yeast | 3 | 0 | 0 | 3 | 0.71% | |
Cooked Potato Starter | 3 | 0 | 0 | 3 | 0.71% | |
Raw Potato Starter | 3 | 0 | 0 | 3 | 0.71% | |
17% Extraction 14 Grain | 20 | 0 | 10 | 30 | 7.06% | |
17% Extraction Sprouted 14 Grain | 0 | 20 | 10 | 30 | 7.06% | |
Yeast Water | 20 | 20 | 20 | 60 | 14.12% | |
Total | 58 | 40 | 40 | 138 | 32.47% | |
Levain Totals | % | |||||
17% Ext. Sprouted &14 Grain | 69 | 16.24% | ||||
Water | 69 | 16.24% | ||||
Levain Hydration | 100.00% | |||||
Dough Flour | % | |||||
83% Extraction 14 Grain | 175 | 41.18% | ||||
83 % Extraction Sprouted 14 Grain | 175 | 41.18% | ||||
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Salt | 7 | 1.67% | ||||
Shiner Bohemian Black Lager | 250 | 58.82% | ||||
Dough Hydration | 71.43% | |||||
Total Flour w/ Starters | 419 | |||||
Total Water | 319 | |||||
Red Malt | 3 | 0.71% | ||||
White Malt | 3 | 0.71% | ||||
Wild Rice, Flax, Quinoa | 60 | 14.12% | Dry Wt. | 230 g Wet | ||
Hydration with Starter | 76.13% | |||||
Total Weight | 861 | |||||
% Sprouted 14 Grain | 50.71% | |||||
% Whole and Sprouted 14 Grain | 100% | |||||
Sprouted and whole 14 grain flours are equal amounts of: barley, spelt, Kamut, rye, | ||||||
wheat, oat, millet, durum, corn, buckwheat, pima club, emmer, einkorn & sonoran white | ||||||
Don't be fooled by the hydration. This is a very wet and sticky dough due to the | ||||||
water in the porridge. | ||||||
If you are smoking brined, chicken leg meat you better have a rack of ribs on there too.
And a fresh garden salad to cut the smoke
Comments
Lucy's head must be steaming from devising such a concoction! She has surely outdone herself this time and deserves a nap in the sun.
The porridge has such variety, texture and colors - very impressive and must have added greatly to the finished product. All the steps and stages left me a bit dizzy, but I'll check back later with great hopes to see the crumb pics. And my question... out of all those grains, did you use the last of any of them?
Cathy
schedules method to pull of an even better taste that matches its good looks. A few bread spices and what might have been. Lucy did manage to use the last of the Pima Club white wheat from Ramona Farms - but that was it. She still can make a 24 grain bread any time she wants. I do like the Way the crumb came out even though the bread was a spreader rather than a springier type. Lucy is incorrigible and unlikely to peter out from doing a recipe while she is walking 4 miles a day - not that she does but she used to before she nearly turned a baker's dozen
Lucy thinks a baker's dozen is 13 baking apprentices stuffed into a VW and driven onto a frozen lake right before the ice failed and only one survives. Where she got this idea i have no idea but she is the lone survivor in her Valhalla Dreams since she is a fierce Viking of determined German extraction - a pretty tough combinatio
Glad you liked the bread and happy baking Cathy.
My head is spinning from that ingredients list... On the other hand, that looks like a lovely loaf of bread. The proof of the pudding is, as always, in the eating, so looking forward to see how it scored.
Poppy and Lexi are both rather concerned that Lucy is driving you into the realms of alchemy as opposed to bread making, so they would like to set Lucy a challenge - can she make a 50% wholegrain bread with as few ingredients as possible?
Here, we've been clearing up the mess left behind by Storm Imogen... My phone line was damaged (it was repaired yesterday) and I've been clearing up a 30-plus foot spruce that decided to come down and trash two cherry trees and and a purple oak in the process. Needless to say that my chain saw skills are improving LOL... And I'll have logs to keep me going for quite a while next winter.
in many of the grains she tossed into this one. We usually do at least 3 grains though because the bread just tastes better. it is hard to beat a 50%whole grain bread made with wheat spelt and rye. We tried a 3 ingredient,100% whole rye pumpernickel bread with just water and salt but over baked it by about 12 hours :-) A fine building material was created. The birds wouldn't touch it and rain wouldn't even soften it I'm guessing your minimalist girls wouldn't like it much other than being able to sharpen their claws and teeth on it,.
But, I did find rye berries on sale at Smart and Final for 69 cents a pound (half the price of Whole Paycheck) the other day so I bought a bunch to redo this experiment again and try to make some real Westphalian Pumpernickel like they did in 1537 AD and still do today near Gerhard's hometown in Germany. It isn't often we have a total and complete failure so tell your girls to stand by a 3 ingredient bread that can be eaten will show up soon right here.
