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9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

dabrownman's picture
dabrownman

9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

Lucy formulated this bread as an entry for Bread Baking Day #83 here http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour where flours other than rye, red wheat and spelt were used.  In this case we added, Pima Club, emmer, einkorn, Buckwheat, oat and white wheat.

My wife decided to give this to a friend who is grieving for her passed brother so I am not sure that I will get a crumb shot or not depending on whether my wife says it is Ok to cut it in half for one?  Can you cut a gift in half and still call it a gift?  We decided to make the bread into a special Chacon as we usually do when someone passes – like the Chacon for Eric Hanner – or for a birth or other once in a lifetime event in the family.

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We decided to use a couple of the comb roll up shapes for last Friday’s bake as the basis for the design but using sunflower seeds for the inside along with a couple of smiley face ropes and a 2 balls with some pepitas sprinkled in the bottom of the basket for extra design emphasis design.  The fun part with Chacons is to come up with a nifty design that shows itself during the spring of baking.

Since half the flour was whole grain and half of that sprouted we were able to use our 3 stage retarded bran levain method using the bran from the whole and sprouted grains for the first two stages and the high extraction whole grain flour for the 3rd feeding.

The bran came out to a 18% average for the two siftings and the levain was 100% hydration and contained 10% pre- fermented flour total with 10 g of NMNF rye starter, retarded for 22 weeks, used as the seed.  Once the levain was built and had doubled after the 3rd feeding it was retarded for 12 hours.

When the levain came out of the fridge the next day, we stirred it down and left it to rise 25% as it warmed up and as we autolyzed the dough high extraction sprouted and high extraction non-sprouted flour along with the 50% King Arthur Bread flour that made up the remaining dough flour and the 2% Pink Himalayan Sea Salt sprinkled on top.  Hydration came in at a bit over 78%.

Once the salt was stirred in and the bran levain added, we did 40 slap and folds to get everything well mixed and the gluten development started.  This was followed by 2 sets of slap and folds of 5 laps each on 20 minute intervals and then by 3 sets of 4 stretch and folds on 30 minute intervals.

After a brief rest of 10 minutes we made the design shapes and placed them in the bottom of the oval shaped rise floured basket followed by the remaining dough shaped into squat oval to fit the basket.  The basket was immediately bagged in a well-used trash can liner and immediately retarded in a 37 F fridge for 12 hours.

When the dough came out of the cold the next morning it was clear that it was 100% proofed since it was spilling out of the top of the basket.  We immediately preheated the oven to 500 F with the Combo Cooker inside.  When at temperature we un-molded the Chacon onto parchment on a peel and placed it into the CC, quickly covering it and placing it on the bottom stone of the oven while turning the oven down to 425 F.

We steamed the bread for 18 minutes and then removed the lid for 8 minutes of convection baking at 425 F.  At that time, the bread was removed from the bottom of the CC and continued baking directly on the bottom stone for an additional 25 minutes until it was well browned and at 206 F.

This bread browned and sprang well enough and with the fridge proofing, it should have a nice open crumb for a 50% whole grain, half sprouted bread.  We will have to see if it can be sliced or not.

 

Comments

KathyF's picture
KathyF

You always do such interesting things with your bread. Must taste wonderful! I'm really liking the use of spelt flour in my Champlain sourdough. The store where I bought the spelt flour also sells sprouted spelt flour. I wonder how different it is from the regular spelt flour. A friend just gave me some buckwheat flour and I'm trying to figure out the best way to use it.

dabrownman's picture
dabrownman

interesting.  In many places what Lucy and I do to bread would land us in the hoosegow..... a word not often used now a days by Bread Ninjas ....... like gargantuan:-)

I tell folks that sprouted flour is like non sprouted flour except it has real flavor and taste attached to it :-)  I'm not saying sprouted flour is a Bread Revolution like some more godly Bread Bakers think, mostly since it has been around since the time of the Ancient Egyptians, but it is like a Rude Bread Awakening! 

