Just Like Last Week Sort’a With Pecans and Cranberries But Without the Yeast Kicker
Last week we had no time and wanted to see how the yeast affected the flavor of the sourdough bread. This week Lucy wanted to get some pecans and cranberries in the mix and get the yeast out because we had the time to do it with no worries about the wife coming home in tome to smell the bread baking. The 7 sprouted grain flour was equal parts of Kamut, rye, oat, buckwheat, red and white hard wheat and barley.
This bran, 3 stage, 100% hydration levain was made on the heating pad from 10 g of our 2 day refreshed rye NMNF starter. The first two stages were all whole rye and when it doubled we retarded it for 24 hours. We divided the 2 stage levain in half for next week’s bake and the 3rd stage for half was all of the bran from the 50% sprouted 7 grain flour that was added when the 2 stage levain was taken out of the fridge. The total pre-fermented flour of the levain was a bit less than 14%
When the bran went into the levain we started the autolyze with the dough water (which brought the overall hydration up to 85%), the high extraction sprouted 7 grain flour and the 50% LaFama AP with the 2% pink Himalayan sea salt sprinkled on top. The 3rd stage of the levain doubled in 2.5 hours so we mixed it into the autolyze and did 50 slap and folds to get it all mixed up.
We then did 2 more sets of 10 slap and folds and 3 sets of stretch and folds. All gluten development iterations were done on 30 minute intervals. 12% each chopped toasted pecans and dried cranberries were added to the dough during the 1st set of stretch and folds.
We did not rehydrate the cranberries this time to see if it makes a difference, the dough was pretty slack already, they were very fresh and soft plus Lucy forgot to soak them! The dough started to come together better after the pecans and cranberries went in. We did a quick pre-shape and then shaped the dough placing it into an oblong basket seam side down so we could bake it seam side up.
The dough was then bagged in a brand-new trash can liner and placed into the fridge for an 18 hour retard. When it came out of the fridge this morning we let it warm up on the counter for 2 hours, since it wasn’t fully proofed, before turning on the oven to preheat at 550 F
Once the oven was hot we put in the Mega Steam and waited 5 more minutes for the steam to really get billowing before we unmolded the dough onto parchment on a peel and slid the dough onto the bottom stone and turning the oven down to 500 F. After 8 minutes, we turned the oven down to 450 F and continued to stream for another 10 minutes.
Salad and Tuna just go together.
We then continued to bake at 425 F convection for another 15 minutes until the bread was 208 F on the inside and brown enough on the outside. It sprang hardly at all but we will have to wait in the crumb shot till lunch time. The lack of spring shows it was 100% - about 15% more than it should have been. I’m guessing the crumb will still be OK.
This bread is fine tasting. Sour for sure, a bit sweet and tart when you bite into a cranberry and nutty too. The crumb is very soft and moist. Fairly open as well. We will like it for French toast and just regular toast with nothing more than butter. Lucy thought about throwing some sunflower or squash seeds in there too but this bread doesn't miss them. We like it a lot.
Formula
14% pre-fermented, 3 stage, 7 sprouted grain bran and whole rye levain @ 100% hydration retarded for 24 hours after the 2nd stage. 5% sprouted bran flour and 9% rye
45% high extraction 7 sprouted grain
41% Lafama AP
85% overall hydration
2 % PH sea salt
12% each chopped toasted pecans and dried cranberries.
3 apple, strawberry, blueberry and ginger Galette
Comments
You still got an awesome crumb even though your loaf didn't have much oven spring.
Interesting you put cranberries in your bread. We have a bakers' choice in this class I am taking so I decided to put wild rice and cranberries with some fresh ground Kamut and rye berries. The rye berries I ground had the most amazing steel blue colour! The rye berries I have at home look nothing like these! And I loved the mill we used. Fast and quiet!
The instructor had an interesting comment when she saw I was putting unbleached flour with Kamut and rye. She told me it would muddy the flavours. I asked her to explain and she said you lose the taste of the grain but she let me do my thing when I told her I liked the blend of flavours.
I am wondering if I should add some kind of herb or spice to punch up the flavour ...
all the flour in your bread is a grain. It can only taste like grain. If she was right there would be no reason to make multigrain breads of any kind. Then we would lose out on all the non glutenous flours like millet, amaranth, oat, buckwheat and so many others that taste great when mixed with wheat flour to give the dough structure. My favorite tasting bread is a mix of rye, spelt, wheat and Kamut with a bit of other grains that don't have gluten at all. It would be like making soup without onion celery and carrot as the veggie base for the stock. There is no rule that says the stock flavor gets muddied when you use all three of these veggies together. Can you imagine the bread world where you can only use one grain in each bread? There would be no need for Baking Apprentuces 2nd class at all:-) I guess you could say that I do not agree and the bread world is much much bigger, varied and complex than she thinks.