Any spruce that damages fruit trees and Purple Oaks ( which I've never heard of but wonder if it would turn smoked pork ribs purple) need to be turned into firewood ASAP and I'm glad you were there to do it instead of me,
Glad you like the bread Reynard and happy baking
I don't think I've seen whole rye grains out here, though I do have a bag of rye flakes sitting in the cupboard which I need to figure out a use for. But I will let the girls know - forewarned is forearmed, is it not? ;-) Fingers crossed you will get a good result this time.
Know what you mean about multigrain breads though - the current go-to combination here is wheat, rye and oat. Just built my levain for tomorrow's bake so that there will be fresh bread for Sunday breakfast. :-)
You can be assured that said spruce is being cut down to size. Quite literally LOL... It'll make great logs for next winter - they're too green to burn as is. What my mum calls purple oak is what you guys call red oak (quercus rubra) - it's a US native species, but it does well over this side of the pond too.
BTW, lettuce makes good soup ;-)
lettuce soup is great and I have just the stock pot and pot lettuce to make some - thanks
Amazing, well that'll teach me to keep my trap shut! To rephrase what David told me a few weeks ago "don't challenge dabrownman to make a boule out of lime jello!". By now you must have something in common with Old Mother Hubbard.
Lucy used to remind you not to skip the salad. I guessed she barked the order so often that it needs no mention anymore. Lovely boule and write-up. the crust has a ton of character all by itself.
alan
a lime jello shot boule:) He knows there is no way Lucy would ever waste lime jello shots on bread! Heck, half the time I think she has had half a dozen before she even thinks about the next recipe! Swedes of German extract tend to have alcohol abuse problems.......
We got lucky, since we had left overs after coming off 6 weeks worth of potato starter experiments and we found the old rye starter and the YW in the back of the fridge. We couldn't do more than a 5 starter version today after tossing the lat of old rye and using the last of the cooked potato starter on the brownies. Soon we will be back down to 1-2 rye starters and ts nonsense will end.- well....maybe not all the nonsense since we are still in beer brewing and limoncello / aranchello making season....
Lucy has me trained when it comes to salads and doesn't have to remind me as mush as she used to but having to eat it with smoked ribs ad chicken should be against the law. When you have 8 pots of salad greens and 6 pots of tomatoes growing in the pot garden you have to eat a couple salads a day just to keep up with the daily output.. Sadly, not to many salad greens make it into bread, but they could if Lucy hears about it.
Glad you likes the post Alan and keep those baggies coming!
Mookie said I need to change my other blog's name to "Mookie Loves Sourdough Brownies"....So how did those taste? Please share your recipe as I would love to give those a try sometime.
Sometimes I wish I were unemployed again so I can dive into some of Lucy's crazy challenges but fortunately I don't that much time on my hand. This one looks like it came out great and that crumb looks as moist and open as you could possibly get. How did the rice react? Did it add any flavor or crunch or moisture?
I'm working on my next bake as I have off Monday for Presidents Day so some sprouted bakes are in order.
cut the baking powder and baking soda (if it has it) in half and add 1'2 C of ripe levain to the mix. IIf it doesmt have any BS in the recipe I put in 1/4 tsp, hen add 1/2 cup of choco chips to the dough and 1/2 C of White chips to the top right before it goes in the heat. The only change in method is that I let the mix rise on the counter for 45 minutes before it bakes.
I'm trying ti use up a bunch of different starters and have also made SD blueberry muffins, pancakes, biscuits & EM's trying to use them all up. Seems any recipe can be changed to SD pretty much the same way, Just cut the commercial leaven in half , add some BS if there isn't any and put in some SD levain and let it sit for 45 minutes to an hour. I use kjknits recipe for SD EM's though. Can't really taste that much difference in them - maybe a touch less sweet is all.
Glad you liked the post Ian and Lucy sends her best to Mookie and rest of the East Coast Pack. She is sunning herself in the afternoon 87 F sunshine. It has been and will be in th upper 80's all next week. The lettuce is now starting to try to bolt and the arugula has already flowered! I had to move the pots to the afternoon shade early this year. The heirloom cherry tomatoes were horrible this year after an OK year last year and a total bust the year before. I'm about ready to give up on them - no wonder no one grows them!
Happy baking Ian
Will have to try the brownies...thanks for the directions. Just came back from walking the dogs...it's a balmy 1 degree at out :) with wind chill probably -25. After I finish defrosting I'm going to finish mixing up my sprouted wheat English Muffins and then mix up a sprouted rye.
Sorry to hear about your tomatoes...my veggie garden this year did not do too well. I had moved it from the side of the house to the back and made some raised beds. Started out well but something struck the plants right as they started blooming and the tomato crop was terrible.
Anyway, look forward to see what you are Lucy have up your sleeve next. Surprised you didn't bake off a blood red beet bread for Valentines Day!
Max likes his women hot so he wants Lucy to be his Valentine since she is nice and warm in the AZ sun :).
some strawberry cupcakes for Valentine's Day - still heve left over brownies.. Here is a Valentines Day pix for Max from Lucy.