You will love sprouted grain as much as I do.  It a a bread few and far between that Lucy doesn't specify sprouted grain in the mix going on more than a very long time.  I think we started putting sprouts in bread sometime in 2012.....before the revolutions and the awakenings....... but at least 4,000 years after the Egyptians.:-)

I do love Buckwheat Porridge in bread.  Better than the flour actually since it doesn't have gluten, it is better used toasted in Toadies or toasted in porridge - really brings out the flavor of the grain while not interfering with the crumb structure too much 

Glad you liked the Chacon  

Happy Baking

KathyF's picture
KathyF

But I have buckwheat flour. Don't you need the grain to make the porridge?

I'll pick up the sprouted spelt next time and give it a try!

dabrownman's picture
dabrownman

a dry pan pan maybe with some bran, germ and other sifted middlings to make Toadies one of the greatest bread flavor enhancers of all time - the idea of another Fresh Lofian -  toad.de.b and thus the name for this concoction.  Then, if you want you can Tang Zhong the Toadies and make Tang Zhong Toadies - sometiong that isn't often done by any mortal baker....but the flavor is just killer.

Yippee's picture
Yippee

I'm still mentally digesting your sandwich bread from yesterday, anther one already?! The decoration looks really cute; at a glance I thought you made it out of the 'control' dough, but you wouldn't need to use one because you know your dough...

It'd be heartwarming for someone who's going through a difficult time.  That's the magic of sharing bread.

Happy Baking DBM

dabrownman's picture
dabrownman

I guessed that she wouldn't let me to cut into this one since it is a gift.  But it came out so well we started another batch of sprouts because this one came out light as a feather and the crumb has to be delightful:-)  And the taste we will never know......:-(  But now we will!  I hope she likes the bread.   I know she is upset..  She, and her husband especially, are food lovers,  He is from France and won't easily be fooled by a sub par SD Chacon in her time of need.  .

I'm glad you liked the bread.  It looks like we are coming out to LA and SF for a bread tour in June .  Are you up for a meet and greet?

Happy baking Yippee

Ru007's picture
Ru007

Looking good! I'm so glad this work out better than version 1 :) I'm sure the crumb is wonderful, it looks like this one rose A LOT more.

Hopefully version 3 will be the one to submit for BBD.

My condolences to your friend :( Hopefully, this loaf will be a little something to smile about.

 

dabrownman's picture
dabrownman

and why the design didn't really explode off the top of the bread and just sort of cracked enough to make it stand out a bit.  It also spent more time on the counter for the stretch and folds at 30 minute intervals than the normal 20 minutes.  So I cut back the retard from 18 -21 hours down to 12-13.  I'm glad it didn't collapse:-)

Our friend deserves a great bread for a gift. and much more.......and to make one for her that has likely never, ever been been made before - over all the centuries of bread making by millions of bakers, with this mix of whole and sprouted grains, bran MG sprouted levain, NMNF rye starter in a unique Chacon shape is a fitting tribute to her brother...... may he RIP....may the healing begin..

Glad you liked it  and happy baking RU007

Isand66's picture
Isand66

Beautiful Bake DA & Lucy!

I'm sure your friend will enjoy it and hopefully get a little comfort at the same time.

It's too bad you couldn't peak at the crumb, but I know my wife would have prevented me as well.

Look forward to seeing your second take on it so we can hear how it tasted too :).

Happy Baking and I'm very jealous of your upcoming bread tour!

Regards from the East Coast Gang to you and Lucy and the family.

dabrownman's picture
dabrownman

bread.  I'm hoping that it finally works out for the BBD #83:-)  I went back and checked for the last time we entered a bread for BBD - it was #67 - a long time ago.  It had been a struggle but we never give up:-)

This one turned out very nice - a one of a kind- wish it had Toadies in it though.  A,ways something left undone.....there is always version 3:-)

I found out my wife will still be working during the bread tour and she isn't keen on me gallivanting around the CA coast in an RV with Lucy leaving her behind.  It violates something in the Marriage Fairness Act or some such nonsense.  So I might be limited to LA and seeing Michael there with maybe some others.....

Lucy sends her best to Lexi and Max and 5 furry ones,

Happy baking Ian..