Never seen any blue rye berries either. Mine are always green. I'm sure there is blue rye out there though. I know there is a grass called Blue Rye and that blue mold can grow on rye rye berries - not a good thing.
I think any bread can take some anise, coriander and fennel in small amounts as a subtle background aroma. Your instructor wouldn't like it I'm guessing:-)
I think my steam wasn't quite up to par and the crust set at that high temperature before it could bust out of the cracks from shaping. The Combo Cooker would have been a better choice. This bread is the reason why people put more than one grain in breads - it tastes great!
Good luck with the bread baking class Danni!
in bread and I am not about to stop doing that in my own baking.
As to the class, I am learning lots! We made ciabatta which I have never made before and cooking in that huge WFO is an experience in itself especially when you have to keep running outside in freezing weather to go bake your bread.
So far, we have done flat breads, one poolish loaf, one Sourdough loaf (mine was cranb wild rice), and 3 ciabatta loaves. Tomorrow Baker's choice is one thing we are to do and pita bread is on the agenda, as well as a wholewheat rye bread. All the whole grains are freshly ground by us so that is pretty cool. For Bakers Choice, I am going for a 50/50 ap flour and whole grain spelt with some olive oil and herbs right in the dough. Then the plan is to flatten it at shaping time and spread some of this amazing herb oil that the instructor makes and spread that in with some Parmesan. Then roll it up and cut it up like an epi. I need to look up when you cut the dough into that shape; right after shaping or when it us proofed.
So yes it is tons of fun. Nice people too!
and indeed, they are green and not blue. The lighting that night must have given them a blue tinge. The best part is that when the instructor found out that I got my rye berries at a farm coop, she told me to grab a container and follow her. I grabbed my six liter Cambridge bucket and she proceeded to fill it up with those beautiful organic rye berries! So grateful to her! She is the best!
Pecans make everything better, plus cranberries had to make this one delicious loaf!
The crumb is pretty much perfect. No huge holes for your butter to fall through :)
Interesting to see that you kept half of the levain at stage 2 for next week. Will you need to do only one more build or will you do another 3?
Well done Dab!
Happy baking
grain we use next week for the 3rd stage and let it double before using for next weeks levain. It seems Lucy keeps getting lazier and lazier with her recipes as she get older:-) I am trying to get Lucy to make some individual slippers for paninni sandwiches next week at about 50% whole and sprouted grain and 100% hydration. Not many folks make whole grain ciabatta for some reason.
This is about the best crumb we can get with this amount of whole and sprouted grains and with the add ins. It is very tasty. We wanted to make French toast with it this morning but was overruled by the girls who wanted blueberry pancakes instead:-(
We like pecans with cranberries and walnuts with prunes and figs. Glad you liked the bread and
Happy baking Ru007
I baked a Cranberry loaf last week, too, but with walnuts instead of pecans, and with a yeast kicker. Cranberries make for such a tasty add-in, and I love the bit of colour they give to the crumb. Your loaf sure looks lovely, and I'm sure it's delicious!
crumb - makes the crumb look exotic! Don't get that with pecans. It is a good tasting bread that is pretty healthy too. We will have problem finishing it off:-) Glad you liked it and
Happy baking
Posting those pics - mouth watering ... Pavlov's dog here !
swallow - no matter how it tastes:-) We like good food better than bad food for sure though. We had Asian and Hot Wings for dinner last night - the simplest of foods can be the most mouth watering and tasty! Glad you liked the food pics and
Happy baking
Two of my favorite things in one bread. Love the shape of this one and the crumb is perfect!
Happy Baking!
Ian
is especially tasty with the 7 sprouted grains. Lucy has a 50% sprouted multi-grain ciabatta up for next week. She wants a sticky mess over 100% hydration:-) Will get the smoker fired up later today for baby back ribs, chicken and sausage. The girls wanted to know why I wasn't waiting till Super Bowl Sunday and I said we are having smoked hot wings then:-)
Glad you like the bread Ian. Lucy sends her best to the long legged black ones and their 5 furry friends.
Happy baking
The seams did not open? How did you do that? It's very rare a smooth loaf of this type of bread. The combination sounds so tasty and that crumb is sensational!
for a lng time so the seams just sealed themselves up. The loaf was also pretty close to being fully proofed as well. So no spring this time - even though we didnlt want that at all. Maybe we will get twice as much as we should next time:-) It is a tasty bread for sure any I'm sure you would like it Job. Glad you liked the bread and happy baking.