Third Shot at BBD # 83 - Six Grain Sprouted Sourdough – with Toadies in the Porridge

This is the 3rd try at baking a bread for BBD #83.  The theme is to bake a bread that has flours other than rye, spelt and wheat in it.  The first one used wine for the liquid and it killed of the SD wee beasties here BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios .  The 2nd shot was a complete success but my wife gave the loaf away to a friend so I didn’t get a crumb shot here 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds.

Here I the BBA #83 website -  http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour

So this time we are hoping all goes well and pictures of the inside and outside get taken.  This one is all about whole and sprouted grains, no fruits, seeds or nuts or odd liquids.  The buckwheat, quinoa and oat Toady porridge was toasted first with a bit of rolled oats.

The sprouted and whole flour that made up 50% of the total were made with rye spelt and wheat, barley, einkorn and emmer so this is really a 9 grain bread including the porridge with 6 of them hitting the theme.

The 12 hour bran levain was a 2 stage one with the bran sifted from the sprouted and whole grains used for the first stage and the high extraction portion used for the 2nd stage.  The 10 g of NMNF rye sour starter was retarded for 23 weeks.  The pre-fermented flour was 15%.  Once the levain had doubled after the 2nd feeding we retarded the levain for 16 hours.

We love to use bran levain because the bran is wettest and attacked by the acid in the SD the longest leading to less gluten cutting.  The bran also acts as a buffer allowing the LAB to continue to reproduce and produce acid at lower pH levels making for sourer bread – the perfect thing to make sure the sour doesn’t get lost in the powerful whole grain taste.  It is also perfect for rye breads where acid is so important.

Once the Levin came out of the fridge we stirred it down and autolyzed the high extraction and KA bread dough flour and water with the salt sprinkled on top.   When the levain had risen 25% we mixed in the salt and then added the levain stirring it in.  Then we did 30 slap and folds to get the gluten development started and get the ingredients well mixed.  Overall hydration was 75% not including the levain but not the porridge.

We did 2 more sets of 6 slap and folds on 20 minute intervals and then did 3 sets of stretch and folds from the comas points on 30 minute intervals.  The porridge was added during the first set of slap and folds and consisted of 5% each quinoa, oats and buckwheat at 100% hydration.  The porridge was brought to the simmer and simmered for 5 minutes before letting it cool in the pan to room temperature.  After cooling the porridge was topped up on water to 100% hydration.

Have a nice salad with that slice of bread

Once added to the mix the porridge brought the overall hydration up to 78%.  20 minutes after the gluten development was done we shaped the loaf into a boule and placed it into a rice floured basket for an 18 hour cold retard in the fridge. Once the dough came out of the fridge it was fully proofed so we pre- heated the oven to 500 F immediately with the combo cooker inside.

We unmolded the dough onto parchment on a peel, scored it and slid it to the CC for 18 minutes of steam at 450 F.  Once the steam came out we turned the oven down to 425 F convection and continued baking for 15 minute until the temperature inside was 207 F.

The bread bloomed and browned well but we will have to wait for a crumb shot. The crumb was very soft and moist and fairly open too!.  The best part is of course the taste,  The bran levain made for sour, The sprouted and whole grains made the flavor.  This is one fine bread you can only make at home