50 Percent Whole Sprouted 7 Grain Sourdough
The past two Friday bakes were a 30% and 40% whole sprouted 7 grain sourdough breads. So this wee Lucy upped the sprouted 7 grains to 50%hoping the crumb would still be open by following last weeks method.
We used 14% pre-fermented flour for the 100% hydration bran and high extraction, sprouted 7 grain, 3 stage levain that still took 12 hours to be ready in our warm kitchen, We did a 1 hour autolyse with the PH salt sprinkled on top.
We did 3 sets of slap and folds on 30 minute intervals and 3 stretch and folds on 20 minute intervals before letting the dough bulk ferment in the counter for 6 hours before shaping a and placing it ina squat oval basket for a trash can liner covered final proofinng of 1 3/4 hours.
We baked it in a combo cooker at 500 F f\or 5 minute before turning it down to 450 F fir 11 more minutes. Then we took the lid off and turned the oven down to 425 F convection this time. 6 minutes later we removed the bread from the CC bottom and let it finish baking on the bottom stone for another minutes until it read 210 F on the inside.
We sort if squished and mangled this one coming out of the basket when It stuck but it did spring bloom and brown up nicely in the steam and heat, I would expect the crumb to have suffered from the sticking but you never know – we will have to wait and see what it looks like later.
This bread came out open, soft, glossy and mpist, But it best attribute it that it s just plain delicious, Couldn't wait to get some home grown tomatoes, basil, Parm, cracked black pepper,EVOO and balsamic on it for lunch. Yummy Yummy Yummy! This is so much better than the 30 and 40% versions but we love our whole sprouted grains.
Formula
Levain – 14% pre-fermented flour 100% hydration, 3 stage bran and HE sprouted 7 grain, 12 hour levain
Dough
36% HE sprouted 7 grain
50% Albertson’s bread flour
2% Pink Himalayan sea salt
Enough water to bring the hydration up to 80%. This bread cost less than a dollar to make including the electricity.
Lucy reminds us to never forget the salad
Comments
Oh my! I await photos of the crumb. Great bang for the buck too, knowing it's delicious! ;)
Cheers & happy baking, Dabs!
Zita
This is one fine hearty healthy sandwich bread, Just delicious.
Glad you like ti too and happy baking
It really shows a strong gluten structure and good shaping when even getting stuck to the basket doesn't cause the loaf to burst in random side or bottom spots --- but still pretty much blooms along the original seams. While you might end up with some funky crumb areas, I suspect that it mostly will be your usual high standard.
There is something seductive about going higher and higher with the whole grains - the colour and texture and scent of the dough just seems to be so much *more* to me as you get to higher percentages. Besides - you really need that stronger flavour to stand up to all of those gorgeous salads (and smoked meats).
All of those white breads that you've been making recently have their place, I suppose, but I'm betting that your taste buds will be most happy with Lucy pushing to the 50% this week!
Keep baking happy!
Laurie
We just love this bread and it is our new favorite half white bread. The crumb was as open as the 40% so I was really happy about that after the dough stuck . Those tomatoes on it for lunch went very fast. So tasty. I'm looking forward to this one for lunch all week ....not that I don't for other breads ....a real sickness for all kinds of bread I blame on Lucy and many posters on TFL! Usually we are gong from higher to lower whole grains and it fun to be goning the other way lately. This is our new favorite for sandwiches..... until the next one......
Glad you like it ID and happy baking
That's the perfect crumb that I would expect from that formula --- and I'd do many things to be able to home-grow those tomatoes right now (there was snow last week - and snow in the forecast for later today). My local organic greenhouse tries, but there's just something about home-grown heirloom that can't be duplicated in volume...
I'm with ya on that "new favourite...until the next one" --- pretty much sums up this obsession, doesn't it?
Cheers!
the plants turn to smoke and ashes in the summer time:-) This years crop of Russian Blacks, Heirloom Yellow and Husky Red cherry tomatoes was exceptional. They have bee supplying all the tomatoes for salads here since Thanksgiving and are still producing , with the exception of the heirloom yellow which is dead, off the chart little gems. The heirloom varieties never produce like the hybrids and are the first to get diseases and die but the taste sweeter. I grow them in pots so that if it freezes in the winter, not once this year, I can bring them inside do they don't die. Being addicted to salads we still only needed 3 plants to get the 3 of though the winter.
