100 % Sprouted 7 Grain Sourdough at 100 % Hydration

 Sadly, all the pictured I took of this bake were taken at the wrong steting resulting in files that were too large to upload - so we make do with a few crumb shots

After 3 weeks of white SD combinations to formulate a modern SFSD, Lucy has gone back to her darker side that she calls ‘Sweetness in Life’ we went back to exploring a 100% sprouted multi-grain bread.  100% sprouted breads are difficult to make and have then come out looking half decent…. without over fermenting and or over proofing.

Since all the enzymes have been unleashed in the sprouting process they tend to make thing happen very fast in the resulting bread so, generally speaking, the sprouted whole grains don’t need a lot of autolysing to get the starch breaking down into sugars or get the protease breaking the protein gluten strands.

She picked 20% each white & red wheat, spelt and rye with 10% Kamut and then 5% each barley and oat for the sprouted grains.  Lucy thought long and hard about what the rest of recipe would look like and decided on 100% hydration sprouted bran levain using 20% sprouted bran. 

She also used 100% hydration overall, 2% salt and 1% red rye malt but then got bogged down on what the seed, fruit and nut add ins should be.  She is a sucker for a packed crumb if it is a tinned bread so she went that way and could pick a bunch of stuff for the crumb.

She finally decided on Mission Figs for the fruits, sesame, poppy, sunflower and pepitas seeds.  She was torn on the nuts but said I could choose either walnuts or pecans so I chose Brazil nuts because we hadn’t used them in a while and they are great n breads like this one.  Fruits were 20%, as were the nuts the seeds – just to make the recipe easy.  

Dipping sauce lunch with last weeks bake.

Once the 3 stage sprouted bran levain was finished, we added it to the 1 hour autolyse of high extraction sprouted flour instead of retarding it.  We did 40 slap and folds to get everything mixed and then did 2 sets of 10 slap and folds on 30 minute intervals before completing 3 set of 4 stretch and folds on 20 minute intervals.

Stuffed grilled chicken.

We pre-shaped and shaped the loaf into an oval log and plopped it into the Oriental style Pullman pan for final 12 hour proofing in the fridge wrapped in a trash can liner.  In the morning, it looked about right to get the oven fired up and the lid on the Pullman.  Once the oven hit 500 F we loaded the dough in the oven between the two stones.

5 Minutes later we turned the oven down to 450 F and 15 minutes after that we slid the lid off and turned the oven down to 425 F – convection this time.  15 Minutes later we removed the bread from the pan and loaded it onto the oven rack for the last 40 minutes of baking.  It read 202 F when we took it out of the oven.

The crust browned up very dark  due to long baking time but we will have to wait on the crumb shot.  The crumb came out OK for a loaf like this one.  Since it didn't have any aromatic bread spices this one didn't smell as nice as a rye bread would if made like this one...... but the taste was very good - we especially like the dark crust. - yum!  Even though the bread baked a very long time the crumb was still moist.  I just put some butter on it and had it for breakfast untoasted,.  It didn't need anything else.

Due to file size problems we missed out on the pumpkin pie, pear tart, smoked country stlye ribs