Wow, Another White Bread – Sort’a

As you know, Lucy’s definition of white bread is very specific.  Anything less than 50% whole grain flour is a white bread.  This one, depending on how you classify it, is a white bread at 38% whole grains or a 70% sprouted whole grain bread.

It has 300 g of sprouted spelt, red and white wheat in it but not all was flour since half the Sprouts were folded into the dough whole as an add in.  The remaining flour was Albertson’s, store brand, bread flour which they started putting on the shelf as a new item recently.  There is also 10% flax which is a whole grain and 10% chia seeds which are wonderful little critters but not a grain.

The 3 stage bran levain use 10 g of NMNF stiff rye starter and was 100% hydration using 12.5% pre-fermented flour.  It was retarded for 8 hours after it doubled in volume after the 3rd stage doubled.  When the leavin was warmed up the next day we autolysed the dough flour and water with the salt sprinkled on top for 1 ½ hours

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We did 3 sets of slap and folds once the levain hit the mix of 50, 8 and 8 slaps.  Overall hydration was only 75% so it was very easy to handle.  Once the slapping was done we did 3 sets of stretch and folds of 4 stretches each where the wheat and spelt sprouts were added during the first set.

Then the toasted and ground flax and chia gel was added during the 2nd  the seed gel was made with 3 times the seed weight in water.  All gluten development manipulations were done on 20 minute intervals.  The dough went very wet after the gel was added and it took a while for it come around before panning.

After gluten development was done we let the dough rest for 2 hours until it rose 50% under the mixing bowl.  We then pre-shaped the dough and then final shaped it into a pan oval and placed it into a release sprayed, regular wide loaf pan for final proofing.   We haven’t used this pan for some time since we received the Oriental Pullman from Yippee.

We decided not to slash this loaf and slid it into oven between the two stones and put it into a 450 F oven for 20 minutes of Mega Steam.  One the steam came out, we turned the oven down to 425 F convection and baked it until it was near done so we could remove it from the pan and finish baking on the bottom stone to brown the bottom and sides.

When it was well browned and 205 F we removed it to the cooling rack.  Total baking time was 43 minutes.  It smelled lovely while baking even though there weren’t any aromatic seed in it!  It came out very crispy but we will have to wait for it to cool completely to get a crumb shot.  This bread is delicious.  Soft, moist and chewy with those sprouts.  This is one tasty bread for sure and our new favorite white bread.  Just full of tasty seeds.  The crust went soft as is cooled so it sliced beautifully and thinly too.  You can't go wrong with this as your everyday bread.

Formula

Bran levain - 100% hydration, 12.5% pre-fermented flour – 1/3 rd each sprouted red white wheat and spelt.

Total Dough

12.5 % each sprouted; red and white wheat and spelt flour

62.5% Albertsons’s Bread Flour

75% water

2% - Pink Himalayan Sea Salt

Sprouted Add In

12.5% each sprouted red and white wheat and spelt berries

Seed Gel Soaker

10% each toasted and ground, flax and chia seeds.

67.5% water

Lucy loves the salad and the plum, peach, nectarine and blueberry galette