This bread is perfect for Italian dipping or adding to the dipping sauce and making a nice tomato sandwich - just delicious. The sour really came out today and the bead was even better. Next week when se step it up to 75% 7 grain sprouted will be our new favorite:-)
Glad you liked it ID and happy baking
Oh, there's a sandwich to look forward to! Had to be delectable, verging on decadent. All that gluten development paid off in an ideal crumb. I feel inspired now, must bake this weekend, but now I know it will be hearty and grainy. :)
Just a question... I missed somewhere (in past weeks, surely) "HE" flour?
Cathy
Since I soft out the bran portion of the sproited grain after grinding it, what is left is High extraction flour of about 84%- 85%. What millers call 'straight flour' is 72% extraction. Millers use this straight flour to further sift and make all of their white patent flours. With their multi milion dollar rollers mills the pros cans sit out everything they want o=into separate batches, bran, germ and several layers of different endosperm. The best I can do with my one sieve is 15-16% low bran extraction for sprouted flour which is most if the bran and 2-3% of something else. Since bran makes up 11-13 of the grain I'm getting most of it out.
I feed this bran extraction, which still has 20% starch in it, for the first feeding of the 10 g of NMNF starter to make the 3 stage levain. The 2nd and 3rd stage feedings are from the high extraction 84-85% left over 7 grain sprouted flour. I this case, with 50% sprouted flour, there was enough sprouted flour total to make the levai and have some left over for some of the dough flour. So I use it all but put the poarts where I want them on the process.
The bran allows the LAB to keep reproducing at pH;s lower than when they normally would be shut down by too much acid in the levain. The bran acts as a buffer against the action of the acid to shut the LAB down. This makes for a levain that has a higher LAB to yeast ratio and a dough and bread that is more sour - the perfect thing to offset the powerful flavor of the grains in high percent, whole grain breads - the sour doesn't get lost in the taste,
Taste remains the most important thing for Lucy when she is crafting her bread formulas but high percent whole grain b reads can still be light and open on a relative basis too. Getting the offending gluten killing bran the wettest the longest and being attacked by the acid of the levian for an extra 12 hours makes for it to be as soft as possible and less likely to cut gluten strands - which means a more likely open crumb for these kinds of breads too. That Lucy is always thinking even if she was bred to be the stupid breed who wants to go down into holes and drag out badgers:-)
Glad you liked the post. Lucy sends her best to Tillie and Daisy - happy baking Cathy
Amazing job! I am joining the club of people who are drool all over those pictures!
Quick question: You said you used the bran to do the first feed of your levain. So that would be about 10 g of bran. Do you end up with left over bran or is that the amount you get with from sifting?
except when the levain is small, the loaf is large and the percent of whole grains is large too. In this case of around 450 g of total flour, 225 g would be sprouted whole grains. If the extraction for the bran sift was 16% this would be 36 g of bran. The entire levain was 14% of 450 g or 63 g of flour total. So the first feeding was 36 g of bran and the next 2 were 14 g each of High extraction 7 grain sprouted. The first two feedings, the levain is weak and slow but the last 4 hours is when it really picks up steam and doubles at the 12 hour mark.
This week the whole sprouted grains will be 75% and the levain only 10% since it is getting hot. So the bran will be 54 grams but the 10% pre- fermented flour levain will only need 45 g total. Rather than put the extra 9 g of bran in the dough flour I will put it in the levain and have a 12% pre-fermented flour levain instead of 10%, I will also make it a 2 equal stage levain of 6 hours each.
Glad you liked the post Danni. You will like the effects that a bran levain has on the openness and softness of the crumb and its extra sour for the powerful flavor of the whole grains in the mix.
Happy baking Danni
Dark and thick on the outside and airy on the inside. Kinda like my skull...I think that Lucy is onto something here, when she's not thinking about that backyard squirrel. Funny, if I just saw the picture of of the crumb, I might mistake it for one of David's creations ;-) . Boules separated at birth?
Darth Baker
possible where the acid can work o tp soften it some more for as long as possible really allows the crumb to be as open as possible and the extra hydration also helps. This week Lucy has come up with a 75% spouted 7 grain option. So once again we will get all the bran in the levain but to get it even softer, we will retard the levain for 48 hours after it is built to really let the wet and the acid work on it so we started the sprouts today instead of Wednesday. Tat Lucy is always trying to figure out stuff because she knows the master is a total doofus who like you, has a thick skull and plenty of air under it:-)
That David is my hero. His were the first breads i baked after joining TFL 5 years ago. He is the king of the SFSD style breads. His 30% whole grain ones, his favorite, looks like my 20% when it comes to holes but he use a different mire gentle process than starting out with 3 sets of Slap and Folds like we do. So this week I will only do 1 set an d the rest stretch and folds to mimic David's more gentle handling should do wonders for this 75% sprouted grain bread.