She's adorable :-)
Max is swooning! What a cutie :>
Something well-proven like Gardener's Delight, Sweet Million or Superb will do well enough. Failing that, fish out the seeds from a bought tomato and plant them :-)
Tigrella is nice too (it's striped red and yellow) - a bit bigger than a cherry tom, but smaller than your average salad variety.
from last years crop. The regular tomatoes are all heritage and they are;lt ripe yet but there are only 6 tomato on 6 plants total. We had 2 Black Russian and 2 heritage yellow cherry tomato plant s that did great last year but the yellow ones died for some reason as did one of the Russian. The other Black Russian only produced 5 tomatoes this year and they were all ripe yesterday. So we had then on last nights salad.- just delicious and sweet but too much work for 5 cherry tomatoes.
Went great with the shrimp and veg on the grill
Lexi has seen those giant prawns and she's now making noises about sailing across the Atlantic in her tin bath and hitchhiking to Arizona to visit Lucy...
Going on what you've said, am wondering whether those tomatoes (heritage or not) weren't originally F1 hybrids to have given you such a pants return this year. If that was the case, they'll only have been partially fertile at best.
setting fruit. The fruit produced is great but the plants die from any fungus, blight or pest that comes along rather than being strong enough to fight them off like a hybrid would be able to do - probably the reason no one grows them anymore and why heirloom fruit in the stores is 3-4 times more expensive.
When I had cats, they sure didn't want to be put in any kind of bath and I have the scars to prove it! Getting them near any kind of water was a real treat.....I can understand why the girls love shrimp, of any size, though - Lucy does too. We load up on the big ones when they go on sale and keep them in the freezer just for grilling - not that $4.99 a pound for U-12's is all that great a price..........
That's even more frustrating... My own experience with heirloom varieties is that the end product (taste / yield) isn't really worth the effort. I only grow fruit and herbs these days, but when I did grow my own veg, for the most part I tended to stick to the tried and tested varieties.
Speaking of, I bought a new apple tree yesterday to replace a cox's orange pippin that was reaching the end of its useful life and that I'm currently in the process of taking down. I spotted a variety I prefer to the Cox (Jonagold) and decided to treat myself. I actually have a cultivar of Jonagold (Jonagored) on a dual variety tree that mum bought me years ago, and they're such fabulous apples - equally as good for cooking as eating.
The girls are ok with baths - they only get them if they really do need it, though Lexi gets her feet washed as part of her show prep. The joy of a cat with white feet... A friend of mine breeds Turkish Vans, and they love going swimming - her cats were featured on a TV documentary last year.
Never tried barbecued prawns (mainly because it never gets warm or dry enough here LOL), I just pan fry them in garlic butter :-) What the girls really like though is crab... They're crab-seeking missiles...
And just for a laugh, a photo of Toby, my much-missed Rainbow Bridge boy... Taking a bath ;-)
RIP Toby...what a cute kitty! You would never get any of my brats to bath like that! The dogs are hard enough :)
Toby was a terror with a reputation for shredding the neighbourhood dogs... He once biffed the Mayor's dog at the pet service in Ely Cathedral when the photographer from the local paper tried to take a photo of them together.
But then again, it's not every day you get to see a cat who was lead trained like a dog ;-) And yes, he'd sit and wait on the kerb before crossing the road LOL.
Loved him dearly though, he was a real character...
Those are the pets you never forget! My Muffin cat was a sweety at home but once you took her to the Vets all bets were off. After scratching and biting a few different doctors they used to have to wrap her in a towel just to look at her :). Her and one of my other cats were like 2 peas in a pod but none of my current brood bonded like that. My cat Cosmo was diagnosed as a kitten with a congenital heart condition and was supposed to be gone by 2....well he's now 5 years old and still tormenting my dogs!
Muffin wasn't a tortie by any chance? ;-) I'm lucky, none of my cats (past and present) have a problem at the vets, although Toby used to pee on the consulting table...
Toby also used to be - before Cats Protection policy changed - one of the "meet and greet" cats we used to have at our branch fundraisers. He used to love being the centre of attention and meeting new people.
Poppy (a typical tortie) has taken an intense dislike to one particular cat show judge. I do try and avoid entering Poppy under this lady, but a few shows back there was a last minute judge change and guess what... Let's just say Poppy won that round quite decisively. Funny though, she doesn't do it with any other judge.
Lexi is an opportunist and something of a pest. The other night I caught her stealing the parmesan... Right now, she's draped across my shoulders, purring into my ear :-)
wouldn't be whispering sweet nothings into my ear. She would be having it for an appetizer before going for the perfect nose rip:-) Then she would puke down my shirt in the front and poop down the back of it at the same time. Lucy can multi task with the best of them!
She looks so positively angelic ;-)
On the other hand, she won't leave a furball just in the spot you put your feet on when you get out of bed... :-p