Glad you liked ths one Dan Baggs and don't let them stiff you on the vig now that Lent is over - happy baking baking
Starting in the mid 70s, and for years, I worked for a fellow born in ~1934. Friends with him till the day he died about a decade ago. He was a true Damon Runyon type and could have stepped right out of the pages of Guys and Dolls. A perfect NYC 40s or 50s hipster. Language peppered with slang and codes for everything. And one of the many many words incorporated into his everyday patter was vig. Boy haven't heard that one in years!
I've got my boys out there right now collecting it from the corner bookies at the pool halls upstairs. Either that or they'll be dining on broken leg of lamb at my joint tonight.
for candy basically and he had guys on trucks that would go around and service them and collect the change. The head of the mob is KCMO had a 'business' for all the vending machines for cigarettes. My dad's guy also serviced them and brought back the dollar bills for them. But It was a front. All the cigarette machines were located in bars, strip joints and the like and that is where they did numbers, prostitution and card games. My dads guys would also bring back bags of money every day for those places back to the warehouse,
My twin brother and I would count the change and the dollars from the cigarette machines the the drivers would take the bags of money into a special count room where one of Nick Civella's crews would count it. So I grew up with all of these guys and went to the parochial school with all of their kids. My dad always told me that he did business with these guys because they identified his business as a great way to get their stuff done without raising attention to themselves and he was stuck. Either comply or else your kids are toast
I never felt threatened in any way and they all treated my like one of their kids. They all lived in little Italy in one neighborhood and had underground tunnels that connected each house,. They were fun to play in but we got caught one day in them and the guard wasn't happy that I wasn't a mobsters kid. He asked around and found out I was one of Deane's twins and all was well but I wan't ever let back in by the other kids either:-)
As I got older 18 or so when he kicked nme out topf the house because I had graduated for high school my Dad I was own my own with these guy but if I treated them with respect and if i saw them in public I should always acknowledge they were there and come over, chit chat and pay my dues. He said if I acted like they weren't there or ignored them only bad things would happen from there on.
One of the cappos, Pete Spolito, just loved my mother and she worked for a dentist and all the guys had thier teeth fixed there. He owned and ran Fairyland Park In KC and he always gave us a free passes every year to spend all day there doing whatever we wanted. When we gkit there Pete would always be there and take a piece of masking tape and write Pete on it and stick it to our our shirts. We would go anywhere in the park and get anything yto eat and drink. It was like heaven on earth.
https://en.wikipedia.org/wiki/Nicholas_Civella
my mind immediately went back to Casino. I always steered clear of the tough guys. My father was a sandlot baseball coach and coached a few of the "rocks". In JHS I got a pass because the ballplayers in the group knew he was my father and let the other rocks know that I was hands off.
Joe Valachi's first mob hit took place at the building next door to mine, albeit decades earlier in the '20s. The film, The Valachi Papers, made it a point for accuracy, probably a first and last in Hollywood. They filmed the hit in the building next door to us and all evening long we heard the sound of Tommy guns during the several takes. They went so far as to return our street to two way for the shoot, although it had been changed to a one way street many years early. They did their homework. BTW, it was Valachi who told the FBI that the real name of the Mafia was La Cosa Nostra, a term they were unaware of until Valachi "sang".
Love at Damon Runyon reference. My brother works for the Cancer foundation named after him!
Beautiful crumb on this one. Looks nice and moist and open and must be tasty!
I'm off for my annual pilgrimage to Asia for a couple of weeks. The doggies are going to be heartbroken when I don't come home tonight :(. They will need Lucy to send them some telepathic hugs from the West Coast to keep their spirits up!
Look forward to your next bakes.
Ian
will have to suffer through your absence. Lucy sends her best wishes to them but they will still be sad till you get back. Be safe and have fun. Glad you iiked the bread, we do too and
Happy travels Ian
...and that salad ain't bad either! marybeth
the most around here if you discount all the other stuff we love to make and eat.
Glad you like it and happy baking AL.